Chandra Michaels
Union Mills,IN
Summary
Dynamic restaurant owner with a proven track record at Cafe’ Trilogy, excelling in menu development and staff management. Enhanced customer engagement through innovative culinary events, achieving high repeat business. Skilled in health code compliance and quality control, fostering a collaborative team environment that drives operational excellence and customer satisfaction.
Overview
42
42
years of professional experience
Work History
Restaurant Owner
Cafe’ Trilogy
La Porte, IN
04.2017 - Current
- Managed payroll, daily deposits, and cost controls.
- Supervised daily restaurant operations, ensuring smooth workflow and timely resolution of any issues that arose.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Maintained positive relationships with local community and government officials.
- Ensured compliance with all health department regulations, maintaining a safe environment for both employees and patrons alike.
- Optimized menu offerings based on customer feedback, leading to better sales performance and high levels of repeat business.
- Recruited, hired, and trained talented staff to fill vacancies.
- Streamlined back-of-house processes for improved kitchen efficiency, resulting in faster order preparation times without compromising quality standards.
- Established strong vendor relationships for the consistent sourcing of fresh ingredients at competitive prices.
- Cultivated a positive dining atmosphere by maintaining a clean and inviting establishment.
- Planned and executed strategies to increase customer loyalty and retention.
- Implemented effective inventory management systems to minimize waste and control food costs.
- Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
- Coordinated catering events that showcased the restaurant''s culinary talents while generating additional revenue streams through off-site services.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Developed unique events and special promotions to drive sales.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Kitchen Manager
Settlers Place
Laporte Indiana
10.2015 - 03.2017
- 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.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Enhanced dining experience by introducing themed culinary events and specials.
- Implemented customer feedback system to gather insights and improve dining experience.
- Optimized food presentation and plating techniques, elevating overall dining experience.
Sous Chef
Portofino Grill
La Porte, IN
05.1995 - 06.2015
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Boosted customer satisfaction ratings by consistently delivering high-quality dishes and maintaining strict adherence to food safety standards.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Maintained open lines of communication with front-of-house management teams to address any potential issues before they escalated into larger problems affecting overall guest satisfaction levels.
- Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.
- Enhanced overall restaurant efficiency by streamlining kitchen operations and implementing effective time management strategies.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Fostered culture of excellence within culinary team, leading by example in maintaining high standards of food safety and hygiene.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Elevated dining experience by innovating seasonal menu items tailored to local tastes.
- Assisted with menu development and planning.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Coordinated with team members to prepare orders on time.
- Set up and broke down kitchen for service.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Modified recipes to accommodate dietary restrictions and allergies.
- Developed new recipes and flavor combinations to enhance customer dining experience.
Store Manager
Glennhaven Management
Michigan City, IN
06.1983 - 05.1995
- Managed daily operations to ensure smooth functioning of the store, maintaining a clean, safe environment for customers and employees.
- Managed inventory control, cash control, and store opening and closing procedures.
- Addressed customer complaints promptly and professionally, resolving issues to maintain positive relationships with clientele.
- Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
- Assisted with hiring, training and mentoring new staff members.
- Improved customer satisfaction through staff training in customer service and product knowledge.
- Completed point of sale opening and closing procedures.
- Rotated merchandise and displays to feature new products and promotions.
- Conducted regular performance reviews for staff members, providing constructive feedback and opportunities for growth.
- Supervised guests at front counter, answering questions regarding products.
- Optimized labor scheduling according to store needs while adhering to budget constraints, maximizing productivity without compromising service quality.
- Oversaw loss prevention efforts, minimizing shrinkage by implementing effective security measures and training staff on proper procedures.
- Ensured compliance with all applicable laws, regulations, policies by regularly reviewing store procedures and taking corrective measures when necessary.
- Reduced employee turnover by creating supportive work environment and recognizing outstanding performance.
- Managed inventory levels to minimize waste and ensure product availability, supporting customer satisfaction and sales efficiency.
- Oversaw daily operations to ensure compliance with health and safety standards, maintaining safe environment for both staff and customers.
- Enhanced team performance with comprehensive training programs, leading to improved customer service and operational efficiency.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Interacted well with customers to build connections and nurture relationships.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Trained and guided team members to maintain high productivity and performance metrics.
- Assisted in recruiting, hiring and training of team members.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
Education
Rogers High School
Michigan City, INSkills
- Menu development
- Staff supervision
- Business planning
- Customer engagement
- Staff management
- Inventory management
- Food presentation
- Employee scheduling
- Staff hiring
- Health code compliance
- Allergy awareness
- Customer service
- Safe food handling
- Team leadership
- Menu pricing and writing
- Quality control
- Recipes and menu planning
- Food plating and presentation
- Money handling
- Employee supervision
- ServSafe food manager
- Kitchen equipment operation and maintenance
- Catering services
- Recruitment and hiring
- Sanitation
- Quality assurance
- Investigating complaints
Timeline
Restaurant Owner
Cafe’ Trilogy
04.2017 - Current
Kitchen Manager
Settlers Place
10.2015 - 03.2017
Sous Chef
Portofino Grill
05.1995 - 06.2015
Store Manager
Glennhaven Management
06.1983 - 05.1995
Rogers High School