Ariel Druley
Goose Creek,USA
Summary
Skilled and Proven, Friendly, customer-focused Professional with an energetic attitude and excellent customer service record. Experienced in training, computer knowledge, customer satisfaction, guest services, attention to detail, adaptability, commanding leadership and relatability.
Overview
2027
2027
years of professional experience
Work History
Assistant General Manager
Cookout
Goose Creek, SC
2025 - Current
- Assisted in daily operations, ensuring efficient workflow and optimal customer service.
- Trained new employees on operational procedures and company policies to ensure compliance.
- Monitored inventory levels, placing orders to maintain stock availability and reduce shortages.
- Implemented process improvements that streamlined service delivery and increased efficiency.
- Resolved customer complaints swiftly, enhancing overall satisfaction and loyalty to brand.
- Lead team meetings focused on performance feedback, fostering a culture of continuous improvement.
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.
- Increased customer satisfaction by addressing and resolving concerns in a timely manner.
- Resolved problems promptly to elevate customer approval.
- Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
- Developed and implemented new operational procedures, streamlining daily tasks and improving overall efficiency.
- Mentored staff members, fostering a supportive work environment that enhanced employee performance and retention.
- Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout the establishment.
- Enhanced communication among team members through regular meetings, promoting an open dialogue about challenges and opportunities for improvement.
- Developed and executed strategies to improve guest experience, resulting in positive customer reviews and increased repeat business.
- Enforced quality assurance protocols to deliver ideal customer experiences.
- Collaborated with other department managers on cross-functional projects, fostering a cooperative atmosphere that drove overall organizational success.
- Maintained detailed records of all transactions, ensuring accuracy in accounting reports required for tax purposes or audits.
- Managed scheduling and payroll, optimizing labor costs while maintaining staff satisfaction.
- Oversaw daily operations, ensuring all tasks were completed efficiently and to high standard.
Lead Kitchen Manager-Pit Master
Holy City Brewing (HCB)
Charleston, SC
01.2023 - 01.2025
- Hired to lead the multiple Managers, Back of the House and worked in parallel to Executive Chef responsibilities included elevating and creating new menu, providing Featured Entrée and Appetizers weekly with unique and original recipes that would translate to the HCB clientele. This also included planning, managing, execution of food preparation, Large event and Banquet menu planning and execution, weekly menu planning, training new staff, inventory, ordering, supporting new teammates in their creative learning and manage team along with all Kitchen requirements. This included HR functions of Hiring, terminations, coaching, mentoring while teaching including but not limited to Safety, Security, and Risk Opportunities.
- Promoted to Pitt Master in addition to Leading the BOH Managers and Teammates with full control of rubs sauces, innovation and product along with many new and refined recipes that became permanent offerings.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Collaborated with staff members to create meals for large banquets.
- Modernized processes for kitchen staff to reduce guest wait times and boost daily output.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Trained and managed kitchen personnel and supervised all related culinary activity.
- Accountable for safety, quality, consistency, and adherence to standards.
Sous Chef
Prime Restaurant & Whiskey Lounge
Spartanburg, SC
07.2022 - 10.2022
- Opening this new start-up in Downtown Spartanburg as Sous Chef worked in parallel to Executive Chef responsibilities included planning, managing, execution of food preparation, menu planning, training new staff, inventory, ordering, supporting new teammates in their creative learning and manage team along with all Kitchen requirements for this new concept. Created SOP (Standard Operating Procedures) including but not limited to Safety, Security, Risk Opportunities.
Line Chef
Summit Hills
Spartanburg, SC
11.2021 - 06.2022
- Created, prepared, and served Summit Hills residents, guest, and staff.
Line Chef
Hickory Tavern
Spartanburg, SC
06.2021 - 10.2021
- Created, prepared, and served Hickory Tavern guest.
Line Chef
Carolina Country Club
Spartanburg, SC
09.2020 - 04.2021
- Created, prepared, and served Carolina Country Club Members and guest.
- Guest-Member Services-hosting, recommendations.
- Operated fryer and cooked meats on grill.
- Restocked food items throughout shift to provide head chef with proper ingredients for dishes.
- Planned and directed high-volume food preparation in fast-paced environment.
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
- Produced revolutionary menu offerings to put establishments on local, regional map.
- Mentored kitchen staff at all levels to prepare each for demanding roles.
Line Chef
Country Club of Spartanburg
Spartanburg, SC
11.2018 - 08.2019
- Created, prepared, and served Country Club of Spartanburg members and guest.
- Youngest Line Chef to be mentored by the Executive Chef.
Education
High School Diploma - undefined
Cyber Academy of South Carolina
Business Management/Culinary
Johnson and Wales University
Charlotte, NCSkills
- Outgoing and energetic
- Integrity
- Strong Work Ethic
- Customer Focused
- Safety/Security/Risk
- Attention to Detail
- Adaptability
- Commanding leadership style
- Decision Making
- Strong Communication skills
- Project Estimation
- Conflict Resolution skills
- Computer Knowledge
- Photography
- Food safety knowledge
- Food preparation skills
- Recipe comprehension
- Garnishing
- Basic cooking procedure knowledge
- Basic cooking methods
- Measuring and portioning
- High hygienic standards
- Workflow Optimization
- Food plating and presentation
- Food inventories
- Recipes and menu planning
- Baking and broiling skills
- Sanitation guidelines
- Fine-dining expertise
- Stocking and replenishing
- Catering background
- Special requests
- Food preparation and safety
- Plating
- Safe handling
- Menu memorization
- Food spoilage prevention
- Order delivery practices
- Good listening skills
- Creative problem solving
- Money handling abilities
- Training development aptitude
- Sales expertise
- To-Go Order Preparation
- Stocking and Replenishing
- Point of Sale Knowledge
- Order Accuracy
- Guest Relations
- Presentation skills
- Tableside service
- Staff management
- Inventory control
- Operations management
- Staff development
- Employee relations
- Team leadership expertise
- Food safety and sanitation
- Employee scheduling
- Training and development background
- Customer relationship management (CRM)
- Budget control
- Operations oversight
- Process improvements
- Vendor relationship management
- Financial reporting
- Menu development
Timeline
Lead Kitchen Manager-Pit Master
Holy City Brewing (HCB)
01.2023 - 01.2025
Sous Chef
Prime Restaurant & Whiskey Lounge
07.2022 - 10.2022
Line Chef
Summit Hills
11.2021 - 06.2022
Line Chef
Hickory Tavern
06.2021 - 10.2021
Line Chef
Carolina Country Club
09.2020 - 04.2021
Line Chef
Country Club of Spartanburg
11.2018 - 08.2019
High School Diploma - undefined
Cyber Academy of South Carolina
Business Management/Culinary
Johnson and Wales University
Assistant General Manager
Cookout
2025 - Current