Site Superintendent Resume Example Company Name

SITE SUPERINTENDENT

Summary

Natural leader and team motivator competent in keeping kitchen staff on task and efficient to handle high-volume work. Knowledgeable about sourcing ingredients, maintaining budgets and maximizing customer satisfaction. Basic [Language] abilities.

Skills

Regulation and compliance
Project budgeting
Quality assurance and control
Worksite management
Controlled budgeting
Permit processing

Managing employees
Equipment modification
Recordkeeping skills
Hazardous waste disposal
Project management

Experience

Site Superintendent, Company Name, April 2015-February 2020City, State

Communicated directly with clients to resolve problems and coordinate site work.
Maintained project compliance by reviewing contractor scope, materials and pricing take-offs to achieve competitive bidding with zero lost time accidents.
Coordinated schedules and day-to-day activities of crew to satisfy project needs.
Assigned work to employees based on project requirements and individual team member strengths.
Conferred with other managers, technical personnel and team leaders to coordinate efficient site work and maintain tight schedules.
Mitigated risk by coordinating plans and specifications to maintain safety and compliance.
Maintained written daily log of job site activities for permanent records.
Trained and assisted employees in use of personal protective equipment and communicated safety requirements for various phases of construction, promoting safe, clean work environment
Developed basic working knowledge of company's HSE standards, programs and goals to maintain compliant site operations.
Motivated and supported field workers completing work to increase work quality and efficiency.
Enhanced production methods and improved employee motivation to maximize team productivity.
Created and presented work plans for client review.
Maintained high-quality standards, educating general contractors on quality control.
Reduced costs by utilizing site resources and subcontractors effectively.
Chaired weekly progress and commercial meetings and monitored daily reports from field staff.
Increased process improvement initiatives and troubleshot problems for corrective action to boost functionality and workflow.

Chef, Company Name, September 2012-June 2015City, State

Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
Created exciting dishes to draw in clientele and increase revenues.
Streamlined [Type] and [Type] processes for kitchen staff, effectively shortening patron wait times and enabling establishment to serve [Number] additional guests per [Timeframe].
Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number][Timeframe].
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Developed innovative [Type] menu with over [Number] offerings.
Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.
Instructed cooks and other workers in preparation, cooking, garnishing, and presentation of food
Continually supervised training and cross training of pastry staff for all phases of preparation.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Managed kitchen staff team of [Number] and assigned various stages of food production.
Planned and prepared food products orders to maintain appropriate stock levels.
Developed recipes and menus to meet consumer demand and align with culinary trends.
Prepared schedules, work assignments and constructed employee compensation packages.
Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
Incorporated customer recommendations and feedback to experiment with new dish creations.
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Monitored quality, presentation and quantities of plated food across line.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Oversaw hiring, training and development of kitchen employees.
Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
Inspected freezer and refrigerator prior to each shift to check temperatures levels, ensuring proper functionality.

Owner/Operator Restaurant , Company Name, September 2008-September 2012City, State

Enhanced operational performance by developing effective business development strategies, systems and procedures.
Assessed, optimized and elevated operations to target current and expected demands.
Monitored market conditions to set accurate pricing structures and take advantage of emerging trends.
Directed hiring and training of new department managers to drive organizational improvements.
Led startup and opening of [Type] business and provided business development, creation of operational procedures and workflow planning.
Secured contract with [Type] vendor to supply all [Type] materials and services at competitive prices.
Developed business and marketing plans and prepared monthly financial reports.
Promoted store offerings through newspaper advertisements, catalogs and brochures to attract new customers.
Monitored individual team member performance results and engaged in timely coaching sessions.
Assembled and managed teams for development, construction, sales and marketing initiatives.
Secured long-term accounts, managing sales presentations to promote product and brand benefits.
Identified client business and operational needs and introduced services to provide solutions.
Supervised performance of [Number] workers with goals of improving productivity, efficiency and cost savings.
Promoted business on social media platforms to maximize brand identity and generate revenue.
Trained teams on specific operations and requirements for each job site, including applicable procedures and techniques.
Diminished staff turnover and boosted morale by hiring effective team players and initiating new training and scheduling practices.
Hired and mentored core start-up team, working to outline initial company policies and procedures.
Recruited exceptional job candidates via diverse traditional and digital routes for suitability for key positions.

Executive Chef, Company Name, September 2008-September 2010City, State

Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
Initiated software based inventory control system to manage inventory and analyze food cost.
Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Performed financial analysis and recommended effective methods to cut costs.
Purchased ingredients from local farms, including [Type] and [Type], which reduced grocery costs [Number]%.
Incorporated customer recommendations and feedback to experiment with new dish creations.
Prepared schedules, work assignments and constructed employee compensation packages.
Coordinated and executed menu planning, recipe development and daily restaurant operations.
Trained [Job title]s on [Type] culinary techniques, increasing productivity and boosting workflows within [Number][Timeframe].
Worked with vendors to locate optimal recipe ingredients at cost-effective rates.
Provided excellent professional development opportunities for staff.
Negotiated with food suppliers to cut costs by buying in bulk.
Worked closely with [Job title] and [Job title] to create dynamic entrees for large banquets, including [Type] and [Type] events for up to [Number] people.
Monitored quality, presentation and quantities of plated food across line.
Prepared mise en place every day to promote efficient preparation of signature dishes.
Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Trained numerous kitchen personnel from ground up to take on challenging stations such as [Type] and [Type].
Utilized local, fresh food products to support local economies and showcase community support.
Monitored all meals served for temperature and visual appeal.
Oversaw hiring, training and development of kitchen employees.
Supervised preparation of specialty items and customer requests to verify accuracy in production.
Planned and prepared food products orders to maintain appropriate stock levels.
Focused on customer satisfaction, creating delicious cuisine to impress diners.
Managed kitchen staff team of [Number] and assigned various stages of food production.
Supervised [Number] BOH staff members and delivered mentorship to strengthen kitchen skills.
Adjusted seasonal plans to source local ingredients and aligned special dishes with area events.
Continually aware of dramatic changes to kitchens, including Health Department Standards and customer requests for healthier food options.
Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
Conducted assessments and utilized root cause analysis to implement corrective action strategies.
Created exciting dishes to draw in clientele and increase revenues.
Avoided cross-contamination from utensils, surfaces and pans when preparing meals for individuals with food allergies and gluten intolerance.
Assessed inventory levels every [Timeframe] and placed orders to replenish goods before supplies depleted.

Education and Training

Associate of ArtsCulinary Arts Hotel Restaurant Mgmt., , , Sullivan University, , CityStateSeptember 2008

Resume Overview

School Attended

Sullivan University

Job Titles Held:

Site Superintendent
Chef
Owner/Operator Restaurant
Executive Chef

Degrees

Associate of Arts

Site Superintendent Resume Example

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