Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Summary
Seasoned [Job Title] offering solid background of building and leading successful restaurant teams to handle more than [Number] customers per day. Knowledgeable about safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in all situations.
Talented Kitchen Manager proficient in managing inventory, leading teams and handling food in a safe manner.
Accomplished Kitchen Manager bringing [Number] years of restaurant industry experience. Expertise in [type] establishments and [type] food.
Motivated Kitchen Manager eager to deliver exceptional kitchen service and drive business success.
Enthusiastic Kitchen Manager highly effective at contributing to team success. Friendly, outgoing, and reliable professional. Passionate about innovative dishes and maximizing kitchen productivity.
Skills
Portioning understanding
Diverse beverage knowledge
Sanitation
Vendor relations
Decision making
Team leadership
Recruitment and hiring
Purchasing
Training
High-volume dining
Purchasing stock
Courtesy
Problem solving
Prompt table clearance
Flexibility
Guest and client satisfaction
Meeting deadlines
Effective multi-tasker
Verbal communication
Banquets and catering
Outgoing personality
Food safety understanding
Following regulations
Safe serving knowledge
Marketing and sales experience
Strong communication skills
Food and beverage pairing
Multitasking and prioritization
Meat preparation
Excellent cook
Trained in food safety guidelines
Experience
05/2016 to 10/2019
Kitchen ManagerBrass Tap Beer Bar – Modesto, CA,
Sought out and implemented methods to improve service and team performance and boost business sustainability.
Reduced food waste [Number]% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items.
Scheduled over [Number] employees by assigning shifts.
Handled escalated customer complaints to provide full resolutions and promote loyalty.
Interviewed, hired, and supervised back of house staff.
Hired qualified staff to fill [Job title] and [Job title] positions.
Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
Supervised staff preparing and serving [Number] meals per day.
Trained employees on correct cooking techniques, safety standards and performance strategies.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
01/2015 to 04/2016
HousekeeperSilverado Senior Living – San Diego, CA,
Swept and damp-mopped private stairways and hallways.
Returned vacant rooms to occupant-ready status by deep cleaning, changing linens, restocking inventory and removing trash.
Collected trash from receptacles and surfaces, discreetly removing items for disposal.
Checked [Number] rooms per day to verify vacancies post-checkout.
Kept utility sink rooms in clean, neat and orderly condition.
Stocked toilet tissue and paper towels, as well as other restroom supplies.
Created checklists for daily stocking of housekeeping carts to improve inventory management and prevent unnecessary trips to stockroom.
Cleaned rooms to satisfaction of over [Number] daily clients.
02/2012 to 02/2016
Kitchen ManagerBrass Tap Beer Bar – Prosper, TX,
Hired qualified staff to fill [Job title] and [Job title] positions.
Trained workers in every position, including food preparation, money handling and cleaning roles.
Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
Received, organized and rotated paper goods and food ingredients.
Assisted restaurant ownership with pricing by providing information about ingredient costs and correct portioning.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
Coordinated preparation of customer meals and monitored food handling for safety purposes.
Supervised staff preparing and serving [Number] meals per day.
03/2010 to 01/2012
Kitchen ManagerBrass Tap Beer Bar – Tallahassee, FL,
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences.
Interviewed, hired, and supervised back of house staff.
Revamped and motivated kitchen staff to be highly efficient and produce consistent quality.
Coordinated preparation of customer meals and monitored food handling for safety purposes.
Received, organized and rotated paper goods and food ingredients.
Reduced food waste [Number]% by overseeing use of ingredients to plan for costs, anticipated customers and popularity of items.
Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
Cleaned and inspected food preparation areas for safe and sanitary food-handling practices.
Handled escalated customer complaints to provide full resolutions and promote loyalty.
Controlled portion sizes and garnishing for optimal cost controls.
Completed regular line checks to maximize quality assurance.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Kept kitchen clean, neat and sanitized by implementing surface and equipment schedules and standards.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Trained workers in every position, including food preparation, money handling and cleaning roles.
Trained employees on correct cooking techniques, safety standards and performance strategies.
Supervised staff preparing and serving [Number] meals per day.
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