Restaurant Owner Resume Example Butter Cafe

RESTAURANT OWNER

Summary

As a restaurant owner, I have learned to multitask and do anything and everything. I excel in menu writing, social media, scheduling, payroll, website maintenance, and ordering. I have worked in restaurants my whole life including working as a baker, line cook, server, barista and manager.

Due to COVID-19 and it's impact on my restaurants I am looking for any side jobs that I can do to bring in extra money to keep things going during this tough time. I am a hustler and who you want on your team to get the job done with no excuses.

Skills

Staff leadership
Sales expertise

Customer service
Menu development

Experience

Restaurant Owner|Butter Cafe - City , STATE|05/2018 - Current

I have run two restaurants, one for close to 6 years and the second opened 2 years ago. In running these restaurants I have been in charge of bookkeeping, payroll, scheduling, social media, day to day operations, food ordering, and everything else that comes my way. As a small business owner I have learned to adapt and figure out everything as needed.

Restaurant Owner|Streetfood @ The Stagecoach - City , STATE|08/2014 - Current

Kept facility and equipment in good working condition through regular preventive maintenance and repair schedules.
Located relevant vendors, set up schedules and coordinated the delivery, storage and organization of all inventory.
Administered finances and led business operations, including running payroll, making bank deposits and analyzing income and expenses to maintain cost-effective operations.
Monitored staff performance, food quality, and all day to day activities to successfully oversee complete operation of 2 restaurants.
Monitored business levels and realigned team positions to provide optimal coverage for customer demands.
Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
Trained staff, facilitated staff meetings and spearheaded menu development.
Estimated supply requirements based on historical needs and projected business levels by accounting for special local events or sports games.
Hired, trained and motivated staff to fill all restaurant openings.
Managed food preparation, guest interaction, quality control, and customer relations.
Handled escalated customer complaints to provide full resolutions and promote loyalty.
Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
Managed and supervised up to 35 employees in 2 restaurants.
Identified, investigated and corrected operational issues such as inventory waste or theft to keep business operating at optimal levels.
Created unique recipes and applied various culinary techniques for authentic global cuisine.
Made weekly employee schedules, assigned work and regularly checked the quality and productivity of all team members.
Trained workers in every position, including food preparation, money handling and cleaning roles.
Weighed, measured and mixed ingredients, meticulously following recipes to produce quality dishes.
Communicated with wait staff regarding customer requests, dietary concerns and allergy questions.
Developed strategies to enhance catering and retail foodservice revenue and productivity goals.
Collaborated with chef and supervisor to plan new menus using fresh, local and seasonal ingredients.
Replenished food items from inventory and rotated ingredients to use oldest products first.
Sanitized workstation at end of shift to minimize salmonella and other foodborne illnesses.
Created exceptional menu items executed with precision to regularly garner diner praise.
Chopped, diced, and sliced vegetables and fruit ahead of busy periods, including dinner rush.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Maximized efficiency of kitchen operation by overseeing daily product inventory, purchasing and receiving.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Reviewed recipes to determine exact measurements and ingredients to create dishes.
Trained new team members on proper meat and vegetable preparation techniques.
Modified standard recipes to account for ingredient issues or customer requests, including allergen concerns.
Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries and cookies.
Verified kitchen staff followed all recipes and portion serving guidelines correctly.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
Garnished and arranged dishes into creative presentations to delight patrons.
Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
Kept stations stocked and ready for use to maximize productivity.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
Estimated staffing needs and adjusted hourly schedules to match demand patterns, budget and local labor laws.
Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
Established and maintained open, collaborative relationships with kitchen team to maximize efficiency.

Server, Line Cook|Four Seasons Jackson Hole - City , STATE|05/2006 - 08/2014

Recommended daily specials, wine selections and desserts to guide patrons toward more profitable items.
Educated guests on daily specials and menu offerings such as appetizers, entrees and desserts.
Kept stations stocked and ready for use to maximize productivity.
Satisfied customers by keeping drinks topped off and anticipating needs such as condiments and extra napkins.
Arranged each place setting attractively and verified all items were clean and free from water spots and chips.
Followed proper food handling methods and maintained correct temperature of food products resulting in consistently high scores on health inspections.
Delivered soiled dishes and pots and pans to washing areas and assisted in cleaning and drying all items.
Managed closing duties, including restocking items and reconciling cash drawer.
Precooked garnishes such as bacon pieces for later use to top off fresh dishes.
Operated POS terminals to input orders, split bills and calculate totals.
Created nutritious, safe, visually appealing, innovative and properly prepared and flavored food.
Maintained consistent quality and high accuracy when preparing identical dishes every day.
Assisted in preparation of menu items such as steaks, burgers and sandwiches.
Added special garnishes and other finishing touches to improve visual impact of plates and contrast or add flavor to dishes.
Discussed alternative selections with chef for guests with food allergies or gluten-free requests.
Operated all kitchen equipment safely to avoid injuries.
Communicated effectively with kitchen staff regarding customer allergies, dietary needs and other special requests.
Set up and performed initial prep work for food items such as soups, sauces and salads.
Recorded orders and partnered with team members to efficiently serve food and beverages.
Prepared salads and appetizers to back up kitchen staff.
Placed reservations through phone and email into Open Table.
Assisted individuals in selecting meal options, including entrees and desserts and recommended alternative items for those with food allergies and gluten intolerances.
Sanitized food preparation areas, grills and equipment to avoid cross-contamination from raw items.
Restocked all food items throughout shift to guarantee cooks had all necessary ingredients needed for service.
Operated fryers and grills according to instructions to maintain safety and food quality.
Checked patrons' identification to ensure minimum age requirements for consumption of alcoholic beverages.
Promoted desserts, appetizers and specialty drinks.
Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
Interacted professionally and effectively with wait staff regarding special orders for customers, including those with food allergies and gluten intolerance.
Maintained table settings by removing courses, replacing utensils and refilling beverages promptly.
Cleaned dining area between guests with efficient sweeping, glass washing and spill removal.
Completed opening and closing checklists, including emptying trash, safeguarding alcohol and polishing silverware.
Washed and peeled ingredients to prepare for use in different meals and recipes.

Education and Training

New England Culinary Institute|City, StateSome College (No Degree): Culinary Arts

Le Cordon Bleu|CitySome College (No Degree): Certificate in Baking And Pastry, Beginner Wine

Martha's Vineyard Regional High School||City, State|05/2004High School Diploma

Websites, Portfolios, Profiles

www.streetfoodjh.com
www.butterinvictor.com

Resume Overview

School Attended

New England Culinary Institute
Le Cordon Bleu
Martha's Vineyard Regional High School

Job Titles Held:

Restaurant Owner
Server, Line Cook

Degrees

Some College (No Degree) : Culinary Arts
Some College (No Degree) : Certificate in Baking And Pastry, Beginner Wine
High School Diploma

Restaurant Owner Resume Example

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