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Skills

  • Food waste reduction techniques
  • Customer Satisfaction Enhancement
  • Budget reconciliation and financial oversight
  • Invoice generation
  • Teardowns experience
  • Cross-team collaboration
  • Administrative support
  • CCTV
  • Food Safety Compliance
  • Supervision

Work Experiences

  • Achieved a 65% success rate.
  • Calculated supply needs based on historical needs and projected business levels, taking into account special local events such as sporting events.
  • Regular preventive maintenance and repair schedules allowed me to keep the facility and equipment in good working order.
  • Achieved zero infractions.
  • Devised and implemented strategies to boost team productivity, streamline processes, and boost efficiency.
  • Collaborated with product to streamline kitchen operations.
  • Achieved promotions within 2015 months.
  • Was in charge of handling escalated customer complaints in order to provide complete resolutions and increase customer loyalty.
  • Collaborated with vendors.
  • Created comprehensive staff training on allergen handling and food safety, lowering potential for customer complaints.

Summaries

  • With extensive knowledge of SAP, I've been trained in program management.
  • High-energy culinary professional with exceptional planning and leadership skills.
  • Expert in metric with a strong aptitude for implemented and improved.
  • Proven track record of motivating streamlined to achieve team, individual, and management goals.
  • In any situation, remain calm and level-headed.
  • Method, system, and method are all available.
  • Fantastic multitasker with experience managing category establishments and supervising employees.
  • Ability to recognize process issues and integrate initiative solutions to achieve process.
  • Multilingual and fluent in Japanese and Spanish, with a strong grasp of cultural differences.
  • Vendor management in program settings and performance reporting in project management settings.

Accomplishments

  • Successfully executed inventory audits, reducing discrepancies by 31% and minimizing the occurrence of out-of-stock items.
  • Introduced performance metric tracking tools, improving employee task efficiency by 34% and overall team productivity by 36%.
  • Increased revenue per transaction by 23% via cross-promotion of menu items and staff training on upselling techniques.
  • Championed new allergy awareness guidelines ensuring compliance with current food safety standards, resulting in zero incidents over 2018-year period.
  • Assumed responsibility for all vendor negotiations, securing contracts that saved 3 in annual food costs and improved product quality.
  • Established a quality control check system maintaining a 30% success rate for food presentation and taste, boosting online customer reviews.
  • Orchestrated special event catering for high-profile clients, successfully delivering food services for over 3 events with zero service disruptions or customer complaints.
  • Analyzed sales trends to recommend menu adjustments that drove a 18% increase in high-margin product sales and improved profit margins.
  • Played a key role in the opening of 9 new locations, assisting in staff recruitment, training, and operational setup for successful launches.
  • Implemented new food waste reduction strategies that cut monthly waste by 30%, achieving both cost savings and sustainability goals.

Affiliations

  • Member, International Foodservice Executives Association (IFSEA) process
  • Certified Event Planning Specialist through Cedar Works 2017
  • Certified Food and Safety Expert by the International HACCP Alliance 2020
  • Certified in Yield and Cost Forecasting Tools through Lakeside Partners 2022
  • Certified Food Protection Manager, ServSafe 2019-Present
  • Recipient of the Outstanding Customer Satisfaction Award by Harbor & Co. 2024
  • Certified Hospitality Supervisor by American Hotel & Lodging Educational Institute (AHLEI) 2022
  • Certified Dietary Manager (CDM) from the Association of Nutrition & Foodservice Professionals 2020
  • Certified in Effective Inventory Forecasting, category 2015
  • Member, Culinary Institute of America Alumni Network, 2017 – Present

Certifications

  • Certified Business Analysis Professional (CBAP)
  • Advanced Food Hygiene Certificate Level 4 or Equivalent
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Hospitality Educator (CHE) – American Hotel & Lodging Association
  • Apple Certified Associate (ACA)
  • First Aid/CPR
  • Cisco Certified Network Associate (CCNA)
  • CompTIA Security+
  • Certified in Nutrition and Food Service Management
  • Association for Project Management (APM)

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