Ian Lloyd
Gallatin,TN
Summary
Forward-thinking professional offering more than 10 years of experience working in fast-paced environments. Skilled at staying focused and productive in high-stress situations and maintaining calmness in busy times. Excellent and proven management skills, with a focus in building and leading work teams.
Overview
10
10
years of professional experience
Work History
Chef
Halls Chophouse CHS
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Placed orders to restock items before supplies ran out.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Trained kitchen staff to perform various preparation tasks under pressure.
- 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.
Sous Chef
Bar Taco Restaurant
10.2022 - 05.2023
- Managed the day to day operations in the kitchen including: Orders, inventory, invoices, scheduling, daily checklists, and food quality expectations.
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Collaborated with staff members to create meals for large banquets.
- Maintained up-to-date knowledge of current culinary trends and techniques.
Sous Chef
Superica
02.2022 - 10.2022
- Acted as head chef when required to maintain continuity of service and quality.
- Planned and directed high-volume food preparation in fast-paced environment.
- Assisted with menu development and planning.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Modified recipes to accommodate dietary restrictions and allergies.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
Assistant General Manager
Honey Fire BBQ
02.2022 - 04.2022
- Handled cash accurately and prepared deposits.
- Motivated, trained, and disciplined employees to maximize performance.
- Resolved problems promptly to elevate customer approval.
- Managed team schedule with eye for coverage needs and individual strengths.
- Mentored and motivated team members to achieve challenging business goals.
- Developed and implemented policies and procedures to improve customer service and satisfaction.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
Kitchen Manager
Bar louie - Tennessee
09.2021 - 02.2022
- Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
- Checked and tested foods to verify quality and temperature.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Collaborated with other departments to coordinate meal service and special events, executing smooth operations.
- Calculated prices of ingredients to monitor food costs and control expenses.
Bar Manager
Bar Louie Bellevue
01.2021 - 09.2021
- Closed out cash register and prepared cashier report at close of business.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Consulted with managers to organize special events and promotions.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Implemented drink prep procedures, significantly reducing wasted stock.
- Managed staff schedules and maintained adequate coverage for all shifts.
FOH Manager
Bar Louie Chattanooga
04.2018 - 09.2019
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Resolved guests complaints while maintaining positive customer environment.
- Performed cash handling activities and secured nightly bank deposits.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
Lead Bartender
Bonefish Grill
03.2016 - 04.2018
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
- Maintained secure cash drawers, promptly resolving discrepancies in daily totals.
- Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
- Took customer orders and capitalized on opportunities to sell special beverage and food options.
Lead Bartender
P.F. Changs
02.2013 - 03.2016
- Handled simultaneous customer, team, and business needs while avoiding unnecessary delays or errors.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Completed requisitions to maintain required stock par levels.
- Built relationships with vendors to manage orders and negotiate costs.
- Practiced safe work habits, wearing protective equipment and consistently following MSDS and OSHA standards.
- Created attractive bar displays by strategically arranging bottles and glasses.
- Helped management plan and serve bar menu exceeding customer expectations.
Education
Hospitality
Chattanooga State Community College
Chattanooga, TNSkills
- Hospitality (10 years)
- Management
- Microsoft Office
- Culinary Experience
- Food Safety
- Profit & Loss
- Food Production
- Labor Cost Analysis
- Inventory Control
- Utensils and Equipment
- Banquets and Catering
- Verbal and Written Communication
Additional Information
- Authorized to work in the US for any employer
Timeline
Sous Chef
Bar Taco Restaurant
10.2022 - 05.2023
Sous Chef
Superica
02.2022 - 10.2022
Assistant General Manager
Honey Fire BBQ
02.2022 - 04.2022
Kitchen Manager
Bar louie - Tennessee
09.2021 - 02.2022
Bar Manager
Bar Louie Bellevue
01.2021 - 09.2021
FOH Manager
Bar Louie Chattanooga
04.2018 - 09.2019
Lead Bartender
Bonefish Grill
03.2016 - 04.2018
Lead Bartender
P.F. Changs
02.2013 - 03.2016
Chef
Halls Chophouse CHS
Hospitality
Chattanooga State Community College