Jason Chancheck-Williams
Ewa Beach,United States
Summary
Innovative Restaurant Manager with more than 5 years of food preparation and service experience. Motivates team members to meet challenging customer demands in fast-paced environments. Never sacrifices quality, safety or cost control measures vital to sustainable business operations.
Overview
6
6
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Gen Korean BBQ
‘Aiea, HI
01.2024 - Current
- Supervised and trained staff in customer service, food handling, and safety protocols.
- Developed strategies for improved operational efficiency and customer satisfaction.
- Managed day-to-day operations of restaurant, including scheduling, budgeting, and inventory control.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Resolved customer complaints in a professional manner to maintain positive relationships with guests.
- Maintained detailed records of sales transactions and daily shift reports.
- Analyzed financial statements to identify areas of improvement or cost savings opportunities.
- Monitored stock levels of ingredients to ensure timely delivery of fresh produce.
- Inspected dining room area regularly for cleanliness and adherence to safety standards.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Prepared employee schedules to maintain appropriate staffing levels during peak periods.
- Scheduled and directed staff in daily work assignments to maximize productivity.
- Coached team members on food safety and sanitation processes, customer service, menu education and up-selling techniques to drive revenue.
- Optimized profits by controlling food, beverage and labor costs.
- Resolved and investigated complaints regarding service, food quality and accommodations.
- Enforced sanitary practices for food handling, general cleanliness and maintenance of dining and kitchen areas.
- Directed and coordinated restaurant activities to obtain optimum customer service and strong employee development.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Ensured compliance with all food safety regulations and sanitation standards.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Kitchen Manager
Buffalo Wild Wings
Pearl City, HI
02.2021 - 11.2023
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Developed and implemented kitchen policies, procedures and quality standards.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- 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.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- 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.
- Maintained budgeted food costs using tools within inventory management system.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
Line Cook
Buffalo Wild Wings
Ewa Beach, HI
09.2018 - 02.2021
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Performed basic knife skills such as dicing onions or slicing meats.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Maintained accurate records of daily production sheets including waste logs.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Communicated effectively with other staff members regarding orders and menu changes.
- Ensured that all dishes were prepared according to recipe specifications.
- Plated dishes according to restaurant presentation standards before delivering them to customers.
- Adhered to sanitation policies at all times when handling food products.
- Inspected equipment for cleanliness prior to use every shift.
- Managed multiple tasks simultaneously while remaining organized in a fast-paced environment.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Cooked multiple orders simultaneously during busy periods.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Kept stations stocked and ready for use to maximize productivity.
- Operated fryers and grills according to instructions to maintain safety and food quality.
- Set up workstations with needed ingredients, utensils and cooking equipment.
- Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.
- Followed proper food handling methods and maintained correct temperature of food products.
- Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Retained consistent quality and high accuracy when preparing identical dishes every day.
- Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
- Adhered to portion controls and presentation specifications.
- Mentored and trained staff by teaching cooking skills and kitchen maintenance, improving overall quality and performance.
Education
High School Diploma -
James Campbell High School
05.2013
Skills
- Excellent communication skills with a focus on customer service
- 40 WPM Typist
- Proficient with Microsoft Word, Excel, PowerPoint, and Internet
- Food preparation and cooking experience
- Passion For Customer Satisfaction
- Managing Cash Register
- Staff Scheduling
- Kitchen Equipment Operation And Maintenance
- Kitchen Sanitation Expert
- Dining Room Maintenance
- Customer Complaint Resolution
- Operations Improvement
- Efficient Service
- Restaurant Policies And Procedures
- Supply Inventory Management
- Customer Service Best Practices
- Hiring And Training
- Customer Engagement
- Monitoring Food Safety
- Reconciling Cash Drawers
- Bank Deposits
Certification
- ServSafe Alcohol Certificate
- ServSafe Food Handling Certificate
- ServSafe Food Protection Manager Certificate
References
References available upon request.
Timeline
Restaurant Manager
Gen Korean BBQ
01.2024 - Current
Kitchen Manager
Buffalo Wild Wings
02.2021 - 11.2023
Line Cook
Buffalo Wild Wings
09.2018 - 02.2021
High School Diploma -
James Campbell High School