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Yyyyyy x. yyyyyy

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Experienced Strategic Leader with 8+ years of experience in quickly changing environments along with a strong background within a variety of industries. Experienced in analyzing business operations and implementing streamlined processes aimed at improving efficiency, handling human resource operations, overseeing customer satisfaction levels, and providing training to staff members. Equipped with a significant level of communication and interpersonal abilities in addition to a strong background in effectively fostering positive relationships with clients, co-workers, and members of management.


Key Competencies


         Restaurant Operations

         Staff Training/Development

         Cost Reduction Strategies

         Strategic Planning


         Payroll Administration

         Team Leadership

         Staff Scheduling

         Serv Safe Manager Certified


         Process Improvement

         Attention to Detail

         Staff Recruitment/Hiring

         Budget Development


Professional Experience

Wicked Tuna Fishing-Murrells Inlet June 2014-Present


  • Direct day-to-day operational and logistical functions within a fast-paced food service environment with a concentration on increasing productivity, efficiency, and revenue
  • Supervise cross-functional teams which include recruiting/hiring staff members, providing training to new staff members, and handling disciplinary actions
  • Handle several financial tasks such as accounts receivable, vendor invoicing, employee payroll, and staff scheduling in addition to devising streamlined operating procedures
  • Utilize superior communication and interpersonal abilities in order to maintain positive relationships with vendors and members of the community


Dining Concepts Group January 2016-August 2016

Director of Back of House Operations

  • Guided administrative and operational functions related to back of house operations which included managing staff hiring/recruitment in addition to managing employee relations issues
  • Designed and implemented innovative strategies which were concentrated on improving guest experience levels and increasing organizational revenue
  • Supervised approximately 100 employees which required providing individualized feedback/coaching, audited vendor contracts/ricing, and oversaw menu creation


The Wicked Tuna-Murrells Inlet January 2013-January 2016

Head Chef

  • Acted as Head Chef within a successful restaurant within the community which seated approximately 700 and had a staff of 45 team members
  • Instrumental in delegating daily tasks to various staff members along with processing employee payroll, creating schedules, and managing employee training
  • Successfully diffused escalated customer service situations which required superior communication skills

Yyyyyy x. yyyyyy

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Professional Experience Continued:

Roosters Bar and Grill-Myrtle Beach June 2014-July 2014

Opening Team

  • Played a lead role in a team focused on opening a new restaurant within the community with a focus on providing training to staff members, creating internal best practices, and devising innovative menu items
  • Successfully multi-tasked daily operations within the new restaurant environment and the existing Head Chef role with The Wicked Tuna


Good Time Charley s-Myrtle Beach March 2011-December 2012

Head Chef

  • Directed culinary operations within a quickly moving restaurant environment which included devising menu items, scheduling staff members, and providing training
  • Supervised a team of approximately 25 staff members, delegated daily restaurant tasks, and successfully improved employee morale and satisfaction levels


Enso Asian Bistro and Sushi Bar-Charlotte September 2009-February 2011

Kitchen Manager

  • Acted as an opening Kitchen Manager within the organization which included scheduling 20 staff members, review/ordering inventory, and overseeing kitchen operations
  • Streamlined current standard operating procedures which resulted in an increase in efficiency levels, providing training/feedback to staff members, and diffused escalated situations
  • Awarded the Best Sushi Bar and Asian Bistro in Charlotte, NC


Bone Fish Grill May 2008-September 2009

Assistant Kitchen Manager

  • Achieved significant career promotions which ranged from Line Cook to Assistant Kitchen Manager due to exceptional work ethic and industry knowledge
  • Oversaw kitchen closing operations which centered around preparing for the following day in addition to ensuring appropriate closing procedures are followed


Education/Professional Development


Some College Coursework, Culinary Arts, Restaurant Business/Hospitality, Johnson and Wales University

Some College Coursework, Early Education/Business, University of Maryland-College Park



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