Bailey Reid

Mostly the same duties as before, except now with my knowledge of food I’m able to aid the process in the kitchen as well so they utilize me in both areas when needed. Set up catering events at Local businesses/venues and work them until all patrons are satisfied. Set up chairs/tables, silverware, linens, food chafers, and anything else needed for the event. Cook up food for hundred of people before they are supposed to go out, while also making sure our prep for the upcoming days is in line.

Worked way up from dishwasher to kitchen manager in a matter of two years, learning the appropriate knowledge needed to operate a location and maintain happy relations amongst coworkers. Ran grill when needed, prepped when needed, mowed the grass when needed to, transfer recycables via work truck when needed. Maintained a clean facility, became Serv-Safe certified And passed this knowledge down to newcomers so they could adapt easier. Managed the food cost analysis via software program to analyze the percentages of money being spent on food, money used to staff and then how much we were making off of the food, to make sure our percentages stayed in a reasonable area. 

• Supported Chief Operating Officer with daily operational functions.
• Responsible for creative design for prominent menu changes.
• Responsible for checking and cleaning all cooking equipment As well as anything such as reseting the router or anything in that area that the higher ups didn’t know how to do. 
• Responsible for unloading the food vendor trucks, in an effiecient and date based manner. checking with the corresponding invoice to ensure we had received everything that we purchased. 
• Maintained employee relations with the head boss, and aligned her with what was going on should amy problems arise. 

• Monitored tool and equipment condition and arranged for repairs when needed.
• Planned and executed work with the proper tools and materials to maximize efficiency.
• Followed established job site safety regulations and maintained a safe and clean work area.
• Facilitated harmonious working relationships with crew members to prevent problems and conflicts.
• Mainly aided the head carpenter with side jobs and pre-cut cabinets from china, while he handled the custom work. 

Helped during the busy holiday hours, to manage the caterings sent to local businesses. Operated work vehicles to transport hot food to local businesses. Managed future catering orders by gathering all the necessary pieces for a wedding/events, and organizing them in the storage facility. Went to local storage buildings to pick up any items needed by my coworkers/boss. 

• Cleaned, sanitized and organized foodservice equipment, including serving utensils, trays and station counters.
• Set up and disassembled food service stations, equipment and furniture per guest or contract specifications.
• Replenished banquet stations and verified food temperatures and cleanliness of service areas.
• Monitored food and service supplies to re-stock accordingly throughout event.
• Communicated with event coordinators to ensure and facility management to ensure adequate and appropriate accommodations.
• Developed knowledge about products and sales items to answer shoppers' questions.
• Addressed diner complaints with kitchen staff and served replacement menu items promptly.
• Washed and disinfected kitchen area, floors, tables, tools, knives and equipment.
• Maintained clean and presentable tables with tableware, spotless glassware, silverware and linens.
• Swept, wrapped silverware and performed other tasks to help the dining room operate in an efficient manner.
• Assisted customers with carry-out service.
• Maintain proper temperature and humidity levels for meat products.
• Motivated and disciplined employees according to established requirements.
• Followed proper standards for product freshness, food safety, weights and measures, refrigeration and sanitation.
• Assisted guests with finding items.

Responded to Customer orders, payment orders via register, and phones to receive orders. Bridged the gap between the ones putting The food in the oven and the ones taking the food to the customers. Managed inventory and towards the end was able to fill in any area that was needed due to my overall knowledge of how the establishment ran its business.

• Graduated in Top of Class (6th)
• 4.0 GPA
• Honors and AP enrolled
• member of multiple sports
• BETA Club