Summary
Overview
Work History
Education
Skills
Affiliations
Certification
Timeline
Generic
CAROL ROGERS

CAROL ROGERS

Dickinson

Summary

Hardworking and motivated professional with several years of experience and record of success in industry. Solid history balancing team performance, customer service targets and business objectives. Dedicated to working closely with employees to maximize productivity and optimize procedures. Decisive leader with good planning and organizational skills. Reliable Manager demonstrating high level of ownership and initiative. Possessing exceptional work ethic and desire to go above and beyond to exceed company expectations. Offering 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

22
22
years of professional experience
1
1
Certification

Work History

Manager

Big Horn BBQ
Santa Fe
04.2024 - 08.2025
  • Managed daily operations of the restaurant, ensuring smooth service flow.
  • Trained staff on customer service standards and food safety practices.
  • Supervised team performance, providing feedback and support as needed.
  • Resolved customer issues promptly to maintain a positive dining experience.
  • Maintained cleanliness and organization throughout dining and kitchen areas.
  • Collaborated with kitchen staff to ensure timely food preparation and delivery.
  • Monitored staff performance and addressed issues.
  • Enforced customer service standards and resolved customer problems to uphold quality service.
  • Coached, mentored and trained team members in order to improve their job performance.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Trained employees on additional job positions to maintain coverage of roles.
  • Provided leadership during times of organizational change or crisis situations.
  • Assigned tasks to associates to fit skill levels and maximize team performance.
  • Ensured compliance with all applicable laws, regulations, industry standards.
  • Conducted regular meetings with staff to discuss progress and identify areas of improvement.
  • Assessed team member's skillsets and assigned tasks accordingly for optimal efficiency.
  • Analyzed customer feedback data to develop action plans for improving services offered.
  • Resolved conflicts between employees by providing guidance on company policies and procedures.
  • Led team meetings and one-on-one coaching sessions to continuously improve performance.
  • Resolved customer complaints and issues promptly, maintaining a positive brand image.
  • Oversaw daily operations, maintaining efficiency and quality standards.
  • Ensured compliance with industry regulations and company policies.
  • Coordinated cross-departmental projects to ensure timely and successful completion.
  • Led a team of XX employees, ensuring high productivity and excellent customer service.
  • Conducted performance reviews for team members.
  • Delegated work to staff, setting priorities and goals.
  • Remained calm and professional in stressful circumstances and effectively diffused tense situations.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Reviewed completed work to verify consistency, quality, and conformance.
  • Implemented quality control measures to uphold company standards.

General Manager

House Of Pies
Houston
01.2021 - 04.2024
  • Managed daily operations of a busy restaurant environment.
  • Trained staff on customer service and operational procedures.
  • Oversaw inventory management and supply ordering processes.
  • Ensured compliance with health and safety regulations in food service.
  • Developed employee schedules to optimize staffing levels during peak hours.
  • Coordinated team meetings to improve communication and morale.
  • Implemented quality control measures for food preparation and presentation.
  • Managed all aspects of daily business operations including budgeting, staffing, scheduling, inventory control, customer service and sales.
  • Resolved customer complaints quickly while maintaining high quality standards of service delivery.
  • Trained employees on duties, policies and procedures.
  • Created schedules and monitored payroll to remain within budget.
  • Established and maintained effective communication with staff members to ensure efficient operations.
  • Administered employee discipline through verbal and written warnings.
  • Tracked monthly sales to generate reports for business development planning.
  • Built and maintained loyal, long-term customer relationships through effective account management.
  • Guided management and supervisory staff to promote smooth operations.
  • Managed inventory levels and conducted corrective action planning to minimize long-term costs.
  • Delivered exceptional client experiences through hands-on leadership of associates and managers.
  • Maintained relationships with vendors to obtain the best pricing on supplies and materials.
  • Ensured compliance with local health department regulations regarding food safety standards.
  • Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
  • Coordinated training activities for employees to ensure compliance with company policies and procedures.
  • Provided guidance and support to subordinate managers in order to foster an atmosphere of cooperation throughout the organization.
  • Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
  • Developed service and sales strategies to improve retention and revenue.
  • Conducted regular meetings with senior management team to review progress against established objectives.
  • Oversaw product development initiatives from concept through completion stages.
  • Delegated work to staff, setting priorities and goals.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
  • Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
  • Formed and sustained strategic relationships with clients.
  • Improved productivity initiatives, managing budgets and accounts, coordinating itinerary and scheduling appointments.
  • Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
  • Mitigated business risks by working closely with staff members and assessing performance.
  • Forecasted customer demand to set prices or credit terms for goods or services.
  • Directed or coordinated financial or budget activities to fund operations and maximize investments.

Kitchen Manager and Catering

Dickinson Bbq & Steakhouse
Dickinson
05.2016 - 01.2021
  • Managed daily kitchen operations and staff scheduling.
  • Oversaw food preparation and ensured quality standards were met.
  • Trained and mentored new kitchen staff on procedures.
  • Maintained inventory levels and ordered supplies as needed.
  • Implemented safety protocols and ensured compliance with regulations.
  • Collaborated with suppliers to secure quality ingredients.
  • Facilitated communication between front-of-house and kitchen staff for smooth service.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Trained new employees to perform duties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Delegated work to staff, setting priorities and goals.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Explained goals and expectations required of trainees.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Assisted staff by serving food and beverages or bussing tables.
  • Distributed food to service staff for prompt delivery to customers.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.

