James Steward
Laveen
Summary
Experienced Supervisor leading team members on-time job completion. Assign tasks, train employees, provide feedback, mediate interpersonal conflicts and implement company procedures. Excellent communication and listening skills. Provide leadership and vision which drives teams to meet goals. Hard-working Supervisor with exceptional experience leading teams, delivering results and exceeding expectations. Creative and motivated leader adept at utilizing exceptional design and planning strengths to accomplish complex projects. Skilled in teaching new concepts and best practice strategies. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals.
Overview
39
39
years of professional experience
Work History
Supervisor Nonfoods & Equipment and Supply
Shamrock Foods
01.2012 - Current
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Handled customer complaints, resolved issues, and adjusted policies to meet changing needs.
- Monitored workflow to improve employee time management and increase productivity.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
- Maintained compliance with company policies, objectives, and communication goals.
- Evaluated employee performance and coached and trained to improve weak areas.
- Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
- Achieved results by working with staff to meet established targets.
Opening Executive Chef
Arizona Biltmore, A Waldorf Astoria Resort
08.1985 - 01.2012
- Mentored junior chefs, fostering their growth and development within the culinary industry.
- Launched new signature dishes that became customer favorites, driving repeat business.
- Increased customer satisfaction by addressing feedback promptly and making necessary adjustments to menu items.
- Maintained up-to-date knowledge of industry trends and techniques through continued education courses and culinary workshops.
- Promoted a positive work culture among kitchen staff by prioritizing teamwork, communication, and professional growth opportunities.
- Built an extensive network of contacts within the restaurant industry that led to valuable partnerships or collaborations opportunities.
- Collaborated with management on marketing strategies to increase visibility and attract new clientele.
- Participated in local charity events as a guest chef to give back to the community while showcasing culinary expertise.
- Successfully opened multiple restaurants from concept development through grand opening festivities, establishing solid foundations for long-term success.
- Established strong relationships with local vendors, securing fresh ingredients at competitive prices.
- Consistently met or exceeded revenue targets through effective menu planning and cost control measures.
- Developed and executed seasonal menus, keeping the offerings fresh and appealing to guests.
- Coordinated catering services for private events, providing memorable dining experiences for clients.
- Ensured compliance with health and safety regulations, maintaining a clean and safe working environment.
- Optimized inventory management systems for better tracking of supplies and reduced waste.
- Enhanced restaurant reputation by consistently delivering high-quality, innovative dishes.
- Introduced creative special events menus for holiday celebrations or themed dining experiences.
- Implemented cost-saving measures in ingredient sourcing, reducing overall food costs without compromising quality.
- Managed a team of chefs and support staff, ensuring effective collaboration and excellent results.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Modernized work processes to reduce guest wait times and boost daily output.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Coordinated with team members to prepare orders on time.
- Monitored food production to verify quality and consistency.
- Utilized proper storage bins to organize and transport kitchen equipment to stewarding room for storage purposes.
Education
High School Diploma -
Irvine High School
Irvine, CA05.1980
Skills
- Training and mentoring
- Goal-Oriented
- Staff Management
- Employee Motivation
Timeline
Supervisor Nonfoods & Equipment and Supply
Shamrock Foods
01.2012 - Current
Opening Executive Chef
Arizona Biltmore, A Waldorf Astoria Resort
08.1985 - 01.2012
High School Diploma -
Irvine High School