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Assistant Kitchen Manager Resume Example

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ASSISTANT KITCHEN MANAGER
Professional Summary
Experienced food service / restaurant management professional with a talent for improving food service with culinary finesse and procedure, team training, performance and satisfaction. Well-versed in assigning daily/weekly tasks, monitoring service, recognizing potential issues and implementing plans of action and correction.
Skills
  • Team Leadership
  • Food preparation and safety
  • Staff management and scheduling
  • Point of Sale (POS) system operation
  • Kitchen equipment operation and maintenance
  • Inventory management
  • Microsoft Office Suite
  • Organization
  • Regulatory/Procedural compliance
  • Employee hiring, training and development
  • Accounting, Sales
  • Streamline, Scheduling
  • Cash management, Staff management
  • Closing, Staffing
  • Cooking, Tables
  • SC, Troubleshooting
  • Clients
  • Customer satisfaction
  • Customer service
  • Decision-making
  • Direction
  • Senior management
  • Financial
  • Focus
  • General Manager
  • Hiring
  • HVAC
  • Inventory management
  • Inventory control
  • Inventory
  • Team Leadership
  • Machinist
  • Micros
  • Microsoft Office Suite
  • Office
  • Mill
  • POS
  • Processes
  • Quality
  • Safety
Work History
Assistant Kitchen Manager, 03/2020 to Current
Carolina Ale House – Sullivan Management LLC – Fort Mill, SC
  • Assist the Kitchen Manager with ensuring successful shifts including but not limited to:.
  • Prepping scratch made food and assisting/training cooks, dishwashers and expo/to-go specialists.
  • Inventory and food cost.
  • Maintaining proper portion controls, cooking temps and quality of food being produced/sold.
  • Ordering from many different local venders depending for fresh beef, salmon, produce, spices; paper goods; chemicals and linen; US Foods for everything else.
  • Watch and adjust labor hours accordingly, sending labor and sales multiple times per day to owners.
  • Maintaining kitchen cleanliness and proper equipment function.
  • Diagnose/treat if possible.
  • Develop team members for future opportunities.
  • Ensure team is thoroughly trained, understands expectations, and demonstrates Carolina Hospitality.
  • Expressing strive for culinary talent and experience.
  • Providing ongoing direction and feedback, manage high pace kitchen performance, and drive accountability and sales.
Food & Beverage Server, Banquet Setup/Server, 09/2019 to 03/2020
Courtyard by Marriott
  • Concord Hospitality Franchise – Fort Mill, SC Setup/Preparing Food Orders/Serving for breakfast bistro, catered banquets & some bartending.
  • Bistro Side: "We Proudly Serve Starbucks" location.
  • Reconcile cash drawer at start and end of each shift, accounting for errors and resolving discrepancies.
  • Maintain clean and organized workspace and guest seating area.
  • Welcome guests, take orders and resolve any problems that may arise in interest of total guest satisfaction.
  • Promote customer satisfaction by preparing food and beverages according to standard recipes with modifications based on individual customer requirements.
  • Prevent food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Keep updated knowledge of menu, food preparation and promotions.
  • Ability to recommend specific made to order items according to preferences or food allergies.
  • Sanitize dining ware and kitchen equipment according to health code standards.
  • Banquet Side: Set up and break down conference and banquet rooms to meet facility standards and specifications.
  • Arrange linens, table settings, props and decorations according to seating plan, event theme and event order.
  • Prepared and Served appetizers, entrees, desserts, refilled beverages, ensured food quality, temperatures and restock for buffets for events up to 200 guests.
  • Follow-up throughout for refill of food and drink; cleanup/bus/wait tables to ensure successful event.
  • Returned reusable goods and serving equipment for inventory and restock during breakdowns.
Assistant Manager, 06/2017 to 06/2019
Zaxby's LLC – Fort Mill, SC
  • Managed daily front and back of house operations.
  • Focused on staffing, including team member development, motivation, and consistency.
  • Developed and managed employee schedules, balancing individual requests and requirements with business needs.
  • Aimed at sales growth with emphasis on cost management while ensuring consistency of operational procedures.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.
  • Submitted reports to senior management to aid in business decision-making and planning.
  • Assessed job applications, interviewed applicants and made hiring recommendations of top l candidates which would add value to team.
Lead Service Technician & Sales Representative, 06/2014 to 02/2017
