Gordon Andresen

General Manager/Executive Head Chef

Heritage Restaurant & Bar

Morgantown, PA

09.2021 - Current

Created operational policies and procedures to ensure efficient operations, quality control, and safety standards.
Devised and implemented strategies aimed at improving customer satisfaction levels and fostering long-term loyalty.
Negotiated contracts with suppliers for purchasing food ingredients at the most competitive rates.
Implemented cost-saving measures throughout the organization without compromising quality of product or service delivery.
Analyzed sales data to identify opportunities for growth.
Organized promotional events such as special menus or discounts in order to attract more customers.
Coordinated with vendors to ensure proper supply of food items at competitive prices.
Developed relationships with key customers to maximize revenue potential.
Trained and supervised staff members in all aspects of restaurant operations.
Scheduled staffing levels according to expected business volume on a daily basis.
Assessed training needs of personnel regularly and conducted necessary training programs.
Managed inventory levels ensuring that adequate supplies are available at all times while minimizing waste.
Performed administrative tasks including payroll processing, budgeting activities.
Trained new hires on company policies and procedures.
Ensured compliance with all local health codes, sanitation regulations, and company policies.
Reviewed performance evaluations of employees on a regular basis in order to enhance their productivity levels.
Resolved customer complaints in a timely manner while maintaining excellent customer service standards.
Conducted market research activities in order to stay abreast of industry trends.
Established effective communication between kitchen staff and wait staff to provide seamless service experience for guests.
Responded to customer concerns efficiently, accurately and with detailed information.
Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Oversaw the maintenance and repair of restaurant equipment to ensure operational efficiency.
Analyzed sales data and financial reports to identify trends and areas for improvement.
Trained new employees on restaurant policies, procedures, and customer service standards.
Priced and ordered food products, kitchen equipment, and food service supplies.
Delegated work to staff, setting priorities and goals.
Monitored food production to guarantee quality standards were met.
Trained new kitchen staff in food safety regulations and proper cooking techniques.
Developed menus and recipes for a variety of dishes, including appetizers, entrees, desserts, and specialty items.
Resolved conflicts between kitchen staff members in a professional manner.
Ensured compliance with health department regulations regarding hygiene and sanitation practices.
Maintained accurate records of inventory, sales, labor costs, and other operational costs.
Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Regularly interacted with guests to obtain feedback on product quality and service levels.
Trained kitchen workers on culinary techniques.
Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
Improved performance of team members resulting in high-quality meals produced daily.

Summary

Overview

Work History

General Manager/Executive Head Chef

Education

High School Diploma -

Skills

Affiliations

Certification

References

Timeline

General Manager/Executive Head Chef

High School Diploma -

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