- Aligned organizational objectives with company mission to increase businessgrowth and integrate work strategies.- Developed quarterly business plans to evaluate cost projections.- Refined organizational structure to consolidate, streamline, and delineatenecessary functions.- Led operational oversight and budgetary supervision for multi locations.- Developed and implemented recommendations for service improvement.- Monitored and analyzed industry trends to identify opportunities fororganizational growth and competitiveness.- Negotiated contracts and agreements to secure favorable terms and maximizeprofits.- Established 7 Concepts to promote company culture and vision.- Evaluated product or service by analyzing and interpreting data and metrics.- Identified and mitigated operational risks to minimize potential negativeimpacts on organization.- Managed procurement activities to secure resource acquisitions at bestpossible cost.- Identified and pursued business development opportunities to groworganization and increase revenue.- Oversaw day-to-day operations to keep organization running smoothly whilemeeting business goals.- Made large-scale financial decisions and supervised company spending toreduce material losses and maximize profits.- Managed crisis response to minimize potential negative impacts on company.- Devised and presented business plans and forecasts to board of directors.Formulated and executed strategic initiatives to improve product offerings.- Collaborated with legal, accounting and other professional teams to reviewand maintain compliance with regulations.- Directed technological improvements.- Represented organization at industry conferences and events.- Communicated business performance.- Created succession plans to provide continuity of operations during leadershiptransitions.- Monitored key business risks and established risk management procedures.- Franchise trading and related business.

- Generated employee schedules and work assignments and determinedappropriate compensation rates.- Delivered excellent food quality and maximized customer satisfaction bypreparing meals according to customer requests.- Initiated training for new team members on culinary techniques to improveproductivity and increase kitchen workflows.- Developed menus, controlled food costs and oversaw quality, sanitation, andsafety processes.- Handled and stored food to eliminate illness.- Scheduled and received food and beverage deliveries, adhering to food costand budget.- Oversaw business operations, inventory control, and customer service forrestaurant.- Developed kitchen staff through training, disciplinary action, and performancereviews.- Inventoried food, ingredient, and supply stock to prepare and plan vendororders.- Maintained high food quality standards by checking delivery contents to verifyproduct quality and quantity.- Planned promotional menu additions based on seasonal pricing and productavailability.- Coordinated employee schedules and developed staff teams to boostproductivity.- Modelized work processes to reduce guest wait times and boost daily output.- Requisitioned food, selected and developed recipes and standardizedproduction recipes for consistent quality.- Developed and remained accountable for safety, quality, consistency andadherence to standards.- Inspected kitchens to observe food preparation quality and service, foodappearance, and cleanliness of production and service areas.- Trained and managed kitchen personnel and supervised related culinaryactivity.- Trained and mentored new staff members in kitchen safety, sanitation andcooking techniques.- Menu development and planning.Developed new recipes and flavor combinations to enhance customer diningexperience.- Monitored food production to verify quality and consistency.Oversaw scheduling, inventory management, and supply ordering to maintainfully stocked kitchen.

- Oversaw business operations, inventory control, and customer service forrestaurant.- Initiated training for new team members on culinary techniques to improveproductivity and increase kitchen workflows.- Planned promotional menu additions based on seasonal pricing and productavailability.- Maintained high food quality standards by checking delivery contents to verifyproduct quality and quantity.- Handled and stored food to eliminate illness and prevent cross contamination.- Implemented food cost and waste reduction initiatives to save money.- Trained and mentored new staff members in kitchen safety, sanitation andcooking techniques.- Modified recipes to accommodate dietary restrictions and allergies.- Developed close relationships with suppliers to source best ingredients.- Developed and remained accountable for safety, quality, consistency andadherence to standards.- Coordinated employee schedules and developed staff teams to boostproductivity.- Interacted with guests to obtain feedback on product quality and servicelevels.- Developed kitchen staff through training, disciplinary action, and performancereviews.- Delivered excellent food quality and maximized customer satisfaction bypreparing meals according to customer requests.

- Placed food orders with suppliers on weekly basis, taking into account kitchenbudget and expected demands.- Developed kitchen staff through training, disciplinary action, and performancereviews.- Maintained high food quality standards by checking delivery contents to verifyproduct quality and quantity.- Instituted positive kitchen atmosphere for staffers through effectivecommunication, consistent training and skill development.- Developed new culinary programs that increased customer satisfaction andoperational excellence levels.- Pitched in to work line during busy periods or in place of sick employees.- Kept kitchen staff in compliance with safety and food regulations to reduceopportunities for illness or accidents.- Scheduled and received food and beverage deliveries, adhering to food costand budget.- Motivated staff to perform at peak efficiency and quality.- Maintained effective supply levels by monitoring and reordering food stockand dry goods.- Reduced health risks and safety hazards by preparing beverage productsconsistently while creating cleaning schedules, restocking items and sanitizingequipment to adhere to health department standards.- Kept facility compliant with health codes, sanitation requirements and licenseregulations, alleviating potentially heavy fines.- Coordinated with catering staff to deliver food services for special events andfunctions.- Monitored and adjusted pricing, discounts and promotions to maximizeprofitability.- Purchased food and cultivated strong vendor relationships.- Handled escalated customer concerns with speed and knowledgeable supportto achieve optimal satisfaction and maintain long-term loyalty.- Maintained kitchen cleanliness and sanitation through correct procedures andscheduled cleaning of surfaces and equipment.- Trained staff on proper cooking procedures as well as safety regulations andproductivity strategies.- Developed unique events and special promotions to drive sales.

- Initiated training for new team members on culinary techniques to improveproductivity and increase kitchen workflows.- Mentored kitchen staff to prepare each for demanding roles.- Prevented cross-contamination from utensils, surfaces, and pans whencooking and plating meals for food allergy sufferers.- Acted as head chef when required to maintain continuity of service andquality.- Plated every dish with attractive flair to meet strict restaurant standards andmaintain stellar business reputation.- Coordinated with vendors to order supplies and maintain high qualitystandards.- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.- Trained kitchen staff to perform various preparation tasks under pressure.- Led daily staff meetings to communicate expectations and review safetyprocedures.- Monitored food and labor costs to verify budget targets were met.