Motivated Deputy General Manager with proven history of improving operational performance. Strategic with strong business acumen to partner cross-functionally to execute long-range plans. Committed to supporting employees in growth, success and career progression. Organized Deputy General Manager with 3 years of experience in multi-site operations management. Proactive leadership skills to motivate and mentor employees to achieve goals. Adept with leading teams of up to 20+ employees in fast-paced settings.
Experience
Deputy General Manager, 02/2015 to 03/2020 Regal Cinemas Corporation – Augusta, GA,
Upheld policies, procedures and brand standards in all aspects of operations.
Recruited, hired, trained, developed and supervised team of 20+ employees.
Coordinated employee performance management and provided feedback on job duties and responsibilities.
Served as main liaison between employees and leadership team to relay questions and concerns.
Analyzed performance data and identified opportunities for improvements.
Evaluated staff training needs and developed and facilitated professional development opportunities.
Oversaw implementation of corrective actions to improve efficiency and reduce waste.
Recruited, hired, trained, developed and supervised team of 20 employees. 100% accuracy
Delivered exceptional client experiences through hands-on leadership of associates and managers.
Built and maintained loyal, long-term customer relationships through effective account management.
Complied with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits.
Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
Line Cook, 02/2015 to 03/2016 The Del Monte Lodge – Orange, OH,
Operated fryers and grills according to instructions to maintain safety and food quality.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Kept stations stocked and ready for use to maximize productivity.
Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Cooked multiple orders simultaneously during busy periods.
Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Chopped, diced and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Replenished food items from inventory and rotated ingredients.
Regulated oven, broiler and roaster operations for cooking at correct temperatures.
Line Cook, 02/2010 to 09/2014 The Del Monte Lodge – Rochester, NY,
Operated fryers and grills according to instructions to maintain safety and food quality.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Kept stations stocked and ready for use to maximize productivity.
Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
Maintained hygienic kitchen by regularly mopping, disinfecting workspace and washing all utensils and glassware.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Grilled and deep fried various foods from meats to potatoes.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Assisted in preparation of menu items ranging from burgers to sandwiches.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Created nutritious, visually appealing, innovative and properly prepared and flavored food.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Cooked multiple orders simultaneously during busy periods.
Owner/Partner, to Live Nation Entertainment Inc – North Myrtle Beach, SC,
Developed business and marketing plans and prepared monthly financial reports.
Set pricing structures according to market analytics and emerging trends.
Trained teams on specific operations and requirements for each job site, including applicable procedures and techniques.
Supervised performance of workers with goals of improving productivity, efficiency and cost savings.
Negotiated with vendors to gain optimal pricing on products resulting in substantial increase in profit margin.
Hosted fundraising events for various charities to boost brand awareness and community engagement.
Line Cook Supervisor, to The Del Monte Lodge – Pittsford, NY,
Line Cook, to Live Nation Entertainment Inc – Lake Buena Vista, FL,
Line Cook Supervisor, to Tommy Bahama – Raleigh, NC,
Pantry Cook, to Nicks Fish Market – City, STATE,
Education and Training
High School Diploma: , Expected in 06/1986 Kaimuki High School - Honolulu, HI GPA:
: Culinary Arts, Expected in Kapiolani Community College/University of HI Community Colleges - Honolulu, HI GPA:
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School Attended
Kaimuki High School
Kapiolani Community College/University of HI Community Colleges