COIT Services Inc. - Williams Brothers Cleaning LLC – Buffalo, NY
  • In-depth knowledge of machinist operations and HVAC maintenance.
  • Delivered extraordinary personal and professional truck-mounted cleaning-system services to commercial and residential clients.
  • Inspected cleaning sites to provide cost estimates to customers, and upselling additional services including upholstery cleaning, drapery & blind cleaning, tile & grout cleaning, and wall washing.
  • Performed and coordinated HVAC/air duct cleaning activities in both commercial and residential structures.
  • Moved furniture to prepare homes for cleaning.
  • Guided scrubbing machines over rug surfaces to loosen embedded dirt and operated steam cleaners to vacuum rugs and remove loosened dirt.
  • Sprayed and fogged upholstery, carpets and accessories with conditioners, protectors, deodorizer, and disinfectants.
  • Cleaned and restored interiors of homes damaged by fire, water or smoke.
Store General Manager, 01/2014 to 04/2015
Dunkin Donuts Franchise, Northern Star Restaurant Management – West Seneca, NY
  • Promoted to General Manager after only 2 months with company.
  • Responsible for day to day operations and financial results for highest volume store in its region, which also operated as head bakery for 5 local non-bakery locations with full overnight bakery staff.
  • Managed and evaluated staff of up to 40, enabling them to improve skills, achieve daily objectives and attain advancement.
  • Set effective store schedules based on forecasted customer levels, individual employee knowledge and service requirements.
  • Identified store's needs and put plans into action through communicating and delegating appropriate responsibilities and practices to team members.
  • Responsible for complete and accurate inventory; ordering correctly and watching product control / loss control to ensure smooth flow of operations and cash management at all times.
  • Hired and trained all bakery and front of house staff, with focus on proper cooking procedures as well as safety regulations and productivity strategies.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Managed ingredients and product use by assessing availability, customer traffic and popularity of items resulting in overall reduction of food waste.
  • Strove to always lead with integrity and honesty, along with constant awareness of company policy, culture, and core values implemented.
  • On-call 24/7 for any issues that could arise with full overnight staff.
Assistant Manager/Baking Supervisor & Designated Trainer, 01/2011 to 12/2012
Aramark /Tim Horton's- Mercy Hospital of Buffalo – Buffalo, NY
  • Performed opening and closing duties for department including cleaning, prepping, rotating and refilling inventory, displaying of baked items and opening/closing register.
  • Created and deployed successful strategiesto boost performance, streamline processes and increase efficiency in different areas.
  • Supervised all areas of Tim Horton's bakery & coffee shop within Mercy Hospital Cafeteria, as well kiosk at Trocaire College.
  • Inspected baked goods for quality and esthetics prior to displaying and discarded outdated or spoiled items.
  • Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Trained bakery staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Engineer Equipment Electrical Systems Technician, 03/2007 to 12/2011
United States Marine Corps - Buckley Air Force Base – Aurora, CO
  • 4th Marine Air Wing; Marine Air Control Squadron-23; Marine Support Unit (MSU) Rank: Lance Corporal /Special Assignment.
TIPS Bartender Certified, 12/2019
Assistant ManagerZax LLC
  • Complete knowledge of company and regulatory standards (product use-by dates, proper food prep and cook temperatures all cook and shake times, Micros with Crunchtime and Office software, product ordering, weekly inventory, fryer and other grill/cooktop maintenance and troubleshooting, etc.).
  • Attached to US-21 store since certification, managed shifts at other area locations as needed.
Education
BBA: Political Science, Business Administration/Management, Expected in 03/2022
Front Range Community College - Westminster, CO
Le Cordon Bleu Hospitality ManagementAmerican InterContinental University - Schaumburg, IL
Work History
Assistant Kitchen Manager, 03/2020 to Current
Carolina Ale House – Sullivan Management LLC – Fort Mill, SC
  • Assist the Kitchen Manager with ensuring successful shifts including but not limited to:.
  • Prepping scratch made food and assisting/training cooks, dishwashers and expo/to-go specialists.
  • Inventory and food cost.
  • Maintaining proper portion controls, cooking temps and quality of food being produced/sold.
  • Ordering from many different local venders depending for fresh beef, salmon, produce, spices; paper goods; chemicals and linen; US Foods for everything else.
  • Watch and adjust labor hours accordingly, sending labor and sales multiple times per day to owners.
