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*** Kitchen and Restaurant Management Leader Relocating to Texas ***
Summary of Qualifications
Kitchen and restaurant management leader with a proven track record of exceeding performance goals.
Experience building and leading a team of hospitality professionals to maximize their potential and excel.
Trained, mentored and coached team members on best practices of high-volume operations.
Work history of consistently reducing the cost of goods, as well as labor.
In-depth knowledge of food and wine costs and inventory management.
Associate of Science (AS), Restaurant and Hospitality Management, Le Cordon Bleu; expected Sept. 2016.
Veteran, United States Army.
Work Experience
Kitchen Manager, Egg and I Valdosta, GA Feb. 2015-Apr. 2016
Led a team of kitchen personnel at this family-friendly diner-style chain serving homestyle American breakfast and lunch standards.
Successfully lowered the cost of goods by 8%, which was 3% ahead of projected goal.
Maintained labor costs at below 10% while ensuring staff provided exceptional, high-quality service.
Ensured an adequate supply of food, seasonings and supplies, including ordering new inventory as needed and creating guidelines for Sysco and Farmer Brown.
Developed cleaning charts and checklists, and delegated tasks to individual team members.
Shift Leader, Chili s Valdosta, GA July 2013-Feb. 2015
Managed a group of hospitality professionals to maximize their potential and excel.
Successfully maximized profits by controlling labor costs and expenses.
Proactively identified and resolved problems customers were experiencing and implemented solutions.
Ensured an adequate supply of food and seasonings to achieve performance objectives.
Food Operation Specialist, United States Army Nov. 2008-July 2013
Consistently met or exceeded performance expectations while leading a team of 30 food service staff.
Successfully reduced food costs 50% within just 60 days by demonstrating excellent leadership skills.
Spearheaded the preparation and delivery of food in a high quality, timely and efficient manner.
Education, Training and Certificates
Associate of Science (AS), Restaurant and Hospitality Management, Le Cordon Bleu; expected Sept. 2016
Currently hold a 4.0 GPA.
Major Coursework: Culinary Management and Food and Beverage Operations Management.
ServSafe Certified; expires Jan. 2018
Completed training as a Food Operations Specialist, United States Army; Nov. 2008-June 2013
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