Summary
Overview
Work History
Education
Skills
Affiliations
Accomplishments
Timeline
Generic

James Majzoub

Navarre,OH

Summary

Dynamic Kitchen Manager with extensive experience at Hooters, excelling in inventory management and team leadership. Proven track record in cost control and menu development, enhancing operational efficiency and customer satisfaction. Skilled in training staff and ensuring compliance with health regulations, fostering a collaborative kitchen environment that drives productivity and quality.

Overview

7
7
years of professional experience

Work History

Kitchen Manager

Nauti OAr
Port Richey, FL
01.2022 - 12.2024
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Ensured compliance with health and safety regulations.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
  • Trained new employees on kitchen procedures and policies.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Received, organized and rotated paper goods and food ingredients.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Delegated work to staff, setting priorities and goals.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Coached staff on strategies to enhance performance and improve customer relations.

Kitchen Manager

Hooters
New Port Richey, FL
09.2017 - 01.2022
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Trained new employees on kitchen procedures and policies.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Ensured compliance with health and safety regulations.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Received, organized and rotated paper goods and food ingredients.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Distributed food to service staff for prompt delivery to customers.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Delegated work to staff, setting priorities and goals.
  • Trained new employees to perform duties.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Assisted staff by serving food and beverages or bussing tables.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Explained goals and expectations required of trainees.

Education

Basic

Fairless High School

Skills

  • Inventory management
  • Food safety
  • Cost control
  • Menu development
  • Staff scheduling
  • Vendor relations
  • Chef
  • Prepared food
  • Food Prep
  • Team leadership
  • Quality assurance
  • Customer service
  • Employee training
  • Problem resolution
  • Safety compliance
  • Time management
  • Communication skills
  • Food safety compliance
  • Inventory control
  • Ordering supplies
  • Kitchen management
  • Cleaning and sanitation
  • Food cost analysis
  • Food and beverage management
  • Leadership development
  • Health code compliance
  • Health inspections
  • Food preparation management
  • Product rotation
  • Staff coaching
  • Food preparation
  • Labor cost management
  • Safe food handling
  • Shift scheduling
  • Sanitation
  • Employee scheduling
  • Budget management
  • Operations management
  • Recipes and menu planning
  • Event planning support
  • Safety audits
  • Productivity improvement
  • Staff training and development

Affiliations

  • I enjoy spending time with Family and friends
  • Enjoy fishing
  • Love to cook and explore new dishes and recipies

Accomplishments

  • employee of the month
  • safe serve cirtificate

Timeline

Kitchen Manager

Nauti OAr
01.2022 - 12.2024

Kitchen Manager

Hooters
09.2017 - 01.2022

Basic

Fairless High School