Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management, and crew leadership.
Skills
Diverse Beverage Knowledge
Productivity Improvement
Budget Management
Problem-Solving
Multitasking and Organization
Safe Food Handling
Kitchen Management
Performance Monitoring
Food and Beverage Management
Inventory Management
Quality Assurance
Team Building
Staff Training and Development
Cost Control
Policy and Procedure Enforcement
Customer Service
Staff Supervision
New Employee Recruitment
Team Collaboration and Leadership
Verbal and Written Communication
Resource Allocation
Shift Scheduling
Complaint Resolution
Vendor Relations
Portioning Understanding
Labor and Overhead Cost Estimation
Delegating Assignments and Tasks
Menu Pricing and Writing
Anticipating Problems
Managing Deliveries
Monitoring Food Preparation
Portion Control
Performance Improvement
Supply Ordering and Management
Documentation and Recordkeeping
Scheduling Staff
Back of House Management
Training and Onboarding
Health Code Compliance
Experience
04/2015 to 09/2017
Kitchen ManagerGrimaldi's – Fort Worth, TX,
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.
Collaborated with server trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.
Executed hands-on preventive maintenance and repairs to keep equipment functional.
Contributed to successful shift management by helping with inventory and food ordering as well as team scheduling and work assignments.
Led, trained and developed culinary team members to meet and exceed restaurant standards.
Measured business levels and forecasted trends to better align supplies and employee scheduling for optimum coverage.
Managed and coached [Number] direct reports, supervising cooks and support staff across different shifts.
09/2014 to 03/2015
Line LeadKane Logistics – Salt Lake City, UT,
Inspected equipment for cleanliness following each shift.
Worked closely with [Job Title] to ensure that each assignment was finished ahead of its deadline.
Checked product quality regularly and achieved superior reputation without need for rework.
Prepared line set-ups for following shifts for overall increased line efficiency.
Assigned tasks to employees and monitored productivity, performance and task completion.
Managed and supervised daily activities of [Number] team members to verify fulfillment of customer orders and adherence to general warehouse operations.
Controlled material usage to keep costs low, proactively investigating and resolving discrepancies to minimize waste.
08/2010 to 09/2014
Kitchen ManagerGrimaldi's – Gilbert, AZ,
Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Trained employees on cooking techniques, safety standards and performance strategies.
Oversaw meal preparation and monitored food handling to encourage safety.
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
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.
Maintained high standards of food quality and safety by enforcing clear handling and preparation policies.
Contributed to successful shift management by helping with inventory and food ordering as well as team scheduling and work assignments.
Led, trained and developed culinary team members to meet and exceed restaurant standards.
Education and Training
Expected in 08/1997 to to
High School Diploma: Whites Creek High School - Whites Creek, TN GPA:
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