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Skills

  • Menu profitability analysis
  • Special event planning and execution
  • Farm-to-Table Partnerships
  • Human resources management
  • Quality Control and Assurance
  • Labor cost management
  • Zero-Waste Culinary Initiatives
  • Restaurant Design and Aesthetics Consultation
  • Team leadership and management
  • Data-Driven Decision Making in Restaurant Operations

Work Experiences

  • Decreased onboarding time by 59% over 2016 period.
  • Developed a comprehensive staff training program.
  • Analyzed customer feedback.
  • Created a proprietary sauce line.
  • Achieved results over 13 months.
  • Designed and managed a renovation.
  • Coordinated with marketing and event teams to host large corporate events, generating an additional $14 in revenue annually.
  • Collaborated with the head chef to launch a new brunch program, increasing weekend foot traffic by 11% and adding $10 in monthly revenue.
  • Coordinated with contractors and interior designers.
  • Achieved 37% revenue boost in off-peak times.

Summaries

  • Drove revenue growth by optimizing operations.
  • Accomplished entrepreneur and restaurateur.
  • Customer-driven restaurateur with a commitment to creating memorable dining experiences, improving customer satisfaction ratings by 42% over 4 months through continuous service improvements.
  • Achieved a 37% reduction in employee turnover.
  • Completed projects within 16% of budget.
  • Boosted customer satisfaction scores by 69% within 15 months.
  • Attracted new casual and regular diners.
  • Created competitive, high-performing teams.
  • Accomplished in leading renovation projects and restaurant redesigns, completing projects 13% under budget and creating a modern dining experience that attracted new demographics.
  • Collaborated with chefs and vendors.

Accomplishments

  • Reduced waste and improved sustainability practices, cutting food cost by 15% using inventory and portion control management.
  • Directed marketing campaigns that resulted in a 31% rise in first-time customers over 6 months.
  • Won Innovation Award in 2018 for top restaurant service based on customer polling data gathered over 6 months.
  • Implemented a loyalty rewards program that increased customer retention by 58% and boosted average check size by 16.
  • Orchestrated charity dinners and community outreach events, raising over $9 for local causes while enhancing brand visibility.
  • Successfully negotiated a 72% reduction in supplier costs by fostering long-term relationships and obtaining bulk order discounts.
  • Achieved Top Performer for restaurant décor/design in Chicago by spearheading interior design updates that increased foot traffic by 30%
  • Pioneered a digital reservations system integration, reducing no-shows by 20% and increasing same-day bookings by 10%.
  • Developed a marketing and SEO plan that improved online visibility and website orders by 35% in the first several months.
  • Decreased training time for new hires by 25% with a streamlined onboarding process and clear role-based orientation.

Affiliations

  • Board member of the Seattle Restaurant & Lodging Association, working on policy advocacy and industry growth.
  • Attendee at the Restaurant Finance & Development Conference for continuous learning on financial management and expansion tactics.
  • Established partnerships through the Restaurant Facility Management Association (RFMA), enhancing operational efficiency and supplier negotiations.
  • Enrolled in continuing education courses through the Culinary Institute of America to keep skills sharpened in operational efficiency and menu development.
  • Collaborating with the Foodservice Packaging Institute (FPI) to integrate sustainable packaging solutions in the restaurant operations.
  • Partnered with the National Association for Catering & Events (NACE) to enhance event coordination and increase corporate event hosting capabilities.
  • Collaborated with the local Chamber of Commerce to boost community involvement in small business and restaurant growth initiatives.
  • Completed advanced training in business and culinary management at initiative, focusing on areas like labor cost management and marketing strategies.
  • Certified food safety handler through the ServSafe program, fulfilling standards set by state and national food regulations.
  • Active participant in the American Culinary Federation (ACF) to stay updated with culinary trends and certifications.

Certifications

  • Certified Bar Operations Professional (CBOP) – Lakeside Partners, 2018
  • National Restaurant Association's Restaurant Management Certification – 2022
  • Certified Marketing Executive for Restaurants (CME) – Vantage, 2019
  • Certificate in Wine & Spirits Education – Wine & Spirit Education Trust (WSET), program, 2022
  • Certified Hospitality Revenue Manager (CHRM) – framework, 2019
  • Certified Restaurant Manager (CRM) – Harbor & Co., 2022
  • ServSafe Food Protection Manager Certification, 2015
  • Social Media Management for Restaurants Certification – procedure, 2023
  • Food Waste Reduction and Sustainability Certification – standard, 2018
  • Certified Restaurant Accountant – process, 2022

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