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Skills

  • Food Portion Control and Waste Management Practices
  • Proven Ability to Increase Sales and Customer Satisfaction
  • Scheduling and workforce management
  • Stock Rotation System Implementation to Minimize Food Waste
  • Adaptability in Fast-Paced, Dynamic Work Environments
  • Menu Engineering and Effective Pricing Strategies
  • Health and Safety Regulation Compliance (e.g., HACCP, OSHA)
  • KPI Tracking and Reporting for Operational Performance
  • Staff Training and Development on Kitchen Best Practices
  • Proficient in standard for Daily Operations

Work Experiences

  • Achieved zero violations for 2018.
  • Enhanced guest experiences through professional and friendly service, earning recognition as Outstanding Service Award in 2015.
  • Developed a cross-functional task list.
  • Contributed to high safety ratings.
  • Enhanced guest experiences through professional service.
  • Boosted sales during holiday periods.
  • Delivered accurate orders.
  • Assisted in creating new recipes.
  • Directed kitchen operations.
  • Coordinated with vendors to source high-quality ingredients.

Summaries

  • Award-winning Food Services supervisor recognized as Employee of the Year in 2017 for exceptional customer service. Adept at enhancing guest experiences and leveraging interpersonal skills to promote business retention and growth.
  • Driven menu development initiatives.
  • Coordinated event catering needs.
  • Adept at staff training and health compliance.
  • Accomplished in reducing food waste through innovative stock rotation techniques, saving $116,000 annually and adhering strictly to Denver health and safety codes.
  • Committed to efficient service delivery.
  • Accomplished in reducing food waste.
  • Customer-focused Food Services professional.
  • Creative and customer-centric Food Services professional.
  • Boosted revenue during holiday periods.

Accomplishments

  • Achieved CPA in food handling and safety, which improved compliance with industry standards and reduced health-related complaints.
  • Developed a new system for managing allergy-sensitive meals, reducing customer health incidents related to food allergies by 28%.
  • Spearheaded a special event menu that boosted sales by 53%, attracting 17 additional guests to the restaurant.
  • Managed daily cash transactions totaling $79,000 and ensured zero discrepancies during all end-of-shift closures for program.
  • Streamlined inventory management processes using HubSpot, reducing spoilage costs by 53% over 6 months.
  • Attained Six Sigma to improve food safety handling, contributing to consistently high safety and cleanliness ratings.
  • Successfully passed consecutive health department inspections with zero violations for metric, resulting in improved company reputation and customer trust.
  • Enhanced communication between kitchen staff and waitstaff, resulting in improved service speed and 56% reduction in order inaccuracies.
  • Reduced overtime costs by 74% through more efficient scheduling and effective time management for the kitchen and front-of-house staff.
  • Consistently maintained food quality and safety standards during all phases of meal preparation, significantly reducing foodborne customer complaints.

Affiliations

  • Certified in Allergen Awareness Training, addressing dietary restrictions and optimizing allergen safety protocols for guests.
  • Completed Grocery and Goods Sourcing Program with metric, enhancing skills in partnering with local suppliers for fresher ingredients.
  • Graduate, system, with specialization in sustainable sourcing and nutrition management in the food service industry.
  • Member, Institute of Food Technologists (IFT), staying current with advancements in food science and its application to high-volume services.
  • Certified in Preventive Controls for Human Food (PCHF), implementing food safety and regulatory compliance in commercial kitchen environments.
  • Food Safety Certification from Ironclad Systems, providing strong foundational skills in managing kitchen hygiene and sanitation practices.
  • Conference Speaker, Annual Food Safety Conference 2018, focusing on operational bottlenecks, allergen protocols, and improving food quality.
  • ServSafe Food Protection Manager Certification through the National Restaurant Association, ensuring compliance with food safety and sanitation protocols.
  • Completed Food Cost Management Workshop, enhancing knowledge on maintaining efficient food cost percentages within industry standards.
  • Registered member, International Foodservice Distributors Association (IFDA), improving supply chain knowledge and networking with industry professionals.

Certifications

  • Advanced BOH Leadership Certification – 2022 | The National Restaurant Association
  • ServSafe Food Protection Manager Certification – 2023 | National Restaurant Association
  • Understanding the Food Chain Certificate – 2023 | Institute of Food Technologists (IFT)
  • Certified Hospitality Supervisor (CHS) – 2017 | American Hotel & Lodging Educational Institute (AHLEI)
  • CPR and First Aid Certification 2015 (American Red Cross)
  • Allergen Awareness Training – 2016 | North Carolina
  • Pastry and Baking Foundations Certification – 2019 | American Academy of Chefs
  • Certified Dietary Manager (CDM) – 2021 | Association of Nutrition & Foodservice Professionals
  • Certified in Gluten-Free Food Service (CGFFS) – 2022 | The Gluten Intolerance Group (GIG)
  • Level 3 Award in Supervising Food Safety in Catering – 2018 | method

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