Edward Patron

• Handled cash accurately and prepared deposits.
• Motivated, trained, and disciplined employees to maximize performance.
• Resolved problems promptly to elevate customer approval.
• Managed team schedule with eye for coverage needs and individual strengths.
• Mentored and motivated team members to achieve challenging business goals.
• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
• Analyzed customer feedback data to identify areas of improvement and develop solutions.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
• Checked and tested foods to verify quality and temperature.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
• Calculated prices of ingredients to monitor food costs and control expenses.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Maximized quality assurance by completing frequent line checks.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Purchased food and cultivated strong vendor relationships.
• Coordinated with catering staff to deliver food services for special events and functions.
• Developed unique events and special promotions to drive sales.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.

• Handled cash accurately and prepared deposits.
• Motivated, trained, and disciplined employees to maximize performance.
• Resolved problems promptly to elevate customer approval.
• Managed team schedule with eye for coverage needs and individual strengths.
• Mentored and motivated team members to achieve challenging business goals.
• Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
• Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
• Analyzed customer feedback data to identify areas of improvement and develop solutions.
• Developed and implemented policies and procedures to improve customer service and satisfaction.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Enforced quality assurance protocols to deliver ideal customer experiences.
• Collaborated with other departments to establish productive and timely completion of projects.
• Managed budget implementations, employee evaluations, and contract details.
• Negotiated contracts with vendors to acquire competitive prices and quality products.
• Trained new employees on proper protocols and customer service standards.
• Interacted well with customers to build connections and nurture relationships.
• 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.
• Trained and guided team members to maintain high productivity and performance metrics.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Monitored daily cash discrepancies, inventory shrinkage and drive-off.
• Reported issues to higher management with great detail.
• Managed purchasing, sales, marketing and customer account operations efficiently.
• Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
• Implemented business strategies, increasing revenue and effectively targeting new markets.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
• Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
• Mitigated business risks by working closely with staff members and assessing performance.
• Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
• Implemented innovative programs to increase employee loyalty and reduce turnover.
• Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
• Reduced operational risks while organizing data to forecast performance trends.
• Supervised creation of exciting merchandise displays to catch attention of store customers.
• Negotiated price and service with customers and vendors to decrease expenses and increase profit.
• Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
• Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
• Raised property accuracy and accountability by creating new automated tracking method.
• Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.

• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Led and directed team members on effective methods, operations, and procedures.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Reconciled cash and credit card transactions to maintain accurate records.
• Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
• Correctly calculated inventory and ordered appropriate supplies.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
• Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
• Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
• Developed, implemented, and managed business plans to promote profitable food and beverage sales.
• Assisted in development and implementation of new menus to offer variety and options to customers.
• Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
• Managed staff schedules and maintained adequate coverage for all shifts.
• Motivated staff to perform at peak efficiency and quality.
• Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
• Oversaw food preparation and monitored safety protocols.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
• Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
• Monitored and adjusted pricing, discounts and promotions to maximize profitability.
• Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
• Developed unique events and special promotions to drive sales.
• Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
• Purchased food and cultivated strong vendor relationships.
• Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
• Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
• Maximized quality assurance by completing frequent line checks.
• Coordinated with catering staff to deliver food services for special events and functions.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Oversaw business operations, inventory control, and customer service for restaurant.
• 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.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Interacted with guests to obtain feedback on product quality and service levels.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Modernized work processes to reduce guest wait times and boost daily output.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Monitored food production to verify quality and consistency.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Developed close relationships with suppliers to source best ingredients.
• Modified recipes to accommodate dietary restrictions and allergies.
• Participated in food tastings and taste tests.
• Coordinated with team members to prepare orders on time.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Evaluated food products to verify freshness and quality.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented successful cross-marketing strategies such as food and wine pairings.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Oversaw business operations, inventory control, and customer service for restaurant.
• 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.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Interacted with guests to obtain feedback on product quality and service levels.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Modernized work processes to reduce guest wait times and boost daily output.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Monitored food production to verify quality and consistency.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Utilized culinary techniques to create visually appealing dishes.
• Implemented food cost and waste reduction initiatives to save money.
• Developed close relationships with suppliers to source best ingredients.
• Modified recipes to accommodate dietary restrictions and allergies.
• Participated in food tastings and taste tests.
• Coordinated with team members to prepare orders on time.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Evaluated food products to verify freshness and quality.
• Disciplined and dedicated to meeting high-quality standards.
• Implemented successful cross-marketing strategies such as food and wine pairings.

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Oversaw business operations, inventory control, and customer service for restaurant.
• 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.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Generated employee schedules and work assignments and determined appropriate compensation rates.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Interacted with guests to obtain feedback on product quality and service levels.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Handled and stored food to eliminate illness and prevent cross-contamination.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
• Modernized work processes to reduce guest wait times and boost daily output.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Developed new recipes and flavor combinations to enhance customer dining experience.
• Worked closely with front-of-house staff to facilitate excellent customer service.
• Monitored food production to verify quality and consistency.
• Trained and managed kitchen personnel and supervised related culinary activity.
• Utilized culinary techniques to create visually appealing dishes.
• Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
• Developed and remained accountable for safety, quality, consistency and adherence to standards.
• Implemented food cost and waste reduction initiatives to save money.
• Developed close relationships with suppliers to source best ingredients.
• Modified recipes to accommodate dietary restrictions and allergies.
• Participated in food tastings and taste tests.
• Coordinated with team members to prepare orders on time.
• Assisted with menu development and planning.
• Set up and broke down kitchen for service.
• Evaluated food products to verify freshness and quality.
• Implemented successful cross-marketing strategies such as food and wine pairings.
• Disciplined and dedicated to meeting high-quality standards.

maintained inventory

supplied crew of 22 food

prepared and maintained stores of food inventory