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Skills

  • Food cost analysis
  • Problem resolution
  • Hospital operations
  • Regulatory compliance
  • Event catering logistics
  • Food safety and sanitation expertise
  • Employee performance reviews
  • Training and mentoring
  • Team management
  • Supervision

Work Experiences

  • Contributed to a sales boost of 26%.
  • Collaborated with management and culinary staff.
  • Built strong relationships with suppliers.
  • Assisted in developing a quick-service takeout menu.
  • Collaborated with the back of house.
  • Collaborated with the catering department to forecast supplies for multi-day events, staying within budget and generating cost savings of $17.
  • Balanced team workloads across busy periods, improving overall productivity of the kitchen and driving a 29% increase in orders processed per hour.
  • Washed and sanitized the dishes, glassware, and silverware to keep customers safe after each use.
  • Achieved cost control of 37%.
  • Maintained effective supply levels by counting, monitoring, and reordering food and dry goods.

Summaries

  • Balanced customer satisfaction.
  • Professional who is conscientious and self-directed and excels at working quickly and independently.
  • Food Team Member with 18 years of service industry experience.
  • Capable of multitasking in high-pressure kitchen environments.
  • Food Team Member with 10 years of successful team leadership and client relations experience.
  • Strengths in stakeholder engagement and workflow optimization backed up by Miscellaneous training.
  • Food service team member with extensive Food Team Member experience in initiative environments.
  • Motivated Food Service Worker who is used to following recipes to the letter when preparing food ingredients and dishes.
  • With 2 years of experience serving category food, capable Food Team Member.
  • Achieved 25% customer satisfaction.

Accomplishments

  • Played a key role in introducing new menu items, which led to a 76% increase in customer orders.
  • Provided rapid and friendly customer service during busy periods, resulting in a 21% improvement in customer satisfaction scores.
  • Assisted in the successful launch of a loyalty program that resulted in a 82% increase in returning customers.
  • Promoted team communication, resulting in a system during high-capacity events.
  • Maintained optimal food storage levels through regular inventory checks, reducing stock waste by 36%.
  • Prepared and calibrated cooking equipment for daily operations per company standards, reducing equipment malfunctions by 52%.
  • Proactively took on additional shifts to cover for team members, resulting in uninterrupted service operations.
  • Guided new employees through job roles and responsibilities, leading to a 67% reduction in training time.
  • Handled high-volume cooking stations, maintaining meal orders within set timeframes while ensuring quality control.
  • Optimized kitchen workflow by reorganizing stations, improving employee productivity and reducing meal preparation time by 6 minutes.

Affiliations

  • Barista Guild of Boston
  • Certified in Restaurant Revenue Management Through standard
  • American Medical Informatics Association
  • American Culinary Federation (ACF)
  • American Marketing Association
  • National Association of Social Workers
  • Customer Service Excellence Program at Lakeside Partners
  • Member of International Foodservice Executives Association (IFSEA)
  • Rotary International
  • Local Chapter of the National Foodservice Employee Association (NFEA)

Certifications

  • Basic Food Hygiene Certificate Northwind
  • HACCP Certification (Hazard Analysis and Critical Control Points)
  • Food Waste Prevention and Reduction – Meridian
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Conflict Resolution in the Workplace Certification
  • Certified Front Line Manager (CFLM) - Summit Group
  • Certified Hospitality Department Trainer (CHDT)
  • Certified Public Accountant (CPA)
  • Food Protection Manager Certification (ANSI)
  • Certified Business Analysis Professional (CBAP)

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