Manager
Resume:
Kristen Dhu
Sparks, NV *****
******.****@*****.***
Award winning, highly motivated, and dedicated Restaurant Service and Culinary Manager with over 15 years experience under my belt in the Hospitality Industry. It is my passion to deliver expectional guest and team member experiences. Contagious upbeat attitude that radiates positivity while maintaining a professional behavior. Result driven with a history of proven success leading a team in a high volume fast paced restaurant. Trains and develops individuals to their fullest potential by setting high expectations to uphold food service standards. Proficient in problem solving, multi-tasking, marketing, and financial oversight.
Willing to relocate to: Las Vegas, NV
Authorized to work in the US for any employer
Work Experience
LBO Manager
Olive Garden - Sparks, NV
June 2019 to December 2019
Culinary Manager
Olive Garden - Sparks, NV
June 2018 to June 2019
Responsible for all interviewing, hiring, scheduling, training and certifying of all new culinary team members. Ensuring all proper food safety practices are being followed at all times and enforcing total quality product in a timely manner. Making sure all recipes are being followed and the proper cooking methods are being used at all times. Every 8-10 weeks new promotional recipes come in that need new inventory ordered and all team members need to be properly trained through hands on sessions, online videos, and testing. In charge of making sure all Catered/Delivered orders are executed properly to ensure accuracy and freshness. Achieved the lowest month end waste for the last 4 months in our region and earned Culinary Manager of the quarter the last 2 quarters in a row. Responsible for all daily, weekly, and monthly inventory counts including liquor, produce, truck order, and smallwares. Weekly handling of all invoice payments and in constant communication with our vendors. I'm charge of following through not only in County Health Inspection guidelines, but our corporate Total Quality Inspection guidelines as well. I have maintained corporate goal of a score below 5 for both inspections. Responsible for keeping above goal in all areas of my culinary scorecard including daily taste of food score, waste, and turnover. Evaluates monthly, quarterly, and yearly P&L statements for areas of opportunity. I do schedules weekly for 5 departments in the kitchen and yearly evaluations and raises for all team members. Also in charge of all disciplinary action taken and termination processes. Service Manager
Olive Garden - Sparks, NV
October 2016 to June 2018
Responsible for all interviews, orientations, hiring, scheduling, food and safety training, and certifying of all incoming new or transferring servers. Tracking and meeting proper company standards of daily/ weekly/monthly Guest Satisfaction goal. Overall server, attentiveness, friendliness, knowledge, and suggest specialty beverage score. Reaching and exceeding alcohol/food/beverage sales goals. Evaluating monthly, quarterly, and fiscal year P&L to evaluate areas for opportunity. Forecasting guest counts to accurately schedule and track labor throughout the day to reach daily and weekly goals. Input and filing of all I-9's, forms of Identification, completed tests, signed documents, and disciplinary documents for each server. Handling of negative guest situations and following through in the moment coaching of the team member to ensure all guests leave 100% delighted. Accomplished FY16 and FY17 goals to increase beverage sales per guest by $0.03 vs previous FY. Finished out FY17 at +$0.12 per guest in beverage sales at the top quartile of the company. Service Professional
Olive Garden - Carson City, NV
February 2015 to October 2016
I became a Certified Trainer and trained any incoming bartenders. I did weekly bar inventory counts and all liquor orders. I assisted management with monthly restaurant inventory including all truck, produce, and equipment orders. I helped organize the initial delivery/catering rollout and became our restaurants main delivery driver and Certified Trainer in that department as well. I would take residential and business catering orders and be in charge of helping the guest place their order, prepare all of the set up equipment and chaffing dishes, package all the food and arrive at the destination with enough time to set up the entire eating area before desired set up time. On a day to day basis my shift either consisted of running the kitchen or running the front of the house as a manager would. I enjoyed and excelled at doing both and did that position for about a year when an opportunity arose to work full time in the back of house as a Culinary Professional and learned every single position until a management position could be offered to me. I handled waste issues, health inspections, new menu roll outs, restaurant training meetings, and quality control. For 6 months 40+ hours/week I did the Culinary position when a Manager position with an 11 week training program opened up in a near by city that I was willing to relocate to. Server
Olive Garden - Carson City, NV
June 2011 to February 2015
Interacting with customers and other team members, customer service, plus I am in charge of my own bank and handling cash owed to the restaurant and my own cash tips. Have to work at a very fast pace and be able to help others if needed. Take initiative and see what needs to be done before someone has to ask.
Buser/Server
Adele's Restaurant and Lounge - Carson City, NV
February 2004 to June 2011
Feb 2004 through June 2011
My duties were providing excellent customer service, money handling, answering multi-lined telephones, faxing, reservation handling, processing daily sales and receipts, filing, computer work, waiting tables. Student
Carson High School - Carson City, NV
2002 to 2006
Graduated with honors at the top 10% of my class. Awards in Mathematics and Culinary Arts. Education
Culinary Arts, Mathematics
Carson High School
2006
Skills
• P&L Management (4 years)
• Problem Resolution
• Culinary and Service Team Leadership
• Quality Control
• Strong attention to detail
• Training & Development
• Project Management
• Scheduling
• Inventory Management
• Budget Management
• Accounts payable/receivable
• Vendor Relations
• Catering and Delivery Management
• Marketing Communications
• Setting and meeting goals
• Guest relations
• Office Administration
• Interviewing and Hiring
• Food Safety and Sanitation
• Management
• Forecasting
• Restaurant Experience
• Pricing
• Food Preparation
• Operations Management
Certifications and Licenses
ServSafe
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