Summary
Overview
Work History
Education
Skills
Timeline
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Dewayne Lane

Atlanta,GA

Summary

Customer-oriented general manager with several years of experience focused on increasing production and minimizing downtime. Adaptive and deadline-oriented with capacity to execute and complete multiple projects in high-stress environments. Meticulous leader and strategic planner with comprehensive managerial acumen.

Overview

26
26
years of professional experience

Work History

Kitchen Manager

Sodexo Live
Atlanta, GA
04.2023 - 03.2025
  • Directed daily kitchen operations, focusing on meal preparation, cooking techniques, and portion control.
  • Conducted training for new employees to enhance proficiency in kitchen tasks.
  • Ensured workplace safety by overseeing adherence to safety protocols.
  • Created weekly schedules for kitchen staff based on projected business volume.
  • Maintained precise records of food costs, labor expenses, and waste management statistics.

General Manager

Bojangles
Atlanta, GA
07.2020 - 12.2023
  • Developed functional solutions that achieved significant cost savings.
  • Managed inventory and supplies to ensure availability of necessary materials.
  • Ensured compliance with laws, regulations, and industry standards in operations management.
  • Oversaw daily business operations including budgeting, staffing, scheduling, and sales.
  • Forecasted customer demand to establish pricing and credit terms for products.
  • Implemented operational strategies to enhance efficiency and minimize costs.

General Manager

Uncle Julio's
Sandy Springs, GA
12.2015 - 06.2020
  • Monitored financial performance and identified areas for improvement in cost savings and revenue generation.
  • Managed inventory levels and conducted corrective action planning to minimize long-term costs.
  • Assisted in the recruitment process by interviewing potential candidates for open positions.
  • Supervised employees through planning, assignments, and direction.

Kitchen Manager

Taco Mac
Atlanta, GA
10.2012 - 12.2015
  • Delegated work to staff, setting priorities and goals.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.

Executive Chef

D&H Caribbean Cuisine
Wilmington, DE
01.2008 - 08.2012
  • Coordinated with front-of-house staff regarding reservations and table management.
  • Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Developed and implemented menus for multiple restaurants, catering events, and private parties.

Executive Soux Chef

Hyatt Hotels Corp
Philadelphia, PA
10.1998 - 11.2008
  • Coordinated and executed menu planning, recipe development and daily restaurant operations.
  • Assessed inventory levels, placing orders to prevent supply shortages.
  • Trained and supervised line cooks to enhance skills and boost team performance.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.

Education

Associate of Science - Culinary Arts

Le Cordon Bleu
Philadelphia, PA
06-1998

Skills

  • Staff training and mentorship
  • Team supervision and coordination
  • Cost control and waste reduction
  • Operational efficiency
  • ServSafe certification
  • Inventory management
  • Performance optimization
  • Conflict resolution
  • Prioritization and organization
  • Customer service
  • Team leadership

Timeline

Kitchen Manager

Sodexo Live
04.2023 - 03.2025

General Manager

Bojangles
07.2020 - 12.2023

General Manager

Uncle Julio's
12.2015 - 06.2020

Kitchen Manager

Taco Mac
10.2012 - 12.2015

Executive Chef

D&H Caribbean Cuisine
01.2008 - 08.2012

Executive Soux Chef

Hyatt Hotels Corp
10.1998 - 11.2008

Associate of Science - Culinary Arts

Le Cordon Bleu

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