Breanna Delano
Kitchen Manager
Jackson,MI
Summary
Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
Overview
29
29
years of professional experience
Work History
General Manager
Napoleon Cafe
6816 Brooklyn Rd.
12.2018 - 09.2026
- Directed daily operations to enhance customer experience and service efficiency.
- Implemented cost control measures, improving overall profitability of the café.
- Trained and mentored staff, fostering a collaborative team environment.
- Streamlined inventory management processes, reducing waste and improving stock accuracy.
- Established vendor relationships to ensure quality supplies at competitive prices.
- Led initiatives in employee development, enhancing skill sets and performance outcomes.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Formulated policies and procedures to streamline operations.
- Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
- Streamlined inventory management processes, minimizing waste and ensuring optimal stock levels for uninterrupted operations.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Assisted in recruiting, hiring and training of team members.
- Trained and guided team members to maintain high productivity and performance metrics.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
Kitchen Manager
Hunt Club
1514 Daniel Rd.
08.2006 - 12.2018
- Supervised kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored staff in food preparation techniques and kitchen protocols.
- Developed menus that met customer preferences while managing food costs effectively.
- Implemented inventory control systems to optimize stock levels and reduce waste.
- Coordinated with suppliers to maintain quality ingredients and negotiate favorable terms.
- Streamlined kitchen workflows, enhancing efficiency and reducing service times during peak hours.
- Led initiatives to improve customer satisfaction through innovative culinary offerings and presentation standards.
- 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.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- 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.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- 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.
- 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.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
Lead Trainer
Cracker Barrel
O'Niel Dr.
06.1997 - 05.2006
- Supervised kitchen operations, ensuring high-quality meal preparation and service standards.
- Developed and implemented new menu items based on seasonal ingredients and customer preferences.
- Trained and mentored kitchen staff, fostering teamwork and enhancing culinary skills.
- Managed inventory control, minimizing waste through efficient stock rotation practices.
- Streamlined food preparation processes to improve service speed and overall efficiency.
- Ensured compliance with health and safety regulations, maintaining a clean and organized kitchen environment.
- Led kitchen meetings to discuss menu changes, address concerns, and promote a positive work culture.
- Placed orders to restock items before supplies ran out.
- Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
- Inspected freezer and refrigerator daily to check and maintain proper temperatures.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Efficiently handled high-volume service periods without sacrificing quality or consistency in food preparation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Managed kitchen staff, ensuring proper training and adherence to safety protocols for a safe working environment.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Monitored food preparation processes to maintain consistent taste, texture, and presentation of dishes.
- Mentored junior cooks, providing guidance on culinary techniques and fostering professional growth within the team.
- Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
- Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
- Created visually appealing plate presentations to enhance the overall dining experience for guests.
- Collaborated with restaurant management to develop and execute strategies for improving overall guest satisfaction.
- Attended industry conferences and workshops to stay up-to-date on current trends in cuisine and restaurant management practices.
- Cultivated culture of excellence and continuous improvement by setting high performance standards for kitchen staff.
- Maintained high standards of food safety and cleanliness, surpassing local health inspections.
Education
High School Diploma -
Western High School
Jackson, MI05-1997
Skills
- Leadership and team building
- Problem resolution
- Operations management
- Team player
- Efficient multi-tasker
- Time management
- Training and coaching
- Team leadership
- Staff management
- Training and development
- Inventory control
- Employee scheduling
Timeline
General Manager
Napoleon Cafe
12.2018 - 09.2026
Kitchen Manager
Hunt Club
08.2006 - 12.2018
Lead Trainer
Cracker Barrel
06.1997 - 05.2006
High School Diploma -
Western High School