Brandon Marshel

Kitchen Manager/Assistant Restaurant Manager

Blackbeard's on the Beach

03.2000 - 09.2023

Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Checked and tested foods to verify quality and temperature.
Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Developed kitchen staff through training, disciplinary action, and performance reviews.
Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
Designed and maintained menus to offer variety of high quality and consistency of dishes.
Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Calculated prices of ingredients to monitor food costs and control expenses.
Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
Expanded restaurant's reputation for exceptional service by consistently exceeding customer expectations through attentive care.
Assisted with menu development, resulting in a diverse and appealing selection for patrons.
Maintained positive relationships with vendors to ensure timely delivery of high-quality products at competitive prices.
Established rapport with guests through personalized interactions that led to repeat business.
Designed and implemented strategies to reduce costs and waste.
Conducted regular performance evaluations, providing constructive feedback for professional growth.
Identified team weak points and implemented corrective actions to resolve concerns.
Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
Analyzed daily sales figures and developed strategies to increase sales.
Ensured compliance with health department regulations by maintaining a clean and safe dining environment.
Managed team of up to 35 restaurant staff, maintaining exceptional customer service and quality standards.
Improved staff morale through effective communication skills and motivational techniques, resulting in enhanced teamwork and productivity.
Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
Conducted regular meetings with staff to discuss performance and address any issues.
Immediately resolved issues with patrons by employing careful listening and communication skills.
Monitored restaurant operations and adjusted schedules to meet peak customer demand.
Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
Developed unique events and special promotions to drive sales.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Analyzed sales data to identify trends and adjust purchasing decisions accordingly.

Summary

Overview

Work History

Manager

Kitchen Manager/Assistant Restaurant Manager

Education

No Degree - Culinary Arts, Business School

Skills

Certification

Timeline

Manager

Kitchen Manager/Assistant Restaurant Manager

No Degree - Culinary Arts, Business School

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