Andrew Moore
West Branch,Michigan
Summary
Dynamic Kitchen Manager with extensive experience in operations management, team collaboration, and cost control. Proven track record in optimizing food costs and minimizing waste while enhancing kitchen productivity.
Overview
26
26
years of professional experience
Work History
Kitchen Manager
Riverwalk Grill
Gladwin, MI
11.2011 - Current
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Managed inventory levels, optimizing food cost efficiency and minimizing waste.
- Developed staff training programs, enhancing skills and improving team performance.
- Streamlined food preparation processes, reducing service time while maintaining quality standards.
- Coordinated menu planning with chefs to align offerings with seasonal ingredients and customer preferences.
- Implemented inventory tracking systems to enhance accuracy in stock management.
- Led cross-functional teams to improve kitchen workflow and increase overall productivity.
- Established quality control measures to ensure consistent food presentation and taste across all dishes.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Enhanced dining experience by introducing themed culinary events and specials.
- Improved customer satisfaction with timely and accurate food delivery.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Boosted team morale and performance through effective leadership and training programs.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Kitchen Manager
Forward Corporation
West Branch, MI
01.2000 - 06.2011
- Checked and tested foods to verify quality and temperature.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Oversaw kitchen operations, ensuring compliance with health and safety regulations.
- Managed inventory levels, optimizing food cost efficiency and minimizing waste.
- Developed staff training programs, enhancing skills and improving team performance.
- Streamlined food preparation processes, reducing service time while maintaining quality standards.
- Coordinated menu planning with chefs to align offerings with seasonal ingredients and customer preferences.
- Implemented inventory tracking systems to enhance accuracy in stock management.
- Led cross-functional teams to improve kitchen workflow and increase overall productivity.
- Established quality control measures to ensure consistent food presentation and taste across all dishes.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Enhanced dining experience by introducing themed culinary events and specials.
- Improved customer satisfaction with timely and accurate food delivery.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Boosted team morale and performance through effective leadership and training programs.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Coordinated with catering staff to deliver food services for special events and functions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Education
No Degree -
Wright State University
Dayton, OHSkills
- Multitasking and organization
- Customer service
- Food safety
- Staff supervision
- Inventory management
- Staff training and development
- Inventory control
- Waste reduction
- Problem-solving
- Ordering supplies
- Staff management
- Vendor relations
- Operations management
- Team collaboration and leadership
- Health code compliance
- Order accuracy
- Supply ordering
- Inventory coordination
- Order delivery practices
- Employee scheduling
- Staff coaching
- ServSafe certification
- Cost control
- Health inspections
- Shift scheduling
- Flexible schedule
- Policy and procedure enforcement
- Portion control
- Motivational style
- Conflict resolution
- Scheduling
- Purchasing
- Quality assurance
- Cost controls
- Verbal and written communication
- Vendor relationship management
- Performance improvement
- Sales projections
- Strategic planning
- Scheduling coordination
- Event planning support
- Procurement processes
- Team building
- Leadership development
- Supplier negotiation
- Food cost analysis
- Supply chain management
- Catering coordination
- Menu costing
- Labor cost management
- Profit margin analysis
- Menu preparation
- Employee monitoring
- Customer feedback handling
- Shift coverage
- Reliable and responsible
- Team leadership
- Collaboration and teamwork
- Employee supervision
- Critical thinking
- Training and onboarding
Timeline
Kitchen Manager
Riverwalk Grill
11.2011 - Current
Kitchen Manager
Forward Corporation
01.2000 - 06.2011
No Degree -
Wright State University