**** ***** ******* *** – *ND FLOOR CHICAGO, ILLINOIS 60653

PHONE 773-***-**** EMAIL acxp27@r.postjobfree.com

LISA BURNS

SUMMARY OF QUALIFICATIONS

Over 20 years working in the food service industry with continuous professional growth, proven management leader, experienced upfront customer service professional and proficient in managing cost, production and staff,

PROFESSIONAL EXPERIENCE

FOOD FOR THOUGHT

GRILL COOK/COOK II/SUPERVISOR

2015 – 2016

GRILL COOK – Prepared grilling station, prep for breakfast and lunch, served and prep for next day.

COOK II – Prepared cold/hot bar setup

SUPERVISOR - Manage restaurant day & night staff, conducting all the daily operations, supervising inventory and ordering food and supplies, review menus for cost and labor effectiveness, coordinating maintenance of the building and equipment, conduct quality control, hiring and training new employees, evaluating staff. Preform administrative duties such as preparing the payroll, doing paperwork in compliance with wage, licensing and regulations, handling paying vendors and scheduling work shifts, ensuring customers' satisfaction up to investigating and resolving complaints, coordinate with Human Resources for appropriate staffing levels, communicate with other Shift Supervisors and organization’s management

KENTUCKY FRIED CHICKEN CHICAGO, ILLINOIS

GENERAL MANAGER

2015 - 2015

Manage restaurant conducting all the daily operations, supervising inventory and ordering food and supplies, review menus for cost and labor effectiveness, coordinating maintenance of the building and equipment, conduct quality control, hiring and training new employees, evaluating staff. Preform administrative duties such as preparing the payroll, doing paperwork in compliance with wage, licensing and regulations, handling paying vendors and scheduling work shifts, ensuring customers' satisfaction up to investigating and resolving complaints, coordinate with Human Resources for appropriate staffing levels, communicate with other Shift Supervisors and organization’s management

POPEYES CHICKEN CHICAGO, ILLINOIS

SHIFT SUPERVISOR

2014 – 2015

Manage restaurant conducting all the daily operations, supervising inventory and ordering food and supplies, review menus for cost and labor effectiveness, coordinating maintenance of the building and equipment, conduct quality control, hiring and training new employees, evaluating staff. Preform administrative duties such as preparing the payroll, doing paperwork in compliance with wage, licensing and regulations, handling paying vendors and scheduling work shifts, ensuring customers' satisfaction up to investigating and resolving complaints, coordinate with Human Resources for appropriate staffing levels, communicate with other Shift Supervisors and organization’s management

KENTUCKY FRIED CHICKEN CHICAGO, ILLINOIS

GENERAL MANAGER

2006 – 2013

Manage restaurant conducting all the daily operations, supervising inventory and ordering food and supplies, review menus for cost and labor effectiveness, coordinating maintenance of the building and equipment, conduct quality control, hiring and training new employees, evaluating staff. Preform administrative duties such as preparing the payroll, doing paperwork in compliance with wage, licensing and regulations, handling paying vendors and scheduling work shifts, ensuring customers' satisfaction up to investigating and resolving complaints, coordinate with Human Resources for appropriate staffing levels, communicate with other Shift Supervisors and organization’s management.

SHIFT SUPERVISOR

1992 – 2006

Supervised production line operation policies and procedures, trained and coached employees, conducted employee performance reviews, scheduled shifts to include work station assignments/rotations, employee training, employee vacations, employee breaks, overtime assignment, back-up for absent employees, and shift rotations, coordinate production startups, shutdowns, and changeovers, facilitate, schedule and conduct shift meetings, meet shift production goals, responsible for quality control, make adjustments as necessary during shift to produce product, ensure a clean and safe work area and assist in production as necessary.

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TEAM LEADER

1982 – 1992

Assist shift supervisor with a staff of seven, provide timely and efficient upfront customer service, open and close restaurants, monitor compliance with health and safety rules, assist with staff scheduling and assign duties, all other duties which pertain to the productive operations of the business.

TEAM MEMBER/CASHIER

1979 – 1982

Greet customer entering establishment, served customers in the front counter, kitchen and cook ordered meals, responsible for keeping a cheerful and friendly atmosphere among customers and staff, answer customers' questions, compute and record totals of transactions using cash register, count money in cash drawers at the beginning of shifts ensuring that there is adequate change, Issue receipts, refunds, credits, or change due to customers and maintain clean and orderly checkout areas and resolve customer complaints.

EDUCATION

1979 – 1983

Richard T. Crane High School

CERTIFICATION(s)

Management

LICENSE(s)

Sanitation

REFERENCE(S) AVAILABLE UPON REQUEST

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