Culinary Operations Manager - Restaurant Leadership

DONNIE SMITH

**************@*****.*** 404-***-**** Phoenix, AZ 85085

PROFESSIONAL SUMMARY

Results-driven Culinary Operations Manager with more than 25 years of experience leading high-volume restaurant and hospitality kitchens. Proven ability to manage full-cycle operations including production planning, inventory control, staff development, and food cost management. Known for building collaborative teams, maintaining strict food safety standards, and delivering consistent quality in fast-paced, deadline-driven environments.

CORE SKILLS

Staff Scheduling & Labor Management Production Planning Inventory Management Food Cost Control

Hiring & Staff Training Food Safety Compliance

Kitchen Operations Leadership Team Development

PROFESSIONAL EXPERIENCE

Cracker Barrel Old Country Store Phoenix, AZ

Transferred to Operations Manager (BOH & FOH) December 2022 – October 2025

•Directed daily restaurant operations for both kitchen and front-of-house, ensuring efficiency, consistent quality, and a positive guest experience.

•Managed hiring, staffing, and training processes to maintain optimal workforce levels and high performance standards.

•Oversaw production schedules, inventory management, and food cost control to meet demand while minimizing waste.

•Coordinated supply orders and event preparation to ensure timely availability of products and equipment.

•Fostered a collaborative team environment and bridged cultural differences across a diverse workforce.

Cracker Barrel Old Country Store Georgia

Culinary Team Member July 1998 – November 2018

•Prepared and cooked a diverse range of dishes, including meats, vegetables, and soups, in large quantities for a high-volume restaurant.

•Supported daily kitchen operations by organizing supplies, equipment, and production schedules.

•Maintained food safety and quality standards while working efficiently in a fast-paced environment.

•Collaborated with the culinary team to ensure consistent service and guest satisfaction.

•Assisted with inventory management and food preparation activities across multiple stations.

Ted’s Montana Grill Lawrenceville, GA

Sous Chef November 2018 – November 2022

•Collaborated with the Executive Chef to execute daily kitchen operations and support consistent menu delivery.

•Managed production schedules and prep requirements to ensure adequate preparation for service periods.

•Trained new staff on cooking techniques, kitchen protocols, and food safety standards.

•Organized supplies and equipment for efficient daily cooking activities.

Village Park Senior Living Alpharetta, GA

Sous Chef April 2018 – April 2020

•Partnered with the Executive Chef to plan and execute daily menus, special events, and kitchen assignments.

•Supported recruitment efforts by screening resumes and conducting interviews for kitchen positions.

•Managed inventory ordering and controlled food costs for the senior living operation.

•Assisted across multiple stations and roles to ensure smooth and efficient daily operations.

Bonefish Grill

Assistant Culinary Manager January 2014 – April 2018

•Collaborated with the Executive Chef to oversee kitchen operations, staff management, and menu execution.

•Led recruitment and hiring processes for culinary team members.

•Coordinated inventory management and order fulfillment to support daily service.

•Assisted across various kitchen roles to maintain team efficiency and operational standards.

EDUCATION

Auguste Escoffier School of Culinary Arts Boulder, CO

Associates Degree in Culinary Arts

Associates Degree in Hospitality and Restaurant Operations Management Diploma in Culinary Arts June 2020 – January 2022

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