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culinary manager resume example with 8+ years of experience

Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary

Seasoned Culinary Manager with 9 years of experience in specifically Olive Garden with 5 years as part of a Management Team. Multitasks and inspires a kitchen to produce top-of-the-line work. Successful at saving kitchens money while introducing innovative menus and systems of organization.

Skills
  • National Restaurant Association Member
  • Leadership trained
  • Training
  • Sanitation
  • Portioning understanding
  • Recruitment and hiring
  • Purchasing
  • Planning & organizing
  • Supervision & leadership
  • Good work ethic
  • Active listening
  • Month-end and year-end closings
  • Profit and loss management
  • Conflict resolution
  • Critical thinking
  • Reliable & trustworthy
  • Basic math
  • Teambuilding
  • Organizational skills
  • Multitasking
  • Troubleshooting
  • Relationship building
Education and Training
Chattanooga State Community College Chattanooga, TN Expected in : Psychology - GPA :
Experience
Hof's Hut Restaurant And Bakery - Culinary Manager
Tempe, AZ, 12/2022 - Current
  • Managed foodservice side of Olive Garden including scheduling, cooking, tasting, ordering ingredients, inventorying and preparing menus.
  • Monitored kitchen staff to ensure compliance with company expectations of taste, speed and presentation.
  • Collaborated with front of house manager to coordinate marketing, special events and menu changes.
  • Streamlined kitchen functions through supply reorganization and communication with front-of-house manager.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality. Example being getting the highest score of 100 from our internal inspections.
  • Trained new employees to perform duties.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Delegated work to staff, setting priorities and goals.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Explained goals and expectations required of trainees.
  • Identified machine malfunctions, leading to cost-saving repairs.
  • Identified cost saving measures to bring food costs down 2-3% versus the previous year
  • Explored the scheduling to save labor costs as well as cut overtime hours in half versus previous year
  • Built such a wonderful culture and work environment that the back of house turnover is 0%
  • Completed month-end and year-end closings, kept records audit-ready and monitored timely recording of accounting transactions.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Maintained budgeted food costs using tools within inventory management system.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
Vector Security - Lobby Bar Off-Premise Manager
Clarksville, TN, 09/2022 - 12/2022
  • Completed month-end and year-end closings, kept records audit-ready and monitored timely recording of accounting transactions.
  • Checked payroll, vendor payments and other accounting disbursements for accuracy and compliance.
  • Created and updated financial reports on frequent basis to present information to leadership teams.
  • Gathered customer requirements and worked with catering team in implementing specifications.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Analyzed market trends and competitor deals for attractive proposal preparation.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Trained new employees to perform duties.
  • Delegated work to staff, setting priorities and goals.
  • Explained goals and expectations required of trainees.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Built brand recognition within the community with donations and working with non-profits
  • Worked closely with consistent catering customers to ensure return business
Hof's Hut Restaurant And Bakery - Service Manager
Torrance, CA, 09/2021 - 09/2022
  • Improved customer satisfaction ratings by listening to complaints and finding appropriate solutions to problems.
  • Adhered to customer service standards to foster satisfaction and retention.
  • Collaborated with customers to offer solutions to service needs.
  • Upheld team productivity and quality objectives by setting and maintaining clear benchmarks for service.
  • Created employee work schedules to keep shifts properly staffed.
  • Motivated and supported employees to maintain low turnover.
  • Pitched in to complete various duties during peak periods or employee absences.
  • Hired and trained service department staff to drive performance.
  • Monitored employee performance through key metrics analysis.
  • Forecasted department goals and objectives and enforced deadlines for quality service and speedy task completion.
  • Guided department employees on changes from management.
  • Remained calm and professional in stressful circumstances and effectively diffused tense situations.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Delegated work to staff, setting priorities and goals.
  • Resolved customer inquiries and complaints requiring management-level escalation.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Drury Hotels - Culinary Manager
Ridgeland, MS, 07/2018 - 09/2021
  • Managed foodservice side of Olive Garden including scheduling, cooking, tasting, ordering ingredients, inventorying and preparing menus.
  • Monitored kitchen staff to ensure compliance with company expectations of taste, speed and presentation.
  • Collaborated with front of house manager to coordinate marketing, special events and menu changes.
  • Streamlined kitchen functions through supply reorganization and communication with front-of-house manager.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality. Example being getting the highest score of 100 from our internal inspections.
  • Trained new employees to perform duties.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Delegated work to staff, setting priorities and goals.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Explained goals and expectations required of trainees.
  • Identified machine malfunctions, leading to cost-saving repairs.
  • Identified cost saving measures to bring food costs down 2-3% versus the previous year
  • Explored the scheduling to save labor costs as well as cut overtime hours in half versus previous year
  • Built such a wonderful culture and work environment that the back of house turnover is 0%
  • Completed month-end and year-end closings, kept records audit-ready and monitored timely recording of accounting transactions.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Maintained budgeted food costs using tools within inventory management system.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
Olive Garden - Bartender
City, STATE, 11/2014 - 07/2018
  • Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
  • Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
  • Checked identification of guests to verify age requirements for alcohol purchase.
  • Prepared cocktails from bar recipes and served wine, draft and bottled beer.
  • Trained new bartenders on drink preparation and upselling techniques.
  • Followed alcohol awareness procedures for preventing intoxication and handling intoxicated guests.
  • Recommended food and drinks to patrons based on preference, pairings and special promotions.
  • Poured wine, beer and cocktails for patrons.
  • Followed alcohol awareness procedures for preventing intoxication and dealing with intoxicated guests.
  • Completed regular bar inventories and daily requisition sheets.
  • Collected and organized daily till totals and tips.
  • Balanced daily registers and generated sales reports for management.
  • Displayed and retained extensive knowledge of liquors, wines and entrees.
  • Upsold customers from shelf to premium brands to help boost sales.
  • Kept track of bar tabs and transferred open tabs to dining area for wait staff.
  • Planned and coordinated special events to boost customer numbers and profits.
  • Introduced bar staff to precision pouring and waste reduction tactics to lower liquor costs.

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Resume Overview

School Attended

  • Chattanooga State Community College

Job Titles Held:

  • Culinary Manager
  • Lobby Bar Off-Premise Manager
  • Service Manager
  • Culinary Manager
  • Bartender

Degrees

  • Some College (No Degree)

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