Haja Fatu Lamarana Barry
The Bronx,NY
Summary
Driven by a passion for culinary excellence and outstanding customer service, I significantly enhanced brand visibility and customer loyalty at Dennis Luwis. My expertise in food safety and ability to foster a collaborative team environment led to achieving targeted profit margins. Skilled in packaging and allergen awareness, I excel in creating safe, appealing culinary experiences.
Overview
11
11
years of professional experience
Work History
Bakery Worker
Eustac John
01.2020 - 09.2024
- Collaborated with team members to maintain a positive and productive work environment, ensuring smooth daily operations.
- Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
- Packaged customer purchases with care and strong organizational skills to facilitate easy carrying and prevent product shifting.
- Ensured consistent quality by adhering to strict food safety regulations and sanitation guidelines throughout all stages of production.
Restaurants
Dennis Luwis
02.2014 - 06.2021
- Planned and executed strategies to increase customer loyalty and retention.
- Managed budget and financial reporting, consistently achieving targeted profit margins while maintaining exceptional service standards.
- Promoted a safe work environment by enforcing strict adherence to health code regulations and company safety guidelines.
- Cultivated a strong team culture through regular communication, fostering collaboration across all levels of the organization.
- Demonstrated exceptional problem-solving skills, addressing complex guest concerns or operational issues with diplomacy and poise.
- Coordinated staff scheduling, ensuring optimal coverage during peak hours without compromising service quality or employee satisfaction.
- Achieved consistent compliance with local laws and industry regulations by staying informed of changing requirements and updating policies accordingly.
- Collaborated with executive chefs to design seasonal menus, incorporating locally sourced ingredients for a unique culinary experience.
- Developed strategic marketing initiatives for increased brand visibility, attracting new clientele and retaining loyal customers.
- Increased revenue by streamlining operations and optimizing staff performance through effective leadership and training.
- Set employee schedules, delegated work, and monitored food quality and service performance.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Purchased food and cultivated strong vendor relationships.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maximized quality assurance by completing frequent line checks.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed unique events and special promotions to drive sales.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw successful marketing campaigns to increase restaurant exposure and awareness.
- Supervised daily activities of restaurant and Number employees.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained positive relationships with local community and government officials.
- Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Recruited, hired, and trained talented staff to fill vacancies.
- Managed payroll, daily deposits, and cost controls.
- Developed and implemented comprehensive business plan to maximise restaurant success.
- 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.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Coordinated with catering staff to deliver food services for special events and functions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- 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.
Education
Licensed Certified - Baker Occupation
Technically School
Serra Leone 07.2013
Skills
- Food safety
- Packaging products
- Cleaning duties
- Allergen awareness
Languages
English French
Professional Working
Timeline
Bakery Worker
Eustac John
01.2020 - 09.2024
Restaurants
Dennis Luwis
02.2014 - 06.2021
Licensed Certified - Baker Occupation
Technically School
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