Jason Toups
Metairie,LA
Summary
Experienced Food Service Manager with a proven ability to manage all facets of food service operations. Proficient in staff supervision, inventory management, and budget control to optimize efficiency and profitability. Skilled in upholding stringent standards of food quality, safety, and customer satisfaction. Adept leader capable of inspiring and guiding teams to hit goals.
Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience.
Overview
2014
2014
years of professional experience
Work History
Kitchen Manager
Archdiocese of Notre Dame Seminaries
New Orleans, Louisiana
06.2011 - 07.2013
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Trained new employees on kitchen procedures and policies.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Developed and implemented kitchen policies, procedures and quality standards.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Ensured compliance with health and safety regulations.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- 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.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw food preparation, production and presentation according to quality standards.
- Resolved problems or concerns to satisfaction of involved parties.
Kitchen Manager
Langensteins of Metairie
Metairie, Louisiana
05.2000 - 04.2009
- Reviewed vendor invoices for accuracy before authorizing payment transactions.
- Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
- Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Ensured compliance with health and safety regulations.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Created weekly schedules for kitchen staff members based on anticipated business volume.
- Planned kitchen staff schedules to maximize coverage and encourage collaboration.
- Received, organized and rotated paper goods and food ingredients.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Worked with vendors to establish strong relationships and maintain proper inventory supplies.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- 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.
- Explained goals and expectations required of trainees.
- Trained new employees to perform duties.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Resolved problems or concerns to satisfaction of involved parties.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Delegated work to staff, setting priorities and goals.
- Coached staff on strategies to enhance performance and improve customer relations.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
Store Manager
Save A Lot Grocery Store
New Orleans , Louisiana
- Created weekly work schedules for store personnel.
- Organized promotional events to increase product awareness.
- Performed regular price checks to ensure competitive pricing.
- Established customer service standards and monitored staff compliance.
- Recruited, trained and supervised new employees.
- Identified opportunities for cost savings through waste reduction initiatives.
- Updated POS system with new products and promotional offers.
- Implemented efficient systems for tracking stock movement.
- Ensured compliance with safety regulations and company policies.
- Planned special promotions or discounts based on market trends.
- Monitored inventory levels and placed orders to restock shelves.
- Prepared monthly reports on sales figures, expenses, profits.
- Developed strategies to maximize sales and profitability.
- Resolved customer complaints in a timely manner.
- Assessed operational efficiency of the store's departments.
- Maintained accurate records of employee performance reviews.
- Conducted daily store operations, including opening and closing procedures and cash handling.
- Managed daily banking activities such as deposits and withdrawals.
- Reviewed customer feedback to make operational improvements and promote satisfaction.
- Preserved product quality by maintaining stockrooms and disposing of damaged items.
- Delivered excellent customer service and adhered to standard practices to maximize sales and minimize shrinkage.
- Oversaw inventory management through cycle counts, audits and shrinkage control.
- Exceeded team goals and resolved issues by sharing and implementing customer service initiatives.
- Monitored employee performance and identified performance gaps for corrective action.
- Enhanced customer satisfaction and store operations through relationship building and daily problem-solving.
- Identified operational issues and implemented appropriate process improvements to promote workplace safety and productivity.
- Prepared weekly schedules to verify proper floor coverage within fiscal guidelines.
- Updated and maintained store signage and displays.
- Established store tactics and strategies to achieve operational performance and sales goals.
- Delegated work to staff, setting priorities and goals.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Prepared staff work schedules and assigned team members to specific duties.
- Mitigated business risks by working closely with staff members and assessing performance.
Education
Some College (No Degree) - Business Administration And Management , Culinary
Delgado Community College
New Orleans, LASkills
- Inventory management
- Recipe development
- Food safety compliance
- Team supervision
- Customer service
- Vendor relations
- Promotional event planning
- Performance evaluation
- Effective communication
- Problem resolution
- Training and mentoring
- Budget management
- Quality control
- ServSafe certification
- Multitasking and organization
- Inventory control
- Ordering supplies
- Kitchen management
- Food and beverage management
- Food cost analysis
- Leadership development
- Health inspections
- Cleaning and sanitation
- Attention to detail
- Portion control
- Scheduling
- Problem-solving
- Labor cost management
- Employee scheduling
- Kitchen equipment operation and maintenance
- Quality assurance
- Verbal and written communication
- Operations management
- Recipes and menu planning
- Event planning support
- Food plating and presentation
- Catering coordination
- Safety audits
- Waste reduction
- Annual business planning support
- BOH operations
- Staff training and development
- Employee monitoring
- High volume dining
- Process improvement
- Recruitment and hiring
Timeline
Kitchen Manager
Archdiocese of Notre Dame Seminaries
06.2011 - 07.2013
Kitchen Manager
Langensteins of Metairie
05.2000 - 04.2009
Store Manager
Save A Lot Grocery Store
Some College (No Degree) - Business Administration And Management , Culinary
Delgado Community College