Ivan Walker

• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.

Assisted individuals with visual impairments by providing support with mobility, reading, and daily activities.

Engaged in group activities that promoted socialization and independence for those with vision loss.

• Completed a comprehensive business training program designed for individuals with visual impairments.

• Gained hands-on experience in business operations, including budgeting, inventory management, and customer service.

• Developed essential entrepreneurial skills, such as marketing, sales, and business management.

• Demonstrated strong problem-solving abilities and adaptability in overcoming challenges related to accessibility and technology.

• Enhanced leadership and teamwork skills through participation in group projects and business planning.

• Continually sought opportunities for professional development, participating in industry conferences and workshops to stay current with best practices in food service management.
• Collaborated with food service management to create nutritious, appetizing menus that catered to diverse dietary needs and preferences.
• Provided expert guidance on food service management, ensuring compliance with regulatory standards.
• Maintained strict compliance with all applicable regulations regarding food service management and clinical nutrition practice standards.

• Provided friendly, courteous service to create memorable moments for guests.
• Enhanced client satisfaction by providing personalized catering services tailored to individual preferences and dietary requirements.
• Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
• Communicated with event coordinators and facility management to obtain appropriate catering accommodations.
• Collaborated with event planners, venues, and vendors to ensure seamless integration of catering services into overall event design.
• Developed innovative menu offerings that consistently received positive feedback from clients and guests.

• Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
• Tracked food production levels, meal counts, and supply costs.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Controlled labor hours and inventory costs through hands-on management and proactive changes.
• Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
• Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.

• Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
• Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
• Expedited restocking process during high-traffic periods by effectively prioritizing items and utilizing time management skills.
• Reduced out-of-stock instances with diligent inventory management and timely replenishment of items.
• Evaluated sales reports and financial statements to manage cash flow and develop techniques to improve business.