Amber Nehmer
Sundance,WY
Summary
Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership. Versatil ,adept in efinancial analysis, audit support, account reconciliations and collections. Proficient in preparing financial statements, monitoring controls and completing closings. Highly detail-oriented, proactive and diligent.
Overview
19
19
years of professional experience
Work History
Delivery Driver
Dominos Pizza Inc.
Sturgis, South Dakota
05.2024 - 08.2024
- Received daily delivery instructions and route assignments from dispatch.
- Ensured accurate completion of all paperwork associated with deliveries.
- Inspected delivery vehicle to ensure optimal safety and performance prior to each trip.
- Adhered to all applicable traffic laws while driving delivery vehicle.
- Handled customer service complaints with utmost professionalism and knowledgeable responses to maintain trust and company loyalty.
- Utilized street maps to plan and determine most efficient routes.
Bartender Shift Manager
Dime Horseshoe Bar
Sundance, WY
08.2022 - 01.2024
- Developed and implemented staff training program to ensure quality customer service.
- Monitored bar inventory levels, ordered supplies, and maintained cleanliness of all glassware.
- Enforced health codes and safety regulations in compliance with state laws.
- Provided exceptional customer service by addressing customer complaints promptly and efficiently.
- Maintained accurate records of daily transactions including cash register receipts, liquor inventories and sales reports.
- Established standards for drink preparation and presentation that ensured high quality drinks served consistently throughout shifts.
- Applied creative strategies to drive up profits through increased sales volume or cost savings initiatives.
- Coordinated with suppliers on product deliveries, pricing issues, discounts and promotional offers.
- Encouraged team collaboration among staff members to maximize efficiency during peak periods.
- Developed strong relationships with vendors in order to secure favorable terms and prices on supplies.
- Explored innovative ways to reduce wastage and improve profitability while maintaining customer satisfaction rates.
- Supervised cleanliness of guest service areas before, during and after service.
- Placed weekly liquor orders and performed weekly liquor counts, maintaining adequate inventory.
- Operated cash register and Point of Sale (POS) system for transactions and made proper change for cash transactions.
- Managed bar area, cocktail design and menu and handled inventory, regulation compliance and customer relationships.
- Balanced daily registers and generated sales reports for management.
- Checked identification of guests to verify age requirements for alcohol purchase.
- Trained new bartenders on drink preparation and upselling techniques.
- Collected and organized daily till totals and tips.
- Completed regular bar inventories and daily requisition sheets.
- Mixed and served both alcoholic and non-alcoholic drinks for patrons by following standard recipes and procedures.
- Poured wine, beer and cocktails for patrons.
- Planned and coordinated special events to boost customer numbers and profits.
- Kept track of bar tabs and transferred open tabs to dining area for wait staff.
Sales Associate/Cook Shift Leader
BW GAS AND CONVENIENCE
Sundance, WY
06.2020 - 11.2023
- Greeted customers and provided exceptional customer service.
- Provided accurate information about products, prices and services.
- Maintained up-to-date knowledge of store merchandise and policies.
- Built relationships with customers to encourage repeat business.
- Organized stockroom shelves according to size, color or style.
- Conducted inventories on a regular basis to track stock levels.
- Demonstrated product features and benefits for customers' needs.
- Handled customer complaints in a professional manner.
- Upsold additional items based on customer interests and needs.
- Scheduled shifts for fellow associates during peak traffic times.
- Suggested ideas for improving store operations and increasing profits.
- Developed promotional strategies to increase sales volume.
- Maintained cleanliness of store environment including floors, windows, displays.
- Collaborated with management teams to develop innovative marketing strategies.
- Ensured compliance with all safety regulations while handling hazardous materials.
- Performed cashier duties such as accepting payments, issuing receipts and counting money back change.
- Completed daily recovery tasks to keep areas clean and neat for maximum productivity.
- Answered incoming telephone calls to provide store, products and services information.
- Worked with fellow sales team members to achieve group targets.
- Answered product questions with up-to-date knowledge of sales and promotions.
- Assessed customer needs to provide assistance and information on product features.
- Developed trusting relationships with customers by making personal connections.
- Built and maintained relationships with peers and upper management to drive team success.
- Maintained knowledge of current promotions, exchange guidelines, payment policies and security practices.
- Adhered to company initiatives and achieved established goals.
- Tracked company inventories, moved excess stock and arranged products to improve sales.
- Ensured kitchen staff followed health and safety regulations.
- Monitored food preparation to ensure quality standards were met.
- Trained new cooks on proper food handling techniques.
- Maintained up-to-date knowledge of menu items, ingredients, and recipes.
- Provided direction to kitchen staff regarding food preparation, cooking times, portion sizes, and presentation of dishes.
- Supervised all aspects of the kitchen operations including inventory control and ordering of supplies.
- Assisted in developing new menu items based on customer feedback.
- Reviewed food orders to verify accuracy before they were sent out.
- Enforced sanitation policies and procedures throughout the kitchen area.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Sanitized counters and utensils used for preparation of raw meat, poultry, fish and eggs.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Used computer to store and retrieve data and online orders.
- Tested new recipes and menu items, following taste-test evaluation and procedural criteria.
- Generated food production sheets to forecast product and volume requirements based on menu selections.
- Received and stored food and supplies.
- Maintained clean and orderly appearance throughout store and kitchen area.
