Management, operations, and food management Over 18 years in directing and improving Operations, Management, Sales, P & L, Budgets, Staffing, Front/Back Kitchen and Dining Responsibilities, Controlling Labor, Inventory and Food Cost, Purchasing Food, Meats, Beverages, delegating work assignments to appropriate individuals and consistently reassigning job duties as needed. Managed a staff 6-50 kitchen personnel including General Managers, District Managers, Wait staff, Cooks, Cashiers, Expeditors, Hosts, Food Runners and Prep persons in a labor-intense environment. Hired, fired, administered coaching, employee evaluations, regularly and conducted hands-on training to new hires. Ensured staff presented a professional appearance and delivered exceptional customer service according to policy, participated in safety training and awareness, quality assurance measures and operation/production meetings. Calculated time sheets and processed payroll. Performed set-up, breakdown and maintenance of kitchen equipment, maintained sanitation and prepared facility for FDA/OSHA inspections. Experienced in food ingredients, butchering, and filleting, grilling, sautéing, serving hot/cold breakfast, lunch/dinner menus and plate presentation. Organized and maintained inventory/stockroom for AM and PM shifts. Took orders, catered large companies, quoted prices, arranged hot/cold food preparation, and assembled food orders, requisitioned poultry, meat and food items. Exceptional time-management, troubleshooting and problem solving management/staff issues. Utilized Restaurant software for scheduling labor and food cost.
