LiveCareer-Resume

Operations Manager Kitchen Manager resume example with 17+ years of experience

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

Results-driven Management professional with over 20 years of experience in Management operations, production management, organizational development and team building within diverse industries. Highly adept in planning, coordinating and executing successful business strategies.

Skills
  • Productivity Improvement
  • Performance Monitoring
  • Staff Supervision
  • New Employee Recruitment
  • Complaint Resolution
  • Safe Food Handling
  • Multitasking and Organization
  • Verbal and Written Communication
  • Food and Beverage Management
  • Budget Management
  • Inventory Management
  • Policy and Procedure Enforcement
  • Vendor Relations
  • Problem-Solving
  • Team Collaboration and Leadership
  • Kitchen Management
  • Staff Training and Development
  • Team Building
  • Shift Scheduling
  • Quality Assurance
  • Cost Control
  • Customer Service
  • Diverse Beverage Knowledge
  • Portioning Understanding
  • Money Handling
  • Recruitment and Hiring
  • Fire Safety Regulations
  • Performance Improvement
  • Front of House Management
  • Anticipating Problems
  • Delegating Assignments and Tasks
  • Service Delivery Management
  • Menu Pricing and Writing
  • Profit Optimization
  • Supply Ordering and Management
  • Training and Onboarding
  • Monitoring Food Preparation
  • Managing Deliveries
  • Health Code Compliance
  • Staffing and Sales Reporting
  • Employee Performance Evaluations
  • Relationship Building
  • Building Maintenance
  • Equipment Maintenance and Repairs
  • Back of House Management
  • Documentation and Recordkeeping
  • Scheduling Staff
  • Labor and Overhead Cost Estimation
  • Portion Control
  • Problem Solving
  • Investigating Complaints
Education and Training
Utah State University Logan, UT Expected in : National Intervener For Deaf/blind - GPA :
Certifications
  • ServSafe
Experience
Bayada Home Health Care - Operations Manager/Kitchen Manager
Beverly, MA, 09/2014 - Current
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Received, organized and rotated paper goods and food ingredients.
  • Maintained budgeted food costs using tools within inventory management system.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Trained new employees to perform duties.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Delegated work to staff, setting priorities and goals.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Explained goals and expectations required of trainees.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Directed day-to-day operations by spearheading implementation of short-term and long-term strategies to achieve business plan and profitability goals.
  • Managed scheduling, training and inventory control.
  • Recruited, hired and trained crew members on application of projects, customer relations and customer service.
  • Built strong operational teams to meet process and production demands.
  • Implemented policies and standard operating procedures and managed quality, customer service and logistics.
  • Addressed customer concerns with suitable solutions.
  • Motivated and evaluated personnel for performance improvement and goal achievement.
  • Guided employees on understanding and meeting changing customer needs and expectations.
  • Delivered positive customer experiences by implementing effective quality assurance practices.
  • Identified areas of deficiency and performed root-cause analysis to solve problems.
  • Developed initiatives for process improvement and reviewed and assessed ongoing operations.
  • Analyzed and controlled materials, supplies and equipment operational expenses.
  • Oversaw financial management, budget management, accounting and payroll activities.
  • Presented performance and productivity reports to supervisors.
  • Enforced federal, state, local and company rules for safety and operations.
  • Aided senior leadership during executive decision-making process by generating daily reports to recommend corrective actions and improvements.
  • Responded to information requests from superiors, providing specific documentation.
  • Conducted employee observations and documented findings.
  • Reviewed daily financial reports and reconciled accounts to keep information current and accurate.
  • Collaborated with team leaders on quality audits.
  • Planned delivery routing, team workflows and promotional initiatives.
  • Anticipated and tracked operational and tactical risks to provide strategic solutions.
  • Supported accident investigations and prepared related paperwork.
  • Monitored resource use to achieve set goals within budget constraints.
  • Contributed to proposal and contract development, negotiations and meetings.
  • Controlled departmental facilities use and approved requests for repairs or improvements.
  • Conducted periodic assessments to evaluate company's financial performance.
  • Crafted operations best practices using audits and project management team feedback.
  • Resolved challenges associated with company websites, vendors and telecoms.
Essilor Intl. - Para Professional
Melvindale, MI, 09/2007 - 06/2014
  • Supported students throughout academic instruction and assignments.
  • Applied positive reinforcement to redirect negative behaviors.
  • Offered students personalized educational, behavioral and emotional support.
  • Supplied one-on-one attention to each student during group activities.
  • Assisted children at stations during small-group learning periods.
  • Observed students to help teachers identify potential learning blocks and opportunities for support.
  • Assisted with implementation of student's individualized IEP at discretion and direction of teachers and administrators.
  • Communicated and collaborated well with educators from various grade levels.
  • Customized small group and individual classroom activities based on differentiated learning needs.
  • Handled clerical duties, managed classrooms and coordinated documents for teachers.
  • Prepared instructional materials for specific classroom activities tailored to support student needs.
  • Planned and led activities to develop students' physical, emotional and social growth.
  • Organized student performance and enrichment activities to facilitate learning.
  • Supervised students in classrooms, halls, cafeterias, gymnasiums and field trips.
  • Taught daily life skills and behaviors to students to build practical knowledge.
  • Assisted in preparing lesson materials and bulletin board displays.
  • Observed student performance and recorded academic and attendance.
  • Organized classroom spaces to meet students' learning needs and smoothly manage planned activities.
  • Attended in-services, workshops and seminars.
  • Planned and supervised games and other recreational activities for students.
  • Organized and labeled student materials when setting up classrooms.
  • Instructed students on usage and care of equipment to prevent injuries.
A Little Taste Of Philly - General Manager
City, STATE, 10/2005 - 07/2007
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Prepared employee schedules to maintain appropriate staffing levels during peak periods.
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
  • Optimized profits by controlling food, beverage and labor costs.
  • Resolved and investigated complaints regarding service, food quality and accommodations.
  • Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
  • Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
  • Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
  • Maintained safe working and guest environment to reduce risk of injury and accidents.
  • Updated computer systems with new pricing and daily food specials.
  • Counseled and disciplined staff to address issues promptly and provide constructive feedback.
  • Created detailed reports on weekly and monthly revenues and expenses.
  • Trained new employees to perform duties.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Assisted staff by serving food and beverages or bussing tables.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Delegated work to staff, setting priorities and goals.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Explained goals and expectations required of trainees.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Distributed food to service staff for prompt delivery to customers.

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

Your data is safe with us

Any information uploaded, such as a resume, or input by the user is owned solely by the user, not LiveCareer. For further information, please visit our Terms of Use.

Resume Overview

School Attended

  • Utah State University

Job Titles Held:

  • Operations Manager/Kitchen Manager
  • Para Professional
  • General Manager

Degrees

  • Some College (No Degree)

By clicking Customize This Resume, you agree to our Terms of Use and Privacy Policy

*As seen in:As seen in: