Casey Heald
OKC,OK
Summary
Accomplished Front of House manager with extensive experience in food service industry. Promptly assists guests and identifies specific needs. Consistently adheres to food safety and quality standards to promote customer satisfaction and high-quality service. Leverages interpersonal and communication skills to lead, influence and encourage staff and deliver outstanding experiences for guest. Performs well under pressure and thrives in fast paced high-volume environments.
Overview
20
20
years of professional experience
1
1
Certification
Work History
FOH Manager
REV
05.2022 - 12.2023
- Worked with representatives from liquor and beer distributors on different special events to be held at the restaurant.
- In charge of employee scheduling of all front of house employees.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Performed cash handling activities and secured nightly bank deposits.
Server, Line Cook, FOH Manager
Chili’s Store # 1085; Chilis #
02.2016 - 05.2022
- Managed and motivated employees to be productive and engaged in work.
- Cross-trained existing employees to maximize team agility and performance.
- Onboarded new employees with training and new hire documentation.
- Worked with Aloha POS system and am very proficient with its multiple functions.
- Cultivated warm relationships with regular customers.
- Set positive tone for entire dining experience as first point of contact for incoming guests.
- Resolved guest complaints promptly and professionally to maintain positive reputation.
- Trained team members on how to create a lasting experience for guests and helped fine tune team member skills in both the front and back of house.
- Instructed new staff in proper food preparation, proper cooking and holding temperature for meat, use of kitchen equipment and sanitation. As well as, training new team members on food and knife safety, the storage and rotation of food products.
Tennis Club Chef/ FOH Supervisor
The Greens Country Club
03.2014 - 07.2016
- How to work closely with event and member coordinators and to meticulously go over details about member and guest events/relations and how to best conduct events for beginning to completion.
- Learned how to properly maintain labor costs in both front and back of the house.
- Controlled and changed menu prices to correlate with food and labor cost to help maximize profits.
- Gained an extensive amount of knowledge in menu design, creation, and execution.
- Instruct kitchen staff on proper handling, receiving, storage, and rotation of food product.
Server
Chili’s Store # 1085
11.2013 - 03.2014
- Served food and beverages promptly with focused attention to customer needs.
- Cultivated warm relationships with regular customers.
- Maintained clean and organized dining areas to uphold restaurant hygiene standards.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
Line Cook
Chili’s Store # 1295
02.2013 - 12.2013
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Plated and presented all dishes to match established restaurant standards.
Sous Chef
Bois D’arc
08.2013 - 12.2013
- Learned creative and contemporary ways in food presentation
- Furthered my knowledge of fine cuisine and how to closely work with the executive chef on menu ideas and pricing.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Sous Chef
Paris Golf & Country Club
05.2013 - 08.2013
- Learned how to effectively handle and manage kitchen staff
- Acted as head chef when required to maintain continuity of service and quality.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Utilized culinary techniques to create visually appealing dishes.
Line Cook
The Greens Country Club
05.2012 - 01.2013
- Multitasking in food preparation, stocking, and working with guests and members.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Prepared and cooked meals according to recipes and customer specifications.
- Learned to collaborate with event planners to provide and plan meals for banquets and various events.
Cook
Sauced On Paseo
11.2010 - 03.2011
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Seasoned and cooked food according to recipes or personal judgment and experience.
Server/ Shift Leader
Primo’s D’Italia
08.2003 - 12.2004
- First job to gain skills in working with customers and gaining knowledge on how to work with customers on a one on one basis and to realize the paths that needed to be taken to ensure a customer was having an enjoyable experience while visiting our location.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Handled table service and other dining room tasks to address shortfalls due to unexpected absences or unusual service volumes.
- Explained menu items and suggested appropriate options for food allergy concerns.
Education
Mid-America Christian University
University of Central Oklahoma
Oklahoma State University
Skills
- Conflict resolution
- Reservation handling
- Scheduling staff
- Marketing support
- Point of sale systems- Aloha and Toast
- Customer service excellence
- Decision-making
- Staff training
- Event coordination
- Team leadership
Certification
ServSafe Food Handling License
Oklahoma Liquor License
Timeline
FOH Manager
REV
05.2022 - 12.2023
Server, Line Cook, FOH Manager
Chili’s Store # 1085; Chilis #
02.2016 - 05.2022
Tennis Club Chef/ FOH Supervisor
The Greens Country Club
03.2014 - 07.2016
Server
Chili’s Store # 1085
11.2013 - 03.2014
Sous Chef
Bois D’arc
08.2013 - 12.2013
Sous Chef
Paris Golf & Country Club
05.2013 - 08.2013
Line Cook
Chili’s Store # 1295
02.2013 - 12.2013
Line Cook
The Greens Country Club
05.2012 - 01.2013
Cook
Sauced On Paseo
11.2010 - 03.2011
Server/ Shift Leader
Primo’s D’Italia
08.2003 - 12.2004
Mid-America Christian University
University of Central Oklahoma
Oklahoma State University
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