Cody Cruse
Pierre,SD
Summary
Accomplished General Manager at Hardee's Restaurant, adept in P&L management and strategic planning, significantly increased market share through innovative strategies. Skilled in leadership and fostering team collaboration, I excel in operations management and customer relations, ensuring long-term organizational growth and high client satisfaction.
Overview
26
26
years of professional experience
1
1
Certification
Work History
General Manager
Hardee's Restaurant
08.2013 - 12.2024
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Developed and executed strategic plans for business growth and expansion, resulting in increased market share.
- Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
- Oversaw successful launch of new product lines, coordinating between departments to ensure unified approach and timely delivery.
- Developed and executed comprehensive employee training program, elevating staff skills and improving service delivery.
- Fostered culture of continuous improvement, introducing regular review sessions that boosted team performance and morale.
- Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
Executive Chef/ Owner, Operator
St. Charles Restaurant and Lounge
01.2010 - 12.2012
- 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.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.
- Mentored junior chefs, enhancing team skills and fostering culture of continuous improvement.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Evaluated food products to verify freshness and quality.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Disciplined and dedicated to meeting high-quality standards.
- Utilized culinary techniques to create visually appealing dishes.
- Participated in food tastings and taste tests.
- Managed day-to-day business operations.
- Trained and motivated employees to perform daily business functions.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Interacted well with customers to build connections and nurture relationships.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
Catering Chef/line Cook/lodge Private Chef
Big Toms/Broken Arrow Lodge
02.2008 - 01.2010
- Cooked for large groups of people and managing various types of food for large events.
- Ordered food items and supplies needed to fulfill catering jobs.
- Crafted exciting catering options for clients.
- Created catering menu based upon client specifications, event type, dietary needs, and budget.
- Maintained a clean and sanitary kitchen environment by adhering to strict health and safety regulations.
- Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
- Streamlined kitchen operations by implementing efficient food preparation and cooking techniques.
- Observed federal and local kitchen safety regulations to prevent food borne illnesses.
- Provided exceptional client service through proactive communication and addressing concerns promptly.
- Followed all safety instructions to avoid injuries when operating heavy equipment in kitchen.
- Improved kitchen efficiency through regular equipment maintenance checks and timely repairs when necessary.
- Provided friendly, courteous service to create memorable moments for guests.
- Cleaned and organized kitchen stations to promote team efficiency.
- Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
- Replenished banquet stations and verified food temperatures and cleanliness of service areas.
- Set up and disassembled food service stations, equipment and furniture per contract specifications.
- Evaluated food products to verify freshness and quality.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Maintained high standards of food safety and hygiene, surpassing health inspection requirements.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Streamlined prep work for faster meal turnaround, contributing to improved customer satisfaction.
- Assisted in developing new menu items to reflect restaurant's style and standards.
Owner/Butcher & Meat Processor
Mcdonald's Custom Meats
01.1999 - 11.2005
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Organized and attended trade shows and special events to showcase products, network with other businesses and attract new customers.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
- Expanded product offerings by researching market trends and identifying potential growth opportunities.
- Optimized supply chain operations, negotiating with suppliers to ensure timely delivery of high-quality products.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Cut, trimmed and ground meats such as beef, pork, and poultry to prepare for packaging and sale.
- Wrapped meat produce to maintain quality, freshness and condition.
- Operated commercial-grade butchery equipment such as band saws, grinders and slicers.
- Trimmed fat and removed bones for high-quality, well-presented cuts of meat.
- Identified cuts of meat, grading and pricing accordingly.
- Showcased exceptional knife skills, consistently producing precise cuts of meat according to customer preferences.
- Ensured quality control measures were consistently met throughout the butchering process.
- Managed inventory effectively, minimizing waste through proper rotation and storage practices.
- Used boning knife, skewers and twine to shape, lace, and tie roasts.
- Performed regular equipment maintenance checks, keeping machinery functioning efficiently and safely.
- Replenished butcher counter displays to maintain fresh, appealing produce.
- Tailored meat cuts to customer preferences, ensuring their satisfaction and repeat business.
- Increased repeat customer visits with exceptional customer service and in-depth knowledge of various meat products.
- Disassembled and properly cleaned meat-cutting machines, avoiding contamination.
- De-boned and ground meat to prepare cuts and portions for sale.
- Packaged and labeled meat items in preparation for sale to customers.
- Calculated weight and quantity of meat to determine appropriate pricing for customers.
- Handled customer complaints quickly and professionally to restore customer confidence and prevent loss of business.
- Mitigated risk of cross-contamination by strictly adhering to company guidelines on separation protocols for different types of meats.
- Sanitized surfaces to maintain cleanliness of food service area.
Education
Completed - Italian Cuisine & Seafood/fish Preparation
Apprenticeship With Chef De La Cuisine Susan Valleprasio
Florence, OR10.2008
Certificate - Food Prep & Restaurant Operations
Western Culinary Institute
Portland, OR10.2006
Did Not Complete - Business Administration And Management
Northern State University
Aberdeen, SDCertificate - HACCP Implementation
KSU
Manhattan, KS04.2003
Completed - Full Operation of A Meat Locker
Apprenticeship 3yr Butchery & Meat Processing
Highmore, SD09.2002
High School Diploma - General College Prep
Stanley County High School
Fort Pierre, SD05.1996
Skills
- Leadership and team building
- Problem resolution
- Operations management
- Team player
- Efficient multi-tasker
- Time management
- Customer relations
- Goal setting
- Verbal and written communication
- Administrative skills
Certification
-serv safe certificate
-TAM certificate
-HACCP
Accomplishments
-Best in show creative cooked beef- Beef Bacon- tri state meat processors convention
-Grand champion jerky-flank steak jerky-tri state meat processors convention
-Reserve champion cured meat-pork bacon- tri state meat processors convention
-Reserve champion cured ground meat -pepperoni beef stick- tri state meat processors convention
- 4th place summer sausage - tri state meat processors convention
Timeline
General Manager
Hardee's Restaurant
08.2013 - 12.2024
Executive Chef/ Owner, Operator
St. Charles Restaurant and Lounge
01.2010 - 12.2012
Catering Chef/line Cook/lodge Private Chef
Big Toms/Broken Arrow Lodge
02.2008 - 01.2010
Owner/Butcher & Meat Processor
Mcdonald's Custom Meats
01.1999 - 11.2005
-serv safe certificate
-TAM certificate
-HACCP
Completed - Italian Cuisine & Seafood/fish Preparation
Apprenticeship With Chef De La Cuisine Susan Valleprasio
Certificate - Food Prep & Restaurant Operations
Western Culinary Institute
Did Not Complete - Business Administration And Management
Northern State University
Certificate - HACCP Implementation
KSU
Completed - Full Operation of A Meat Locker
Apprenticeship 3yr Butchery & Meat Processing
High School Diploma - General College Prep
Stanley County High School
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