Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Strong knowledge of the food and restaurant industry. Versed in planning daily operations, staffing, inventory management, p&l's, product sales and training. Currently seeking to advance professional career within the restaurant industry or expand into new opportunities.
Regularly updated computer systems with new pricing and daily food specials. Worked closely with the chef and cooks to determine menu plans for special events or occasions. Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives. Built sales forecasts and schedules to reflected desired productivity targets. Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Optimized profits by controlling food, beverage and labor costs on a daily basis. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Collaborated with the Executive Chef to analyze and approve all food and beverage selections. Took care of all hiring, training, scheduling, ordering, receiving, equipment care and maintenance, payroll, team building, and just about anything else that came up.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Scheduled and directed staff in daily work assignments to maximize productivity. Efficiently resolved problems or concerns to the satisfaction of all involved parties. Regularly updated computer systems with new pricing and daily food specials. Checked the quantity and quality of received products. All basic management functions such as scheduling, training, inventory, cost control, budgets, etc.
Responsible for all employee training. Verified and inspected all training records within restaurants. Performed store inspections and audits. Reviewed and broke down all p&l's, prepared budgets and projections for each store in our region. Carefully prepared weekly payroll to keep up with projected revenue for the week. Initiated negotiations regarding vendor contracts and kept updated records of contracts.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions. Developed and maintained exceptional customer service standards.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Maintained and inspected kitchen equipment throughout state. Optimized profits by controlling food, beverage and labor costs on a daily basis. Trained all new kitchen managers on meat cutting skills to maintain the freshest quality and best cuts of steak. Performed all basic management function such as inventory, scheduling, daily shifts, hiring and training, ordering and receiving, etc.
Courses in Hospitality and Restaurant ManagementCoursework in Business, Restaurant and Hotel Management
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