Gordon Andresen
Poynette,WI
Summary
Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
3
3
years of professional experience
1
1
Certification
Work History
General Manager/Executive Head Chef
Heritage Restaurant & Bar
Morgantown , PA
2021.09 - 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.
Education
High School Diploma -
Springfield High School
Springfield, PA1989-05
Skills
- P&L Management
- Vendor Sourcing
- Program Administration
- Customer Retention
- Expense Control
- Advertising and marketing
- Contract Negotiations
- Operations Oversight
- Sales
- Schedule Management
- Quality Management
- Staff Supervision
- Supply Chain Management
- Service Quality Improvement
- Customer Relationship Management
- Training and Development
- Data review
- Market Growth
- Leadership
- Team training and development
- PC Competent
- Leadership and team building
- Motivation
- Performance Improvements
- Organizational Development
- Troubleshooting expertise
- Policy/program development
- Proficient in MS Office
- Interpersonal Skills
- Performance Evaluations
- Employee Development
- Market Analysis
- Cross-functional team management
- Team Oversight
Affiliations
- Long time head varsity lacrosse coach for local high school
- Avid outdoorsman from hiking to boating
- True animal lover
Certification
- serve safe certified
References
References available upon request.
Timeline
General Manager/Executive Head Chef
Heritage Restaurant & Bar
2021.09 - Current
High School Diploma -
Springfield High School
- serve safe certified
Similar Profiles
Ongom TomOngom Tom
Head Waiter at Diana Gardens- Heritage Sports Bar & RestaurantHead Waiter at Diana Gardens- Heritage Sports Bar & Restaurant
Gabriel HuffGabriel Huff
Restaurant Busser at Heritage Restaurant and BarsRestaurant Busser at Heritage Restaurant and Bars
Steve Freeman OkpokpoSteve Freeman Okpokpo
Barbecue Chef at Al Khayma Heritage Restaurant – BBQ & Sea Food, CafeBarbecue Chef at Al Khayma Heritage Restaurant – BBQ & Sea Food, Cafe