Evan Lane

Led a diverse team of 20 people in a from-scratch kitchen in competitive downtown Wayzata. Managed menu development, labor costs, and food costs. Managed staffing and human resource duties. Managed the day-to-day business operations. Developed new systems of operations to control inventory, food costs, and labor costs. Created new systems during the COVID lockdowns by creating a take-out program.

• Managed $800,000 annually in food purchasing while maintaining a 29% annual rate.
• Managed $100,000 annually on other restaurant expenses, smallware, paper goods, etc.
• Managed $525,000 annually in labor, while maintaining a 12% annual labor rate.
• Directly contributed to the growth from 3 million in annual sales to 4 million in sales.

• Supervised food preparation staff to deliver high-quality results.
• Checked quality of food products to meet high standards.
• Assisted in menu development and recipe testing.
• Trained new hires to meet the company's expectations.
• Managed morning and night shifts.

• Executed daily expectations.
• Executed proper techniques when preparing menu item ingredients.
• Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.

• Trained new employees on company policies and procedures.
• Supervised and led employees to maintain productivity and customer service levels.
• Executed opening and closing duties.