Livecareer-Resume
Jessica
Claire
resumesample@example.com
(555) 432-1000,
, , 100 Montgomery St. 10th Floor
:
Summary

Seasoned worker offering solid background of building and leading successful restaurant teams to handle more than 200 customers per day. Knowledgeable about safety and cleanliness standards and optimal inventory management strategies. Calm and level-headed in all situations. Enthusiastic Kitchen Manager highly effective at contributing to team success. Friendly, outgoing, and reliable professional offering 20+ years in restaurant industry and experience cooking with management responsibilities. Passionate about innovative dishes and maximizing kitchen productivity. Detail-oriented Manager with 20 years of experience in food service management. Successful team leader with deep knowledge of hiring and training protocols. Budget-conscious when cutting service costs without sacrificing top-notch quality. Poised professional with extensive practice using conflict resolution techniques to drive smooth operations.

Skills
  • Portioning understanding
  • Training
  • Recruitment and hiring
  • Working collaboratively
  • Problem resolution
  • Supervision
  • Flexible
  • Sanitation
  • Critical thinking
  • Organization
  • Coordination
  • Basic math
  • Planning
Education and Training
Morgan High School McConnelsville, OH, Expected in 06/1990 High School Diploma : - GPA :
Experience
Bloomin' Brands, Inc. - Kitchen Manager
Somerville, MA, 01/2012 - 12/2012
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Collaborated with [Job title] trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Detailed hands-on requirements for performing preventive maintenance and repairs to [Type] and [Type] equipment.
  • Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Received, organized and rotated paper goods and food ingredients.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Reduced food waste [Number]% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Supervised staff preparing and serving [Number] meals per day.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • 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.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Priced and ordered food products, kitchen equipment and food service supplies.
Harris Teeter, Llc - Deli Clerk
Clemmons, NC, 01/2010 - 02/2011
  • Distributed new item samples to customers in order to provide opportunities for individuals to try products before purchase.
  • Made orders by slicing, weighing, packaging and pricing meats and cheeses.
  • Completed orders of all sizes according to customer preferences, improving patron retention by [Number]%.
  • Cleaned utensils, dishes and glasses for customer use.
  • Communicated effectively with deli counter customers to answer questions and make recommendations.
  • Worked with customers placing large or specialized orders, providing samples and recommendations and responding to requests.
  • Created aesthetically pleasing food arrangements for special orders and party trays.
  • Sanitized and kept work areas tidy by cleaning surfaces, equipment and floors, removing trash and maintaining machinery.
  • Documented and entered special orders for event catering and party trays using [Software].
  • Checked and recorded temperatures of refrigerator and freezer daily to verify proper working conditions.
  • Stored perishable food items in freezer or refrigerator to protect food from spoilage.
  • Received new inventory and rotated stock by dates to keep items fresh and usable.
  • Checked signage and pricing to verify accurate displays on counters and in cases.
  • Gave exceptional customer service to all guests, including during peak business periods, which resulted in increased sales and [Number]% boost in revenues.
  • Closely adhered to food safety and sanitation procedures established by company and regulatory agencies.
  • Removed food items from inventory and restocked refrigerated and frozen cases to maintain product availability.
  • Updated displays, cases and other customer-facing areas to increase sales of special items.
  • Assessed customer needs, including food allergies and suggested additional menu items as appropriate.
  • Used mental math and available tools to total materials needed, costs and payment due quickly and efficiently.
  • Stayed calm and professional in all situations and resolved conflicts to customer satisfaction.
  • Cross-trained in other kitchen positions to support team and meet customer needs.
  • Maintained work areas in clean, neat and sanitized manner to reduce potential for illness or injury.
  • Answered telephone inquiries about available menu items, products and services and delivered appropriate information so customers could make valid choices.
  • Followed recipes and customer requests to prepare high-quality, delicious meals.
  • Observed key food safety procedures by checking proper storage and appropriate temperatures for cold and frozen items.
  • Organized ingredients and restocked supplies to prepare for busy periods.
  • Accepted and processed cash, check, card and mobile payments, maintaining [Number]% accuracy rate.
Wendys International - Crew/Manager
City, STATE, 06/2006 - 08/2010
  • Maximized customer satisfaction by organizing consistent, high-quality service for all [Type] needs.
  • Planned out daily tasks and coordinated schedules to handle forecasted demand.
  • Oversaw [Number] staff and maximized productivity to consistently achieve standards and regularly exceed quotas.
  • Solicited new business through referrals and local canvassing.
  • Coordinated necessary equipment and supplies to meet team requirements.
  • Maintained appropriate staffing levels by recruiting, hiring and training new team members.
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • 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.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Reduced food waste [Number]% by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Supervised staff preparing and serving [Number] meals per day.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.

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Resume Overview

School Attended

  • Morgan High School

Job Titles Held:

  • Kitchen Manager
  • Deli Clerk
  • Crew/Manager

Degrees

  • High School Diploma

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