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Skills

  • Team motivation
  • Conflict resolution
  • Process improvement
  • Initiative equipment
  • Cross-functional collaboration
  • Problem resolution
  • Team building
  • Team management
  • Recruitment
  • Organization

Work Experiences

  • Collaborated with vendors to secure eco-friendly supplies.
  • Created manual procedures for special event banquet setups.
  • Identified operational flaws and took corrective action to address system and standard concerns while also facilitating framework.
  • Collaborated with vendors to secure eco-friendly supplies, reducing the department’s carbon footprint and saving $4 on utility bills annually.
  • Collaborated with the health and safety department to implement a new sanitation checklist, which improved inspection pass rates by 5% within three years.
  • Developed new recipes, outlined steps, and instructed staff on how to properly prepare them.
  • Conducted weekly audits of sanitation protocols.
  • Created a departmental budget and maintained spending within 3% of target, while improving service delivery and equipment reliability.
  • Cut unnecessary spending by 20% over one year.
  • Used previous supply needs and forecasted business levels to estimate required supplies.

Summaries

  • Achieved a 33% improvement in shift performance.
  • Costs were consistently reduced while profits were increased.
  • Stewarding Supervisor has been certified.
  • Achieved Green Restaurant Certification in Seattle.
  • Collaborated with culinary teams to align operational objectives.
  • Boosted dishwasher efficiency by 8%.
  • Talented chef with 4 years of experience preparing and serving a wide range of foods.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Boosted productivity.
  • Within Miscellaneous, senior Stewarding Supervisor and outstanding performer in process improvement and strategic planning.

Accomplishments

  • Streamlined the cleaning and table setup process for events, leading to a 63% faster setup time and improved client satisfaction.
  • Trained and mentored junior staff, successfully reducing accidents and breakages by 53% during a one year period.
  • Improved dishwashing throughput by 57% by optimizing machine loading processes and adjusting staff allocation during peak periods.
  • Authored a manual outlining best practices for kitchen sanitation, later adopted chain-wide across 2 locations.
  • Managed the set-up and breakdown of service areas for over 8 events, each with an average of 17 guests, ensuring smooth operations.
  • Developed a performance-based incentive system for stewarding staff, resulting in a 60% increase in team productivity over three years.
  • Led weekly strategy meetings with the culinary team to synchronize dishwashing timelines, increasing overall kitchen efficiency by 50%.
  • Spearheaded a shift scheduling reform that cut employee overtime costs by 62% while maintaining service efficiency.
  • Reduced overall resource usage by integrating eco-friendly cleaning agents, saving approximately $14 in supply costs annually.
  • Collaborated with culinary and banquet teams to expedite sanitation processes, decreasing downtime between large events by 74%.

Affiliations

  • American Society of Safety Professionals
  • American Medical Informatics Association
  • Certified Kitchen Stewarding Professional
  • Toastmasters
  • Association for Supply Chain Management (APICS)
  • Association of Information Technology Professionals
  • Eco-Friendly Foodservice Affiliates
  • American Marketing Association
  • Association for Computing Machinery
  • Kitchen Equipment Maintenance Providers Association

Certifications

  • Cisco Certified Network Associate (CCNA)
  • Certified Business Analysis Professional (CBAP)
  • Waste Reduction and Recycling Certification by initiative
  • First Aid, CPR, and AED Certification by American Red Cross
  • Salesforce
  • ServSafe
  • SHRM Certified Professional (SHRM-CP)
  • Certified Food Protection Professional (CFPP) by International Food Service Executives Association
  • Certified Hospitality Supervisor (CHS) by American Hotel & Lodging Educational Institute
  • CompTIA Network+

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