Andrew Bair

• Stating this job at 19 as a Dishwasher, I quickly climbed the ranks as I became Kitchen Manager at just 20 years old.
• Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
• Optimized food presentation and plating techniques, elevating overall dining experience.
• Collaborated with management to develop strategies for increasing restaurant profitability.
• Maintained meticulous records of health inspections, consistently achieving high scores.
• Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
• Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Departed from Twede's because Seattle was just calling me. This diner was my family. I hope to embrace these same relationships at your establishment!

Obtaining my first role of leadership at a very young age of 18, I embraced this challenge and learned how to effectively manage a team of members much older than me.

My first job during high school that taught me individual responsibility and how to be an effective team asset.