Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Summary
Over 29 years experience in front and back of house. Â Seeking a Management position. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Executive Chef with 4 years of experience in high-pressure culinary environments. Skilled in preparing large volumes of food quickly and efficiently.Â
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Highlights
Kitchen, Bar, & Dining Room
Operations
Integrated Inventory Control
Promotions & Up-selling
Budgeting / Profit & Loss
Management
Safety & Sanitation Compliance
Innovative Menu Planning
Vendor Management & Negotiation
Strategic Kitchen
Planning
Budget Management Culinary
Staff Training and Development
Menu Management
Team Building and LeadershipÂ
Outstanding Guest Relations
Experience
01/2017 to CurrentGeneral ManagerLevy Restaurants, Inc. | Allen Park, MI,
Handle operations for a restaurant with over 10M
revenue 6 years straight.
Maintain all inventories FOH and BOH cost
effectively.
Set and enforce restaurant polices for
proper conduct.
Involved in all aspects of restaurant and capable of
performing every job.
Maintain labor cost between 25 -30%
Involved in creating all menus and Cross training all employees.
07/2010 to 07/2014Executive ChefArbor Company | Canton, GA,
Innovative menu development and planning.
Food and labor cost control.
Food presentation and preparation.
Managed special events.
Purchasing and inventory management.
One on one customer relations with clientele.
Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
Training and developing employees.
08/2009 to 07/2010Kitchen ManagerChipotle | Hopkins, MN,
Recommended measures for improving work procedures and workers performance.
Created work schedules and organized employee time sheets.
Assign duties, responsibilities, and work stations to employees in accordance to with work requirements.
Performed various financial activities such as cash handling, deposits and payroll.
Observe and evaluate workers and work procedures to insure quality and standards.
Complete disciplinary write-ups and performance reports.
07/2007 to 08/2009Sous ChefColumbus Hospitality | Ocala, FL,
Help train, develop and grow kitchen staff.
Planning, preparing and direction food operations in kitchen and outgoing catering orders.
Making sure all kitchen staff works to the highest culinary standards.
Checking quality and quantity of food received from suppliers.
Giving both positive and negative feedback to staff on a daily basis.
Making sure that all in house kitchen and catering policies were implemented.
Training and developing employees.
03/2005 to 07/2008Lead Expeditor/Customer Service RepLindy's In-flight Catering | City, STATE,
Delivering catering orders to surrounding airports.
Customer service.
Data entry using Quick books.
Packaging and labeling orders for outgoing deliveries.
Shopping for special requests throughout San Diego Area for an elite clientele.
Training and developing Employees.
Skills: Consistently working to high standards, Gain in-depth familiarity with any kitchen's operations,
Serve Safe Management Certified, Knowledge of different styles of cooking, Resolving personal conflicts
between staff members.
Constantly working hard to achieve personal goals and objectives. Process improvement
analysis and implementation.
Education
Expected in 2017 | Restaurant/Hotel Management Penn Foster, , GPA:
Expected in 2015 | Management Serve Safe Certified, City Of San Diego, GPA:
Skills
Consistently working to high standards, Gain in-depth familiarity with any kitchen’s operations, Serve Safe Management Certified, Knowledge of different styles of cooking, Resolving personal conflicts between staff members, Constantly working hard to achieve personal goals and objectives, Process improvementanalysis and implementation
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