Jacob Mudd

• Oversaw daily operations, ensuring adherence to quality and safety standards.
• Developed and implemented training programs for staff, enhancing service delivery.
• Streamlined inventory management processes, reducing waste and improving efficiency.
• Led team meetings to discuss performance metrics and operational improvements.

• Produced innovative menu offerings to promote company awareness and customer satisfaction.
• Planned and directed high-volume food preparation in fast-paced environment.
• Hired, managed and trained kitchen staff.
• Assessed food and labor costs with management team and implemented strategies to achieve budget goals.

• Lead daily operations for a high-volume restaurant, managing kitchen staff, budgets, and quality standards.

• Reduced food waste and labor costs by implementing improved prep and inventory systems.

• Designed and executed staff training programs that increased team productivity and service consistency.

• Oversaw implementation of new POS and kitchen tech systems, enhancing order accuracy and efficiency.

• Supervised kitchen operations and staff for a busy brewpub, ensuring top-tier food quality and safety compliance.
• Directed catering and banquet events serving 200+ guests, coordinating logistics and menu execution.
• Improved operational performance through streamlined food prep processes and waste reduction strategies.
• Served as safety and quality lead, maintaining strict adherence to brand and health standards.

• Managed front-of-house and back-of-house teams, including recruitment, scheduling, and training.
• Elevated guest engagement through weekly beer and food pairing classes and staff education.
• Improved safety audit scores by 12% as site Safety Champion.
• Increased beer sales through staff upselling training and in-store promotional initiatives.

• Coordinated weddings and parties of 100+ guests with both plated and buffet menus.
• Organized banquet storage and surrounding areas to facilitate access to products and materials.
• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.

• Trained staff in food preparation, and in service, sanitation, and safety procedures.
• Developed team members to be multifunctional in both FOH and BOH roles, increasing productivity and reducing labor cost.
• Designed and adjusted work schedules to meet business demands.
• Handled and resolved customer issues and complaints with professionalism and tact to drive customer satisfaction and repeat business.