Chef/Senior Kitchen Manager
CurrentManage profitability of high-image full service restaurant in tourist venue generating up to $6.5 million annual sales and serving over 3000 people daily.Extensive profit/loss experience in standardization of portions and implementation of labor cost controls, document end-of-month, daily and weekly transactions; prepare bi-weekly payroll for up to 50 shift employees.Consistently exceed preset restaurant sales goals. Control inventory through vendor communication, placement of orders, physical inventory count, and managing loss.Maintain standards as designated by the Galveston County Health Department including holding a current certification.Ensure the hiring and retention of team employees through motivation and continual cross training on their technical cooking skills, food preparation, food safety, and sanitation knowledge.Orchestrate recipe/menu development based on guest trends/preferences and seasonal considerations.Implement all formalized operational systems and procedures including employee handbook, flow charts, forms, check-lists, server/bartender/kitchen associate job descriptions and incentive programs.Demonstrate skills accommodating private parties featuring corporate heads, sports figures and celebrities; credited with high degree of diplomacy resolving problems without sacrificing customer relations.Investigate and solve food/beverage quality and service complaints, ensuring customer satisfaction and repeat business.Meet routinely with all management staff to coordinate schedules, discuss operations, and set goals.Work varied shift schedule; travel as needed.Lead and ensure the consistent planning, production, preparation and delivery of hot, attractive and great tasting food.Recipient of regional "#1 Kitchen Manager" in 2007 by Landry’s Seafood corporate office.Restaurant consistently receives rating of 90 or above by city health inspector.Restaurant voted "Best Restaurant of Anytown."
