Corey Duckworth, Sr.
New Orleans,LA
Summary
Seasoned Director of Restaurant Operations with proven business acumen. Offering strengths in business operations with sense of urgency relating to deadlines and fulfillment of customer expectations. Entrepreneurial and quick learner with demonstrated ability to build productive relationships across all levels of any organization.
Overview
25
25
years of professional experience
1
1
Certification
Work History
Assistant District Manager
Ruby Slipper Cafe
New Orleans, LA
03.2023 - Current
- Monitored sales performance, identified areas for improvement, and recommended strategies to increase profitability.
- Conducted regular audits of stores to ensure compliance with company regulations.
- Assisted in the development of district-wide policies and procedures to ensure compliance with company standards.
- Maintained accurate records of employee performance reviews, disciplinary actions, and training programs.
- Participated in recruitment activities such as interviewing candidates, reviewing resumes, and making hiring decisions.
- Delegated daily tasks to team members to optimize group productivity.
- Organized schedules, workflows and shift coverage to meet expected business demands.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Reviewed employee performance and provided ongoing feedback and coaching to drive performance improvement.
- Managed day-to-day operations including scheduling shifts, ordering supplies, overseeing inventory levels, and ensuring compliance with health codes.
- Supervised the closing shift team during peak hours of operation.
- Adhered to local health department regulations regarding safety standards.
Private Chef
The Chef Ducky Catering
New Orleans, LA.
06.2015 - Current
- Shopped for specialty items, including gluten-free, nut-free and dairy-free items.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Trained kitchen workers on culinary techniques.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Negotiated with food suppliers to cut costs by buying in bulk.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Considered seasonal product pricing and availability in development of promotional dishes and menu selections.
Restaurant Consultant
Gone Pecan Restaurant Solutions
New Orleans, LA
01.2019 - 07.2022
- Evaluated financial and administrative operations.
- Diversified menu by adding seasonal options, limited time specials and fresh, local ingredients.
- Ate food, observed staff and reviewed kitchen operations.
- Maintained clean, safe working area in compliance with company policies.
- Trained new managers on menu items, operating procedures and company policies.
- Drove sales and profitability by upselling beverages, appetizers and desserts.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
- Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
- Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction.
- Worked closely with supervisors and ownership to deliver project requirements, develop solutions and meet deadlines.
- Juggled multiple projects and tasks to ensure high quality and timely delivery.
- Prioritized and organized tasks to efficiently accomplish service goals.
- Identified and developed top talent within management structure to promote performance-oriented culture.
- Returned stores to profitability by reviewing operations, implementing improvements, restructuring frameworks, hiring talented staff and enhancing training programs.
- Analyzed regional market trends to discover new opportunities for growth.
- Spearheaded growth initiatives to improve operational standards.
- Built five stores from ground up with clear and proactive business leadership.
- Evaluated budget plans and current costs to project trends and recommend updates.
- Reduced manager turnover rate by offering percentage of training through e-learning.
- Created customer service model used at multiple locations, resulting in 10% increase in customer service ratings.
- Expanded business, developed revenue and managed market gains.
Director of Business Operations
Sassafras Restaurant
New Orleans, LA
04.2010 - 10.2020
- Trained, managed and motivated employees to promote professional skill development.
- Directed safety operations and maintained clean work environment to adhere to FDA and OSHA requirements.
- Created & Complied with company policies and government regulations to prevent and detect rule violations and protect organization from fines and lawsuits.
- Implemented effective customer service surveys to encourage feedback.
- Developed employee handbook, detailed job descriptions and workflow plans to formalize operational systems and procedures.
- Collaborated with a 40-50 person team to effectively manage $1,000,000 annual budget.
- Built and maintained loyal, long-term customer relationships through effective account management.
- Designed sales and service strategies to improve revenue and retention.
- Created and oversaw plans for revenue development, service management and cost controls.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling food, beverage and labor costs daily.
- Managed accounts payable, accounts receivable and payroll.
- Updated computer systems with new pricing and daily food specials.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
- Built revenue by delivering innovative catering services, leading region in catering sales.
- Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
- Directed business operation processes and developed policies.
General Manager of Food Service
Sassafras Restaurant
New Orleans, LA
11.2007 - 03.2010
- Adhered to company food, safety, quality and sanitation policies.
- Responded to customer concerns efficiently, accurately and with detailed information.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Monitored actions of staff and customers to uphold health and safety standards.
- Hired and trained new food service personnel to maintain high productivity levels of staff.
- Coordinated maintenance and repair of food service equipment.
- Performed frequent checks to maintain consistently high quality of food preparation and service.
- Managed inventory and rotated food products in storage to avoid spoilage and waste.
- Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Oversaw food preparation, production and presentation according to quality standards.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Inspected dining and serving areas for cleanliness and proper setup.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Explained goals and expectations required of trainees.
Executive Chef Manager
Sassafras Restaurant
New Orleans, LA
10.2003 - 10.2007
- Ordered food supplies every week to restock inventory, remaining aware of budgets.
