Brandi Keith

• Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
• Streamlined inventory management processes, reducing waste and optimizing supply chain efficiency.
• Developed and implemented training programs for new kitchen employees, enhancing team performance.
• Collaborated with front-of-house staff to create cohesive dining experiences and improve customer satisfaction.

• Hyampom Supervised daily operations ensuring high-quality food and service standards.
• Trained and mentored staff on customer service protocols and best practices.
• Managed inventory control, reducing waste through effective stock management.
• Developed schedules to optimize labor costs while maintaining service quality.

• Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
• Streamlined inventory management processes, reducing waste and optimizing supply chain efficiency.
• Developed and implemented training programs for new kitchen employees, enhancing team performance.
• Collaborated with front-of-house staff to create cohesive dining experiences and improve customer satisfaction.

• Managed daily operations, ensuring efficient service and high-quality food preparation.
• Developed and implemented employee training programs, enhancing team performance and customer satisfaction.
• Oversaw inventory management, optimizing stock levels to minimize waste and reduce costs.

Established vendor relationships, negotiating favorable terms for supplies and equipment purchases.