Bakery Owner Resume Example Sweet Spots

BAKERY OWNER

Professional Summary

Talented leader offering over 20 plus years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Experienced Restaurant Manager bringing demonstrated success in developing and motivating strong restaurant teams to assist variours customers hourly. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with customers and team members alike. Seasoned Catering Manager with passion for details and quality customer care. Previously managed more than 20 employees and organized large-scale events, including weddings and banquets. Consistently delivers excellent dishes and customer service resulting in business growth. Restaurant/General Manager with eight years in restaurants and catering. Strong career progression in casual dining. Highly dedicated to career growth. Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.

Skills

Bakery equipment knowledge

Effective owner communication

Work History

Bakery Owner, 10/2017 to Current
Sweet Spots – Mesquite, TX - Texas

Kept labor at or below 24% to support business profit targets.
Aligned seasonal plans with ingredient availability and key area events for optimal promotions.
Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
Maintained well-organized mise en place to keep work efficient and consistent.
Oversaw purchasing, storage and use of kitchen supplies.
Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
Created unique daily specials to drive business growth.
Personalized creations for holidays, weddings, graduations and personal events.
Cycled menus to keep offerings fresh and interesting for customers.
Mixed icing and other toppings by reading recipes, scaling and measuring ingredients and operating mixer.
Managed in-store, pick-up orders and catering needs.
Checked freezer and refrigerator prior to each shift to verify correct temperatures.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish and eggs.
Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
Developed recipes and menus by applying understanding of market demand and culinary trends,

Restaurant Owner, 01/2012 to 09/2018
Mrs. Vickie's Soufood – Corsicana, TX

Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
Managed financial and business operations, including payroll, daily deposits and cost controls.
Supervised daily activities of restaurant and 8 employees.
Recruited, hired and trained talented staff to fill vacancies.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Set employee schedules, delegated work and monitored food quality and service performance.
Verified proper portion sizes and consistently attained high food quality standards.
Reduced restaurant's annual food (30-31 %) and labor costs by ( 26-28%) through proper budgeting, scheduling and management of inventory.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Planned promotional menu additions based on seasonal pricing and product availability.
Inspected completed dishes for best-in-class plating, aroma and food quality.
Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
Set up work stations and prepped fresh food for dishes to increase productivity during busy mealtimes.
Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.
Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
Led shifts while preparing food items and executing requests based on required specifications.
Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
Maintained smooth and timely operations in preparation and delivery of meals.
Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
Mentored staff in expectations and parameters of kitchen goals and daily work.

Restaurant Manager, 08/2008 to 10/2011
KFC – Dallas, TX

Maintained team efficiency by strategically delegating daily activities, monitoring output and rewarding positive contributions.
Boosted team member productivity by enhancing performance monitoring and instituting motivational approaches.
Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows to meet any daily demand.
Trained and guided team members to maintain high productivity and performance metrics.
Improved operational planning and business frameworks to enhance resource utilization and reduce waste.
Increased customer retention and satisfaction by closely monitored team member performance and assessing problematic practices.
Recorded inventory sales into organization's weekly income report.
Supervised 8-10 employees per day.
Achieved or exceeded financial goals on regular basis by controlling expenses, optimizing schedules and regulating inventory usage.
Established and maintained positive work environment to enhance retention and productivity.
Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
Raised performance in areas of sales, management and operations by identifying and targeting areas in need of improvement.
Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
Set, enforced and optimized internal policies to maintain efficiency and responsiveness to demands.
Demonstrated new products, procedures and techniques to employees.
Reduced workflow inconsistencies by recruiting and hiring capable staff members.
Trained new employees in specific job requirements.
Interviewed and hired strong candidates for team openings, using newspapers, job boards and social media to find applicants.
Hired, trained and mentored staff to maximize effectiveness.

Manager, 03/2000 to 05/2008
Grandy's LLC – Lancaster, TX

Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Developed, implemented and managed business plans to promote profitable food and beverage sales.
Led and directed team members on effective methods, operations and procedures.
Organized special events in restaurant, including receptions, promotions and corporate luncheons.
Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Prepared for and executed new menu implementations.
Maintained safe working and guest environment to reduce risk of injury and accidents.
Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
Created fun team building activities to engage staff in up-selling to meet revenue targets.
Actively participated in ongoing customer service programs to build sales and rapport in community.
Conducted health, safety and sanitation process evaluations to identify and remedy any violations immediately.
Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
Reconciled cash and credit card transactions to maintain accurate records.
Skillfully interacted with external vendors to obtain best quality in pricing and product.
Carefully interviewed, selected, trained and supervised staff.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
Correctly calculated inventory and ordered appropriate supplies.

Education

Associate of Arts: Baking And Pastry Arts, 03/2012
Houston Community College - Houston, TX

Associate of Science: Business Administration And Management, 04/2016
Tarrant County College District - Arlington Texas

Resume Overview

Companies Worked For:

Sweet Spots
Mrs. Vickie's Soufood
KFC
Grandy's LLC

School Attended

Houston Community College
Tarrant County College District

Job Titles Held:

Bakery Owner
Restaurant Owner
Restaurant Manager
Manager

Degrees

Associate of Arts : Baking And Pastry Arts , 03/2012
Associate of Science : Business Administration And Management , 04/2016

Bakery Owner Resume Example

Resume Score: 80%

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