Restaurant Manager Machine Operator

Stanley Brim

Phone: 816-***-****

E-mail: ********@*****.***

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Summary: Experienced and passionate Chef/ Restaurant Manager offering a multifaceted and professional skill set of more than 20 years; adept at leading and managing kitchen operations and employees, handling inventory, overseeing costs, preventing waste, designing menus, while maintaining quality and ensuring safety with the demonstrated ability to work with minimal supervision.

Professional Experience:

Nestle-Purina

Machine Operator August 2024-Present

Operate and train on numerous machines used in the production of pet food.

Presently qualified on 5 machines at the present.

Aramark/ Missouri Western State University Sous Chef July 2021 - 08-24• Direct, assist, and train culinary team with food preparation for thousands of students, faculty, and visitors on campus.

• Responsible for leading the preparation of daily entrees/items, featuring daily changing menus with knowledge of culinary ingredients for an entire station or area.

• Assist Food Services Director with inventory, invoicing, food cost analysis, and menu preparation.

• Monitor compliance with health and safety regulations regarding food preparation and serving.

• Manage cleanliness of kitchen, resolve complaints regarding food service and provide patrons with a pleasant dining experience.

Applebee’s RMH Franchise

Restaurant Manager August 2020 – August 2022 • Oversee all aspects of in-store operations, including but not limited to staffing/scheduling, food safety, inventory/stock ordering, merchandising, food cost/loss tracking, equipment maintenance, cash handling and brand compliance.

• Responsible for ensuring the store is in exceptional order and that all employees are performing duties properly and efficiently, keeping them productive and cleaning/prepping during slow times.

• Handle customer complaints, resolving issues in a diplomatic and courteous manner. • Ensure compliance with alcoholic beverage regulations.

• Actively work the floor with an ability to anticipate opportunities to improve service, help the team, and create efficiencies in table turns.

• Work directly with the kitchen team to evaluate prep levels and food quality prior to each shift. • Prepare and submit operations reports and other documentation requested by General Manager.

Brookdale at Foxwood Springs

Dining Services Manager February 2016 – September 2020 • Maintain and oversee quality dining services within the prescribed budget. • Foster an environment of continuous learning, open and honest feedback, and corrective action as needed.

• Determine quality and quantity of food required; plan menus and control food costs; occasionally scheduled to prepare meals.

Stanley Brim (continued) Page 2

• Oversee the food preparation and cooking, to ensure meals are prepared per company procedures.

• Make frequent inspections of all work, storage, and serving areas to determine that regulations governing food safety and sanitation are followed.

• Prepare cleaning schedule, production worksheet and staff schedules.

• Maintain inventory of food and nonfood items.

• Select, orient, and train new employees in department; effectively delegate authority to dining services staff to ensure effective flow of materials and services.

• Develop and direct cost control system; prepare and submit department budget to director. • Provide nutrition education and counseling for residents; present dining services education program to dining services and other staff as needed.

• Ensure safe work procedures are developed and followed, to include those relating to employee injuries, prevention, and infection control.

Sheraton Hotel Downtown Kansas City

Kitchen Supervisor February 2011 – July 2016 • Control the day-to-day culinary operations of the restaurant kitchen within the policies and guidelines set forth by the company, including the insurance of appropriate levels of staffing. • Maintain updated and accurate costing and documentation of all dishes prepared and sold in the food and beverage operations.

• Establish procedures and timeframes for conducting inventory, as well as determine the minimum and maximum stocks for all food, material, and kitchen.

• Ensure that all kitchen equipment, including but not limited to sinks, stoves, grills, hoods, coolers, freezers, etc., are in proper operational condition and are cleaned regularly. • Interact with guests, being friendly and courteous, to resolve service issues or concerns. • Ensure the kitchen staff provides consistent product and service standards of the highest quality.

Education:

Johnson County Community College Overland Park, KS Culinary Arts and Hospitality Program

Eastern New Mexico University Portales, NM Associate of Science

Skills:

Customer Service Excellent Communication

Problem Solving Culinary Arts

Operations Management Leadership

Food Safety Inventory Control

Certifications/ Licenses:

Food Handlers License

ServSafe

Contact this candidate