- , , 100 Montgomery St. 10th Floor
- (555) 432-1000
- resumesample@example.com
Seasoned Manager offering solid background building and leading successful restaurant teams handling large volume of customers. Knowledgeable about enforcing safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in various situations. Talented Kitchen Manager successfully monitors inventory, leads teams and handles food. Trains and supervises kitchen personnel on proper cooking techniques. Schedules preventive maintenance and repairs to maintain kitchen equipment in good working condition. Accomplished Leader bringing 20 years of restaurant industry experience. Schedules back-of-house workload for timely meal preparation, serving and clean-up. Trains and supervises kitchen personnel on food safety, work safety and sanitation. Knowledgeable Kitchen manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Liaises with other managers for menu planning and special events. Performs inventory counts on unused items and rotates stock to promote freshness. Customer-centric, team-oriented leader. Educated in business operations, accounting and marketing. Ready to leverage ample skills to expand success of any establishments. Motivated team leader eager to deliver exceptional kitchen service and drive business success. Orders food and ingredients consistent with nutritional considerations and within budget restrictions. Develops and maintains vendor relations with multiple suppliers.
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Eataly – Chicago, IL,
- Received, organized and rotated paper goods and food ingredients.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Abm – Syracuse, NY,
- Monitored staff members at all catering events and functions, providing in-depth instructions ahead of time.
- Worked with clients one on one to create enticing catering menus for array of events from weddings and christenings to work parties and holiday meals.
- Developed and cultivated lasting relationships within community, promoting business opportunities through effective communication and interpersonal talents.
- Brought in new business opportunities, helping to drive catering revenues and achieving quarterly and yearly goals.
- Directed food delivery and presentation to maintain catering operations.
- Maintained records to orchestrate event details, customer requests and billing information.
- Customized menus and managed food preparation for special events.
- Executed scheduling, logistics and follow-ups with event staff.
- Met prospective customers through networking to increase local business and venue clientele.
- Oversaw food preparation, production and presentation according to quality standards.
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
Morgan Properties – Absecon, NJ,
- Trained employees on additional job positions to maintain coverage of roles at all times.
- Assigned tasks to associates to fit skill levels and maximize team performance.
- Recruited and hired qualified candidates to fill open positions.
- Greeted and encouraged feedback from customers to implement in-store operational changes.
- Conducted inventory counts by assessing current state of inventory integrity against target accuracy levels and tracking variances.
- Collaborated with staff to maximize customer satisfaction, streamline procedures and improve bottom-line profitability.
- Established and created training programs to enhance employee knowledge of best practices, resulting in improved customer satisfaction.
- Monitored supplier operations to verify quality, delivery schedule and conformance to contract specifications.
CCRI - Warwick, RI,
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Job Titles Held:
- Kitchen Manager
- Catering Supervisor
- Manager
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- Associate of Applied Science
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