  • Maintaining kitchen cleanliness and proper equipment function.
  • Diagnose/treat if possible.
  • Develop team members for future opportunities.
  • Ensure team is thoroughly trained, understands expectations, and demonstrates Carolina Hospitality.
  • Expressing strive for culinary talent and experience.
  • Providing ongoing direction and feedback, manage high pace kitchen performance, and drive accountability and sales.
Food & Beverage Server, Banquet Setup/Server, 09/2019 to 03/2020
Courtyard by Marriott
  • Concord Hospitality Franchise – Fort Mill, SC Setup/Preparing Food Orders/Serving for breakfast bistro, catered banquets & some bartending.
  • Bistro Side: "We Proudly Serve Starbucks" location.
  • Reconcile cash drawer at start and end of each shift, accounting for errors and resolving discrepancies.
  • Maintain clean and organized workspace and guest seating area.
  • Welcome guests, take orders and resolve any problems that may arise in interest of total guest satisfaction.
  • Promote customer satisfaction by preparing food and beverages according to standard recipes with modifications based on individual customer requirements.
  • Prevent food spoilage by monitoring dates, rotating stock and following proper storage procedures.
  • Keep updated knowledge of menu, food preparation and promotions.
  • Ability to recommend specific made to order items according to preferences or food allergies.
  • Sanitize dining ware and kitchen equipment according to health code standards.
  • Banquet Side: Set up and break down conference and banquet rooms to meet facility standards and specifications.
  • Arrange linens, table settings, props and decorations according to seating plan, event theme and event order.
  • Prepared and Served appetizers, entrees, desserts, refilled beverages, ensured food quality, temperatures and restock for buffets for events up to 200 guests.
  • Follow-up throughout for refill of food and drink; cleanup/bus/wait tables to ensure successful event.
  • Returned reusable goods and serving equipment for inventory and restock during breakdowns.
TIPS Bartender Certified, 12/2019
Assistant Manager, 06/2017 to 06/2019
Zaxby's LLC – Fort Mill, SC
  • Managed daily front and back of house operations.
  • Focused on staffing, including team member development, motivation, and consistency.
  • Developed and managed employee schedules, balancing individual requests and requirements with business needs.
  • Aimed at sales growth with emphasis on cost management while ensuring consistency of operational procedures.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Managed inventory control processes to restore back stock, control costs and maintain sales floor levels to meet customer needs.
  • Submitted reports to senior management to aid in business decision-making and planning.
  • Assessed job applications, interviewed applicants and made hiring recommendations of top l candidates which would add value to team.
Assistant Manager, Zax LLC
  • Complete knowledge of company and regulatory standards (product use-by dates, proper food prep and cook temperatures all cook and shake times, Micros with Crunchtime and Office software, product ordering, weekly inventory, fryer and other grill/cooktop maintenance and troubleshooting, etc.).
  • Attached to US-21 store since certification, managed shifts at other area locations as needed.
Lead Service Technician & Sales Representative, 06/2014 to 02/2017
COIT Services Inc. - Williams Brothers Cleaning LLC – Buffalo, NY
  • In-depth knowledge of machinist operations and HVAC maintenance.
  • Delivered extraordinary personal and professional truck-mounted cleaning-system services to commercial and residential clients.
  • Inspected cleaning sites to provide cost estimates to customers, and upselling additional services including upholstery cleaning, drapery & blind cleaning, tile & grout cleaning, and wall washing.
  • Performed and coordinated HVAC/air duct cleaning activities in both commercial and residential structures.
  • Moved furniture to prepare homes for cleaning.
  • Guided scrubbing machines over rug surfaces to loosen embedded dirt and operated steam cleaners to vacuum rugs and remove loosened dirt.
  • Sprayed and fogged upholstery, carpets and accessories with conditioners, protectors, deodorizer, and disinfectants.
  • Cleaned and restored interiors of homes damaged by fire, water or smoke.
Store General Manager, 01/2014 to 04/2015
Dunkin Donuts Franchise, Northern Star Restaurant Management – West Seneca, NY
  • Promoted to General Manager after only 2 months with company.
  • Responsible for day to day operations and financial results for highest volume store in its region, which also operated as head bakery for 5 local non-bakery locations with full overnight bakery staff.
  • Managed and evaluated staff of up to 40, enabling them to improve skills, achieve daily objectives and attain advancement.
