Adam Rauschkolb
wood river,Illinois
Summary
Highly driven General Manager successful at implementing strategic approaches to drive profitability and sales. Recognized for performance excellence in operations and customer care. Successful at motivating, training and developing team members to drive profitability in highly competitive environment.
Overview
5
5
years of professional experience
1
1
Certification
Work History
General Manager
Jimmy John's Gourmet Sandwiches
Woodriver, IL
09.2023 - Current
- Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
- Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
- Analyzed existing processes for effectiveness and developed new systems as needed to enhance overall productivity levels.
- Coordinated training activities for employees to ensure compliance with company policies and procedures.
- Implemented employee recognition programs to motivate staff members towards achieving organizational goals.
- Resolved customer complaints quickly while maintaining high quality standards of service delivery.
- Maintained relationships with vendors to obtain the best pricing on supplies and materials.
- Developed and implemented operational strategies to improve efficiency, reduce costs, and maximize customer satisfaction.
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
- Managed inventory levels and conducted corrective action planning to minimize long-term costs.
- Enhanced operational performance by developing effective business strategies, systems and procedures.
- Designed sales and service strategies to improve revenue and retention.
- Recruited, interviewed and hired qualified staff for open positions.
- Supervised employees through planning, assignments, and direction.
- Delivered exceptional client experiences through hands-on leadership of associates and managers.
- Recruited, trained and empowered employees to achieve key performance indicators.
- Formed and sustained strategic relationships with clients.
- Structured HR consulting services to support clients during organizational developments and changes.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Delegated work to staff, setting priorities and goals.
Head Chef
The Regal Beagle
Godfrey, IL
07.2022 - 08.2023
- Established portion control guidelines to reduce waste and maximize profits.
- Ordered food supplies from vendors to maintain adequate stock levels.
- Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
- Organized special events such as banquets or catering services when required.
- Supervised the preparation of meals according to customer orders in a timely manner.
- Maintained accurate records of inventory, sales, labor costs, and other operational costs.
- Analyzed financial data related to labor costs, inventory expenses, and menu pricing changes, making recommendations as needed.
- Performed regular maintenance tasks such as cleaning equipment, utensils, floors, walls, ensuring that all areas are kept clean and sanitary at all times.
- Resolved conflicts between kitchen staff members in a professional manner.
- Monitored food production to guarantee quality standards were met.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Banquet Cook
Union Station Hotel
Saint Louis, MO
02.2021 - 06.2022
- Trained junior staff members on various cooking techniques such as sautéing, grilling and roasting.
- Adhered to established time frames for preparing dishes before they are served during banquets or events.
- Stocked inventory of ingredients for upcoming meals and ensured freshness of all products used.
- Coordinated with banquet staff to ensure accurate timing for delivery of hot entrees to guests' tables.
- Communicated effectively with banquet staff regarding orders placed by guests during events.
- Monitored quality control standards for all prepared foods throughout service periods.
- Organized buffet tables by setting up decoration pieces while ensuring that food is attractively presented.
- Assisted in the development of new menu items, as well as modifications to existing dishes.
- Cleaned kitchen equipment, utensils and surfaces after each shift.
- Checked temperatures of ovens, grills and stoves to ensure accuracy during meal preparation.
- Maintained a clean work area by washing dishes, sanitizing surfaces, sweeping floors and disposing of garbage regularly.
- Supervised other cooks in the kitchen during banquets or events when needed.
- Managed waste disposal procedures in accordance with company policies and local environmental regulations.
- Inspected supplies received from vendors prior to storage or use in order to verify quality assurance standards.
- Strictly followed recipe instructions when preparing sauces, soups and other specialty items.
- Maintained records related to food production including number of meals served at each event.
- Prepared food items according to recipes and menus, ensuring proper presentation, portioning and temperature.
- Directed presentation and portioning of food for banquet functions.
- Reviewed quality and appearance of food to identify gaps in employees' knowledge and performance.
- Stocked supplies to maintain sufficient levels of food products and placed orders for low running inventory.
Kitchen Hand
Mike Shannons Grill
Edwardsville, IL
02.2019 - 07.2021
- Maintained a neat work station throughout shift hours.
- Received deliveries of food items and stored them properly.
- Set up serving trays for events or parties.
- Followed recipes accurately while adhering to portion control standards.
- Cleaned dishes, pots, pans and utensils.
- Kept records of food waste to track usage levels.
- Inspected kitchen equipment for proper functioning before use.
- Maintained inventory of kitchen supplies and equipment needs.
- Sanitized surfaces with approved cleaning solutions after each task was completed.
- Disposed of garbage according to health regulations.
- Prepared simple salads, sandwiches, appetizers, as directed by supervisor or chef.
- Followed all health code guidelines when handling food items.
- Washed and sanitized plates using industrial dishwashers according to manufacturer instructions.
- Restocked pantry with nonperishable food items to prevent stock from running low.
- Followed recipes and customer requests to prepare meals.
- Maintained order and cleanliness of work areas to conform with health codes.
- Acquired new skills to support team and further accommodate customer needs.
- Monitored inventory to keep adequate stock of food items and supplies.
- Stored perishable food items in freezer or refrigerator to protect from spoilage.
- Prepared garnishes to complement dishes on menu.
Education
High School Diploma -
Jerseyville Community Highschool
Jerseyville, IL08-2007
Skills
- P&L Management
- Sales
- Contract Negotiations
- Business Administration
- Vendor Sourcing
- Process Automation
Certification
management servesafe certification
Timeline
General Manager
Jimmy John's Gourmet Sandwiches
09.2023 - Current
Head Chef
The Regal Beagle
07.2022 - 08.2023
Banquet Cook
Union Station Hotel
02.2021 - 06.2022
Kitchen Hand
Mike Shannons Grill
02.2019 - 07.2021
High School Diploma -
Jerseyville Community Highschool