 Responsible for inventory management across multiple restaurants. Collaborated with kitchen managers to establish periodicautomatic replacement targets to keep cost down whilemanaging customer demands on products. Responsible for maintaining a warehouse with multipleproducts for retail and bulk use. Developed & maintained company recipe book. Ensured correct procedures and processes were followedwhen producing products according to owner and food safetystandards. Responsible for training kitchen management and other staff. Responsible for holding employees accountable to companystandards. Advised employees through self-improvement andimplemented disciplinary actions as needed. Maintained and repaired barbecue pits and other restaurantequipment. Maintained relationships with vendor representatives. Researched and contacted new vendors to help reduce costs.

Also worked from: 2001-2006 in same position at this company.