Clinton Carlson

Kitchen Manager

Eddie's Pizza & Pub

Greenville, MI

04.2011 - 11.2020

Developed and implemented kitchen policies, procedures and quality standards.
Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
Trained new kitchen staff on proper food handling techniques and safety regulations.
Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
Maintained accurate records of food costs, labor costs, waste management and other related expenses.
Monitored sanitation practices to ensure that all employees adhere to health department regulations.
Ensured compliance with all applicable local, state and federal laws governing food service operations.
Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
Inspected equipment regularly to identify necessary repairs or replacements.
Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
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.
Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
Reviewed vendor invoices for accuracy before authorizing payment transactions.
Performed weekly inventories of food items stored in refrigerators or freezers.
Trained employees on cooking techniques, safety standards and performance strategies.
Oversaw meal preparation and monitored food handling to encourage safety.
Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
Motivated kitchen staff by establishing goals to increase productivity and quality.
Utilized various preparation and cooking methods to create menu items in accordance with recipes.
Planned kitchen staff schedules to maximize coverage and encourage collaboration.
Maximized team performance by training new employees on proper food handling and restaurant protocols.
Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Received, organized and rotated paper goods and food ingredients.
Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
Developed and implemented strategies to enhance team performance, improve processes and boost results.
Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Oversaw food preparation, production and presentation according to quality standards.
Trained new employees to perform duties.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Promoted safe working conditions by monitoring safety procedures and equipment.
Worked in close collaboration with team members to ensure customers received high-quality service.
Delegated work to staff, setting priorities and goals.
Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
Resolved problems or concerns to satisfaction of involved parties.
Distributed food to service staff for prompt delivery to customers.
Coached staff on strategies to enhance performance and improve customer relations.
Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Inspected dining and serving areas for cleanliness and proper setup.
Explained goals and expectations required of trainees.
Assisted staff by serving food and beverages or bussing tables.
Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Supervised activities of dining room staff to maintain service levels and support guest needs.
Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.