Jessica Claire
Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - - -
Professional Summary

Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible, and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service.

  • Budgeting
  • Staff scheduling
  • Regulatory compliance
  • Inventory management
  • Recipes and menu planning
  • Strategic planning
  • Safe food handling
  • Cleanliness
  • Cost controls
  • Scheduling
  • Food plating and presentation
  • Kitchen staff coordination
  • Workflow planning
  • Conflict resolution
  • Recruitment
  • Kitchen equipment operation and maintenance
  • Food preparation
  • Presentation skills
  • Guest relations
  • Event management
  • Guest relations management
  • Accurate money handling
  • Dining area cleanliness
  • Food and beverage pairings
  • Working in coolers and freezers
  • Time management
  • Order accuracy
  • Weights and measures
  • Prioritizing
  • Customer service oriented
  • Compliance standards
  • Employee training
  • Outgoing and energetic
  • Food production management
  • Inventory controls
  • Staff management
  • Sanitizing understanding
  • High-volume dining
  • Problem resolution
  • Logistics coordination
  • POS systems
  • Logging
  • Order fulfillment
  • Brand awareness
Work History
07/2019 to Current
Restaurant General Manager Tony C's Coal Fired Pizza Round Rock, TX,
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in [Number]% food waste reduction.
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
  • Managed employees throughout preparation and service of meals per day.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
  • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
  • Set schedules for staff by planning and designating shifts and hours.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Orchestrated positive customer experiences at all stages by overseeing every area of business operations.
02/2019 to 07/2019
Assistant General Manager Exos Brooklyn Park, MN,
  • Mentored and motivated team members to efficiently achieve challenging business goals.
  • Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
  • Cultivated performance-based culture based on individual accountability, goal attainment and team achievement.
  • Managed budget implementations, employee reviews, training, schedules and contract negotiations.
  • Maintained secure cash drawers, promptly resolving discrepancies for accuracy.
  • Enforced quality assurance protocols to deliver ideal customer experiences.
  • Resolved problems promptly and effectively to elevate customer approval.
  • Handled cash accurately and prepared deposits.
  • Motivated, trained and disciplined employees to maximize performance.
  • Delivered full-scale business strategies resulting in increased customer satisfaction and operational enhancement.
11/2018 to 04/2019
Senior Guest Advisor Belmond New York, NY,
  • Performed clerical duties, including registering participants and answering specific event inquiries.
  • Did Nightly Deposits and balanced tills.
  • Called guest about pre-orders and upcoming events for the store.
  • Handled trades for in-store credit or cash value.
  • Knowledge base for all current games and systems.
02/2013 to 05/2018
Line Cook Bob Evans Farms City, STATE,
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Cleaned counters, food preparation areas and equipment with sanitizing spray to reduce risk of cross-contamination.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • 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.
  • Checked each food item for freshness and provided feedback to kitchen supervisor for removal.
  • Prepared items like bacon ahead of time to promote efficiency in dish garnishing.
  • Prepared food items to meet recipes, portioning, cooking and waste control guidelines.
  • Received food orders from cashiers and cooked items quickly to complete entire order together and serve hot.
  • Sanitized kitchen surfaces and equipment by cleaning grills, griddles, ovens and fryers
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
  • Prepared cooking supplies, ingredients and workstations when opening and closing kitchen.
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
Expected in 06/2009
High School Diploma:
Delton Kellogg Community Schools - Delton, MI,
Expected in 02/2011
Associate Degree in Culinary Arts: Culinary Arts
Michigan Career And Technical Institute - Plainwell, MI
  • SafeServ certification: Food Handling

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School Attended

  • Delton Kellogg Community Schools
  • Michigan Career And Technical Institute

Job Titles Held:

  • Restaurant General Manager
  • Assistant General Manager
  • Senior Guest Advisor
  • Line Cook


  • High School Diploma
  • Associate Degree in Culinary Arts

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