LiveCareer-Resume

event host desk attendant cook resume example with 16+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Summary

Self-motivated Operations Manager well-versed in leadership. Bringing top-level experience in directing all facets of Restaurant/Bar and Entertainment operations. Successful at collaborating with consultants, area leaders and employees to streamline and strengthen processes, boost production and control costs. Highly organized, detail-oriented and safety-driven with solid record of accomplishment in meeting and exceeding business targets.

Skills
  • Originality and Creativity
  • Decision Making
  • Focus and Follow-Through
  • Employee Motivation
  • Training Management
  • Verbal and Written Communication
  • Assignment Delegation
  • Administrative Management
  • Recruitment and Hiring
  • Goal Setting
  • Problem Anticipation and Resolution
  • Staff Scheduling
  • Department Oversight
  • Quality Assurance
  • POS Terminal Operations
  • Customer Relations
  • Multitasking and Prioritization
  • Calendar Management
  • Inventory Tracking and Management
  • Word Processing
  • Money Handling
Experience
Event Host, Desk Attendant, Cook, 07/2005 to Current
Beaumont HospitalsGrosse Pointe, MI,
  • Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
  • Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
  • Set up and performed initial prep work for food items such as soups, sauces and salads.
  • Maintained consistent quality and high accuracy when preparing identical dishes every day.
  • 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.
  • Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
  • Accommodated guests with children and special needs to promote comfortable dining experience.
  • Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
  • Selected décor and event materials fitting clients' requests and vision.
  • Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
  • Assessed event success and identified improvement areas through client feedback.+
  • Developed processes to streamline food-preparation and presentation tasks, recommending changes as necessary to boost food-cost savings.
  • Hosted large groups by engaging with attendees during annual events.

Shift Leader, Operations Manager, 04/2015 to Current
Two Men And A TruckNorristown, PA,
  • Counted cash on hand at shift change and closing to determine shortages or overages and prepare bank deposit statements.
  • Delegated tasks to employees and monitored activities and task completion.
  • Supervised, motivated and led employees to maintain productivity and customer service levels.
  • Upheld company standards and compliance requirements for operations and cleanliness.
  • Positioned skilled staff in key areas throughout shift to optimize department productivity.
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
Sous Chef, 02/2016 to Current
Bowlero CorpCity, STATE,
  • Trained kitchen workers on culinary techniques.
  • Supervised all kitchen food preparation in demanding, high-volume environment.
  • Performed as head chef as needed to maintain team productivity and restaurant quality.
  • Plated food according to restaurant artistic guidelines to promote attractive presentation.
  • Assessed inventory levels and placed orders to replenish goods before supplies depleted.
  • Helped staff adhere to tough restaurant requirements through practical discipline and motivation.
  • Directed staff in restaurant kitchen and field to maintain department objectives, standards, guidelines and budget.
  • Oversaw kitchen employee scheduling to meet all coverage needs and avoid wasted labor.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Conducted frequent line checks to keep food at proper temperatures in holding zones.
  • Liaised closely with kitchen and other departments, including front-of-house personnel.
  • Streamlined kitchen processes to shorten wait times and serve additional guests.
  • Improved performance of team members resulting in high-quality meals produced daily.
  • Maintained highest food quality standards regarding food inventory procedures, food storage and rotation.
  • Assisted head chef with scheduling, training and professional development for team.
  • Conducted daily line checks, food reviews and taste tests to make improvements and correct deficiencies.
Operations Manager, 07/2019 to Current
Bowlero CorpCity, STATE,
  • Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
  • Conducted performance reviews providing coaching and feedback to benefit both company and employee.
  • Managed company operations with responsibility for profit and loss, scheduling, training and inventory control.
  • Delivered positive customer experiences by implementing effective quality assurance practices.
  • Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
  • Improved morale and management communication by creating employee recognition and rewards practices.
  • Recruited, hired and trained crew members on application of projects, customer relations and customer service.
  • Developed initiatives for process improvement and reviewed and assessed ongoing operations.
  • Built upon established practice standards to improve operational performance and reduce labor costs.
  • Enforced security policies and procedures to protect company assets from theft, loss or damage.
  • Aided senior leadership during executive decision-making process by generating daily reports to recommend corrective actions and improvements.
  • Established organizational vision and developed strategies to achieve sales and customer service goals.
  • Evaluated documentation such as invoices and shipping paperwork for accuracy and compliance.
  • Replenished inventory to maintain par levels and completed quarterly inventory audits, counted and updated inventory reports upon receipt of new shipments.
  • Conferred with subordinate managers each day to assess needs and optimize activities.
  • Designed performance metrics to provide traceability through organization and advance tactical and strategic business goals.
Education and Training
: Secondary Education, English, Art, Expected in to Ryder University - Lawrenceville, NJ
GPA:

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Resume Overview

School Attended

  • Ryder University

Job Titles Held:

  • Event Host, Desk Attendant, Cook
  • Shift Leader, Operations Manager
  • Sous Chef
  • Operations Manager

Degrees

  • Some College (No Degree)

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