Matthew Vose Email & Phone Number

Attleboro, Ma, Us

Strategically oversee kitchen operations across multiple locations, ensuring budget adherence, and high standards of quality and service. Direct scheduling and labor planning, optimizing staffing levels to meet operational needs while controlling costs.Manage food safety protocols, cleanliness standards, and inventory control processes to maintain compliance with regulatory and established company requirements.Lead a diverse team of 200+ staff members and 13 management personnel, fostering a culture of excellence, teamwork, and continuous improvement. Oversee a $40,000+ weekly budget and consistently maintain profitability.Handle all aspects of ordering and inventory management, including vendor relations, product selection, and cost negotiations.Drive continuous improvement initiatives to enhance operational efficiency, streamline processes, and improve guest satisfaction. Effectively liaise between kitchen and front-of-house teams, fostering open communication and collaboration.

Supervised kitchen operations, ensuring adherence to quality and safety standards, and driving continuous improvement initiatives.Managed a diverse team of 300 staff members, providing training, mentorship, and performance feedback to maximize productivity and engagement.Implemented cost-saving measures and inventory control processes to optimize budget utilization and minimize waste.Collaborated with cross-functional teams to develop and implement policies and procedures to enhance operational efficiency and guest satisfaction.Played a crucial role in menu development and enhancement initiatives, working closely with culinary teams to create innovative dishes and offerings.

Played a pivotal role in achieving "Manager of the Quarter" recognition, demonstrating exceptional leadership and performance, and contributing to the restaurant's "Restaurant of the Year" nomination for two consecutive years.Spearheaded the implementation of comprehensive training programs for kitchen staff, increasing efficiency and adherence to standard specifications.Implemented innovative strategies to reduce food waste, optimizing inventory management processes and minimizing costs while maintaining quality standards.Orchestrated staff scheduling initiatives, balancing operational needs with employee preferences to ensure optimal staffing levels and minimize labor costs.Mentored and coached lower-level managers, guiding them through leadership best practices, performance management, and operational excellence, which improved team morale and productivity.

Directed daily kitchen operations, ensuring quality and safety standards compliance and maintaining a clean and organized work environment. Oversaw cleaning staff, managed communications, and maintained equipment, ensuring a pristine environment and efficient workflow.Managed inventory, orders, and scheduling processes, optimizing efficiency and productivity while minimizing costs and waste.Provided training and mentorship to junior managers and staff, fostering a culture of continuous learning and development.Implemented food safety protocols and ensured compliance with regulatory requirements to maintain a safe and hygienic kitchen environment.Implemented proactive inventory and food management strategies, minimizing waste and optimizing stock levels through precise ordering, rotation, and quality checks.Streamlined closing procedures and facilitated effective communication between kitchen and front-of-house teams, ensuring a smooth transition and efficient close while addressing any issues promptly.

Learned every role and aspect of the kitchen. Worked in several different locations to help train new staff.