Brendan Lee
Phoenix,AZ
Summary
Dynamic entrepreneur with a proven track record from leading Salary Man Food Truck and Ragazzo Catering to new heights. Results-driven business professional equipped with strong foundation in managing and scaling enterprises. Expertise in strategic decision-making and operational management has consistently led to business growth. Known for fostering team collaboration and adapting to evolving business environments with ease.
Overview
3
3
years of professional experience
Work History
Business Owner
Salary Man Food Truck
05.2024 - Current
- Established strong customer relationships through excellent communication and attentive service.
- Strengthened company reputation by consistently meeting or exceeding customer expectations in terms of quality products/services offered.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Enhanced company profitability by reducing overhead costs and negotiating favorable contracts with suppliers.
- Boosted revenue by identifying new business opportunities and diversifying product offerings.
- Delivered exceptional results under tight deadlines by prioritizing tasks effectively and delegating responsibilities appropriately throughout the team.
Business Owner
Ragazzo Catering
07.2024 - Current
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Consulted with customers to assess needs and propose optimal solutions.
- Boosted revenue by identifying new business opportunities and diversifying product offerings.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Developed a high-performing team through effective recruitment, training, and performance management.
- Trained and guided team members to maintain high productivity and performance metrics.
Chef
Larder and the Delta
01.2022 - 11.2023
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Reduced food waste with strategic menu planning and inventory control techniques.
- Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Upheld stringent food safety regulations, ensuring compliance with all relevant health department guidelines.
Education
Associate of Arts - Psychology
University California Santa Barbara
Santa Barbara, CA05-2005
Skills
- Customer Service
- Customer Relations
- Attention to Detail
- Driven and Determined
- Relationship Building
- Business Planning
- Project Management
- Professional Networking
- Operations Management
- Strategic Planning
- Start-Up Operations
Timeline
Business Owner
Ragazzo Catering
07.2024 - Current
Business Owner
Salary Man Food Truck
05.2024 - Current
Chef
Larder and the Delta
01.2022 - 11.2023
Associate of Arts - Psychology
University California Santa Barbara
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