Open To Work
Craig Deloney
Orlando
Work Preference
Summary
Results-driven Shift Manager experienced in overseeing operations and leading teams to enhance customer satisfaction. Delivered improvements in productivity and efficiency through effective staff training, scheduling, and inventory management. Committed to upholding high-quality standards and enforcing company policies.
Overview
16
16
years of professional experience
Work History
Shift Manager/Cook
IHOP
Apopka
05.2025 - Current
- Supervised daily operations to ensure efficient service in a fast-paced environment.
- Resolved customer complaints promptly to maintain satisfaction and loyalty.
- Monitored food quality and presentation standards according to company guidelines.
- Helped employees accomplish tasks during peak periods.
- Inspected work areas regularly for cleanliness and organization standards.
- Ensured completion of all opening and closing duties was completed accurately according to established guidelines.
- Positioned skilled staff in key areas throughout shift to optimize department productivity.
- Mediated disputes between staff to maintain a positive work environment.
Chef/Trainer Assistant/General Manager
Puff N" Stuff Catering
Orlando
08.2018 - 02.2025
- Led hands-on cooking demonstrations, enhancing team skills and techniques for improved culinary performance.
- Designed and implemented training programs for culinary staff at Puff N' Stuff Catering.
- Developed standard operating procedures for food preparation and safety compliance.
- Mentored new chefs, providing guidance on kitchen operations and best practices.
- Evaluated employee performance, providing targeted feedback to facilitate skill development.
- Designed and implemented comprehensive on-the-job training programs for entry-level chefs.
- Coordinated event logistics with clients and vendors for successful execution.
- Oversaw daily store operations, scheduling and supervising staff to ensure efficient workflow.
Executive Chef
Oley's Restaurant/Bar
Orlando
01.2017 - 03.2019
- Created seasonal menus reflecting current culinary trends and customer preferences.
- Supervised kitchen staff, ensuring adherence to safety and sanitation standards.
- Directed kitchen operations and managed food preparation for high-volume service.
- Implemented cost control measures, optimizing food inventory management to reduce waste.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Created new menu items, managed food expenses, and ensured quality standards were met.
- Managed ordering, inventory levels, receiving, invoice settling, and equipment maintenance.
Sous Chef/Executive Chef
Amway Arena
Orlando
03.2010 - 03.2019
- Supervised kitchen staff, fostering teamwork and maintaining high standards.
- Developed menus in collaboration with chefs ensuring diverse offerings for events.
- Coordinated inventory management to maintain optimal stock levels for seamless event execution.
- Prepared high-quality dishes while adhering to presentation standards and recipes.
- Ensured compliance with health regulations and safety protocols in the kitchen.
- Directed kitchen staff in daily operations, ensuring high-quality food production, sanitation, and adherence to safety practices.
- Assisted in menu development and recipe testing.
- Conducted frequent line checks to keep food at proper temperatures in holding zones.
- Implemented waste reduction strategies to enhance kitchen efficiency and sustainability.
- Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
- Enforced portion control guidelines to minimize costs associated with overproduction.
- Assisted with interviewing, hiring and training kitchen personnel.
- Resolved conflicts between kitchen staff members in an efficient manner.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Led kitchen operations for large-scale events at a major sports and entertainment venue.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Provided effective orientation and training to each new associate and developed ongoing training programs.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
Education
Bachelor of Science - Business Management/Travel Administration
University of Massachusetts, Amherst
Amherst, MA06-1991
Associate of Arts - Culinary
St. Augustine Culinary of Arts
Saint Augustine, FL08-1985
High School Diploma -
Winter Park High School
Winter Park, CO06-1983
Skills
- Food safety compliance
- Inventory controls
- Documentation and reporting
- Shift checklists
- Employee training
- Performance reviewing
- Hiring and recruiting
- Delegating work
- Scheduling and Time-tracking
- Schedule coordination
- Time management
- Process improvements
- Customer service focus
- Handling customer complaints
- Team leadership
- Staff motivation
- Verbal and written communication
- Policy administration
Timeline
Shift Manager/Cook
IHOP
05.2025 - Current
Chef/Trainer Assistant/General Manager
Puff N" Stuff Catering
08.2018 - 02.2025
Executive Chef
Oley's Restaurant/Bar
01.2017 - 03.2019
Sous Chef/Executive Chef
Amway Arena
03.2010 - 03.2019
Bachelor of Science - Business Management/Travel Administration
University of Massachusetts, Amherst
Associate of Arts - Culinary
St. Augustine Culinary of Arts
High School Diploma -
Winter Park High School