Kitchen Manager resume example with 20+ years of experience
JessicaClaire
Montgomery Street, San Francisco, CA94105609 Johnson Ave., 49204, Tulsa, OK
H: (555) 432-1000
C:
resumesample@example.com
Date of Birth:
India:
:
single:
Summary
Highly motivated Sales Associate with extensive customer service and sales experience. Outgoing sales professional with track record of driving increased sales, improving buying experience and elevating company profile with target market.
Responsibilities include, primarily daily opening of the restaurant, both front of the house and kitchen.
Responsible for coaching the importance of always being clean and safe in the restaurant, being sure they have the knowledge/tools needed to be successful.
Preparing prep lists, and validating that it is complete and all recipes are being followed to restaurant specifications.
Ensuring that line checks are completed every shift and all other paperwork is completed accurately.
Responsible for all ordering of food, kitchen equipment, paper goods and bar sundries based on prior usage and ensuring that days on hand are minimal.
Responsible for the counting of inventory of all food and bar items, then entering into the database and finalizing weekly numbers to get final food and liquor cost.
Responsible for invoices received, by vendors, requesting repairs and the follow-up of those repairs when needed.
Responsibilities include, opening and closing of the restaurant, both front of the house and kitchen on selected days.
Ensuring that prep lists are complete and accurate, line checks are completed and food recipes are followed according to the restaurant specifications.
Interviewing, hiring and overseeing training for the Front of the House staff.
Responsible for the scheduling of, the entire front of the house staff, which include the servers, hosts and bartenders.
Conducting weekly orientation for all new employees and ensuring that all of the personal information is entered into the database and the employee files are current and complete for corporate audits and ensuring that all trainers are certified.
Responsible for the ordering of all computersfor the restaurant.
Responsible for uniform orders, liquor and beer orders and also food orders when kitchen manager is not present, office supplies and any maintenance needed throughout the restaurant daily.
Service/Bar Manager, 03/2013 - Current Fenton Family Dealerships – Keene, NH,
Responsibilities include, opening and closing of the restaurant, both front of the house and kitchen on selected days.
Ensuring that prep lists are complete and accurate, line checks are completed and food recipes are followed according to the restaurant specifications.
Interviewing, hiring and overseeing training for the Front of the House staff.
Responsible for the scheduling of, the entire front of the house staff, which include the servers, hosts and bartenders.
Conducting weekly orientation for all new employees and ensuring that all of the personal information is entered into the database and the employee files are current and complete for corporate audits and ensuring that all trainers are certified.
Responsible for ordering any computers or printers for the restaurant.
Responsible for uniform orders, liquor and beer orders and also food orders when kitchen manager is not present, office supplies and any maintenance needed throughout the restaurant daily.
Service Manager, 08/2008 - 02/2013 Levy Restaurants, Inc. – Columbia, MO,
Responsibilities included, opening and closing of the restaurant, interviewing, hiring and training for Front of the House staff.
Entering information in computer base, such as new employees, petty cash and invoices.
Responsible for scheduling for entire front of the house staff, which includes, servers, carside, bar and hosts.
Ensuring that all employee files are current and complete for corporate audits and ensuring that all Training Experts are up to date on testing for any new menu changes prior to the roll out of those changes.
Responsible for controlling labor cost, the inventory of food and liquor, based on customer forecast.
Responsible for food and liquor ordering as well as checking status of orders.
Ensures that preparation, procedures and presentation of food are consistent.
Responsible for networking in the community in order to build dine-in and carryout sales.
Overseeing staff and ensuring that guests receive the ultimate customer service while dining in the restaurant.
Responsibilities included, contacting current customers with an assertive and caring approach,.
negotiating and offering them assistance.
Working with an assigned team to accomplish a.
common goal, bringing the customers current and welcome them back into the store.
Service Manager, 05/2006 - 10/2007 Vitas Healthcare – Pensacola, FL,
Responsibilities included opening and closing of the restaurant, interviewing, hiring and training staff.
Responsible for controlling labor cost, inventory of food and liquor based on customer forecast.
Responsible for food and liquor ordering as well as checking status of orders or any credits pending.
Ensured that preparation, procedures and presentation of food are consistent.
Overseeing staff and ensuring that guests receive proper customer service while in the restaurant.
General Manager, 12/2005 - 05/2006 Calypso Cafe – City, STATE,
Responsibilities included, opening, and closing, collecting and depositing cash for the restaurant and also the sister restaurant.
Hiring, training, and scheduling of manpower based on the weekly customer forecast, the bi-weekly payroll, entering of all information in computer base, such as new employees, menu items and pricing.
Responsible for controlling, both food and labor cost.
Established par levels for liquor, beer and wine.
Responsible for weekly ordering and inventory of food and liquor based on the customer forecast.
Responsible for the accurate rental quantity of all table and kitchen linens needed for the restaurant, based on customer forecast.
Responsible for all fiscal processing and management for the facility.
Ensured that preparation, procedures and presentation of food were consistent.
Assistant General Manager, 10/2000 - 11/2005 Calypso Cafe – City, STATE,
Responsibilities included, opening, and closing, collecting and depositing cash for the restaurant and also the sister restaurant.
Hiring, training, and scheduling of manpower based on the weekly customer forecast, the bi-weekly payroll, entering of all information in computer base, such as new employees, menu items and pricing.
Weekly ordering and inventory of food and liquor based on the customer forecast.
Responsible for the accurate rental quantity of all table and kitchen linens needed for the restaurant based on customer forecast.
Manager, 01/1996 - 01/2000 Calypso Café – City, STATE,
Opening, closing and daily management of one of the top 25 restaurants (Chicago Magazine 1999) in Chicago.
Responsibilities included hiring and training new staff, bi-weekly payroll, ordering food, beverages and supplies, scheduling of manpower and all fiscal processing and budget management for the facility.
Education
ServSafe Certified
TABC Certified: , Expected in 2012 - Ashford University - , GPA:
: , Expected in 2012 - Lamar Institute of Technology - , GPA:
: , Expected in 1989 - Harold Washington College - , GPA:
: , Expected in 1987 - Florida Memorial College - Miami, Florida GPA:
Certificate in Purchasing Management: , Expected in - Depaul University - Chicago, IL GPA:
: , Expected in 1996 - Management Development Center - , GPA:
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