Abby Bicksler Email & Phone Number

British International School Of Chicago

Chicago, Illinois, United States

Chicago, Illinois, United States

Instructed a total of 300+ students. Taught across a variety of areas, including knife skills, basic cooking techniques, kitchen safety, sanitation, basic butchery, introductory pastry skills, culinary math, life skills, professional communication, goal setting, and internship expectations.• Wrote curriculum as necessary to keep up with changing industry needs.• Researched and scheduled student internships, averaging 7 placements per-month in commercial restaurants, catering companies, schools, cafés, bakeries, and hospitals.• Created student work, schedules, and homework as well as administered written and skills-based tests, maintained performance records, created an all course curriculum, including exams.• Proposal and grant application writing for corporate and private foundations and government-issued grants, created in collaboration with development team. • Constructed and implemented online curriculum during COVID19 training hiatus and provided student and alumni employment support and coaching.• Connected program graduates to open employment opportunities and job fairs through individualized career coaching and goal setting workshops.• Curated quality employment partners and job opportunities for students and alumni.

Chicago, Il

Responsible for managing all aspects of operations.• Created menus, updating quarterly to reflect seasonal produce availability, while achieving a food cost reduction of 31% while growing food sales 10% in the first 6 months.• Implemented weekly specials program, featuring 3 specials per-week.• Managed all back of house employees, including scheduling, quarterly team meetings, annual performance reviews, and wage increases.• Maintained back of house inventory and did all food ordering.• Supervised digital ticketing system integration that reduced customer wait time and errors.

Chicago

Responsible for a variety of activities, including scheduling a team of 20 employees, menu planning, and cost controls. Expedited lunch and brunch shifts, serving 150 guests per-shift on average. Implemented brunch program, including menu with an average of 125 guests per-shift.

Chicago, Illinois, United States

Part of reopening / reinventing team, assisting with new menu development and execution. Station set-up and food preparation purchasing and preservation.

Chicago, Illinois, United States

Station set-up and food preparation, according to restaurant quality standards. Created and executed a preservation program that included pickles and jams.

Chicago, Illinois, United States

Mokena, Illinois, United States

Managed 5 employees. Created employee schedules. Managed accounts payable and receivable for 12 stores. Supervised integrating computerized bill pay system that increased employee productivity by 40%. Guided 6 store buyouts, transferring all billing to centralized location.

Greater Chicago Area

Oversaw daily cash accounting, labor, and sales forecasting. Training new employees on corporate policies and procedures, training up to 25 employees at a time.