Montgomery Street, San Francisco, CA 94105
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
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
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- 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
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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,
GPA:
Expected in 02/2011 Associate Degree in Culinary Arts: Culinary Arts
Michigan Career And Technical Institute - Plainwell, MI
GPA:
- SafeServ certification: Food Handling
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