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Assistant Manager Resume Example

Resume Score: 80%

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ASSISTANT MANAGER
Summary

Multi-talented Chef with 16 years of experience boosting sales and increasing profits by motivating staff and assisting customers. Results-driven focus on monitoring staff member performance and offering advice on effective sales methods. Successful at resolving complex issues by working closely with employees, suppliers and customers.

Skills
  • Product and service knowledge
  • Sales monitoring
  • Closing and contract negotiations
  • Avid Pro Tools
  • Customer relations
  • Training and Development
  • Inventory management
  • Staff development
  • Retail operations management
  • Orientating and training
  • Time Management
Experience
Assistant Manager08/2020 to CurrentBurger KingWillowick, OH
  • Reviewed sales reports to enhance sales performance and improve inventory management accuracy.
  • Drove operational efficiency, building customer rapport to foster loyalty and increase sales.
  • Organized schedules, workflows and shift coverage to meet expected business demands.
  • Oversaw team development according to industry service standards to further customer loyalty.
  • Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
  • Supported sales management initiatives to optimize business development.
  • Directed and led employees, supervising activities to drive productivity and efficiency.
  • Enforced company policies and procedures to strengthen operational standards across departments.
  • Completed inventory audits to identify losses and project demand.
  • Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
  • Conducted job interviews, led employee performance evaluations with constructive feedback and rewarded top sales performers to attract and retain top-quality personnel.
  • Analyzed monthly sales and performance reports to support operational planning and strategic decision making.
  • Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
  • Managed personnel scheduling, facilitating adequate coverage to meet demand.
  • Delegated daily tasks to team members to optimize group productivity.
Executive Chef10/2017 to 10/2019Greek House Restaurant Wickliffe, OH
  • Performed mise en place daily to efficiently prepare signature dishes.
  • Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
  • Monitored all meals served for temperature and visual appeal.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Focused on customer satisfaction, creating delicious cuisine to impress diners.
  • Managed kitchen staff team of 8 and assigned various stages of food production.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Monitored quality, presentation and quantities of plated food across line.
  • Trained kitchen workers on culinary techniques to increase productivity and boost workflow.
Banquet Chef05/2011 to 10/2017Renaissance Hotel Cleveland, OH
  • Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
  • Prepared and maintained buffet and salad bar by checking temperatures, restocking food and monitoring potential avenues of contamination.
  • Interacted with kitchen staff to plan food and beverage logistics.
  • Supervised food preparation, delivery and quality to ensure satisfaction.
  • Maintained strict standards for portion sizes and inventory management to consistently meet budget targets.
  • Kept kitchen work stations, utensils and equipment clean and sanitized between banquet rushes.
  • Adhered to state and local health and safety regulations for food handling and sanitation.
  • Managed production of food for catered corporate and private events.
  • Supported kitchen budgeting efforts by avoiding waste and using proper stock rotation procedures.
  • Organized prep list and coordinated efficient work to be ready for fast-paced banquet cooking operations.
  • Stored raw foods and prepared items according to proper safe handling requirements and health code standards.
  • Prepared banquet meals according to standard recipes and customer preferences.
  • Completed purchase orders to requisition food and equipment for upcoming events.
  • Used such cooking processes as charbroiling, sautéing, braising, roasting and par cooking to create delicious dishes.
  • Consulted with executive chef to discuss banquet forecast and food selections for special functions.
  • Worked with chef to complete all dishes on schedule and in line with exacting presentation and taste standards.
  • Directed presentation and portioning of food for banquet functions.
  • Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
  • Coordinated food orders between stations and food servers to reduce wait times.
  • Trained and coached banquet staff to maintain groups' reputation for impeccable service.
  • Collaborated with department staff to prepare food items in accordance with recipes and standards for events.
  • Handled guest complaints effectively using six-step procedures to maximize satisfaction.
  • Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
  • Prepared meals with up to 7 courses for events with 500+ guests.
Education and Training
Associate of Applied Science: Culinary Arts04/2006Le Cordon BleuTucker, GA
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Resume Overview

Companies Worked For:

  • Burger King
  • Greek House Restaurant
  • Renaissance Hotel

School Attended

  • Le Cordon Bleu

Job Titles Held:

  • Assistant Manager
  • Executive Chef
  • Banquet Chef

Degrees

  • Associate of Applied Science : Culinary Arts 04/2006

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