Summary
Overview
Work History
Education
Skills
Timeline
Generic

Erica Williams

Columbus,MS

Summary

Dynamic culinary professional with extensive experience at Zachary's, excelling in food safety compliance and efficient food preparation. Proven track record of enhancing customer satisfaction through high-quality dish presentation and effective team training. Adept at managing kitchen operations under pressure while fostering a collaborative environment to achieve exceptional dining experiences.

Overview

16
16
years of professional experience

Work History

Back of House Cook

Zachary's
Columbus, MS
12.2024 - Current
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Enhanced kitchen efficiency by streamlining food preparation processes and implementing effective time management techniques.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Handled portion control activities according to specified instructions provided by chef.
  • Collaborated with servers to collect information about specific customer desires and dietary needs.
  • Trained new staff members on kitchen procedures, ensuring smooth transitions and cohesive team performance.
  • Established high standards of cleanliness, consistently adhering to proper sanitation practices in all kitchen areas.
  • Showcased attention to detail while plating dishes according to established presentation guidelines, elevating the dining experience for guests.
  • Ensured accurate ingredient measurements for consistent dish quality across all orders served each day.
  • Supported head chef during busy periods by stepping up as acting sous chef when needed, keeping the kitchen running smoothly under pressure.
  • Operated various kitchen equipment safely and efficiently, minimizing accidents and equipment malfunctions.
  • Adapted quickly to changing menus and daily specials, demonstrating versatility in executing multiple types of cuisine.
  • Boosted overall customer satisfaction by consistently delivering high-quality dishes that met or exceeded expectations.
  • Maintained proper food storage protocols to uphold freshness and avoid cross-contamination risks.
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Prepared and cooked meals according to recipes and customer specifications.
  • Followed health, safety and sanitation guidelines while preparing and serving food.

Dining Room Supervisor

Harvey's Restaurant
Columbus, MS
09.2020 - 09.2024
  • Communicated effectively with dining staff and guests alike to promote adherence to dining room policies and standard operating procedures.
  • Circulated throughout dining room to assess general satisfaction of guests and identify appropriate opportunities to ask guests about dining experiences.
  • Trained, managed and scheduled dining staff, distributing hours, and assignments to leverage strengths of individual team members.
  • Helped maintain high standards of cleanliness throughout the establishment through vigilant supervision of both workers'' duties and overall environment.
  • Acted as a liaison between front-of-house staff and kitchen personnel, ensuring that orders were completed accurately and in a timely manner.
  • Fostered strong relationships with repeat customers through personalized interactions that demonstrated genuine care for their dining preferences.
  • Enhanced customer satisfaction by providing exceptional dining experiences and promptly addressing concerns.
  • Coordinated efforts among all departments-from the kitchen to floor staff-guaranteeing seamless focus on delivering top-notch customer service.
  • Improved team morale and productivity by providing ongoing support, recognition, and opportunities for professional growth.
  • Set performance goals for the team based on historical data analysis, motivating employees to work together towards achieving these targets.
  • Maintained a clean and safe dining environment with regular inspections and thorough training of staff members.
  • Maximized table turnover rates by effectively monitoring service pacing while maintaining an attentive atmosphere for diners.
  • Contributed to revenue growth by promoting seasonal specials, upselling menu items, and suggesting wine pairings to patrons.
  • Minimized food waste through effective inventory management practices, ordering supplies as needed based on demand projections.
  • Ensured a positive dining experience for guests with special dietary needs or allergies through careful communication between front-of-house staff and kitchen teams.
  • Reduced wait times by efficiently managing reservations, seating arrangements, and the flow of service during peak hours.
  • Adhered to all health and safety regulations by training staff on proper food handling practices and monitoring compliance consistently.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
  • Set and oversaw weekly and special event menu plans.
  • Coordinated high-quality dining services to meet or exceed guest expectations, enforcing quality standards and facilitating smooth operations.

Service Manager

Logan's Roadhouse
08.2009 - 03.2020
  • Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
  • Tracked food production levels, meal counts, and supply costs.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Reviewed and approved employee schedules and timesheets.
  • Addressed and resolved customer service issues to establish trust and increase satisfaction.
  • Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
  • Upheld company policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
  • Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
  • Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
  • Enhanced employee productivity through the development of comprehensive training programs and performance evaluations.
  • Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
  • Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
  • Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
  • Delivered exceptional guest experiences through diligent oversight of daily operations, addressing concerns promptly and professionally.
  • Implemented cost-saving measures in areas such as labor management, portion control, and energy usage to maximize profit margins.
  • Continually sought opportunities for professional development, participating in industry conferences and workshops to stay current with best practices in food service management.
  • Streamlined communication between front-of-house and kitchen staff, implementing digital ordering system to reduce errors.
  • Increased table turnover rates during peak hours, optimizing seating arrangements and reservation scheduling.
  • Improved team morale and reduced turnover by developing comprehensive training program for new hires.
  • Sustained clean and welcoming dining environment, overseeing daily cleaning routines and periodic renovations.
  • 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.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • 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.

Education

Associate of Arts - Hotel & Hospitality Restaurant Management

East Mississippi Community College
Mayhew MS
12-2009

Skills

  • Food safety compliance
  • Food safety practices
  • Food handling skills
  • Efficient food preparation skills

Timeline

Back of House Cook

Zachary's
12.2024 - Current

Dining Room Supervisor

Harvey's Restaurant
09.2020 - 09.2024

Service Manager

Logan's Roadhouse
08.2009 - 03.2020

Associate of Arts - Hotel & Hospitality Restaurant Management

East Mississippi Community College

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