Gordon Biersch Restaurant & Brewery• Drived operational excellence in food service, purchasing, quality-inventory control, facility cleanliness, and sanitation.•Lead and supervised 35 hourly team members.•Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.•Ensured excellent food quality and maximized customer satisfaction while preparing meals according to customer requests.•Interviewed, hired, trained, evaluated, and coached kitchen team members following proper HR policies and procedures•Responsible for ensuring all equipment is operated safely by all team members and that OSHA regulations are followed.•Partnered with corporate culinary and marketing department to successfully roll out menu changes and marketing initiatives.•Controlled food cost by establishing purchasing specifications, weekly inventory, inventory control systems, product storage requirements, standardization recipes and waste control procedures.

•Ensured food items are prepared according to company standards of quality, consistency and timelines and guest specifications.•Lead and supervised 45 hourly team members.•Implemented daily food audits through checking flavor, appearance, consistency, and temperature.•Attended and participate in weekly manager meetings and communicated team member issues/complaints to management team in manager meetings and/or by utilizing the digital manager log.•Perform monthly inventory duties plate and recipe costing menu designs•Recruit interview hire train and supervised front- and back-of-house employees

Rock Bottom Restaurant & Brewery•Drive operational excellence in food service, purchasing, quality-inventory control, facility cleanliness, and sanitation.•Lead and supervised 35 hourly team members.•Performed ordering techniques for different revenue centers based on volume and new company initiatives.•Consistently achieved monthly sales goals through coaching proper and effective sales and service techniques.•Focus on employee feedback and reports to ascertain areas of opportunities for individual-specific coaching methods.•Provided customer support by resolving complaints about service or food quality•Responsible for bar inventory and liquor cost•Created and executed weekly and monthly contests to increase overall sales and promote employee engagement•Initiate and maintain excellent vendor relationships

•Set up and stocked stations with all necessary supplies•Cooked menu items in cooperation with the rest of the kitchen staff•Answered, reported and followed executive or sous chef’s instructions•Stocked inventory appropriately•Ensured that food comes out simultaneously, in high quality and in a timely fashion•Complied with nutrition and sanitation regulations and safety standards•Maintained a positive and professional approach with coworkers and customers