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Talented Owner/Operator with 20 plus years of experience in Fast Paced environment. Clear communicator with team-oriented focus and advanced skills to effectively work with cashiers and kitchen staff to review and prepare orders. Qualified and hardworking . Veteran Restaurant Owner with hands-on experience in all areas of restaurant operations. Excellent communication, organizational and conflict resolution skills. Proven history of raising profits through maximized productivity and customer satisfaction. During this time as an Owner Operator at Hamburger Heaven Express was consulted by Grub Hub and Uber Eats about virtual restaurants even was invited to Grub Hubs Corporate HQ in Down Town Chicago to discuss perspectives as a restaurant on there platform that had one of there highest volume of orders. Created two virtual restaurant on both platform GH and UE so as well as Hamburger Heaven Express there was Angels Tex-Mex ( South West style meals ) and Heavenly Bites Ice Cream and Desserts there Face Book sites are still up if interested Google and see, also created concepts of all three as well as the menu and branding of each of them. Have Illinois Food/Sanitation Certificate, Illinois Basset Alcohol server Certificate,
Food And Beverage Takeout, Pickup, And Delivery-Manager Certificate all are current.
I owned and Operated my own restaurant in Chicago for 15 yrs. Hamburger Heaven Express. Unfortunately I had a Fire in November of 2018 and the Land Lord of the property did not want to rebuild the property. It was a very fast paced business serving breakfast lunch and dinner served 24/7. I have years of experience and do not mind learning any system when it comes to the restaurant industry.
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- Updated business appearance, decor, social media accounts and promotional strategies.
- Observed restaurant operations, watched staff interactions and ate different foods from established menu.
- Optimized menu with fresh offerings and seasonal fare.
- Counted cash drawer before shift and balanced at end of shift to reconcile sales.
- Assembled menu items in grill area and monitored warmers to restock inventory.
- Trained new employees in operational procedures and modeled duties for front and back house positions.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Planned Breakfast, lunch, dinner menus, as well as special menus for in-house special events .
- Collaborated with Owners in production or modification of menus and selections.
- Worked with kitchen managers to improve recipes for Diner style dishes, cutting costs 95% and decreasing waste 100%.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated kitchen stations with managers to cut down on customer wait times.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.
- Maintained updated knowledge of local competition and restaurant industry trends to stay on top of Melrose Park-area changes.
- Managed financial and business operations, including payroll, daily deposits and cost controls.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Supervised daily activities of restaurant and 25 employees.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Set employee schedules, delegated work and monitored food quality and service performance.
- Recruited, hired and trained talented staff to fill vacancies.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety.
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
- Verified proper portion sizes and consistently attained high food quality standards.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Maintained smooth and timely operations in preparation and delivery of meals.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- 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.
- Ordered and received products and supplies to stock kitchen areas.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
- Prepared estimated 50 orders simultaneously during peak Mornings and Afternoon periods with 95% accuracy rate, maximizing customer satisfaction and repeat business.
- Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
De La Salle - Chicago,
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