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Skills

  • Administrative support
  • Ability to develop operational manuals
  • Employee retention strategies
  • Food quality monitoring and presentation
  • Problem resolution
  • Operational improvement
  • Business acumen in food service operations
  • Customer service excellence
  • Implementation of portion control methods
  • Team management

Work Experiences

  • Working well with other food service team members helped me build brand loyalty and achieve customer satisfaction.
  • Collaborated with the marketing team on promotional menu items.
  • Entered requested menu items into the POS terminal and customized orders with substitutions and add-ons.
  • Achieved a 37% satisfaction rate.
  • Collaborated with the head chef.
  • Achieved a 76% retention rate.
  • Accommodated dietary restrictions.
  • Ensured that company service standards, such as inventory and cash control procedures, were followed.
  • Completed opening, closing, and shift change tasks to increase store efficiency.
  • Collaborated with the procurement team to negotiate vendor contracts, saving 64% on monthly ingredient costs.

Summaries

  • Multitasker with a track record of meeting team and customer needs effectively.
  • Food Service Professional is a talented Food Service Professional with 3 years of food service experience.
  • Food Service Worker who is enthusiastic about preparing food ingredients and preparing dishes according to recipes.
  • Bringing 9 years of food preparation and customer service experience.
  • Food service veteran with expertise in batch cooking, food safety, and nutrition.
  • Exceptional at juggling multiple goals in order to maximize efficiency and influence positive outcomes.
  • Student pursuing a Miscellaneous degree who is eager to contribute developed knowledge in the role of Food Service Professional.
  • Food Service Professional with quality assurance and process improvement abilities.
  • Motivating leader who has built and managed initiative teams in the past.
  • Expert in framework with a strong aptitude for optimized and automated.

Accomplishments

  • Renegotiated supplier contracts for Microsoft Excel, reducing ingredient expenses by 26% without compromising quality, saving $15 annually.
  • Established strong vendor relationships to source high-quality, seasonal ingredients at competitive prices, resulting in a 40% reduction in cost per dish.
  • Managed inventory of perishable and non-perishable items worth $13, reducing inventory shrinkage by 26% through streamlined ordering and storage practices.
  • Handled high-volume catering orders for events with 14 attendees, ensuring timely delivery and adherence to client specifications regarding dietary needs.
  • Managed daily kitchen operations, consistently meeting service goals while staying within budget for labor and food costs by 20%.
  • Reduced wait time for seated guests by implementing a new floor arrangement for servers, enhancing both customer satisfaction and staff productivity by 44%.
  • Played an instrumental role in the redesign of the kitchen layout, optimizing space usage and increasing productivity by 72%.
  • Led a team of 17 in food preparation and service during peak hours, improving operational efficiency by 49% and reducing wait times.
  • Led monthly team meetings to analyze customer feedback and sales data, leading to a 56% improvement in service quality and operational accuracy.
  • Introduced a cross-training program for kitchen and front-of-house staff, which improved flexibility in staffing and minimized wait times by 64%.

Affiliations

  • Participated in nutrition and wellness workshops through the Academy of Nutrition and Dietetics, promoting healthy menu innovations in restaurants.
  • Active participant in local chapter of the American Culinary Federation (ACF) to enhance professional network and skills.
  • Participated in company-wide leadership workshops to refine managerial and training skills in the food service environment.
  • Completed the Restaurant and Hospitality Entrepreneurship Program at Harbor & Co., building expertise in launching and managing food enterprises.
  • Volunteered training assistance at Northwind, teaching students kitchen best practices, hygiene, and food preparation.
  • Affiliated with the Foodservice Consultants Society International (FCSI), building expertise in foodservice operations improvement.
  • Volunteered with Cedar Works to provide food services during large community events with up to 9 attendees.
  • Completed Culinary Arts Program at Beacon Labs, with a focus on procedure and food presentation excellence.
  • Received certification as a Professional Food Manager from HubSpot, achieving advanced skillset in restaurant management and operations.
  • Collaborating with fellow chefs through a local culinary networking group in Columbus, sharing best practices on efficiency and food quality.

Certifications

  • Certified Professional Food Manager (CPFM)
  • CompTIA Network+
  • Customer Service Excellence Certification Beacon Labs
  • Microsoft Excel Certification for Data Analysis (Food Service Usage)
  • Certified Guest Service Professional (CGSP)
  • Culinary Nutrition Expert (CNE) Harbor & Co.
  • SHRM Senior Certified Professional (SHRM-SCP)
  • ServSafe Food Protection Manager Certification
  • Apple Certified Associate (ACA)
  • Google Certified Professional Cloud Architect

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