Restaurant Manager with a 20-year career at successful establishments. Seeking to advance professional career in the restaurant or foodservice industry.
Assisted with the planning and implementation for changing from a tray line set up to a room service set up, including production changes as well as the building of, implementation of and training of the staff on the new software program used to take patients orders and assure compliance.
-Assisted daily, weekly and monthly inventory as well as daily and weekly orders
-Responsible for the interviewing, hiring and orientating of new staff
-Helped maintain a clean and sanitary kitchen and dish room
-Supervised staff to ensure that were performing their daily assignments correctly
-Checked patient trays for accuracy before they were delivered to the patients
-Ensured all equipment was functioning correctly and put in requisitions for any that needed repair
-Taking temperatures of coolers, freezers and dish machine multiple times daily
-Responsible for tracking staff and job performance as well as counseling if there were any issues with either
-Conducted performance evaluations
-Took turns in the rotation of the scheduling of the staff
-Maintain the CBORD software program that is the driving force in our room service program
-In servicing of staff
During my time here we implemented a huge change in philosophies changing from tray line to room service in the institute, this change has resulted an an increase in the satisfaction of our patients.
- Responsible for the scheduling for the FOH and BOH of house staff.
-Interviewed and hired staff.
-Helped maintain a clean and sanitary restaurant.
-Monitored food cost by controlling waste.
-Monitored labor costs by adjusting staffing during down time.
-Responsible for making daily deposits to the bank.
-Reconciled cash drawers
During my time as an assistant manager our store routinely his company marks that triggered quarterly bonuses for both food cost and labor costs.
-Managed team of 65 of Stewards.
-Inventoried and ordered chemicals for all 6 of the restaurants in the casino.
-Responsible for the scheduling of a staff of 65.
-Ensured the proper cleaning of all equipment, dishes, pots, and floors in the 6 restaurants in the casino.
-Acted as the manager on duty for the entire casino once a week
-Assisted with the expansion of the casino to the hotel and casino.
-Attended several job fairs on behalf of the casino and interviewed hundreds of applicants.
While with the casino I created a new job class that were responsible for the detailed cleaning of all the heavy equipment in the back of the house for the 6 restaurants. This new job class was paid a better wage and in return helped us to maintain the proper level of sanitation for our most valuable equipment.
-Cooked meals for guests
-Prepped various seafood dishes.
-Helped with daily and weekly inventory and ordering
-Functioned as the lead line cook in a corporate training store
-Helped maintain the cleanliness of the restaurant
-Assisted with the scheduling of all cooks and dishwashers.
-Responsible for the weekly cleaning of the char grill, conveyor oven, steamer and fryers.
-Responsible for the closing of the restaurant during management vacations
Attended a serve safe program in 2012 and am serve safe certified until 2017.
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