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manager resume example with 18+ years of experience

Jessica Claire
, , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - : - -
Professional Summary

Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.

Highly proactive manager with 25 years of experience in team leadership in Full Service Dining industry. Background includes sales, management and customer service in fast-paced settings.

Skills
  • Staff Management
  • Business Development
  • Consulting
  • Budgeting
  • Financial Management
  • Operations management
  • Business administration
  • Teamwork
  • Good telephone etiquette
  • Compassion
Work History
06/2021 to 12/2022
Events Manager Brown University , , French Lick, Indiana
  • Coordinated catering services and planned menus to compliment event theme and selected musical or guest speaker entertainment.
  • Solicited feedback from clients to assess event success and uncover opportunities for improvement.
  • Evaluated existing plans, processes and events planning services to identify opportunities for improvement.
  • Supervised onsite team of caterers, audio-visual technicians, and facility management team.
  • Supported senior leadership by developing status reports on activities related to planning, scheduling, cancellation, inquiries, resourcing, risk mitigation and proposal development for various events.
  • Enhanced client satisfaction ratings by scheduling on-site service requests, managing show logistics and booth functionality needs to meet demands.
  • Organized logistics and materials for each meeting, arranged spaces and took detailed notes for later dissemination to key stakeholders.
  • Promoted adherence to client-event requirements through delegation, prioritizing and management of entire production lifecycle from concept to execution.
02/2015 to 07/2021
Restaurant Manager United Natural Foods Inc , , French Lick, IN
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Maintained central standardized recipe and ingredient repository, including nutritional and cost information.
  • Mentored staff in expectations and parameters of kitchen goals and daily work.
  • Inspected kitchen equipment and appliances to verify proper working order, including commercial fryers, steamers, ovens and ranges.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Recommended menu items for new dish development, holidays, special events and promotions.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
  • Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Safely used kitchen equipment and reduced risk of injuries and burns.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Applied customer feedback to develop process improvements and support long-term business needs.
  • Accomplished multiple tasks within established timeframes.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Purchased adequate quantities of food, beverages, equipment and supplies.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Prepared for and executed new menu implementations.
05/2013 to 02/2015
Kitchen Manager Mckinnon's Market & Super Butcher Shop , ,
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Oversaw food preparation and monitored safety protocols.
  • Checked and tested foods to verify quality and temperature.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Motivated staff to perform at peak efficiency and quality.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
02/2003 to 05/2013
All Positions Meijer, Inc. , ,
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Verified proper portion sizes and consistently attained high food quality standards.
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
  • Arranged and prepared tables for customers to provide guests with excellent experiences and foster repeat business.
  • Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
  • Kept updated knowledge of menu and promotions, recommending specific items according to preferences and food allergies.
  • Cultivated warm relationships with regular customers.
  • Collaborated with kitchen team to support order preparation and minimize customer service issues by verifying meals.
  • Applied comprehensive knowledge of wine, cider and beer as well to increase daily beverage sales.
  • Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers.
  • Noted special patron requests and followed up with kitchen to confirm delivery.
  • Stayed up-to-date on menu changes to offer current and accurate information and help customers select optimal meal choices based on individual preferences.
  • Scheduled numerous reservations and managed seating arrangements simultaneously in high-traffic casual dining restaurant while maintaining calm, professional demeanor.
  • Mixed both standard and specialized drink orders using variety of ingredients, including liquor, bitters, sugars and fruits.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
  • Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity.
  • Achieved monthly sales goals by using successful strategies to promote specials, desserts and alcoholic beverages.
  • Applied communication and problem-solving skills to resolve customer complaints and promote long-term loyalty.
  • Coached employees in successful selling methods and encouraged cross-selling to drive revenue.
11/2001 to 02/2004
Kitchen Manager United Natural Foods Inc , , Evansville, IN
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Motivated staff to perform at peak efficiency and quality.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Purchased food and cultivated strong vendor relationships.
  • Oversaw food preparation and monitored safety protocols.
  • Coordinated and organized all restaurant inventory.
  • Maximized quality assurance by completing frequent checks of line.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
10/1996 to 11/2001
Assistant Manager Ponderosa Steakhouse , , Newburgh, IN
  • Monitored cash intake and deposit records, increasing accuracy and reducing discrepancies.
  • Helped with planning schedules and delegating assignments to meet coverage and service demands.
  • Offered hands-on assistance to customers, assessing needs and maintaining current knowledge of consumer preferences.
  • Completed regular inventory counts to verify stock levels, address discrepancies and forecast future needs.
  • Generated repeat business through exceptional customer service and responded to customer concerns with friendly and knowledgeable service.
  • Developed loyal and highly satisfied customer base through proactive management of team customer service strategies.
  • Set and enforced policies focused on increasing team productivity and strengthening operational efficiency.
  • Assessed job applications and made hiring recommendations to bring in top candidates for key vacancies.
  • Verified inventory counts remained within monthly tolerance levels and compiled financial data in compliance with budget.
12/2022 to Current
General Manager of Operations Company Name , , French Lick, IN
  • Drove year-over-year business growth while leading operations, strategic vision and long-range planning.
  • Chaired weekly meetings with executive leadership to identify opportunities for improvement, establish milestones and tailor products to individual markets.
  • Designed modern employee recognition program which boosted productivity and improved morale.
  • Led company to successful product launch and growth by developing initial product roadmap and go-to-market strategy.
  • Established positive and effective communication among unit staff and organization leadership, reducing miscommunications and missed deadlines.
  • Devised processes to boost long-term business success and increase profit levels.
  • Reviewed shift reports to understand current numbers and trends.
  • Identified and resolved unauthorized, unsafe or ineffective practices.
  • Set, enforced and optimized internal policies to maintain responsiveness to demands.
  • Assessed supplier quality to maintain tight cost controls and maximize business operational performance.
  • Investigated and resolved departmental non-conformances.
  • Planned and resourced personnel and logistics for operations component exercises resulting in highly trained personnel ready to act quickly in critical roles.
  • Formulated processes to improve assistance to support groups, resulting in reduction of downtime and financial loss.
Education
Expected in 09/2022 to to
Certification : Hotel Management/Hotel Operations
CPD Certification Service - ,
GPA:
Expected in 09/2019 to to
Master of Arts: Ministry
Great Commission Bible College - Carl Junction, MO,
GPA:
Expected in 10/2017 to to
Bachelor of Arts: Theology
Great Commission Bible College - Carl Junction, MO,
GPA:

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Resume Overview

School Attended

  • CPD Certification Service
  • Great Commission Bible College
  • Great Commission Bible College

Job Titles Held:

  • Events Manager
  • Restaurant Manager
  • Kitchen Manager
  • All Positions
  • Kitchen Manager
  • Assistant Manager
  • General Manager of Operations

Degrees

  • Certification
  • Master of Arts
  • Bachelor of Arts

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