Shift Leader Manager

Texas Pit Stop Bbq
La Marque
07.2011 - 03.2016
  • Supervised daily operations to ensure smooth service and customer satisfaction.
  • Trained new team members on food safety and kitchen procedures.
  • Managed inventory levels and assisted in ordering supplies as needed.
  • Handled customer inquiries and resolved complaints effectively.
  • Maintained cleanliness and organization in dining and kitchen areas.
  • Promoted a positive team environment through effective communication and support.
  • Assisted customers with inquiries, complaints, and concerns in a timely manner.
  • Resolved conflicts between employees or customers in an efficient manner.
  • Supervised and trained new shift leaders on store operations, policies, and procedures.
  • Performed cashier duties when necessary including handling payments from customers using POS systems or cash registers.
  • Displayed leadership skills by motivating team members to meet daily goals.
  • Ensured that all employees adhered to established safety regulations and guidelines.
  • Monitored team performance to ensure compliance with company standards.
  • Responded promptly to customer requests for assistance such as locating items within the store or providing product information.
  • Provided feedback on employee performance during monthly evaluations.
  • Communicated regularly with other departments regarding product availability, pricing issues.
  • Participated in weekly team meetings to discuss upcoming events or promotions.
  • Reported employee behavioral issues, losses and customer complaints to upper-level management.
  • Helped employees accomplish tasks during peak periods.
  • Coordinated shift workers for inventory receiving, auditing and restocking.
  • Upheld company standards and compliance requirements for operations.
  • Directed and led employees and team members on effective operations, methods and procedures.
  • Taught staff upselling techniques to meet revenue targets.
  • Reinforced rules to promote superior employee performance.
  • Enforced company policies, answered coworkers' questions and trained new personnel.
  • Identified needs of customers promptly and efficiently.
  • Assigned tasks to employees and monitored productivity, performance and task completion.
  • Delegated tasks to multiple employees while maintaining efficient workplace.
  • Observed and monitored utilization of equipment.
  • Directed and coordinated production activities, encouraging employees to meet specifications.

Manager's Assistant

IHOP
La Marque
08.2003 - 11.2010
  • Managed correspondence between departments to facilitate effective communication.
  • Maintained filing systems and records for easy access to important documents and information.
  • Collaborated with team members on various projects to enhance workflow efficiency and productivity.
  • Responded to customer issues to provide immediate resolution and improve retention.
  • Pleasantly welcomed visitors, answered phone calls, and maintained front reception desk.
  • Handled incoming calls and directed callers to appropriate department or employee.
  • Kept office equipment functional and supplies well-stocked to promote efficient operations.
  • Drove customer feedback to deliver information to management for corrective action.
  • Managed daily operations of the restaurant, ensuring smooth service flow.
  • Trained staff on customer service standards and food safety practices.
  • Coordinated inventory management and ordering processes for kitchen supplies.
  • Supervised team performance, providing feedback and support as needed.
  • Resolved customer issues promptly to maintain a positive dining experience.
  • Maintained cleanliness and organization throughout dining and kitchen areas.
  • Monitored staff performance and addressed issues.
  • Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
  • Trained employees on additional job positions to maintain coverage of roles.
  • Maintained up-to-date records of employee attendance, payroll information, vacation requests.
  • Resolved conflicts between employees by providing guidance on company policies and procedures.
  • Resolved customer complaints and issues promptly, maintaining a positive brand image.
  • Oversaw daily operations, maintaining efficiency and quality standards.
  • Ensured compliance with industry regulations and company policies.
  • Managed inventory levels to meet demand without overstocking, reducing waste.
  • Conducted performance reviews for team members.

Education

Associate of Applied Science - Counseling

College of The Mainland
Texas City, TX

Associate of Applied Science - Counseling

Alvin Community College
Alvin, TX

Skills

  • Scheduling
  • Operational management
  • Customer service
  • Inventory control
  • Staff training
  • Quality assurance
  • Budgeting
  • Conflict resolution
  • Problem solving
  • Team leadership
  • Performance evaluation
  • Communication skills
  • Time management
  • Decision making
  • Adaptability

Affiliations

I am a house wife. My husband is a police officer. We have 2 beautiful girls, one is in community college the other is in junior high school. When I have free time (weather permitting) I like to go canoeing or fishing. We raise chickens and garden. I have 3 very active dogs. I like to hang out with my friends around a bond fire to catch up or just go to the movies.

Certification

Houston Health Department Food Manager Certification

Expires 04/28/2028

Certificate Number 267602

Timeline

Manager

Big Horn BBQ
04.2024 - 08.2025

General Manager

House Of Pies
01.2021 - 04.2024

Kitchen Manager and Catering

Dickinson Bbq & Steakhouse
05.2016 - 01.2021

Shift Leader Manager

Texas Pit Stop Bbq
07.2011 - 03.2016

Manager's Assistant

IHOP
08.2003 - 11.2010

Associate of Applied Science - Counseling

College of The Mainland

Associate of Applied Science - Counseling

Alvin Community College

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