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Skills

  • Team mentorship
  • Kitchen equipment operation and maintenance
  • Employee health checks
  • Eco-friendly packaging implementation
  • Event catering coordination
  • Customer feedback analysis and improvement
  • Workflow planning
  • Food cost analysis and reduction
  • MS Office
  • Kitchen staff coordination

Work Experiences

  • Communicated with vendors to negotiate better pricing for ingredients, reducing supply costs by 78%.
  • Checked prices and placed orders for food, kitchen appliances, and supplies.
  • Contributed to a 17% increase in revenue.
  • Coordinated with nutritionists.
  • Collaborated with the executive chef to create seasonal menus, helping boost sales by $5 during peak periods.
  • Limited portion sizes and used garnishes to keep food costs down.
  • Created seasonal menus.
  • Achieved a 39% reduction in environmental impact.
  • Increased quality assurance by performing frequent line checks.
  • Achieved 16% improvement in team efficiency.

Summaries

  • Exceptional budget management resulted in a savings of 6% in 6 months.
  • Strengths in budget management and team leadership backed up by Miscellaneous training.
  • Costs were consistently reduced while profits were increased.
  • To handle demanding process improvement needs while maximizing customer service standards, effectively manage personnel and business operations.
  • Boosted kitchen productivity by 28%.
  • Food Service Employee with over 12 years of process and procedure service experience.
  • Clear understanding of workflow optimization and data analysis as well as quality assurance training.
  • Collaborated on menu development.
  • Professional who is personable, responsible, and hardworking.
  • Collaborated on menu development that resulted in a sales boost of $5 during the company’s seasonal promotion.

Accomplishments

  • Contributed to a 55% improvement in overall shift performance by implementing real-time problem-solving techniques during peak hours.
  • Utilized in-depth product knowledge to successfully upsell higher-margin items, increasing revenue per shift by 46%.
  • Resolved complex customer complaints with a calm and professional approach, contributing to a 83% rise in positive reviews on QuickBooks.
  • Implemented and streamlined waste management protocols, reducing food waste by 16% and improving overall efficiency.
  • Coordinated with kitchen and serving staff during large events, reducing food service delays by 52% and keeping customer complaints to a minimum.
  • Collaborated with front-of-house and back-of-house teams to improve communication and reduce order errors by 76%, enhancing overall service quality.
  • Improved employee scheduling to optimize staff performance and minimize labor costs, resulting in a 52% reduction in overtime hours.
  • Trained and mentored new team members which resulted in a 48% increase in their output and adherence to restaurant standards.
  • Enhanced the guest experience by incorporating personalized customer feedback into service protocols, increasing positive feedback by 66%.
  • Resolved product issue through consumer testing.

Affiliations

  • Institute of Food Technologists (IFT) - Participation in community aimed at advancing knowledge on food production and dietary accommodation.
  • American Society for Nutrition (ASN) – Active member since 2024, focusing on nutritional guidelines within menu planning.
  • Society of Foodservice Managers - Contributed toward discussions on efficient POS systems and service flow optimization.
  • Association for Computing Machinery
  • American Marketing Association
  • Green Restaurant Association (GRA) - Part of a certification program focusing on sustainability practices in the foodservice industry.
  • International Foodservice Manufacturers Association (IFMA) - Leveraging industry insights to optimize operations using sustainability principles.
  • International Food and Beverage Technology Association (IFBTA) - Engaged in technology solutions that streamline foodservice and POS operations.
  • Association of Information Technology Professionals
  • Conference for Food Protection (CFP) - Engaged in ongoing education to foster a culture of food safety and responsibility.

Certifications

  • Food Allergen Control Awareness Certification
  • Food Safety Preventive Controls Alliance Certification (FSPCA)
  • First Aid/CPR Certified
  • Cisco Certified Network Associate (CCNA)
  • Allergen Awareness Certification
  • Google Certified Professional Cloud Architect
  • ServSafe
  • SHRM Certified Professional (SHRM-CP)
  • ServSafe Food Protection Manager Certification
  • Food Handler Training and Certification (FHTC)

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