Liam Barnett Email & Phone Number

Trained and developed a brand new kitchen crew in a few short days between my hiring and opening day. Daily duties include: setting and creating rotating specials; conceiving and executing a soup of the day; ensuring food quality and timeliness from four different stations; maintaining inventory from a wide variety of vendors (13 companies making 39 deliveries/week); lending support to any station that is overburdened, be it line-cooking, preparation, or dish-washing; educating front end staff members on ingredients, preparation, and nutritional value, so they can answer the very specific questions posed by the health-conscious consumer; scheduling; time and workflow management.

Hired as a dishwasher in July 2008, I was moved to simple food-handling within a month. By 2009 I was working a hot-line station and in 2010 I was promoted to sous chef. During this time, the business was growing rapidly and work began on a second location. When this sister restaurant became a reality in 2011, I was given leadership of the kitchen. I had personnel, quality, inventory, and specials menu control with little or no oversight. In my first quarter, I maintained labor and food costs within 1% of the marks set by my predecessor.

Brattleboro, Vt

FRV was a simple job, to be sure, but it required a remarkable amount of hands-on customer service and incredibly wide product knowledge. I was hired shortly after Netflix and other online services had nearly sent the DVD and video industry to extinction. The customers who still frequented video stores were those who wanted personal recommendations or were searching for a specific film with little more to go on than "it has that guy from Pulp Fiction in it...". With cheaper, more convenient media options just a click away, maintaining these customers was paramount. I learned in this position the importance of a deep base of product knowledge and how much value the customer places in a personal interaction.

Brattleboro, Vt

Hired as a Sales Rep for the marketing arm of the CutCo Cutlery organization, I completed the intensive training program in both product-specific knowledge and broad, fundamental sales techniques. Circumstances dictated that I left the job shortly after starting, but I have found the introduction into the language and psychology of sales to have applications in every work environment I have entered since.