  • Set effective store schedules based on forecasted customer levels, individual employee knowledge and service requirements.
  • Identified store's needs and put plans into action through communicating and delegating appropriate responsibilities and practices to team members.
  • Responsible for complete and accurate inventory; ordering correctly and watching product control / loss control to ensure smooth flow of operations and cash management at all times.
  • Hired and trained all bakery and front of house staff, with focus on proper cooking procedures as well as safety regulations and productivity strategies.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Managed ingredients and product use by assessing availability, customer traffic and popularity of items resulting in overall reduction of food waste.
  • Strove to always lead with integrity and honesty, along with constant awareness of company policy, culture, and core values implemented.
  • On-call 24/7 for any issues that could arise with full overnight staff.
Assistant Manager/Baking Supervisor & Designated Trainer, 01/2011 to 12/2012
Aramark /Tim Horton's- Mercy Hospital of Buffalo – Buffalo, NY
  • Performed opening and closing duties for department including cleaning, prepping, rotating and refilling inventory, displaying of baked items and opening/closing register.
  • Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.
  • Supervised all areas of Tim Horton's bakery & coffee shop within Mercy Hospital Cafeteria, as well kiosk at Trocaire College.
  • Inspected baked goods for quality and esthetics prior to displaying and discarded outdated or spoiled items.
  • Kept restaurant compliant with all federal, state and local hygiene and food safety regulations.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Trained bakery staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
Engineer Equipment Electrical Systems Technician, 03/2007 to 12/2011
United States Marine Corps - Buckley Air Force Base – Aurora, CO
  • 4th Marine Air Wing; Marine Air Control Squadron-23; Marine Support Unit (MSU) Rank: Lance Corporal /Special Assignment.
Accomplishments
  • Floodlight Sets, Load Bank Set, Tactical Water Purification Set USMC Meritorious Mast: March 2009 Exceptional Performance of duties as an Electrical Systems Repairman while diligently pursuing 2 referrals that lead to the recruitment of qualified Marines.
  • Masonic Order of Demolay- Degree Completion: June 2005 Member of the Order of Demolay- initiated by Broomfield Chapter, Broomfield, CO.
Interests
AWARDS & CERTIFICATIONS TIPS Alcohol Training Certification: , December 2019 to December 2022 Completed TiPS Certification Examination. Preventing the illegal sale of alcohol, how to handle intoxicated customers and keep them from harming themselves and others. ServSafe Food Protection Manager Certification: September 2014 to September 2019 Completed ServSafe Food Protection Manager Certification Examination Military MEP (TQG) Generator Certifications: March 2008 - Present
Skills
  • Team Leadership
  • Food preparation and safety
  • Staff management and scheduling
  • Point of Sale (POS) system operation
  • Kitchen equipment operation and maintenance
  • Inventory management
  • Microsoft Office Suite
  • Organization
  • Regulatory/Procedural compliance
  • Employee hiring, training and development,
  • Accounting, streamline, cash management, closing, cooking, SC, clients, customer satisfaction, customer service, decision-making, direction, senior management, financial, focus, General Manager, hiring, HVAC, Inventory management, inventory control, Inventory, Team Leadership, machinist, Micros, Microsoft Office Suite, Office, Mill, POS, processes, quality, safety, sales, scheduling, Staff management, staffing, tables, troubleshooting
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    Resume Overview

    Companies Worked For:

    • Carolina Ale House – Sullivan Management LLC
    • Courtyard by Marriott
    • Zaxby's LLC
    • COIT Services Inc. - Williams Brothers Cleaning LLC
    • Dunkin Donuts Franchise, Northern Star Restaurant Management
    • Aramark /Tim Horton's- Mercy Hospital of Buffalo
    • United States Marine Corps - Buckley Air Force Base
    • Zax LLC

    School Attended

    • Front Range Community College
    • American InterContinental University

    Job Titles Held:

    • Assistant Kitchen Manager
    • Food & Beverage Server, Banquet Setup/Server
    • Assistant Manager
    • Lead Service Technician & Sales Representative
    • Store General Manager
    • Assistant Manager/Baking Supervisor & Designated Trainer
    • Engineer Equipment Electrical Systems Technician
    • TIPS Bartender Certified

    Degrees

    • BBA : Political Science, Business Administration/Management , Expected in 03/2022
      Le Cordon Bleu Hospitality Management

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