Crystal Howard

Arizona *****

ad3r6u@r.postjobfree.com

702-***-****

Professional Summary

Positive, hardworking, hands-on leader with 20+ years’ experience managing restaurant operations at high-end establishments. Adept at leading both back of house and front of house employees ensuring the highest standards of customer service and food quality. Expert in the areas of scheduling, inventory management, food, labor, and supply costing, and food safety policies and guidelines.

Employment history

Chef, Wolfoods. West Stockbridge, Ma

Jun. 2018 – Present

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Monitor employee and patron activities to ensure liquor regulations are obeyed. Greet guests, escort them to their seats, and present them with menus and wine lists. Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner. Investigate and resolve complaints regarding food quality, service, or accommodations. Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Maintain food and equipment inventories, and keep inventory records. Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service. Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities. Assistant, Sendoso. Phoenix, Arizona

Jul. 2020 – Present

Manage a team of workers with shipping and production Administrative assistant to area Supervisor and staff Input and update daily production on created spread sheets Use computers for various applications, such as database management or word processing.

Chef, Vogue Recovery Center. Phoenix, Arizona

Oct. 2019 – Jul. 2020

Skills

Culinary Experince

Budgeting

Profit & Loss

Training and Development

Management

Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Chef, The Office Bistro. Akron, Ohio

Apr. 2016 – Feb. 2018

Design and implement efforts to publicize events and promote sponsorships. Design and implement efforts to publicize events and promote sponsorships. Obtain permits from fire and health departments to erect displays and exhibits and serve food at events.

Promote conference, convention and trades show services by performing tasks such as meeting with professional and trade associations, and producing brochures and other publications.

Conduct post-event evaluations to determine how future events could be improved. Maintain records of event aspects, including financial details. Hire, train, and supervise volunteers and support staff required for events. Check the quality of raw or cooked food products to ensure that standards are met. Monitor sanitation practices to ensure that employees follow standards and regulations. Check the quantity and quality of received products. Order or requisition food or other supplies needed to ensure efficient operation. Inspect supplies, equipment, or work areas to ensure conformance to established standards.

Supervise or coordinate activities of cooks or workers engaged in food preparation. Determine how food should be presented and create decorative food displays. Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.

Estimate amounts and costs of required supplies, such as food and ingredients. Record production or operational data on specified forms. Plan, direct, or supervise the food preparation or cooking activities of multiple kitchens or restaurants in an establishment such as a restaurant chain, hospital, or hotel. Analyze recipes to assign prices to menu items, based on food, labor, and overhead costs.

Prepare and cook foods of all types, either on a regular basis or for special guests or functions.

Determine production schedules and staff requirements necessary to ensure timely delivery of services.

Recruit and hire staff, such as cooks and other kitchen workers. Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.

Arrange for equipment purchases or repairs.

Describe menu items to customers or suggest products that might appeal to them. Order, receive, or stock supplies or retail products. Chef Manager, Thompson Hospitality. Charleston, Wv Aug. 2010 – Jul. 2016

Serve food, beverages, or desserts to customers in such settings as take-out counters of restaurants or lunchrooms, business or industrial establishments, hotel rooms, and cars. Prepare bills for food, using cash registers, calculators, or adding machines, and accept payment or make change.

Take customers' orders and write ordered items on tickets, giving ticket stubs to customers when needed to identify filled orders.

Perform cleaning duties such as sweeping, mopping, and washing dishes, to keep equipment and facilities sanitary.

Order items needed to replenish supplies.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities. Monitor employee and patron activities to ensure liquor regulations are obeyed. Greet guests, escort them to their seats, and present them with menus and wine lists. Conduct post-event evaluations to determine how future events could be improved. Negotiate contracts with such service providers and suppliers as hotels, convention centers, and speakers.

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.

Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.

Education

Le Cor Don Bleu, Las Vegas, Nevada

Associate of Applied Science, Culinary Arts, Jul. 2008

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