Manager Food
Resume:
RANDY M.
KELLEY
**********@*****.***
*** ******* ****, *********, ** 33897
SKILLS
Quality, Cost and Inventory control
Receiving
Recruiting
Restaurant operations management
Procurement expertise, Vendor sourcing
Process development
Budget management
Financial administration, Profit and loss understanding
Trend and Data analysis understanding
Micro soft Word and Excel
Professional demeanor
Excellent verbal/written communication
EDUCATION
Palm Beach community College / FAU - Boca Raton
1983
Associate of Arts Degree Curriculum
Brown Institute
Lauderdale, Fl
Graduate: Culinary Arts
CERTIFICATIONS
International Food Safety Council / Florida Food Manager Certification
PROFESSIONAL SUMMARY
Experienced purchasing professional with top-notch leadership, program management and planning abilities. Excellent verbal and written communication skills paired with an organized nature and advanced problem-solving strengths. Able to improve policies, reduce waste and support all business needs with efficient, high-quality materials.
WORK HISTORY
Raglan Road Irish Pub & Restaurant - Purchasing Manager/Kitchen Manager
Disney Springs/Walt Disney World Resort, FL • 01/2010 - Current
Purchasing for a unique restaurant with multiple duties that reflect both FOH and BOH concerns.
With annual sales of more than 25m, my duties include sales relationships with all purveyors while maintaining stock, inventory controls and receiving all product.
Cost tracking and analysis on all food purchases.
Daily and weekly pricing audits to ensure proper costs were maintained.
Directing staff to ensure proper rotation and labeling of food products to comply with State and local health agency's HACCP guidelines.
Responsible for all kitchen related inventories along with pricing of food, paper goods, plates and glassware as well as specialty products to stay within cost guidelines.
Reduced Food cost 2% by consistent price monitoring and sourcing new vendors.
Implemented policies to reduce cost and eliminate waste.
Improved inspection policies to increase quality of raw materials and finished goods.
Organized receipts, purchases and documentation of finished goods, packaging, materials and ingredients.
Purchased new products and oversaw all inventory to ensure merchandise was well-stocked.
Wellington At Seven Hills Golf And Country Club - Sous Chef
Spring Hill, FL • 04/2006 - 12/2009
Private Club for Gated Community seating up to 250 guests.
Responsible for Banquet Set ups and aesthetics for buffet presentation and plated parties.
Daily responsibilities for bar and grill operations with menu planning and cost control for daily specials, as well as ala Carte menu.
Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
Organized special events in restaurant, including receptions, promotions and corporate luncheons.
Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.
Ruby Tuesday - Restaurant Manager
Spring Hill, FL • 01/1999 - 01/2006
Directing personnel, Front and Back of the house systems, Expense controls, Food quality, Aesthetics and Prep providing reports to supervisors as required.
All managerial and Supervisory roles called for in very high volume restaurant operations, Manager in high volume, full service Restaurant and Bar with equal responsibilities in FOH and BOH.
New store Opening Manager - recruiting and Training new staff as well as systems set up for new unit.
Monitored inventory to determine loss points, maintain clear records and strengthen controls.
Maintained 24.4% food cost to ensure consistent profit.
Evaluated team and employee performance in order to develop and implement effective corrective actions.
Oversaw employee performance, corrected problems and increased efficiency to maintain productivity targets.
Scheduled employees based on labor balancing requirements and forecasted customer levels.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Beverly Hills Cafe - District Kitchen Manager
Dade, Broward, And Palm Beach Counties, FL • 01/1992 - 01/1999
Roving, for Dade, Broward and Palm Beach Counties.
Hands on Kitchen manager for upscale casual dining with homemade Soups, Dressings, Sauces and Breads for 10-unit chain with high volume.
Purchased food and cultivated strong vendor relationships.
Coordinated and organized all restaurant inventory.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
ACCOMPLISHMENTS
Theory & Principles of food service Management & Operations Red Lobster Inc.
Executive Development Program under Chef Ron Diezt Holiday Inn Lakeside, Boca Raton, Fl.
WOW University Ruby Tuesday
.
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