Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
Home: (555) 432-1000
Cell:
resumesample@example.com
Summary
Focused leader with expertise preparing meals for customers in high volume establishments. Versatile professional with experience in food safety, supply management and plating. Courteous and bilingual with excellent multitasking and presentation skills.
Skills
Product and service knowledge
Sales monitoring
Business development understanding
Inventory management
Customer relations
Customer rapport
Inventory control
Orientating and training
Staff training and development
Project management abilities
Food preparation techniques
Food and beverage pairing
Banquets and catering
Portion and cost control
Waste control
Company safety standards
Grilling and deep frying skills
Meal preparation
Cleaning and sanitizing methods
Kitchen equipment and tools
Verbal and written communication
Time management
Following regulations
Outstanding cleanliness
Strong team member
Multitasking and prioritization
Meat preparation
Customer service
Experience
Assistant Manager, 11/2017 to Current El Pollo Loco Holdings – Winchester, CA,
Supported sales management initiatives to optimize business development.
Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
Enforced company policies and procedures to strengthen operational standards across departments.
Collaborated with store manager to develop strategies for achieving sales and profit goals.
Improved efficiency and productivity by implementing organization systems for financial reports, schedules and inventory control.
Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to attract and retain top-quality personnel.
Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
Maintained positive work ethic and commitment to providing excellent service to improve operations efficiency and customer satisfaction.
Coached and mentored employees by delivering training, guidance and performance monitoring.
Initiated inventory control measures to manage and replenish stock, maintain costs and meet customer demands while monitoring clothing, accessory and shoe levels.
Delegated daily tasks to team members to optimize team productivity.
Provided leadership and direction for employees, supervising activities to drive productivity and efficiency.
Assistant Manager, 07/2008 to 10/2017 El Pollo Loco Holdings – Costa Mesa, CA,
Organized schedules, workflows and shift coverage to meet expected business demands.
Initiated inventory control measures to manage and replenish stock, maintain costs and meet customer demands while monitoring clothing, accessory and shoe levels.
Evaluated employee performance and developed improvement plans.
Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to attract and retain top-quality personnel.
Managed personnel scheduling, facilitating adequate coverage to meet demand.
Maintained positive work ethic and commitment to providing excellent service to improve operations efficiency and customer satisfaction.
Provided leadership and direction for employees, supervising activities to drive productivity and efficiency.
Planned and prepared workflow schedules, delegating tasks for a 25-member team.
Chef, 08/2003 to 07/2006 San Antonio Zoo – Olmos Park, TX,
Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Monitored quality, presentation and quantities of plated food across line.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Prepared various local and seasonal specialties for 20 table restaurant.
Planned and prepared food products orders to maintain appropriate stock levels.
Maintained labor at under 30% to promote long-term business profitability.
Managed kitchen staff team of 5 and assigned various stages of food production.
Created exciting dishes to draw in clientele and increase revenues.
Oversaw hiring, training and development of kitchen employees.
Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
Assessed inventory levels every week and placed orders to replenish goods before supplies depleted.
Cook, 11/2001 to 07/2003 Extended Stay America – Boise, ID,
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Prepared more than 50 dishes per day in high volume environment while maintaining high customer satisfaction rate.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Education and Training
GED: , Expected in 08/1999 Glynn Academy - Brunswick, GA GPA:
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