- Helped out in various capacities on line when restaurant was extremely busy or when employees were absent.
- Trained kitchen staff in safely operating and handling equipment, machinery and utensils.
- Controlled food costs by adhering to purchasing specifications, product storage requirements and recipe standards.
- Prepared recipes, menu cycles and portion sizes within restaurant budgets.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Oversaw food preparation, production and presentation according to quality standards.
- Assisted staff by serving food and beverages or bussing tables.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Explained goals and expectations required of trainees.
Restaurant Manager
Ora Mae's Creole Cafe
New Orleans, LA
10.2001 - 09.2003
- Developed and maintained exceptional customer service standards.
- Efficiently resolved problems or concerns to satisfaction of all involved parties.
- Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards.
- Maintained cleanliness and sanitation across all food service, storage, and preparation stations.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
- Built revenue by delivering innovative catering services, leading region in catering sales.
- Optimized profits by controlling food, beverage and labor costs daily.
- Performed checkouts of servers and bartenders to ensure that all tickets were accounted for.
- Trained all front of house staff on restaurant policies and procedures, guest service techniques and communication skills to ensure positive experience.
- Counseled and disciplined staff, addressing issues promptly and providing constructive feedback.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
- Initiated negotiations regarding vendor contracts and kept updated records of contracts.
Concessions Manager
Aramark Food Services
Hammond, LA
10.1999 - 05.2001
- Maintained optimal protections for guests by enforcing strong cleaning and sanitation policies.
- Boosted team performance by improving training and sales strategies.
- Oversaw athletic events' concession stands, including cooking food, cleaning equipment and balancing daily receipts.
- Managed finances by maintaining concessions records for sales, expenses and labor hours.
- Oversaw food preparation, production and presentation according to quality standards.
- Maximized team performance by training new employees on proper food handling, guest expectations and restaurant protocols.
- Managed kitchen staff team of ten and assigned various stages of food production.
Independent Contractor
Duckworth Floor and Walls
New Orleans, LA
01.2000 - 12.2007
- Saved money by minimizing waste and overseeing cost-effective supplier purchases.
- Managed projects for residential clients with budgets in excess of $60,000- $150,000 and supervised labor, equipment and materials.
- Hired and managed subcontractors for electrical and plumbing installations.
- Resolved labor, design and tool issues during all phases of construction projects.
- Renovated and produced physical structures to meet timeline and budgetary constraints.
- Eliminated project lags by organizing works-in-progress and delegating tasks.
- Applied changes requested by designers, owners or inspectors to optimize work.
- Delivered high level of customer service and support by answering questions and returning phone calls quickly.
Education
High School Diploma -
Saint Augustine High School
New Orleans, LA05.1998
Southeastern Louisiana University
Hammond, LABachelor of Science - Finance
University Of New Orleans
New Orleans, LA05.2003
Skills
- Cross-functional team management
- Policy/program development
- Performance improvements
- Staff training and development
- Leadership and team building
- Customer retention
- Purchasing and planning
- Budgeting and cost control strategies
- Customer relationship management
- Schedule management
- Advertising and marketing
- Leadership under pressure
- Skilled negotiator
- Vendor relationships
Accomplishments
Corey Duckworth Sr.
I have successfully opened and operated a total of five restaurant operations across the New Orleans Metropolitan Area. Each restaurant served a different costumer base. I have also launched a successful catering business serving thousands of guests and catering over 5,000 special events which includes (weddings, birthday parties, repasts, corporate events, luncheons, etc.)
I have built relationships with top City Officials, Bank Presidents, Non-Profit Organizations and more through out the metropolitan area of New Orleans, LA.
I am community driven, having served as the President of Kenilworth Playground within the NORDC organization for 2 years, Coached Baseball, Basketball and Football.
I have been featured in the Gambit Southern Living Magazine, Top 5 restaurants to eat at after Jazz Fest(Times Picayune), Eater, featured as a top chef with Tabasco Brands, Catered Superbowl XLVII @ New Orleans in 2013
Member of Black Chamber of Commerce, Ortique Leadership Institute, Chamber of Commerce, and more.
Certification
- ServSafe
Timeline
Assistant District Manager
Ruby Slipper Cafe
03.2023 - Current
Restaurant Consultant
Gone Pecan Restaurant Solutions
01.2019 - 07.2022
Private Chef
The Chef Ducky Catering
06.2015 - Current
Director of Business Operations
Sassafras Restaurant
04.2010 - 10.2020
General Manager of Food Service
Sassafras Restaurant
11.2007 - 03.2010
Executive Chef Manager
Sassafras Restaurant
10.2003 - 10.2007
Restaurant Manager
Ora Mae's Creole Cafe
10.2001 - 09.2003
Independent Contractor
Duckworth Floor and Walls
01.2000 - 12.2007
Concessions Manager
Aramark Food Services
10.1999 - 05.2001
High School Diploma -
Saint Augustine High School
Southeastern Louisiana University
Bachelor of Science - Finance
University Of New Orleans
- ServSafe
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