Brock Phillips
Springfield,IL
Summary
Reliable Manager demonstrating a high level of ownership and initiative. Possessing exceptional work ethic and desire to go above and beyond to exceed company expectations. Offering a knack for building productive working relationships. Successful in fast-paced, deadline-driven environments to manage goals and team development. History of thriving in team-oriented environments.
Overview
6
6
years of professional experience
Work History
Manager
Maingate bar grill
Springfield, IL
07.2022 - Current
- Supervised daily operations to ensure efficient service and customer satisfaction.
- Trained and mentored staff on menu knowledge and customer interaction skills.
- Developed staff schedules to optimize coverage during peak hours.
- Managed inventory levels and coordinated orders with suppliers for stock replenishment.
- Facilitated regular staff meetings to review performance and address concerns, fostering open communication.
- Enforced health and safety regulations to maintain a safe environment for patrons and employees.
- Resolved customer complaints promptly to enhance overall dining experience.
- Monitored staff performance and addressed issues.
- Trained employees on additional job positions to maintain coverage of roles.
- Provided leadership during times of organizational change or crisis situations.
- Conducted regular meetings with staff to discuss progress and identify areas of improvement.
- Managed inventory levels to align with demand, minimizing overstock and waste.
- Oversaw inventory management and ordering of supplies for efficient service.
- Upheld customer service standards by resolving complaints promptly, ensuring quality service.
Executive Chef
Capital steak house
Springfield, IL
07.2020 - 07.2022
- Developed seasonal menus focusing on premium ingredients and customer preferences.
- Created new menu items, managed food expenses, and supervised quality to ensure adherence to standards.
- Created recipes, incorporating various techniques, to build flavor, and unique visual appeal.
- Trained and supervised kitchen staff to maintain high culinary standards.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Led kitchen team during peak service hours, maintaining efficiency and quality.
- Implemented cost control measures to optimize food inventory management.
- Controlled labor costs through effective use of staff scheduling techniques.
- Managed daily kitchen operations at a high-volume steakhouse.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Ordered food supplies as needed and monitored inventory levels to avoid shortages.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Coordinated with purchasing personnel to ensure a steady supply of fresh ingredients for all dishes.
- Monitored temperatures of prepared food and cold-storage areas.
Education
Ged Brock Phillips
Springfield, ILSkills
- Budget management
- Cost control
- Inventory management
- Schedule preparation
- Team leadership
- Staff training
- Multitasking
References
References available upon request.
Bill tinselly the old owner of main gate
- He will tell u my labor and food costs was always.first one in last one to leave I take pride in my job
Timeline
Manager
Maingate bar grill
07.2022 - Current
Executive Chef
Capital steak house
07.2020 - 07.2022
Ged Brock Phillips