Stacey Nichols Email & Phone Number

Henderson, Nv, Us

Las Vegas, Nevada, United States

Manages the procurement process for all materials/supplies, ensuring timely delivery andcost-effective purchasingMaintains relationships with vendors and sales Reps to negotiate favorable pricing termsImplemented inventory control measures to optimize stock levelsCreates purchase orders based on inventory levels, and budget constraintsReviews invoices for accuracy and resolves any discrepancies in a timely mannerAnalyzes historical spending patterns to identify opportunities for cost savingsTrack market trends and monitors changes in commodity prices to anticipate potentialimpact on procurement costs

Las Vegas, Nevada, United States

Updated/maintained order guides for multiple outlets & recipe management to ensureaccurate costingProcessed and tracked company spending on P-cardCreated, received and closed out PO's within company procurement system (Birchstreet)Developed and maintained strong relationships with suppliers to ensure timely delivery ofgoods while negotiating pricing by interviewing prospective and current vendorsResearched new sources for supplies, materials and services in order to reduce cost andmonitored inventory levels to ensure adequate stock for production requirementsCreated comprehensive reports on procurement supplies including spend analysis, supplierperformance evaluation, and market trends analysisMaintained accurate records of all purchase orders, invoices, contracts, and otherprocurement-related documentation

Las Vegas, Nevada, United States

Analyzed the Profit/Loss statement by preparing monthly re-cap(s) for senior managementProvided leadership, training, insight and mentoring to newly hired employeesCreated monthly drink specials which increased beverage sales by 20%Assisted the General Manager in overseeing daily operations of the business includingscheduling, payroll, inventory and conducted regular performance evaluationsEnhanced team engagement by daily "Stand - Ups" from a weekly newsletter that I createdConducted regular inspections of facilities to ensure compliance with safety regulations andhealth code by attending monthly compliance meetings.Resolved customer complaints promptly by ensuring high levels of guest satisfaction

Las Vegas, Nevada, United States

Resolved resident(s) complaints concerning food quality in conjunction with theirassigned dietary needsOversaw all aspects of culinary operations, including menu planning, inventorymanagement, and cost control to meet the needs of the facility and residentsConducted regular inspections of all areas to ensure cleanliness, organization, andadherence to health regulations for yearly state inspectionsStreamlined kitchen functionality through reorganization of equipment/placement toincrease productivityImplemented quality control measures to maintain high standards for food preparation,presentation, and service while managing a team of 25 team members

Henderson, Nevada, United States

Conducted HR duties to include hiring/firing, processing and training of new hires on properfood handling techniques and safety protocolsCollaborated with dietitians and healthcare professionals to develop specialized meal plansfor patients with specific dietary needsEnsured compliance with all federal, state, and local regulations related to food serviceoperation to maintain compliance with an "A" Grade and state survey average of 92%Monitored food production processes to ensure quality control and adherence to portionsizes according to assigned dietsMaintained accurate records of inventory levels, ordering supplies as needed whileminimizing waste via weekly reports; detailing the expenses related to dietetic servicesCoordinated and cooked special event menus for the staff and residents on various holidaysServed as the main point of contact for all resident complaints, regarding their diningexperience and/or nutritional needs while maintaining positive relationships

Las Vegas, Nevada Area

•Managed day-to-day operations of restaurant, including scheduling, ordering, payroll and also resolved complaints regarding service or quality•Provided exceptional guest service by anticipating guest needs before they arise by "Table Touching"•Completed thorough opening, closing and shift change functions to maintain standard operational procedures.•Complied with health, sanitation and liquor regulations by reinforcing standards and procedures to employees.•Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.•Assisted staff by running expo, serving food and beverages or bussing tables/daily operations

Rutland, Vt

• Learned multiple operational standards and procedures and was given the opportunity to grow into a Shop Manager• Positively leads, motivates and teaches partners how to provide outstanding customer service to the local community• Stocks, rotates, and prepares ready to eat foods for immediate consumption

Rutland, Vermont, United States/Roanoke, Va

•Monitored food costs, labor costs, and other expenses to maintain budgeted goals.•Ensured compliance with all health regulations related to food safety by monitoring temperature •control points, date marking, and rotating stock.•Planned and cooked special events such as banquets or catering functions for staff and residents ranging from 100-300 people.•Crossed trained employees on cooking techniques and kitchen positions to maximize coverage and encourage collaboration.•Helped out in various capacities when employees were absent.•Prepared variety of foods according to dietary restrictions and recipe specifications within contracted guidelines.•Conducted weekly team meetings to discuss performance issues and provide feedback with hospital staff.•Received a transfer to another facility with an increase of 22% in salary to Rutland, VT in October 2018.