Kitchen Manager/Lead Line Cook
Longhorn Saloon and Grill
Sundance, WY
06.2011 - 08.2019
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Received, organized and rotated paper goods and food ingredients.
- Maintained budgeted food costs using tools within inventory management system.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Oversaw food preparation, production and presentation according to quality standards.
- Resolved problems or concerns to satisfaction of involved parties.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Delegated work to staff, setting priorities and goals.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Assisted staff by serving food and beverages or bussing tables.
- Explained goals and expectations required of trainees.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Inspected dining and serving areas for cleanliness and proper setup.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Distributed food to service staff for prompt delivery to customers.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Coached staff on strategies to enhance performance and improve customer relations.
- Troubleshot any kitchen equipment issues or malfunctions quickly and efficiently.
- Planned, prepared and cooked meals according to restaurant specifications.
- Ensured proper food safety standards were met at all times.
- Managed a team of kitchen staff including assigning tasks and monitoring performance.
- Supervised the inventory of food items to ensure adequate supplies for daily operations.
- Assessed employee performance regularly providing feedback when necessary.
- Coordinated with wait staff regarding meal delivery schedules.
- Collaborated with chefs on menu changes and special dishes for customers.
- Adjusted seasonings to ensure flavors were balanced throughout each dish.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Prepared sandwiches, specialty items and custom orders to meet guest requests.
- Prepared garnishes for later use in meal production.
- Modified standard recipes to address customer requests for substitutions or allergen concerns.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
Line Cook
Aro Restaurant
Sundance, Wyoming
11.2008 - 12.2010
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Stocked and restocked kitchen supplies as needed.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Performed basic knife skills such as dicing onions or slicing meats.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Communicated effectively with other staff members regarding orders and menu changes.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Followed proper food handling methods and maintained correct temperature of food products.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Grilled and deep fried various foods from meats to potatoes.
- Adhered to portion controls and presentation specifications.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Helped other staff members complete job tasks during peak times to keep kitchen running efficiently.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Received and stored food and supplies.
Sandwich Artist
SUBWAY®Restaurants
Sundance, Wyoming
02.2006 - 06.2010
- Greeted customers and provided product knowledge.
- Prepared food items such as sandwiches, salads, soups, and drinks according to customer orders or company recipes.
- Operated cash registers to process payments from customers.
- Maintained cleanliness of work area throughout shift.
- Stocked shelves with products and supplies.
- Ensured all menu items were prepared in accordance with health and safety standards.
- Checked expiration dates on products to ensure freshness of items served to customers.
- Provided excellent customer service by addressing inquiries promptly and professionally.
- Assisted in the training of new staff members on proper sandwich-making techniques.
- Followed established procedures for handling money transactions accurately.
- Cleaned tables, chairs, counters, floors, trays, dishes, silverware after each shift.
- Replenished condiments and other supplies at front counter areas.
- Verified that prepared food met quality standards prior to serving it to customers.
- Adhered strictly to cash handling policies and procedures.
- Monitored temperature of freezers and coolers throughout shift.
- Communicated effectively with co-workers regarding customer needs and concerns.
- Completed opening, closing and shift change tasks by following company guidelines.
- Kept customer and food preparation areas clean and well-organized.
- Used POS system and cash register to receive payments by cash, check, credit card and voucher.
- Operated cash register to accept cash or credit card payment and issue receipt for transaction.
- Sanitized food storage and preparation areas to comply with food health and safety requirements.
- Prepared sandwiches and salads using quality ingredients and tailored to customer requests.
- Delivered superior customer service focused on quality and meeting customer needs.
- Stored food properly to prevent spoilage, cross-contamination and illnesses.
- Trained sandwich artists to apply attention to detail and commitment to quality.
- Informed customers of regular deals or monthly specials to upsell orders.
- Discussed menu options with customers and offered suggestions to meet individual needs and drive sales.
- Verified orders and bagged items for easy transport.
- Warmly greeted visitors to promote great customer service and positive ordering experience.
Education
Some College (No Degree) - Clinical Psychology
Purdue University
West Lafayette, INSome College (No Degree) - Business and Managerial Economics
Colorado Technical University
Colorado Springs, COSkills
- Beverage Knowledge
- POS System Operation
- Waste Reduction
- Scheduling Staff
- Ordering Supplies
- Employee Coaching
- Menu Development
- Upselling Strategies
- Health Codes Compliance
- Basic Accounting
- Teamwork and Collaboration
- Windows 95/98/2000/XP/XP Pro/NT
- Multitasking
- Expense Analysis
- Staff Hiring
- Team Building
- Time Management Abilities
- Business Development Support
- Problem-Solving Abilities
- Budget Control
- Budget Administration
- Decision-Making
Timeline
Delivery Driver
Dominos Pizza Inc.
05.2024 - 08.2024
Bartender Shift Manager
Dime Horseshoe Bar
08.2022 - 01.2024
Sales Associate/Cook Shift Leader
BW GAS AND CONVENIENCE
06.2020 - 11.2023
Kitchen Manager/Lead Line Cook
Longhorn Saloon and Grill
06.2011 - 08.2019
Line Cook
Aro Restaurant
11.2008 - 12.2010
Sandwich Artist
SUBWAY®Restaurants
02.2006 - 06.2010
Some College (No Degree) - Clinical Psychology
Purdue University
Some College (No Degree) - Business and Managerial Economics
Colorado Technical University