Summary
Overview
Work History
Education
Skills
Timeline
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Angel Abnet

West Unity

Summary

Dynamic Restaurant Manager with a proven track record at JJ Winns, excelling in staff development and operational efficiency. Expert in inventory management and food safety, I successfully implemented cost-saving strategies that reduced waste and enhanced customer satisfaction. Passionate about fostering a positive team culture and delivering exceptional dining experiences.

Overview

14
14
years of professional experience

Work History

Kitchen Manager

Zazaracs Bar and Grille
06.2025 - Current

Restaurant Manager

JJ Winns
05.2019 - 05.2025
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
  • Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
  • Achieved consistent compliance with health and safety regulations, conducting regular staff training sessions.
  • Fostered positive work environment, leading to decrease in staff turnover.
  • Streamlined operations, adopting new scheduling system to ensure optimal staffing levels.
  • Implemented cost-saving strategies, reducing waste through meticulous inventory management.
  • Conducted market research to identify trends and opportunities for menu development, keeping restaurant competitive.
  • Enhanced dining experience with introduction of seasonal menu, keeping offerings fresh and exciting.
  • Enhanced team performance by leading weekly training sessions focused on customer service excellence and menu knowledge.
  • Cultivated strong team culture, organizing team-building activities that improved morale and teamwork.
  • Upgraded restaurant's interior, creating more inviting ambiance that attracted wider clientele.
  • Improved operational efficiency by implementing more effective table management system.
  • Increased sales during off-peak hours by creating and promoting special offers.
  • Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
  • Monitored daily operations to ensure seamless service delivery, addressing any issues promptly.

Restaurant Manager

Sweetwater Chophouse
05.2011 - 05.2018
  • Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
  • Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
  • Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
  • Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
  • Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
  • Developed loyalty program to encourage repeat business, enhancing customer retention.

Education

Associate Degree - Culinary Arts

Culinary Institute of Michigan
Muskegon, MI
05.2011

General Studies

Millcreek- West Unity
West Union, OH
06.2010

Skills

  • Multitasking and organization
  • Customer service
  • Food safety
  • Inventory management
  • Staff supervision
  • Food preparation
  • Staff training and development
  • Kitchen management
  • Inventory control
  • Waste reduction
  • Attention to detail
  • Problem-solving
  • Safe food handling
  • Kitchen equipment operation and maintenance
  • Cleaning and sanitation
  • Ordering supplies
  • Staff management
  • Operations management
  • Team collaboration and leadership
  • Health code compliance
  • Sanitation standards
  • Food production management
  • Recipes and menu planning
  • Food and beverage management
  • Goal setting
  • Menu development
  • Employee scheduling
  • Food plating and presentation
  • Kitchen staff coordination
  • ServSafe certification
  • Health inspections
  • Shift scheduling
  • Flexible schedule
  • New employee recruitment
  • Expediting orders
  • Sanitation
  • Portion control
  • Recipe creation
  • Workflow planning
  • Performance monitoring
  • Sales projections
  • Recruitment and hiring
  • BOH operations
  • Budget management

Timeline

Kitchen Manager

Zazaracs Bar and Grille
06.2025 - Current

Restaurant Manager

JJ Winns
05.2019 - 05.2025

Restaurant Manager

Sweetwater Chophouse
05.2011 - 05.2018

Associate Degree - Culinary Arts

Culinary Institute of Michigan

General Studies

Millcreek- West Unity

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Angel Abnet