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Skills

  • Organization
  • Event planning and coordination
  • Customer service
  • Team management
  • Menu memorization
  • Guest relations and retention strategies
  • Cross-training staff programs
  • Problem resolution
  • Customer satisfaction improvement
  • Communications

Work Experiences

  • Achieved 81% growth in corporate event bookings.
  • Washed, peeled, and cut a variety of fruits and vegetables to prepare for serving.
  • Coordinated with vendors.
  • Conducted comprehensive audits of service and kitchen performance.
  • Prepared cooking supplies, ingredients, and workstations when opening and closing the kitchen.
  • Cut average restock time by 53% per week.
  • Adjusted service strategies using software.
  • Actively managed online reviews and customer feedback, responding and resolving concerns, which led to a Employee of the Year for customer satisfaction in 2021.
  • Achieved Scrum Master.
  • Addressed inefficiencies.

Summaries

  • Dedicated to the success of the team and the company.
  • Stakeholder engagement and risk assessment are precise and quick at preparing ingredients.
  • Boosted average check size by 66%.
  • Achieved full compliance with health protocols.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Achieved results over category.
  • Food service team member with extensive Restaurant Coordinator experience in process environments.
  • Motivated Food Service Worker who is used to following recipes to the letter when preparing food ingredients and dishes.
  • Food Service expert with 4 years of experience in the service industry.
  • Conducted performance audits.

Accomplishments

  • Authored SOP for event execution procedures, leading to smoother operations and a 80% decrease in setup time.
  • Initiated cross-functional teamwork between the waiter and kitchen staff, driving up customer satisfaction by 72%.
  • Resolved product issue through consumer testing.
  • Facilitated communication between the kitchen and front of house, ensuring consistency and quality, which diminished order errors by 20%.
  • Implemented eco-friendly packaging for takeout orders, reducing waste disposal costs by $99,000 annually.
  • Collaboratively designed a new seasonal menu, promoting high-margin dishes and increasing average order value by $180,000.
  • Implemented reservation software improvements, resulting in a faster check-in process and reducing customer wait times by 15% at peak hours.
  • Analyzed and adjusted portion sizes for key menu items, leading to a 42% reduction in food waste.
  • Coordinated staff schedules for special events, improving event preparation time by 56%.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.

Affiliations

  • Society for Foodservice Management (SFM)
  • International Food and Beverage Association
  • NextGen Restaurant Innovators Network
  • Toastmasters
  • Food Marketing Institute (FMI)
  • National Society of Minorities in Hospitality
  • Professional Convention Management Association (PCMA)
  • Restaurant Facility Management Association
  • Jaycees
  • Association for Computing Machinery

Certifications

  • Certified Administrative Professional (CAP)
  • First Aid/CPR Certified
  • Restaurant Inventory Management Certification from standard
  • HACCP (Hazard Analysis and Critical Control Points) Certification
  • CompTIA A+ Technician
  • Project Management Professional (PMP)
  • Event Design Certification Program (EDCP)
  • CompTIA Network+
  • Certified Event Planner (CEP) from Brightline
  • SHRM Certified Professional (SHRM-CP)

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