kitchen, chef, scheduling, operations, purchasing, service
Executive Sous Chef
Henry Ford Community College
Oversaw all food and beverage operations including staffing, scheduling, and communication. Worked closely with the Chef to create a menu that will increase the guest counts and dining room.
Managed food service, kitchen, and dining room. This included the management of all aspects of the restaurant, including the ordering, receiving, and storage of food and beverage.
Implemented a new food cost control system, which reduced labor costs by $1.2 million and improved guest service scores by 10%.
Developed and implemented a new menu for food and beverage, which included the ordering of meat and Seafood, and the establishment of a new vendor.
Managed all aspects of purchasing, including food preparation, inspection, and customer relations. Worked closely with the business owners to ensure that the company was in compliance with the company's policies and procedures.
Created and implemented a new employee orientation program for all employees. This was a team of managers and associates.
Executive Sous Chef
Worked with the owner to ensure that all recipes and menus were being followed. Developed and maintained a strong working relationship with the local community.
Manage the day-to-day operations of the food service, kitchen, and dining room. This includes scheduling, purchasing, and managing the Chef.
Ensured that all employees were trained in the proper use of the restaurant. This included the following: Food safety, quality, customer service, and guest service.
Created and implemented a new menu for the company. This was a part of the company's first ever-changing business model.
Responsible for all aspects of the restaurant including but not limited to: Food preparation, menu development, purchasing, inventory, and payroll.
Managed the daily operations of the warehouse, including the hiring, training, and performance management of all employees.