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Manager Quality

Glen Allen, Virginia, United States
January 23, 2018

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**** ******* ****** ***. ****

Richmond-VA 23233 Phone 305-***-**** HYPERLINK ""


To utilize my abilities and experience of managing a team making special dishes of different origin in a professional rewarding environment.


Trained team members in both small and large settings, by conducting practical classroom and training cooking classes.

Servsafe Certified

Have the ability and experience to prepare quality dishes in a fast high volume environment.

Have the experience of managing all operations related to the effective running of a high volume kitchen.

Completed all certifications and training levels, through Cheesecake Factory Institute.


Can handle and prepare delicious quality food produced in large orders in a timely fashion.

Efficient in cost control giving profit to the company and quality to the customer.

Efficient in balancing the needs of the restaurant while keeping control of labor.

Training and encouraging new and seasoned team members in new recipes and techniques.


BONE FISH GRILL 2015-Dec 2017

Culinary Manager/FOH Manager

Richmond, VA

Responsible for daily kitchen operation. Attention to the team as well as line cooks to ensure high

quality food, following sanitation guide lines and food safety. Placing orders and accurate inventory levels. Schedules to ensure profitability as well as food cost. Adherence to BFG guidelines to ensure guest satisfaction.

YARD HOUSE 2011-2015

Kitchen Manager

Hallandale, Fl

Responsible for supporting EKM delivering high quality great testing food, proper food safety and

sanitation guidelines and procedure including profitability. In charge of hot schedules, ordering

and inventory. Delivery of a superior quality and attention to team members and guest experience.

Supervising personnel, training and development. Involvement in the hiring and training of new



Sous Chef

Richmond, VA

Results-driven with extensive Corporate Training experience and solid expertise in the areas of restaurant management, hospitality, cooking, and conflict management. Maintaining high levels of sanitation and cleanliness, and resolving various issues in a timely manner. Proven ability to effectively handle multi-task levels of responsibility while supervising personnel, providing team leadership, motivation, and development. Responsibilities include and are not limited to staff scheduling, labor financials, make company more profitable without incurring additional expenses. In charge of placing orders and maintaining accurate inventory levels on a bi-weekly schedule. Hire and train new staff accordingly. Certified pusher by Firebirds high standards.


Kitchen Manager

Richmond, VA

Having started at an entry level position I learned all areas of the restaurant quickly, from the prep room to the inventory steward and onto all aspects of every station. As my knowledge and skills came together I began traveling, opening over 7 new stores with the corporate training teams. Once my talents were realized, I took the next step in my career and entered management. I have been an active manager for over 6 years. I know and execute all areas of the restaurant.


Sous Chef

Coconut Grove, FL

Over saw all aspects of the prep areas. Keep inventory and ordering of all related products for the restaurant.


Line and Prep cook

Miami Beach, FL

Worked various stations and all aspects of the prep kitchen.

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