I supervised a team of 8 union employees to produce meals for an international airline, followed and implemented HACCP regulations as well as the customer guidelines to ensure the highest quality product. I also planned and adjusted production work to ensure maximum employee utilization while meeting KRT to reduce labor costs directly and indirectly. I trained employees on SOPs and GMPs involved in flight catering as well as implemented lean processes to increase productivity and decrease labor and food costs to enhance the overall performance of the unit.

By sharing my knowledge and passion for food and the menu, I built rapport with patrons while also attentively caring to their needs. In addition, I aided office operations by collecting, paying and filing invoices using QuickBooks and ran small marketing campaigns to promote the new business in the area with weekly specials and email communications.

Having a vast understanding of the kitchen and front of house operations along with the menu concept, I was able to create and implement processes for this new business. A few examples include opening and closing procedures, menu allergen and food pairing trainings, streamlining ordering and inventory processes as well as tracking and reporting the weekly business. In addition, I also managed guest relations to help maximize and improve customer satisfaction by regularly communicating feedback from customers to staff.