James Kalenian
Lombard,IL
Summary
Attentive and enthusiastic Meat Department Manager with background in training, team leadership and schedule coordination. Knowledgeable about retail operations and all areas of meat department, including proper equipment use, cleaning standards and maintaining food safety. Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success.
Overview
7
7
years of professional experience
Work History
Meat and Seafood Manager, Level 4
Mariano's Fresh Market
Elmhurst, IL
02.2021 - Current
- Operated saws and slicers to cut meat, using safety protocols and procedures to avoid accidents.
- Trained new employees on handling, safety and stocking procedures.
- Train, lead and direct crew on a daily basis
- Provide outstanding guest / customer service
- ensure product freshness and control shrinkage practicing proper dating, rotation and product usage, as well as practicing good ordering skills
- Production of product and processed meats and seafood
- Inventory, ordering, proper assignment of processed product within department
- practicing cleanliness and Ecolab compliance
Portland Haus Restaurant and Supper Club
Self Employed
Portland, Wi
01.2016 - 10.2018
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Motivated staff to perform at peak efficiency and quality.
- Collaborated with chefs to create seasonal menus and promotional offers.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Menu planning, maximizing utilization controlling and minimizing food cost
- All prep and line lead duties
- Scheduling and training of staff
- Ordering, rotation and inventory of products
Retail Restaurants Manager
Kalahari Resort, Wisconsin Dells
Lake Delton, Baraboo, WI
06.2011 - 02.2014
- Led and directed team members on effective methods, operations, and procedures.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Developed, implemented, and managed business plans to promote profitable food and beverage sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Reconciled cash and credit card transactions to maintain accurate records.
- Carefully interviewed, selected, trained, and supervised staff.
- Motivated staff to perform at peak efficiency and quality.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Managed staff schedules and maintained adequate coverage for all shifts.
Education
Bachelor of Arts - Business Administration
Loyola University of Chicago
Chicago, ILSkills
- Inventory Accuracy
- Product Replenishment
- Customer Transactions
- Staff Training
- Product Rotations
- Accounting Records
- Team Goals
- Regulations Compliance
- POS Inventory System Operation
- Display Case Management
- Computer Tracking
- Equipment Monitoring
- Cooking Procedures
- Inventory Control
- Profit and Loss Control
- Production Planning
- Sanitation Guidelines
- Shrink Minimization
- Proper Storage Procedures
- Merchandise Presentation
- Motivational Leadership
- Equipment Management
- Shrinkage Control
Timeline
Meat and Seafood Manager, Level 4
Mariano's Fresh Market
02.2021 - Current
Portland Haus Restaurant and Supper Club
Self Employed
01.2016 - 10.2018
Retail Restaurants Manager
Kalahari Resort, Wisconsin Dells
06.2011 - 02.2014
Bachelor of Arts - Business Administration
Loyola University of Chicago