Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.
Professional Summary
Hospitality shift manager with 7 years of experience leading high-volume kitchens in quick service and casual dining. Specialises in guest satisfaction, food safety compliance, and team development. Recognised for maintaining 5-star hygiene ratings and reducing food waste while increasing covers served.
Skills
- Leadership
- Customer Service
- Communication
- GO
- Teamwork
- Inventory Management
- R
- Forecasting
- Logistics
- Food Safety
Experience
Shift Manager — Taco Bell
- Increased guest satisfaction scores by 15% through staff training and service coaching.
- Reduced food waste by 20% by implementing strict FIFO practices and portion controls.
- Managed a kitchen team of 12 during peak hours, maintaining a 5-star hygiene rating.
- Optimised inventory turnover, lowering food cost % from 28% to 24% while expanding menu.
- Coordinated weekly scheduling to balance labour costs with service demands.
Commis Chef — RaceTrac
- Supported menu development that increased grab-and-go sales by 30% year-over-year.
- Maintained cleanliness and organisation in a fast-paced kitchen environment.
- Assisted with daily inventory counts, reducing spoilage losses by 15%.
- Trained new kitchen staff on food safety standards and preparation techniques.
- Operated grills and fryers during peak hours, ensuring quick service times.