Blake Wallin
Kenosha,WI
Summary
Dynamic Assistant General Manager with a proven track record at El-Camino, excelling in event management and menu design. Expert in staff training and operational efficiency, driving client satisfaction and compliance with food safety standards. Successfully opened a new location, enhancing service delivery and optimizing performance through strategic planning and conflict resolution.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Assistant General Manager
El-Camino
Kenosha, WI
07.2020 - Current
- Directed catering operations, ensuring seamless execution of multiple events and client satisfaction.
- Supervised kitchen personnel, implementing training programs to elevate service standards.
- Engaged clients to design customized catering menus that met visions and budgets.
- Ensured compliance with health regulations while maintaining cleanliness in all areas.
- Facilitated comprehensive facility management, optimizing staff performance and customer service.
- Contributed to the successful opening and development of the new location through strategic planning.
- Created staffing schedules for optimal service delivery during peak hours.
Food Service Manager
Buffalo Wild Wings
Kenosha, WI
02.2019 - 07.2020
- Mentored newly hired employees on company programs, enhancing onboarding effectiveness.
- Scheduled kitchen staff shifts adhering to budget guidelines for operational efficiency.
- Investigated and resolved customer complaints regarding food quality and service issues.
- Inspected dining and serving areas for cleanliness and proper setup.
Restaurant Manager
The Drunken Crab
North Hollywood, CA
12.2017 - 12.2018
- Coordinated daily operations for Front of House and Back of House to ensure efficiency.
- Developed relationships with vendors, conducting regular product quality reviews.
- Organized staff shifts, appraising performance and providing feedback to improve productivity.
- Estimated inventory needs, ensuring compliance with sanitation and safety regulations.
- Controlled operational costs while managing the restaurant's public image within the community.
Rotisserie Chef/Kitchen Prep Cook
Le Grande Orange
Pasadena, CA
11.2012 - 12.2013
- Plated dishes with appealing garnishes and sauces to enhance patron experience.
- Executed portion control measures to minimize waste during food service.
- Sanitized kitchen equipment, utensils, and workstations to uphold hygiene standards.
- Prepared diverse food items following precise recipe specifications and instructions.
- Chopped and diced vegetables and fruits to ensure efficient stocking before busy periods.
- Monitored food temperatures and cold-storage areas to maintain safety compliance.
Education
Bachelor of Science - Hospitality Food And Beverage Management
The Art Institute of California Hollywood
San Francisco, CA12-2017
Associate of Occupational Studies - Culinary Arts
Le Cordon Bleu College of Culinary Arts
05-2015
Some College (No Degree) - Logistics Specialist
U.S. Navy
BremertonSkills
- Event management and facility oversight
- Menu design and culinary expertise
- Staff training and development
- Operational efficiency and cost control
- Conflict resolution and food safety compliance
- Inventory management
- Cost control
- Communication skills
Certification
Certified Food Protection Manager ServSafe 10/2029
Six Sigma Certification Green Belt Six Sigma Certified
Timeline
Assistant General Manager
El-Camino
07.2020 - Current
Food Service Manager
Buffalo Wild Wings
02.2019 - 07.2020
Restaurant Manager
The Drunken Crab
12.2017 - 12.2018
Rotisserie Chef/Kitchen Prep Cook
Le Grande Orange
11.2012 - 12.2013
Bachelor of Science - Hospitality Food And Beverage Management
The Art Institute of California Hollywood
Associate of Occupational Studies - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Some College (No Degree) - Logistics Specialist
U.S. Navy