Allison Roser
Diamondhead,MS
Summary
Energetic kitchen professional with excellent leadership and organizational skills. Focused on increasing team productivity while meeting exacting standards for presentation and taste. Accomplished multitasker with disciplined approach. Talented leader offering over 20 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and effective cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Hardworking Kitchen Supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence. Proven history of innovative dishes, effective leadership and maximized productivity.
Overview
12
12
years of professional experience
Work History
Food and Beverage Supervisor
Treasure Bay Casino and Hotel
2024.04 - Current
- Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
- Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
- Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
- Upheld highest standards of hygiene practices among staff members through ongoing education on sanitation protocols leading to consistent top-rated health inspection scores.
- Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
- Boosted employee morale through regular recognition of outstanding performance, fostering a positive work atmosphere conducive to exceptional service delivery.
- Optimized inventory control with regular audits, reducing waste, and effectively managing stock levels for optimal freshness.
- Conducted regular performance evaluations for staff members, providing constructive feedback designed to enhance job skills and promote professional growth opportunities.
- Developed strong relationships with vendors to negotiate favorable pricing terms, resulting in reduced food costs without sacrificing quality.
- Promoted an inclusive workplace culture through open communication channels encouraging diverse perspectives from all team members as a valuable resource for continuous improvement efforts.
- Consistently met or exceeded sales targets through effective team leadership and motivation tactics.
- Implemented innovative promotional strategies to attract new customers while retaining existing clientele.
- Streamlined operations by implementing effective scheduling strategies for staff, balancing workload, and minimizing labor costs.
- Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
Lead Line Cook
Margaritaville
2023.03 - 2024.04
- Improved kitchen efficiency by streamlining food preparation processes and implementing time-saving strategies.
- Enhanced menu offerings by creating innovative, seasonal dishes that attracted new customers and increased overall satisfaction.
- Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
- Collaborated with management to design and implement cost-control measures, reducing food waste and overall expenses.
- Ensured timely delivery of meals by managing line cook schedules and delegating tasks effectively during peak service hours.
- Increased customer satisfaction rates by promptly addressing concerns and providing solutions to any issues that arose during service.
Food and Beverage Supervisor
Palace Casino
2022.04 - 2023.04
- Enhanced customer satisfaction by efficiently managing food and beverage orders, ensuring prompt service and accurate delivery.
- Improved team productivity by providing comprehensive training on food safety standards, inventory management, and customer service techniques.
- Streamlined operations by implementing effective scheduling strategies for staff, balancing workload, and minimizing labor costs.
- Increased revenue with targeted upselling of high-margin menu items during peak dining hours.
- Maintained a clean and organized work environment to ensure compliance with health department regulations and company standards.
- Boosted employee morale through regular recognition of outstanding performance, fostering a positive work atmosphere conducive to exceptional service delivery.
Culinary Supervisor
Levy Restaurants
2020.08 - 2022.08
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Developed and standardized new recipes to diversify kitchen offerings
- Oversaw food preparation, production and presentation according to quality standards
- Collaborated with cook trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty
Line Cook
Beau Rivage
2012.06 - 2020.07
- Prepared cooking supplies, ingredients and workstations during opening and closing procedures to maximize efficiency.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Prepared more than 100 dishes per day in fast-paced environment while maintaining high customer satisfaction rate
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Safely used kitchen equipment and reduced risk of injuries and burns.
- Collaborated with servers to collect information about specific customer desires and dietary needs.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail and quality.
Education
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Art - Chicago
Chicago, IL2007
Skills
- High-volume dining
- Food production management
- Kitchen equipment operation and maintenance
- Recipes and menu planning
- Budgeting
- Inventory controls
- Staff Management
- Sanitizing understanding
- Kitchen staff coordination
- Food plating and presentation
- Detail-oriented
- Collaboration
- Self-motivated professional
- Verbal and written communication
Accomplishments
- Supervised team of 15 staff members.
- Resolved product issue through consumer testing.
Timeline
Food and Beverage Supervisor
Treasure Bay Casino and Hotel
2024.04 - Current
Lead Line Cook
Margaritaville
2023.03 - 2024.04
Food and Beverage Supervisor
Palace Casino
2022.04 - 2023.04
Culinary Supervisor
Levy Restaurants
2020.08 - 2022.08
Line Cook
Beau Rivage
2012.06 - 2020.07
Associate of Science - Culinary Arts
Le Cordon Bleu College of Culinary Art - Chicago
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