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Skills

  • Inventory controls
  • Customer service
  • Inventory waste analysis
  • Food plating and presentation
  • Revenue management
  • Conflict resolution and de-escalation
  • Kitchen equipment operation and maintenance
  • Cross-department collaboration
  • Labor Cost Reduction
  • Dining experience optimization

Work Experiences

  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Anticipated guest needs.
  • Collaborated with the kitchen to develop a method seasonal menu that increased traffic from procedure, boosting revenue by 29%.
  • Coordinated with bar staff to introduce new beverage offerings, driving a 71% increase in revenue from high-margin drinks.
  • Achieved a 16% rise in positive online reviews.
  • Achieved recognition for improving tip-per-server performance.
  • Contributed to a reduced variance of 31% in COGS.
  • Was in charge of food costs and inventory management.
  • Addressed service gaps.
  • Achieved a balance between operational needs and guest satisfaction by redesigning seating patterns and reducing crowding complaints by 57%.

Summaries

  • Consistently led the restaurant floor under budget by $11.
  • With customers and team members alike, be upbeat and positive.
  • Collaborated on seasonal promotions.
  • Hardworking Kitchen Supervisor dedicated to providing exceptional food to maximize guest satisfaction.
  • Great multitasker with metric management training and extensive food service experience.
  • With Workday training, I am knowledgeable about initiative management.
  • Achieved a 58% increase in guest foot traffic by partnering with marketing to create and launch successful off-peak promotions and events.
  • Encourages employees to go above and beyond for customers in high-volume settings while maintaining high quality and cost control.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Consistently managed floor operations under budget by $18.

Accomplishments

  • Recognized for achieving customer satisfaction scores of 64% or higher during 2020 through exceptional service delivery.
  • Documented and resolved metric which led to procedure.
  • Partnered with kitchen leadership to design seasonal menus that optimized high-margin items and improved overall revenue by 27%.
  • Trained newly hired staff of 18 individuals on restaurant procedures, menus, and customer service techniques, decreasing staff turnover by 60%.
  • Developed protocols for peak service hours that shortened wait times by an average of 11 minutes, improving overall customer satisfaction.
  • Consistently exceeded monthly revenue targets by an average of 51% through customer engagement and strategic upselling.
  • Orchestrated and optimized service flow during peak hours, serving over 14 guests per shift with consistently low wait times.
  • Implemented inventory tracking mechanisms that slashed food waste by 24% year-over-year through collaboration with kitchen and back-of-house teams.
  • Spearheaded a performance evaluation system for servers, leading to a 16% increase in specialty item upselling within 11 months.
  • Achieved 24% increase in beverage sales through targeted, multi-day staff training on pairings, seasons, and high-margin items.

Affiliations

  • Certification in Advanced Restaurant Management (ARM), 2017
  • Multicultural Foodservice & Hospitality Alliance (MFHA) Member
  • Restaurant Marketing & Delivery Association (RMDA) Member
  • American Culinary Federation (ACF) Affiliate
  • Association for Supply Chain Management (APICS)
  • Executive Member, National Association of Catering and Events (NACE)
  • Manager In-Training Program (MIT), Lakeside Partners
  • Lions Club
  • International Association of Administrative Professionals
  • Association of Foodservice Management Professionals (FMP)

Certifications

  • Certified Public Accountant
  • Google Certified Professional Cloud Architect
  • TIPS (Training for Intervention Procedures) Alcohol Certification
  • Certified Specialist of Wine (CSW) by Summit Group
  • Bar Smarts Advanced Mixology Certificate
  • OSHA 30-Hour General Industry Certification
  • National Restaurant Association's ManageFirst Program Graduate
  • Foodservice Management Professional (FMP)
  • Project Management Professional (PMP)
  • SHRM Senior Certified Professional (SHRM-SCP)

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