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Skills

  • Effective communication with kitchen and front-of-house
  • CCTV
  • Implementation of portion control methods
  • Team management
  • Conflict resolution and problem-solving
  • Data Entry for Inventory Systems
  • RFI Scanners
  • Adaptation to dietary needs and restrictions
  • Ability to develop operational manuals
  • Catering coordination and menu adaptation

Work Experiences

  • Achieved 78% higher customer satisfaction.
  • Washed and sanitized dishes after each use to protect customers.
  • Addressed customer concerns and informed the supervisor of pertinent information.
  • Achieved a 76% retention rate.
  • Completed opening, closing, and shift change tasks to increase store efficiency.
  • Organized food items on serving trays and in carry-out packages in preparation for delivering completed orders to customers.
  • Served water and soft drinks and made specialty drinks, carefully mixing and pouring to ensure that ingredients were balanced and that layering and other visual effects were achieved.
  • Achieved a 69% increase in dessert sales.
  • Collaborated with the marketing team on promotional menu items.
  • Processed credit cards, debit cards, and gift cards, as well as accepting transaction payments and making change for cash payments.

Summaries

  • Multitasker with a track record of meeting team and customer needs effectively.
  • Food Service Professional is a hardworking and dependable Food Service Professional who excels at budget management and strategic planning.
  • Strategic thinker with expertise in budget management.
  • Food Service Professional is a talented Food Service Professional with 3 years of food service experience.
  • Food Service Professional and team leader with 18 years of experience in initiative settings.
  • Food service veteran with expertise in batch cooking, food safety, and nutrition.
  • Bringing 9 years of food preparation and customer service experience.
  • Proficient in promoting standard by leveraging budget management and risk assessment knowledge.
  • All customer needs are managed in a highly organized and efficient manner.
  • Worker in the metric industry with 3 years of experience in the food service industry.

Accomplishments

  • Implemented an inventory rotation system, reducing waste of high-cost ingredients and saving the restaurant $5 over 6 months.
  • Successfully catered corporate events with custom menu options, accommodating dietary restrictions for up to 18 guests and securing future contracts worth $10.
  • Implemented portion control guidelines that reduced food waste by 72%, contributing to overall cost savings of $7 per quarter.
  • Upsold high-margin products and premium meal options, driving 40% of total revenue for the quarter through customer engagement and menu recommendations.
  • Led monthly team meetings to analyze customer feedback and sales data, leading to a 56% improvement in service quality and operational accuracy.
  • Managed the front-of-house team during high-pressure events, achieving a 53% increase in guest satisfaction and repeat patronage.
  • Organized and executed private dining experiences for VIP clientele, with tailored menus for groups of up to 7 guests, resulting in 35% repeat bookings.
  • Worked with the executive chef to introduce a new, healthier menu section, which increased customer interest and resulted in 31% higher sales in several months.
  • Managed inventory of perishable and non-perishable items worth $13, reducing inventory shrinkage by 26% through streamlined ordering and storage practices.
  • Reduced overhead costs in the procurement of SAP by leveraging long-term supplier relationships, saving the company $5 year-over-year.

Affiliations

  • Active participant in restaurant marketing sessions hosted by standard, increasing awareness of upcoming food trends.
  • Certified in ServSafe® Food Handling and Safety, ensuring compliance with national food safety standards.
  • Completed the Restaurant and Hospitality Entrepreneurship Program at Harbor & Co., building expertise in launching and managing food enterprises.
  • Enrolled in an ongoing sanitation and hazardous materials management certification program with the National Environmental Health Association (NEHA).
  • Received Excellence Award from Vantage for excellence in menu development and innovative ingredient usage.
  • Member of Women Chefs & Restaurateurs (WCR), contributing to industry discussions on operational efficiency and leadership.
  • Active attendee at annual conferences hosted by the World Association of Chefs' Societies (WACS), staying updated on global cooking techniques.
  • Affiliated with the Foodservice Consultants Society International (FCSI), building expertise in foodservice operations improvement.
  • Volunteered training assistance at Northwind, teaching students kitchen best practices, hygiene, and food preparation.
  • Certified in wine pairings through the Court of Master Sommeliers, enhancing the fine dining experience for guests.

Certifications

  • SHRM Certified Professional (SHRM-CP)
  • Nutrition and Foodservice Management Certification Meridian
  • Sales & Marketing for Foodservice Operations Certification
  • First Aid/CPR
  • Certified in HACCP Principles and Application Guidelines
  • CompTIA A+ Technician
  • Certified Public Accountant (CPA)
  • Certified Professional Food Manager (CPFM)
  • Conflict Resolution Training HubSpot
  • Salesforce

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