Vinton, Va

• Ensure residents meals are served and prepared according to specific dietary needs• Cooked, managed and presented Catered Events with current Dietary Staff, during Holidays, Special Meals, and Company Sponsored Events• Followed state regulations with safety and sanitation standards/audits• Maintained a weekly spenddown Budget Report/Flash Reporting.• HR duties to include discipline, hiring/firing, processing and training new hires.

Salem, Virginia

• Maintained the highest standards of cleanliness and safety in the kitchen while supervising paid and non paid employees• Followed and train proper receiving, storage, and preparation techniques to insure all food items are served at a high quality• Direct the expenditure of the food service budget and created budgets for surrounding facilities• Appointed as the District Safety Program Leader over twelve units to ensure proper safety procedures are in place and followed

Las Vegas, Nevada Area

• Managed multi-units to ensure maximum profits are balanced with customer satisfaction and associate satisfaction• Assigned work responsibilities, prepared schedules, and ensures that all shifts are covered• Prepared daily orders, ensured all units were stocked with appropriate par levels of products • Monitored and maintained all quality control records and loss prevention policies and procedures • Complied with franchise standards of for multiple unit operations • Provided the highest quality of guest service to include proper training of all associates to ensure product quality

8335 S Las Vegas Blvd, Las Vegas, Nv

• Prepared and monitored expenditures to assure the cost of goods were managed according to the budget• Developed food and beverage menu items and recipes that we sold in the outlets • Maintained an inventory level and cleanliness for all food and beverage areas • Planned/cooked/executed all banquet functions including pricing and creative menu options for successful guest experiences • Directed all communication with internal departments, outside entities and purveyors • Organized resort activities, such as promotional on-site events to generate additional revenue• Analyzed/resolved guest opportunities by obtaining feedback and made recommend operational changes

North Las Vegas, Nv

• Won first place in company holiday competition in which raised employee morale during a buyout transition• Ordered of all F&B products, supplies and equipment • Lead and influenced staff through effective motivation to ensure guest satisfaction• Created daily financial reports to help develop action plans to grow revenue and control expenses• Ensured the food & beverage operations were properly staffed at all times• Conducted interviews, appraises, coaches, counsels, and disciplines with departmental personnel

Downtown Las Vegas In The Fremont Street Experience

•Ensured daily operations were properly staffed at all times by continuing to deliver outstanding guest service•Guaranteed consistency in food quality and presentation by monitoring cost and portion controls•Reviewed daily payroll reports, controlled daily labor costs by reducing staff as business activity diminishes•Coached, counseled and retrained employees as needed to ensure superior levels of performance within a Collective Bargaining Agreement

Las Vegas, Nevada Area

• Conducted inventory on a regular basis to ensure proper par levels• Ensured all products are rotating on a first-in, first-out philosophy• Followed methods of food preparation and cooking techniques established by the restaurant• Skillfully and knowledgeably worked each kitchen station• Guaranteed all orders are handled properly and plated correctly• Cooked omelets to order on the restaurant floor during busiest shift and season

Prescott, Az

•Created and managed local events and publications through print media, websites and e-newsletters•Effectively supervised a committee of volunteers for recruitment events•Conducted public presentations within the community to build donor relationships•Won "Above and Beyond" award for improving communication between offices•Analyzed marketing data to support the local strategy of the organization

Associates Degree, Culinary Arts/Hospitality Management, 3.6 Gpa

My culinary education began with hands-on instruction in professional kitchens at Le Cordon Bleu. These were the foundational skills.

Associates Degree, Multimedia

I gained the skills needed to create Internet content, web pages, marketing collateral, advertising, instructional material.