High-Volume Kitchen Manager and Team Leader

ELLIS SELIG

Mulberry, FL ***** 863-***-**** ************@*****.***

Professional Summary

Results-oriented professional with extensive experience in high-volume dining environments. Known for exceptional multitasking and organizational skills, fostering team excellence, and implementing effective menu strategies that boost sales and customer loyalty. Skills

• Food safety • Inventory management

• High volume dining • Staff supervision

• Team leadership • Multitasking and organization

• Attention to detail • Problem-solving

• Customer service • Reliable and responsible

Work History

Kitchen Manager 01/2017 to 06/2026

Freds Market Restaurant – Lakeland, FL Plant City, FL Riverview, FL

• Oversaw daily kitchen operations, ensuring compliance with health and safety standards.

• Trained and mentored staff on culinary techniques and equipment usage.

• Streamlined inventory management processes, reducing food waste effectively.

• Conducted regular performance evaluations to foster team development and accountability. Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.

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• Scheduled and received food and beverage deliveries, adhering to food cost and budget. Owner/Manager in Charge 10/1999 to 12/2016

Rib Crib Bbq & Grill – Lakeland, FL

Managed financial performance, optimizing costs while maintaining high standards of food quality and service.

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Directed daily operations, ensuring consistent quality and customer satisfaction in dining experience.

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• Trained and mentored staff, fostering a culture of teamwork and excellence in service delivery. Developed and implemented marketing strategies to enhance brand visibility and attract new customers.

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Established vendor relationships, negotiating favorable terms to support menu offerings and operational needs.

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Developed and maintained strong relationships with clients, resulting in repeat business and referrals.

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Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.

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General Manager/Chef Supervisor 03/1998 to 10/1999 Lake Susan Lodge – Clermont, FL

• Developed and implemented strategic initiatives to increase revenue and market presence. Managed budget planning and financial forecasting to ensure fiscal responsibility and profitability.

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Oversaw staff recruitment, training, and performance management to build a high-performing team.

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• Directed daily operations to enhance guest experience and operational efficiency. Sous Chef 03/1998 to 03/1998

Grasslands Golf & Country Club – Lakeland, FL

• Trained and mentored junior kitchen staff in culinary techniques and safety protocols.

• Supervised daily kitchen operations and maintained high food quality standards.

• Streamlined inventory management processes, reducing waste and optimizing supply costs. Sous Chef 01/1993 to 03/1997

Grand Cypress Resort – Orlando, FL

• Implemented new cooking methods that improved meal presentation and flavor profiles. Conducted regular quality checks on dishes before serving to maintain consistency and excellence.

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Managed kitchen staff schedules, ensuring adequate coverage for special events and busy periods.

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• Collaborated with front-of-house staff to ensure seamless service during peak hours. Education

No Degree: Culinary Arts 06/1990

Pinellas Technical - Clearwater, FL

Bachelor of Arts: Business Administration 12/1989

Polk State Collage - Winter Haven, FL

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