Culinary Operations Leader with 15+ Years Experience
Resume:
trinatty crabb
culinary manager
P
E
*********@*****.***
A
Katy, TX
W
Willing to Relocate
summary
Education
Dedicated culinary manager, with over 15 years of hospitality experience. Ambitious, with proven track record of creating successful operations and top leading teams. Well-versed in cultural diversity with a natural knack in relationship-building. Recognized for employee turnover rates below industry standard. In turn, enhancing service delivery and controlling costs. Proficient at balancing team performance, hitting customer service targets and business objectives for maximum profitability.
Texas State Technical College
Harlingen, TX
Associates of Applied Science
2011-2013
KEY SKILLS
●p&l management
●quick problem resolution
●cost reduction
●time management
●mentoring and development
●inventory control
●r&m management
●scheduling
certificates
●tabc
●manager food handlers
Experience
Lupe Tortilla - Hospitality Manager
[2023-2025]
• Lead teams by example to create memorable guest experience.
• Maintaine a scratch kitchen with a sales revenue of $7.4 million.
• Plan for food trucks and large catering events for 1000 + people as well as in-store operations.
• Create good relationships with vendors and guests.
• Detail-oriented and mindful of product coming in and out of restaurant as to have all products needed for outside opporterations and in store.
• Lead kitchen teams and front of house team members to standards of operation with proper guidance and development to be successful.
• Ensure team has the right tools and functioning equipment to get the job done efficiently and properly.
Chili’s - Culinary Manager
[2017-2023]
• Cultivate a culture of exceptional guest service by guiding managers to inspire teams to delivering a unique and memorable dining experience.
• Lead, train, and develop top-performing teams, maintaining consistent low turnover rate.
• Establish clear direction and communication with management and team members.
• Monitor and analyze key performance indicators to identify opportunity areas.
• Detail-oriented and highly organized, capable of multitasking in a fast-paced environment.
• Regulate food prep methods to ensure quality and compliance policies and procedures
• Reduce AvT(waste) from 1.6% to target of 0.8% in 1 period.
• Minimize labor costs through effective scheduling and delegation for 30 plus team members.
• Oversee restaurants with $60000 weekly revenue.
• Manage daily restaurant operations as food costs, P&L, and wages for maximum profitability.
• Focused on thoroughly training team for seamless service delivery creating positive guest experience.
• Analyze operational opportunities, and construct a plan of action to improve performance, safety, and service.
• Optimize inventory by forecasting food, alcohol, and restaurant supplies to determine ordering needs.
• Build positive vendor relations.
• Interacting with customers regularly welcoming guest feedback.
• Proficient in Word, Excell, POS systems and back-office programs for inventory and daily reports.
Chili’s - Bartender
[2013-2017]
- Maximize revenue with up-selling and suggestive selling.
- Top trainer and St. Jude captain.
- Knowledgeable of menu and alcohol available in order to craft to guests needs.
- Quick to improvise and problem-solve.
- Create liquor, beer and wine orders, as well as keeping inventory of glassware needed.
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