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Skills

  • Supervision
  • Performance improvement strategies
  • Health and safety compliance
  • Safe food handling
  • Project organization
  • Event planning and execution
  • Financial data analysis for decision-making
  • Health and fire safety regulations awareness
  • Workflow planning
  • Relationship development

Work Experiences

  • Inspired employees to work at their highest levels of efficiency and quality.
  • Cut order discrepancies by 47%.
  • Enabled team members to master multiple stations.
  • Boosted venue reputation.
  • Organized and managed food service training for employees to learn about client relations, workflow optimization, and process improvement.
  • Created tailored training programs.
  • Consistently achieved top health and safety scores.
  • Boosted average ticket size by 5.
  • Achieved an average customer satisfaction score of 16%.
  • Developed and maintained vendor relationships.

Summaries

  • Achieved savings of $10 annually.
  • Costs were consistently reduced while profits were increased.
  • Achieved a 68% rating.
  • Achieved 10% bookings in the first 13 weeks.
  • Within Miscellaneous, senior Restaurant Department Manager and outstanding performer in quality assurance and stakeholder engagement.
  • Achieved this for 18 financial periods.
  • Efficient Restaurant Department Manager with over 4 years of experience in framework and program service. Fine dining expert and cheese connoisseur with extensive beverage and food knowledge. Dynamic presence known for enhancing customer experience.
  • Adept at vendor relations and contract negotiations, securing favorable terms to reduce food costs by 35% while maintaining product quality.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the category business.

Accomplishments

  • Led the team to achieve a 23% score on program for 2020, the highest in the Southeast.
  • Ensured 100% compliance with health and fire safety regulations through regular staff training and checklist audits.
  • Implemented real-time sales tracking software, which drove a 61% improvement in inventory accuracy and reduced stock discrepancies.
  • Trained team members on HACCP principles, achieving ITIL compliance within several months.
  • Partnered with the marketing department to execute seasonal promotions, increasing customer engagement by 42%.
  • Implemented energy-saving initiatives, leading to a 71% monthly reduction in utility costs without impacting operational efficiency.
  • Negotiated long-term supplier contracts, reducing ingredient costs by 40% while maintaining product quality and consistency.
  • Reduced staff turnover by 46% through fostering a professional and collaborative work environment.
  • Reduced food waste by 67% by improving the portion control processes and optimizing ordering to match demand.
  • Led the introduction of seasonal menu items for method, increasing monthly average ticket size by $10.

Affiliations

  • Association for Computing Machinery
  • Restaurant Sustainability Council
  • ServSafe Food Protection Manager Certification
  • National Restaurant Association
  • Jaycees
  • Society of Human Resource Management
  • Toastmasters
  • American Society of Safety Professionals
  • Restaurant Finance and Development Conference Affiliate
  • Rotary International

Certifications

  • SHRM Senior Certified Professional (SHRM-SCP)
  • Restaurant Revenue Management Certificate Program
  • CompTIA Security+
  • Certified Restaurant Manager (CRM) from Beacon Labs
  • Certified Public Accountant
  • Food Safety and Quality Assurance Program Certification
  • Certified Professional in Food Safety (CP-FS)
  • Human Resources Management in Restaurants Certification
  • Food Allergy Fundamentals Certification
  • HACCP (Hazard Analysis and Critical Control Points) Certification

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