Bradley Merten
Loxahatchee ,FL
Summary
Dedicated professional offering experience contributing to team success. Friendly, outgoing and reliable professional in restaurant industry with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity. Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership. Motivated professional committed to delivering exceptional kitchen service and driving business success. Orders food and ingredients consistent with nutritional considerations and within budget restrictions. Develops and maintains vendor relations with multiple suppliers. Experienced Food Service Manager with a proven track record of overseeing and optimizing food service operations. Proficient in managing staff, inventory, and budgets to ensure efficient and profitable operations. Skilled in maintaining high standards of food quality, safety, and customer service. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.
Overview
13
13
years of professional experience
Work History
Owner\operator
High Country Construction Restoration
Loxahatchee , FL
2023.01 - Current
- Collaborated with architects, engineers, surveyors, inspectors and other professionals involved in construction processes.
- Coordinated the delivery of materials to job sites and supervised subcontractors to ensure quality control.
- Analyzed blueprints, specifications and other technical documents to identify potential problems or conflicts.
- Investigated complaints from clients or members of the public about projects under construction.
- Maintained records of completed jobs including time spent on tasks, materials used and expenses incurred.
Back of House Manager
state market restaurant
Sanford , FL
2015.12 - 2020.07
- Trained new employees on kitchen procedures and policies.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
Back of House Manager
IHOP
Pawtucket , RI
2014.09 - 2015.05
- Assisted in the recruitment, selection, hiring, training, and development of back of house personnel.
- Created weekly schedules for back of house staff members.
- Provided guidance and support to team members during peak business hours.
- Utilized data analysis techniques to track key performance indicators such as labor costs, waste management.
- Managed and trained staff in proper food safety, sanitation, and kitchen operations.
- Maintained accurate records related to payroll, employee attendance, and scheduling.
- Implemented cost-saving measures to reduce operational expenses.
- Supervised daily prep work for all kitchen stations.
Line Cook
Delmonicos Steakhouse
Kissimmee , FL
2013.04 - 2014.03
- Communicated effectively with other staff members regarding orders and menu changes.
- Stocked and restocked kitchen supplies as needed.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Maintained accurate records of daily production sheets including waste logs.
- Adhered to sanitation policies at all times when handling food products.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Performed basic knife skills such as dicing onions or slicing meats.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Carried pans and trays of food to and from work stations, stove and refrigerator.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
Kitchen Assistant Manager
Breakfast Clubb
Casselberry , FL
2011.06 - 2014.02
- Supervised food preparation activities to ensure adherence to recipes and presentation standards.
- Resolved conflicts between employees professionally while maintaining a positive work environment.
- Motivated team members by providing feedback on their performance and encouraging teamwork.
- Reviewed customer complaints regarding food quality or service issues and took corrective actions accordingly.
- Organized and monitored inventory levels of food supplies and kitchen equipment.
- Trained new staff on proper use of kitchen equipment and safety protocols.
- Ensured compliance with health, safety, and sanitation regulations in the kitchen area.
- Conducted regular meetings with kitchen staff to discuss operational issues or changes in policies.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Education
Some College (No Degree) - Restaurant And Culinary Management
Quincy Culinary Institute
Quincy, FLSkills
- Workflow Planning
- Purchasing
- Supply Ordering
- Quality Assurance
- Cost Control
- Product Rotation
- Inventory Management
- Recruitment
- Food Safety
- Scheduling
- Sanitation Standards
- Inventory Coordination
- Health Inspections
- Waste Reduction
- Problem-Solving
- BOH Operations
- Cost controls
- Policy and Procedure Enforcement
- Safe Food Handling
- Multitasking and Organization
- High-volume dining
- ServSafe Certification
- Employee Scheduling
- Customer Service
- Verbal and written communication
- Employee Supervision
- Expediting Orders
- Health Code Compliance
- Attention to Detail
- Portion Control
- Money Handling
- Team Leadership
- Profit and loss
Timeline
Owner\operator
High Country Construction Restoration
2023.01 - Current
Back of House Manager
state market restaurant
2015.12 - 2020.07
Back of House Manager
IHOP
2014.09 - 2015.05
Line Cook
Delmonicos Steakhouse
2013.04 - 2014.03
Kitchen Assistant Manager
Breakfast Clubb
2011.06 - 2014.02
Some College (No Degree) - Restaurant And Culinary Management
Quincy Culinary Institute
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