Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Heath Ruck

Roscommon,MI

Summary

Seasoned entrepreneur and culinary expert with a proven track record in small business operations and customer relations. At Northwinds Lodge and Northwinds Pizza and Subs, spearheaded initiatives that significantly enhanced customer satisfaction and operational efficiency. Skilled in strategic planning and staff management, fostering team collaboration and driving business growth. Achieved notable financial growth through innovative marketing and meticulous financial management.

Developed comprehensive skill set in fast-paced entrepreneurial environment, now seeking to transition into new field. Demonstrates expertise in strategic planning and financial management, with strong capabilities in client relationship building and project coordination. Aims to leverage these transferable skills to drive success in new professional setting.

Overview

30
30
years of professional experience
1
1
Certification

Work History

Owner Northwinds Lodge

Self-employeed
05.2018 - Current
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Consulted with customers to assess needs and propose optimal solutions.

Owner Northwinds Pizza and Subs

Northwinds Pizzza and Subs Owner
11.2023 - 01.2025
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
  • Trained and motivated employees to perform daily business functions.
  • Implemented marketing strategies to increase brand awareness and attract new customers.
  • Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
  • Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
  • Established foundational processes for business operations.
  • Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
  • Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.

Chef

Many Will Discuss
01.1995 - 05.2018
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Optimized food preparation processes, implementing time-saving techniques without compromising quality.
  • Trained kitchen staff to perform various preparation tasks under pressure.
  • Reduced food waste with strategic menu planning and inventory control techniques.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Cultivated a positive work culture among kitchen staff through open communication lines and mutual respect within the team.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
  • Developed innovative recipes, attracting new clientele and increasing overall sales.

Education

High School Diploma -

Ferris State University
Big Rapids, MI
06-1991

Skills

  • Customer relations
  • Small business operations
  • Relationship building
  • Verbal and written communication
  • Project management
  • Operations management
  • Business management
  • Business planning
  • Strategic planning
  • Staff management
  • Marketing
  • Team oversight
  • Financial management
  • Staff hiring
  • Business development
  • Business launch

Certification

  • [State] Driver's License
  • ServSafe Food Handler's Certification

Timeline

Owner Northwinds Pizza and Subs

Northwinds Pizzza and Subs Owner
11.2023 - 01.2025

Owner Northwinds Lodge

Self-employeed
05.2018 - Current

Chef

Many Will Discuss
01.1995 - 05.2018

High School Diploma -

Ferris State University

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Heath Ruck