I was raised in a very busy truck stop/ cafe., continued to work in high end restaurants under chefs,. I worked for METLIFE INSURANCE as a young adult as a customer service representative, and returned to restaurant life in 2004 when i became a co-owner. Expanded the restaurant with a bar, and remained the owner for 17 years total. Did all accounting, payroll, and taxes for the business. With Covid, we closed and I went to work for circle k where I became a food service manager, a assistant manager and a traveling manager for the corporation. I have a long history in customer service and enjoy helping/assisting those in need.
Passionate, spirited and classically trained culinary professional, skilled in building relationships and developing high-performing teams. Leader in delivery of excellent customer service. Equipped to apply restaurant operational experience to grow world-class organizations. Dedicated to food safety, customer service best practices and quality food service.
Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth.
Hardworking and reliable employee with strong ability to multi task. Offering people experience and compassion . Highly organized, proactive and punctual with team-oriented mentality.
- Food and beverage pairing
- Budgeting and cost control
- Waste control
- Food preparation techniques
- Portion and cost control
- Banquets and catering
- Verbal and written communication
- Customer service oriented
- Dish preparation
- Pantry restocking
- Resource management
- Purchasing
- Meal preparation
- Company safety standards
- Grilling and deep frying skills
- Kitchen equipment and tools
- Regulatory compliance
- Cleaning and sanitizing methods
Worcester, MA, 02/2021 - Current
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Monitored quality, presentation and quantities of plated food across line.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Cleaned, sanitized and maintained food storage, preparation and serving areas.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Worked cross-functionally with recipe development, operations and creative teams on implementation of new ingredients, menu timelines and product launches.
- Regularly interacted with guests to obtain feedback on product quality and service levels.
Keuka Park, NY, 03/2020 - Current
- Oversaw aspects of maintenance, inventory and daily activity management.
- Provided mentorship for employees to generate sales, promote effective upselling and cross-sell to improve retail productivity.
- Interviewed and vetted job applicants to make effective hiring decisions and fill vacancies with strong team members.
- Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
- Handled scheduling for store shifts to achieve adequate staffing.
- Checked monthly sales and performance reports to support operational planning and strategic decision-making.
- Supervised cashiers in processing credit, debit and cash payments to streamline sales.
- Reviewed inventory and sales records to prepare reports for management and budget departments.
- Answered customer questions and addressed problems and complaints in person and via phone.
- Examined merchandise to correctly price and display products.
- Oversaw daily operations of store, including inventory and supply restocking, cash-handling and assisting customers.
- Assisted customers, answered questions and resolved problems for stellar customer service.
- Trained staff on daily duties and supervised and provided feedback, resulting in improved performance and customer satisfaction.
- Oversaw daily operations by delegating tasks, managing shift changes and conducting keyholder duties to open and close business.
- Oversaw inventory receiving, stocking, pricing and returns by coordinating with vendors and directing employees.
- Coordinated merchandising by planning floor layouts and displays, guiding resets and directing sales signage placement.
City, STATE, 01/2004 - 12/2020
- Promoted business on social media platforms to maximize brand identity and generate revenue.
- Oversaw staff hiring, initiating new training and scheduled processes to streamline operations.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Administered finances and led business operations by running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
- Made weekly employee schedules, assigned work tasks and regularly checked quality and productivity of team members.
- Hired, trained and motivated staff to fill all restaurant openings.
- Maintained cleanliness and sanitation across foodservice, storage and preparation stations.
- Located relevant vendors, set up schedules and coordinated delivery, storage and organization of inventory.
- Trained staff, facilitated staff meetings and spearheaded menu development.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Monitored staff performance, food quality and [Task] to successfully oversee complete operation of [Number] restaurants.
- Managed and supervised [Number] employees in [Number] restaurants.
- Created unique recipes and applied various culinary techniques for authentic [Type] cuisine.
- Supervised overall operation of restaurant, including training [Number] [Job title]s and [Number] [Job title]s and resolving [Type] issues to customer satisfaction.
- Managed food preparation, guest interaction, quality control and customer relations.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Resolved problems or concerns to satisfaction of 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.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
- Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
- Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
- Built revenue by delivering innovative catering services, leading region in catering sales.
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Resume Overview
School Attended
- Pine Technical College
- Pine City
Job Titles Held:
- Chef
- Assistant Manager/ Food Service Manager
- Owner
Degrees
- Some College (No Degree)
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