During this time I was the Assistant Kitchen Manager is several Ninety Nine locations. Including but not limited to, assisting the General Manager and Kitchen Manager in aspects of the HOH. Scheduling to labor budgets minimizing overtime, ordering and receiving of all food product within company budget and par levels. Maintaining Food Cost of company standard, implementing action plans as needed on focus items. Interviewing, hiring, training, and development of HOH team members. Reviewing, and creating action plans for team members on performance. Cross training of existing HOH team members. Maintaining a safe work environment for both guest and employees. Implementing company policies and standards in HOH.
Assistant Kitchen Manager in company Training Store location. Assisted in the HOH development of new hire managers, assisted in putting on New Menu training for managers within the division.
Assistant Kitchen Manager Coordinator, helped in numerous company "re-branding" locations. Planning equipment needs and execution for re-opens. Training staff on company rollout of new kitchen equipment and computer display systems implemented in HOH.
Kitchen Manager with food sales of approximately $2-$3 million per year
Solely responsible for all aspects of kitchen. Interviewing, hiring, training, development. Scheduling to budget goals limiting overtime, ordering, receiving food product with constant updating of par levels to maintain company cost. Food Cost and Control, weekly inventory of product, researching variances creating control plans and education among staff. Invoice payments on delivered product. Quality inspections of product. Weekly safety inspections to locate and identify issues. Monthly Food Safety inspections of the restaurant to ensure company and health standards are met. Effectively managed payroll in HOH, including proper paperwork for new hires. Understanding of the P&L statements. Maintaining all kitchen equipment upkeep and needs, kitchen sanitation.
Mentoring new Kitchen Managers, guiding and assisting in their personal progress and development, reporting directly to Operations Director and Company Culinary Supervisor. Inspections and implementing company standards in their restaurants.
Hosting of Divisional Manager New Menu and LTO rollouts. Training hands on managers within division on policy and procedure changes and upgrades.
Kitchen Manager in company top volume restaurant food sales in excess of $4.2 million per year. Weekly guest counts in excess of 5000 per week. Yearly sales over $5million per year.
Solely responsible for all aspects of high volume kitchen.
Finishing training of company Kitchen Managers in Training. Reporting on progress and development of KMIT to Operations.
Assisting General Manager in development of Assistant Managers within company.
Development of existing HOH team members to advance to management program
KM Mentor 2008-2012
Restaurant Divisional Store of Year Kitchen Manager 2008, 2010, 2011
Company Safety Award 2011
Food Cost Kitchen Manager company Top Ten 2009, 2010, 2011
Development of KMIT 2012-current
Massachusetts Crowd Management Certificate
Choke Safe Certified
Serv Safe Certified
Allergy Awareness Massachusetts
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