Danielle Polansky Email & Phone Number

Centreville, Virginia

• Led a team of 35 direct reports including 3 salaried managers.• Deliver outstanding customer service and manage daily guest interactions/problem resolution• Maintain and enforce all proper safety protocols and lead monthly meetings to ensure all employees were educated on best practices• Responsible for a ~$2.25M perishable inventory (including Meat, Seafood, Produce, and Dairy) by creating and maintaining vendor relationships, improving product specifications, building loss prevention systems, and analyzing data to establish accurate in-stock levels• Accountable for facility/equipment maintenance and upkeep. Established daily/weekly/monthly cleaning/repair projects and delegated responsibilities accordingly. Held outside companies accountable for various service contracts

• Led teams of 30-50 direct reports including 2-4 salaried managers. Accountabilities included scheduling, hiring, training, delegating daily responsibilities and administering quarterly and yearly performance reviews• Managed $6-11M+ restaurant P&Ls. Developed and implemented systems to hit targeted budgets for Labor and product costs- including training hourly employees, assigning tasks (with goals/deadlines) to salaried managers, and facilitate weekly meetings in each department to review progress and target problem areas

Train team members in daily operationsOversee production of cut fruit, cut vegetables, dips, and juices.Manage production parsEnsure compliance with food safety and sanitation standards including organic certifications and logs.Consistently exceeded sales goals

Orchestrate team meetings about customer service stepsEvaluated performances of team membersDeveloped task oriented scheduling of 40 to 65 team membersStrengthened standards utilizing progressive discipline steps Oversee production of hot and cold food prep Strengthen consistency and quality of food production through managing and training culinariansExpand productivity and customer service of working environmentReduce ingredient expense by monitoring order parsAnalyze and improve upon waste and purchase amountsOversaw department averaging $100,000 in sales a week

Bachelor Of Professional Studies, Culinary Arts Management, Associate Of Occupational Sciences, Culinary Arts

Activities and Societies: Chefs in Community Service

Education record