Operations and Client Services Leader
Resume:
**************@*****.***
Ebony Knight
Objective
Results-oriented management professional with a Bachelor of Science in Culinary Arts and Food Service Management and years of experience leading teams, optimizing operations, managing projects, and delivering exceptional customer experiences. Recognized for building high-performing teams, streamlining processes, resolving complex challenges, and achieving organizational goals. Eager to transition into a corporate environment where my leadership, operational expertise, communication, and analytical skills can support business growth and operational excellence.
EXPERIENCE
Wegmans, Rockville, MD — Pizza Manger
Feb 2025 - PRESENT
●Directed daily department operations
●Lead hiring, coaching, scheduling and perform all management responsibilities
●Managed inventory, ordering, labor and cost control
●Ensured compliance with food safety and quality standard
●Recognized for building a positive team culture focused on accountability, collaboration, and continuous improvement.
●Coordinated employee event within the store
Smoke Datt BBQ, Washington, D.C.— Superior
June 2022 - March 2025
●Directed operations for catered events and government contract accounts, ensuring compliance with contractual requirements and client expectations.
●Maintained rigorous food quality and safety standards through operational oversight and continuous quality assurance.
●Recruited, coached, trained, and developed team members to improve performance, productivity, and service excellence.
●Collaborated with leadership to develop and implement innovative menu offerings and recipes aligned with customer preferences and business objectives.
Harvest Catering, Rockville, MD— Sous Chef
June 2017 - May 2020
●Directed daily operations for a $2M client account, ensuring seamless execution, operational efficiency, and consistent service delivery.
●Led and supervised a team of 15 culinary professionals, overseeing food preparation, sanitation compliance, and quality assurance.
●Managed procurement, vendor coordination, inventory control, and cost-effective ordering of food and operational supplies.
●Trained and mentored Front-of-House (FOH) and Back-of-House (BOH) teams on operational standards, presentation, food safety, and service excellence.
●Maintained compliance with company policies, health regulations, and client contractual standards while driving continuous process improvements.
EDUCATION
Johnson & Wales University, Providence, RI — Bachelor’s Degree in Culinary Art & FMS
November 2011 - June 2015
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