LERRINA S. SANFORD
Herndon, VA *****
Contact Phone: 734-***-**** • Email: ac4a1w@r.postjobfree.com
CAREER OBJECTIVE
Ambitious, motivated, and highly-skilled culinarian and restauranteur who possesses well-developed skills in:
• Personnel Management and Development • Project Management
• Food Production and Quality Control • Inventory Management and Cost Control
• Guest Relations • Food Safety and Sanitation
Looking to transfer existing experience and skillset into a position that will allow for additional growth, development and stability.
PROFESSIONAL EXPERIENCE
June 2017 – December 2017
BRAIN DRAIN INDIAN KITCHEN, HERNDON, VA – General Manager/Project Manager Responsible for start-up, managing, and executing tasks necessary to open a new casual, quick-serve restaurant:
● Licensing – Obtained pertinent licenses for operation, (i.e. business, alcohol, food service)
● Inspections – Prepared for, and walked through, facility inspections with authorities
● Management Guidelines – Provided guidance, and made recommendations, to owner on standard restaurant operating procedures (i.e. labor management, product development, product delivery, etc.)
● Systems – Developed systems to establish standards for, and for efficient operations of, the restaurant (i.e. Point-of-Sale, Inventory, Labor and Scheduling, Hazard Analysis Critical Control Plan (HACCP), product order guides, food rotation guides, etc.)
● Equipment – Recommended equipment for purchase to design a well thought out workspace and trained associates on proper usage
● Organization – Established systems for efficient storage of goods within the bar, kitchen line, dry storage, and walk-in unit
● Contractors – Created contracts with companies for maintenance and repair of equipment
● Vendors and Ordering – Established accounts and developed relationships with vendors needed for production,
(i.e. beverage, produce, meats, imported items, smallwares); ensured that the costs, quality, and delivery schedules were all within operating guidelines
● Human Resources – Recruited and hired staff for the restaurant for all areas of operation, (i.e. kitchen, dining room, bar); obtained and/or created necessary documentation for management records on employees; developed all training materials and executed orientations and training sessions; established payroll system for the owner
● Certifications – Provided coaching on ServSafe and Northern Virginia Food Handling procedures with managers to prepare them for certification; ensured certifications were properly displayed
● Operations – Managed all Front-of-House and Back-of-House activity June 2014 – June 2017
LA MADELEINE, SILVER SPRING, MD – G eneral Manager
● Orchestrated and/or assisted in new café openings in the DC region
● Responsible for providing outstanding leadership to a team of approximately 20+ persons
● Ensured execution of product according to strict company standards
● Maintained safe and secure working environment by establishing, following and enforcing all company, local, state, and federal food-safety and sanitation procedures
● Strived for optimal staff performance by mentoring, counseling, and enforcing policies/procedures.
● Recruited, selected, and trained new hires to meet staffing objectives
● Drove growth of sales from dine-in, carry-out, and catering aspects and exceeded budgeted and prior year sales Lerrina S. Sanford
Herndon, VA 20171 • Ph.: 734-***-**** • Email: l ac4a1w@r.postjobfree.com
● Controlled costs by monitoring food and labor efficiencies; adjusted as needed to meet company expectations
● Coordinated with various vendors to ensure on-hand product is adequate
● Remained in contact with restaurant guest by providing table-side visits to ensure their satisfaction
● Ensured that proper cash handling procedures are met by staff members; manages banking transactions, safe maintenance, and issuance and counting of tills
● Received accolades for “Best in Class” for increasing overall profitability and exceeding company standards in the Guest Satisfaction Program, ranking #2 company-wide September 2008 – May 2014
BUCA DI BEPPO, LIVONIA, MI – E xecutive Chef / Chef Partner
• Responsible for approximately 50 staff members; administers new-hire and on-going instruction to staff to ensure uniformity in production and consistent quality; handles human capital-related duties as they pertain to Back-of-House (BOH) staff: scheduling, performance reviews, merit increases, and disciplinary actions
• Prepared menu items from scratch; monitors each aspect of production from proper preparation to final execution and expedition of goods to Guests; routinely visits with Guests to be certain that the products and services delivered were to their satisfaction
• Monitored product consumption; forecasts future usage to ensure inventory is appropriately stocked; communicates with suppliers to ensure the correct product is ordered and delivered on time
• Ensured that kitchen is compliant with standards of safety and cleanliness as set forth by both the Company’s Eco Sure Program and by government regulations
• Responsible for all Front-of-House (FOH) duties in absence of General Manager (i.e. guest relations, wait staff management, cash handling, ordering and inventory control; liquor, beer, and wine management; FOH scheduling and staffing to par levels, recruiting and training, etc.)
• Traveled to assist Regional Manager and VP of Operations with executing new menu rollout training throughout the region; by conducting regional operation and financial audits as well as assisting restaurant locations by identifying areas of opportunity, creating action plans, and implementing systems to ensure compliance; with training newly hired chefs and managers and offering continuing training and support to ensure kitchens/restaurants were operating to company standard for maximum profitability
• Supported restaurants with training opportunities; teaching and coaching staff to adhere to company standards to maximize productivity and guest satisfaction
• Planned, prepared and executed various food festivals representing our brand for the market
• Lead team and organized various charity event fundraisers
• Marketed brand by participating in promotional events and live media broadcasts demonstrating product offerings in the local market
January 2000 – September 2008
MUER RESTAURANTS, SOUTHFIELD, MI, DEARBORN, MI -- E xecutive Sous Chef
• Traveled to various locations alongside, or in absence of, the Regional Chef to assist with developing seasonal menu items to include procurement, cost analysis, execution and menu rollouts; assist with the execution of high-volume catering events; assist with continuing training of location chefs; and identify areas of opportunity in food cost analysis, BOH cleanliness and organization, financial and budget analysis for streamlining and normalizing operations of locations
• Trained all new hire chefs and managers within the Muer concept
• Organized and assisted Regional and Executive Training Chef with testing new recipes for new menu items.
• Planned, prepared for, and executed various food festivals to represent our brand throughout the region
• Was responsible for all BOH operations at assigned locations to include ensuring quality of food production; maintaining safety and sanitation standards; conducting financials analysis and meeting predetermined goals; conducting continuing education of BOH staff members; and fostering an environment that promoted team work and inclusion
CHARITIES
2 P age
Lerrina S. Sanford
Herndon, VA 20171 • Ph.: 734-***-**** • Email: l ac4a1w@r.postjobfree.com
● Ronald McDonald House, Detroit, MI
● H.E.L.P., Detroit, MI
● AIDS Walk Detroit, Detroit, MI
● Cooking Matters, Detroit, MI
CERTIFICATIONS
• ServSafe Food Handling Certification
• Montgomery County Maryland Certified Food Service Manager
• Northern Virginia Food Handling Certification
SYSTEMS
• Point-of-Sale: Square, MICROS, Squirrel, NCR Aloha Point-of-Sale Software
• Inventory Management / Requisitions: EATEC, eSysco-Sysco Market, Radiant MenuLink Backoffice Software
• Scheduling: Schedule Fly, TMX, Hot Schedules Web-Based Scheduling
• General: MS Word, Excel & Outlook; Windows, Android OS EDUCATION
• August 1998 – June 1999
Johnson & Wales University, Charleston, SC
Culinary Arts / English Composition
• August 1993 – June 1995
Golightly Career and Technical Center, Detroit, MI Hospitality and Food Service
REFERENCES
Furnished Upon Request
3 P age