Summary
Overview
Work History
Education
Skills
Timeline
Generic

Daniel Boatman

Albuquerque,NM

Summary

Dynamic General Manager with a proven track record at Applebee's, excelling in operations management and team development. Expert in training and coaching, I implemented cost-saving measures that enhanced service quality. Recognized for fostering collaboration and optimizing inventory management, ensuring exceptional guest experiences while reducing waste. Certified ServSafe manager committed to excellence.

Overview

19
19
years of professional experience

Work History

General Manager

Applebees
05.2023 - Current
  • Oversaw daily operations to ensure exceptional guest experiences and adherence to service standards.
  • Managed staff scheduling, optimizing workforce efficiency and ensuring adequate coverage during peak hours.
  • Implemented training programs to enhance team performance and customer service skills across all levels.
  • Developed and monitored budgets, identifying cost-saving opportunities while maintaining quality standards.
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
  • Implemented robust inventory management systems to optimize stock levels and minimize waste/costs associated with excess product storage.
  • Streamlined inventory management processes, minimizing waste and ensuring optimal stock levels for uninterrupted operations.
  • Assisted in recruiting, hiring and training of team members.
  • Scheduled employees for shifts, taking into account customer traffic and employee strengths.
  • Monitored daily cash discrepancies, inventory shrinkage and drive-off.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.

Production Chef/ Operations Supervisor

Presbyterian Hospital-Albuquerque
11.2011 - 11.2022
  • Prepared and cooked high-quality meals in compliance with safety and hygiene standards.
  • Managed inventory levels, ensuring efficient use of ingredients and minimizing waste.
  • Collaborated with kitchen staff to streamline meal preparation processes and enhance teamwork.
  • Trained new kitchen staff on cooking techniques and food safety protocols for consistency.
  • Developed new recipes, contributing to menu innovation and enhancing customer satisfaction.
  • Conducted regular quality checks on food items to maintain high culinary standards.
  • Implemented improved workflow strategies, increasing overall kitchen efficiency during peak hours.
  • Assisted in maintaining cleanliness and organization of kitchen workspace, adhering to sanitation regulations.
  • Collaborated with fellow chefs to design special event menus tailored to clients'' specific needs and preferences.
  • Developed innovative menu items, incorporating seasonal ingredients and current culinary trends.
  • Oversaw catering events from preparation through execution, ensuring guest satisfaction with the provided cuisine.
  • Reduced food waste by closely monitoring inventory levels and adjusting production schedules accordingly.
  • Conducted regular performance evaluations for kitchen staff members, recognizing areas needing improvement or praise.
  • Mentored junior staff members in proper culinary techniques, fostering a supportive learning atmosphere.
  • Fully operational on Epic and C-Board.
  • Crossed trained on every cook/dietary position in Presbyterian kitchen.
  • Trained by head inventory clerk on ordering, labeling, dating, and rotating new product.
  • Maintained a clean and organized work environment, adhering to strict sanitary guidelines and regulations.
  • Planned and directed high-volume food preparation in fast-paced environment.
  • Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Reduced employee turnover by fostering a positive work environment and addressing employee concerns promptly.

Trainer/Line Cook

Chilis's Bar and Grill
08.2006 - 12.2010
  • Developed and delivered training programs for diverse audiences to enhance skills and knowledge retention.
  • Evaluated training effectiveness through assessments and feedback to ensure continuous improvement.
  • Collaborated with department leaders to align training initiatives with organizational goals and employee development strategies.
  • Mentored junior trainers, providing guidance on instructional techniques and engagement strategies.
  • Led cross-functional teams in developing best practices for onboarding new employees effectively.

Education

High School Diploma -

Mesa Ridge High School
Colorado Springs, CO
05-2000

Skills

  • Collaborative team development
  • Troubleshooting skills
  • Operations management
  • Effective team contributor
  • Training and coaching
  • Time management
  • Certified ServSafe manager
  • New Mexico alcohol service certification
  • Prepared fresh stocks and soups
  • Vendor partnership development

Timeline

General Manager

Applebees
05.2023 - Current

Production Chef/ Operations Supervisor

Presbyterian Hospital-Albuquerque
11.2011 - 11.2022

Trainer/Line Cook

Chilis's Bar and Grill
08.2006 - 12.2010

High School Diploma -

Mesa Ridge High School

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