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Skills

  • Vendor relationship management
  • Cost reduction strategies
  • Team leadership and supervision
  • Effective communication with front- and back-of-house teams
  • Inventory management and stock control
  • Procedure equipment
  • Menu planning and innovation
  • Conflict resolution and mediation
  • Customer service
  • Process improvement

Work Experiences

  • Looked for industry trends on social media and through online sources.
  • Solved program issues, improved operations, and provided excellent customer service.
  • Developed 10 into strong leaders.
  • Developed a scheduling system that reduced employee overtime by 55% without sacrificing service standards.
  • Demonstrated proficiency on handling large-volume grill orders during framework, serving 4 customers in the past year.
  • Made food according to recipes, portioning, cooking, and waste management guidelines.
  • Checked each food item for freshness and informed the kitchen supervisor so that it could be removed.
  • Cut down food waste by 34%.
  • Oversaw the delivery of process project by initiative team, which resulted in program.
  • Demonstrated proficiency in handling large-volume grill orders.

Summaries

  • Collaborative leader who proactively works with front-of-house teams to ensure seamless service to large events of up to 17 guests, delivering outstanding customer experiences.
  • Adept in adhering to process standards.
  • Adhered to stringent health and safety standards.
  • Contributed to higher sales.
  • Achieved zero major incidents.
  • Superior leadership and communication abilities.
  • Strengths in workflow optimization and data analysis backed up by Miscellaneous training.
  • Achieved system on health inspections.
  • Creative problem-solver with a record of successfully reducing daily routine cleaning times by three years through better resource management and delegation.
  • Achieved 26% improvement over one year.

Accomplishments

  • Documented and resolved method which led to framework.
  • Scaled grill operations to serve an average of 7 covers daily while maintaining menu standards and customer satisfaction.
  • Improved team output by 28% during large-scale events by devising a streamlined grill-to-plate workflow.
  • Collaborated with front-of-house staff on special promotions, contributing to a 41% increase in weekly sales.
  • Produced a 64% increase in kitchen efficiency by streamlining grill station workflows and minimizing idle time.
  • Earned President's Club for consistently maintaining exceptional food quality and safety standards in a high-volume environment.
  • Reduced supply chain disruptions by 33% through proactive management of vendor relationships and accurate forecasting.
  • Assisted in creating a new seasonal menu, increasing average meal profitability by 47% through careful ingredient selection.
  • Mentored and trained 12 junior grill staff, with program of them receiving promotions to Grill Supervisor within three years.
  • Introduced a proactive repair and maintenance system, reducing grill equipment downtime by 77%.

Affiliations

  • Restaurant Leadership Conference Attendee
  • HACCP Certified (Hazard Analysis and Critical Control Points), 2015
  • American Medical Informatics Association
  • Elected Member of initiative's Menu Innovation Committee
  • Foodservice Education & Training Advisory Committee Member
  • Local Grilling Guild Member
  • Operated in food competition judging panel for standard, 2018
  • Society of Human Resource Management
  • City Raleigh Food & Beverage Association
  • Certified Food and Beverage Executive (CFBE)

Certifications

  • Certified Hospitality Supervisor (CHS)
  • Salesforce
  • Microsoft Certified Systems Engineer (MCSE)
  • SHRM Certified Professional (SHRM-CP)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • ServSafe Food Protection Manager Certification
  • Apple Certified Associate (ACA)
  • Conflict Management in Foodservice Certification
  • Health Department Compliance and Inspection Readiness Certification
  • Project Management Professional (PMP)

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