Diligent restaurant kitchen worker with excellent cooking skills and strong knowledge of food safety. Consistently maintain well-stocked, organized and clean kitchen areas to maximize productivity. Dedicated team player with punctual nature and open communication style dedicated to meeting every preparation and service need.
Senior Floor Supervisor and outstanding performer in forklift use and metal fabrication machine within the tradeshow industry. Proven success in leadership, operational excellence and organizational development with keen understanding of elements of advertisement show business. Recognized for inspiring management team members to excel and encouraging creative work environments.
Experienced restaurant manager with over 4 years of experience in food industry. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits.
- Frying
- Order delivery practices
- Recipes and menu planning
- Budgeting
- Food safety
- Budgets
- MS Office
- Operational improvement
- Communications
- Organization
- First Aid/CPR
- Relationship development
- Equipment: Forklift, Sprinter Van, Hobart Mixer, Table Saw, Chop Saw, Power Tools, Oven, Stove top, Fryer, Thermometer, POS Registers, Office Computer
- Conveyor ovens
- Sanitization
- Food preparation
- Institutional and batch cooking
- Supervision
- Process improvement
- Customer service
- Business operations
- Problem resolution
- Project organization
- Team building
- Team management
Philadelphia, PA, 09/2019 - Current
- Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.
- Cleaned areas regularly to maintain sanitation and safety standards and streamline service flow.
- Collaborated with Job title in production or modification of menus and selections.
- Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Allen, TX, 04/2014 - 11/2018
- Set schedules for 30-40 staff by planning and designating shifts and hours.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
- Analyzed variances and implemented corrective actions to increase average meal checks and customer visits.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Limited portion sizes and used garnishes to control food costs.
- Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 97.45% food waste reduction.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
- Orchestrated positive customer experiences at all stages by overseeing every area of store operations.
- Ensured accurate records and sufficient supplies by conducting weekly inventories of food, beverages, glassware and other materials.
- Recruited top-notch employees for crew and supervisor positions.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Investigated and integrated enhanced service and team management strategies to boost business profits.
- Organized and oversaw food service training to educate employees on food safety, cross contamination and public health.
- Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day, week and month.
- Motivated staff to perform at peak efficiency and quality.
- Maximized quality assurance by completing frequent checks of line.
- Purchased food and cultivated strong vendor relationships.
- Helped general management develop prices based on inventory costs and portion sizes.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Coordinated and organized all restaurant inventory.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Hired and managed all kitchen staff.
City, STATE, 10/2011 - 05/2013
- Offered expertise in inventory management and current stock levels to internal teams and customers to facilitate accuracy and product availability.
- Evaluated supplies and product inventory to check for quality and quantity issues and returned unacceptable materials to vendors to obtain replacements or refunds.
- Handled day-to-day shipping and receiving overseeing 1-20 shiemts per day.
- Led warehouse improvement initiatives to advance operational efficiencies and increase revenue.
- Used hand-held devices and computers to record and monitor inventory levels and completed audits to uncover and address inaccuracies.
- Divided and categorized cargo received and redirected shipments in response to customer requests.
- Kept all documentation and records accurate and up-to-date with latest data to prevent errors in processing or delivery.
- Resolved conflicts and negotiated mutually beneficial agreements between parties.
- Maintained excellent attendance record, consistently arriving to work on time.
- Devoted special emphasis to punctuality and worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately.
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School Attended
- Milwaukie High School
Job Titles Held:
- Sauce Cook
- Restaurant General Manager
- Warehouse Floor Supervisor
Degrees
- High School Diploma
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