Ian Anderson

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Generated employee schedules and work assignments and determined appropriate compensation rates.

• Supervised operations staff and kept employees compliant with company policies and procedures.
• Developed systems and procedures to improve operational quality and team efficiency.
• Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
• Led hiring, onboarding and training of new hires to fulfill business requirements.
• Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
• Developed and maintained relationships with external vendors and suppliers.
• Analyzed and reported on key performance metrics to senior management.
• Developed and implemented strategies to maximize customer satisfaction.

My honor to serve The President at his private ranch

The Western White House