Montgomery Street, San Francisco, CA94105(555) 432-1000, resumesample@example.com
Summary
Seasoned Kitchen Manager offering solid background of building and leading successful restaurant teams to handle more than 300 customers per day. Knowledgeable about safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in all situations.
Skills
Recruitment and hiring
Organization
Planning and coordination
Inventory management
Experience
08/2019 to CurrentKitchen ManagerChick-Fil-A | Eatontown, NJ,
Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
Interviewed, hired, and supervised back of house staff.
Coordinated preparation of customer meals and monitored food handling for safety purposes.
Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
Trained employees on correct cooking techniques, safety standards and performance strategies.
Completed regular line checks to maximize quality assurance.
Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
Trained workers in every restaurant position, including food preparation, money handling and cleaning roles.
Monitored business levels and realigned team positions to provide optimal coverage for customer demands and patronage patterns.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Received, organized and rotated paper goods and food ingredients.
Handled escalated customer complaints to provide full resolutions and promote loyalty.
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Scheduled over 12 employees by assigning shifts.
Sought out and implemented methods to improve service and team performance to boost business sustainability.
Controlled portion sizes and garnishing for optimal cost controls.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Priced and ordered food products, kitchen equipment and food service supplies.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
Hired qualified staff to fill Line Cook and Prep Cook/GU positions.
Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
04/2018 to 08/2019Shift SupervisorSchweitzer-Mauduit International, Inc. | Alpharetta, GA,
Addressed employee and production issues to determine and implement optimal resolutions, preventing wasted resources and maintaining schedules.
Cultivated performance-based and collaborative culture by recognizing achievements and promoting from within.
Inspected incoming supplies to verify conformance with materials specifications and quality standards.
Developed weekly schedules and job assignments based on individual employee strengths and expected demand levels.
Set up, adjusted and maintained machines to keep production operating at peak levels and consistently meet challenging daily demands.
Answered and resolved customer questions and concerns.
Assisted the general manager during assigned periods and trained over 20 new team members.
Motivated team members to complete assigned tasks and perform at exceptional levels.
Collaborated with team members to improve performance and implement training updates.
Kept areas clean, neat and inspection-ready at all times, maintaining strict compliance with Restaurant guidelines to keep products within tight tolerances.
Assisted store management with meeting standards of service and quality in daily operations.
Performed store opening and closing procedures, including setting up registers and checking products.
Completed opening and closing duties to facilitate business operations.
Sustained safety protocols to ensure proper, cost-effective and safe handling of equipment and materials.
Utilized security, safety and loss prevention strategies during shifts.
Provided top product shipment delivery quality control and eliminated downtime to maximize revenue.
Monitored employee performance and safety, conducting retraining to correct problems and optimize productivity.
Cataloged daily production and documented materials use in Rosnet to keep General Manager/Area Director informed of activities.
Patrolled work areas every 15 Minutes to inspect operations, identify concerns and implement corrective actions.
Sustained safety protocol to ensure proper, cost-effective and safe handling of equipment and materials.
Determined efficient work schedules for team on weekly basis to keep project moving and each shift properly staffed.
Used Rosnet to report inventory balances and cycle counts.
Resolved customer complaints and reported issues to senior management.
Provided product shipment delivery quality control and eliminated downtime to maximize revenue.
Performed minor repair work on Restaurant equipment to keep jobs on task, notifying General Manager of major machinery failures.
Cleaned work areas regularly to keep team efficient and eliminate any safety concerns.
Supervised successful team of 18 Cooks, Servers, Bartenders, Carsides, and Hosts by conveying project information consistently, quickly resolving issues and delivering constructive feedback.
06/2014 to 04/2018Cook TrainerApplebee's | City, STATE,
Prepped vegetables and ingredients by washing, chopping, Slicing and dicing.
Operated fryers carefully to avoid burns when preparing fries, Proteins, Appetizer and Dessert items.
Worked closely with Cashiers to obtain order information and accurately complete customers' orders.
Collaborated with team to deliver timely service of items.
Offered support to other stations during high-volume shifts to maintain optimal coverage and meet customer needs.
Put together multiple, concurrent orders during customer rushes, including dinner and lunch hours.
Properly garnished and arranged orders on plates and trays.
Cooked food following specific measurements and recipes.
Sliced and Portioned meats to prepare for cooking and assembly of menu items such as Burgers and Steaks.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Chopped, diced and sliced ingredients for salads, stir-fries and other dishes.
Cleaned grill each 15 minutes and when requested by customers with food allergies to remove food residue and prevent cross-contamination issues.
Prepared fast food items quickly to serve over 50 customers per 15 Minutes for speedy service.
Created approximately 100 orders simultaneously during busy periods with high accuracy, maintaining customer satisfaction and loyalty.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Followed recipes to maintain restaurant standards and satisfy customers.
Prepped menu items according to specific measurements and recipes.
Prepared up to 600 orders per shift in busy restaurant.
Maintained clean and orderly appearance throughout kitchen and dining area.
Learned to prepare rotating list of new and seasonal items by attending training and applying new techniques.
Sanitized workstation at end of shift to prevent foodborne illnesses.
Monitored food product stock and alerted supervisor when items ran low in time to reorder.
Properly utilized various cooking utensils to prepare range of food items.
Built pizzas using proper amount of dough and quantities of toppings according to specifications.
Operated all kitchen equipment safely to avoid injuries.
Grilled and deep fried various foods, including Burgers, Chicken, Steak, Fries, and Seafood.
Safely operated ovens, fryers and grills to prevent injuries and accidents.
Kept stations stocked and ready for use to maximize productivity.
Set up work stations prior to opening to minimize prep time.
Rotated stock items and ingredients to maintain efficiency and freshness.
Executed proper techniques when preparing menu item ingredients.
06/2013 to 06/2014Host TrainerApplebee's | City, STATE,
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Collaborated with Managers to educate 26 employees on menu and procedural changes.
Supervised team of 12 employees in Restaurant establishment, maintaining positive and productive atmosphere to enhance employee experience.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Education and Training
Expected in 2012High School Diploma | Lawrence High School, Lawrence, KSGPA:
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