MEAGAN IMES

NASHVILLE, TN ***** 615-***-**** l adt2xw@r.postjobfree.com

Dynamic, customer service professional passionate about fostering win-win relationships and problem solving using innovative, out of the box solutions. Seeking a role where I can leverage my communication skills, eagerness to learn and leadership experience to fuel company growth. EXPERIENCE

DECEMBER 2021 – PRESENT

SOUS CHEF AND TRAINING LEAD, SOUTHERN GRIST BREWERY

• Supervises and trained 7+ employees on proper food preparation, use of equipment, safety and sanitation procedures

• Manages companywide inventory, including daily inventory counts, order placement and vendor management

o Saved $6,000 in inventory expenses during Q1 2022

• Implements best practices and operational workflows to improve day to day operations o Increased quality control metrics by 22% by implementing new workflows and trainings regarding closing procedures and introducing a new labeling system

• Assists in creating new promotional menu items based on seasonal availability within budgeted cost

• Develops grassroots marketing campaigns across social media platforms

• Communicates information to executive teams, managers and supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person JUNE 2018 – DECEMBER 2021

CATERING AND EVENT COORDINATOR, ACTUAL FOOD NASHVILLE

• Managed client communication regarding food for events, including conversations around customized menus, food allergies, and any additional food safety topics

• Developed specific menu budgets based on number of guests, food preferences, number of courses, etc. and stayed in budget while creating dishes o Created 15+ custom menus

o Wrote verbiage for menus and responsible for any print production needs, such as name placeholders

• Led catering process from start to finish, including ordering, preparing, delivering and serving food

o Held responsible for training different crews of caterers during the event

• Prepared and collected invoices for all food and catering related expenses

• Delivered exceptional service during the event from set-up to preparation to clean-up o Acknowledged customer issues, resolving problems quickly and efficiently JANUARY 2017 – DECEMBER 2019

KITCHEN MANAGER, JEFF RUBY’S NASHVILLE

• Managed and trained 10+ employees on proper food preparation, use of equipment, safety and sanitation procedures

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• Cross-trained to front of the house as hostess and server assistant

• Executed and led peak shifts that resulted in over 40K revenue

• Served as front of the house client satisfaction manager, handling and resolving all client issues and communications efficiently

• Performed product inventory and planned food orders for prep station resulting in a 15% decrease in food expenses

• Entered in all data regarding hourly sales and nightly revenue and inventory EDUCATION

JUNE 2014

ASSOCIATES DEGREE IN CULINARY ARTS, ART INSTITUTE OF NASHVILLE

● Graduated with honors - 3.8 GPA

SKILLS

• Social Media

• Quality Control

• Customer Service

• Coordination and Organization

• Data Entry

• Save Serf Certified

• Microsoft Office

• Vendor Management

• Booking and Scheduling

• Inventory Control Systems

• Client Satisfaction

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