Alan Larger

Set up Oyster bar,stocked oysters,cooked steam clams,fresh jumbo shrimp,shucked,many dozens of oysters different toppings,raw

• Prepared high-quality dishes according to classic French recipes, maintaining consistency and flavor profiles.
• Managed kitchen inventory, ensuring timely procurement of fresh ingredients to minimize waste.
• Trained junior cooks on food preparation techniques and safety standards, fostering a collaborative work environment.
• Streamlined cooking processes, enhancing efficiency and reducing meal preparation time during peak hours.

• Mixed and served a variety of cocktails and beverages to enhance guest experience.
• Maintained cleanliness and organization of bar area to ensure compliance with health standards.
• Collaborated with kitchen staff to coordinate food and drink pairings for events.
• Assisted in training new bartenders on menu offerings and operational procedures.
• Managed inventory levels, ordering supplies to minimize waste and optimize service efficiency.
• Developed signature cocktails that increased customer engagement and repeat visits.
• Implemented bar specials during peak hours to drive sales and boost revenue.
• Provided exceptional customer service, handling inquiries and resolving issues promptly for guest satisfaction.
• Served high customer volumes during special events, nights, and weekends.

• Led daily operations, ensuring high service quality and guest satisfaction.
• Implemented training programs for staff, enhancing team performance and efficiency.
• Monitored inventory levels, optimizing stock management for improved resource allocation.
• Coordinated event planning logistics, providing seamless execution of functions and meetings.
• Analyzed guest feedback to identify areas for improvement in services offered.
• Developed standard operating procedures, increasing consistency in service delivery across departments.
• Managed departmental budgeting, ensuring cost control while maintaining service excellence.
• Fostered a positive work environment by promoting teamwork and open communication among staff.
• Managed and motivated employees to be productive and engaged in work.
• Accomplished multiple tasks within established timeframes.
• Maintained professional, organized, and safe environment for employees and patrons.
• Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
• Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
• Maximized performance by monitoring daily activities and mentoring team members.
• Cross-trained existing employees to maximize team agility and performance.
• Controlled costs to keep business operating within budget and increase profits.
• Developed and maintained relationships with customers and suppliers through account development.
• Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
• Improved safety procedures to create safe working conditions for workers.
• Achieved departmental goals by developing and executing strategic plans and performance metrics.

• Prepared ingredients by chopping, slicing, and dicing to ensure timely meal service.
• Maintained cleanliness and organization of workstations to comply with health and safety regulations.
• Assisted in inventory management by tracking stock levels and notifying supervisors of shortages.
• Collaborated with kitchen staff to streamline food preparation processes for efficiency.

• Prepared ingredients and components for menu items following established recipes.
• Maintained cleanliness and organization of kitchen workstations to comply with health standards.
• Assisted chefs in cooking food items, ensuring quality and presentation met restaurant standards.
• Operated kitchen equipment safely and efficiently, adhering to safety protocols at all times.

• Assisted servers with timely delivery of food and beverages to enhance customer satisfaction.
• Maintained cleanliness of dining area, including tables and floors, to foster a welcoming environment.
• Collaborated with kitchen staff to improve food preparation and service efficiency.
• Supported inventory management by organizing supplies and restocking as needed during shifts.
• Prepared ingredients according to standardized recipes to maintain food quality consistency.
• Upheld cleanliness and organization of kitchen workspace to comply with safety standards.
• Aided chefs in efficiently assembling sandwiches and preparing side dishes during busy periods.