Chad Robertson

Manage Employees

Product Ordering

Inventory Control

Control Food and Labor Costs

Plan and Price Out Menu

Customer Service

Maintain A Clean and Save Work Environment

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled employees

• Ordering product
• Scheduled employees
• Manage employees
• Prep and Cook
• Maintain a clean and safe work environment

• 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.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Scheduled employees
• Butcher
• Control Food and Labor Costs
• Prep and Cook

• Prepare and cook food accordingly to recipes
• Assist Executive Chef
• Maintain a clean and safe work environment
• Prepare Menus

• 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.
• Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
• Controlled Food/Labor Costs
• Scheduled employees
• Assisted others when needed
• Butcher

• Trained new employees and delegated daily tasks and responsibilities.
• Maintained a clean and safe work environment while ensuring all employees adhered to safety guidelines and protocols.
• Completed cash and credit card transactions accurately using POS software.
• Oversaw daily cash handling procedures, maintaining accurate records and minimizing discrepancies.
• Collaborated with other shift leaders to maintain consistent standards across all shifts, promoting a cohesive workplace culture.
• Resolved customer complaints and issues and offered thoughtful solutions to maintain customer satisfaction.
• Managed inventory and ordered supplies to keep location well stocked with necessary supplies.
• Scheduled staff shifts to secure adequate coverage and productive workflows.
• Evaluated staff performance and provided coaching to address inefficiencies.