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assistant kitchen manager resume example with 20+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Summary

My name is JessicaClaire I have worked for the country club for quite sometime now I have ensured good food safety and practices on a day to day basis I have ran restaurants my whole life I will do whatever it takes to ensure our guest have the best possible service they can get! I understand and know the operations here at the country club and I hope if given the chance I can show you how great this place can be!

Sincerely, JessicaClaire.

Skills
  • Diverse beverage knowledge
  • Portioning understanding
  • Sanitation
  • Training
  • Recruitment and hiring
  • Organizational skills
  • Decision-making
  • Team management
  • Multitasking
Experience
Assistant Kitchen Manager, 01/2010 - Current
Gaslight Group Savannah, GA,
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Led detailed, hands-on preventive maintenance and repairs to equipment.
  • Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Efficiently resolved problems or concerns to satisfaction of all involved parties.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
Kitchen Manager, 01/2006 - 12/2009
Kitchen United Pasadena, CA,
  • Received, organized and rotated paper goods and food ingredients.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Led detailed, hands-on preventive maintenance and repairs to equipment.
  • Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.
Restaurant Manager, 01/1980 - 02/2006
Sorrel River Ranch Palm Beach, FL,
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Optimized profits by controlling food, beverage and labor costs daily.
  • Counseled and disciplined staff to address issues promptly and provide constructive feedback.
  • Assessed operational performance to measure compliance with regulatory, industry and brand standards.
  • Collaborated with chef to analyze and approve all food and beverage selections.
  • Initiated negotiations regarding vendor contracts and kept updated records of contracts.
  • Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Performed opening and closing procedures each day.
  • Developed and deepened professional relationships with vendors, negotiated contracts and monitored performance.
  • Managed daily operations and processes, including reservations, budgeting and forecasting.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
  • Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
  • Efficiently resolved problems or concerns to satisfaction of all involved parties.
  • Performed restaurant walk-throughs to gauge timeliness and excellent service quality.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
  • Mentored front of house personnel on company policies customer service techniques and professional communication.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Worked closely with [Job title], chef and cooks to determine menu plans for special events or occasions.
  • Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
  • Supervised staff preparing and serving [Number] meals per day.
  • Created new safety procedures manual that met local regulations and was disseminated to all bartenders and wait staff.
  • Obtained highest rating from county health department year over year.
  • Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
Education and Training
High School Diploma: , Expected in 06/1979
-
JHS - Jacksonville, IL
GPA:
Status -

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Resume Overview

School Attended

  • JHS

Job Titles Held:

  • Assistant Kitchen Manager
  • Kitchen Manager
  • Restaurant Manager

Degrees

  • High School Diploma

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