Jennifer Rall
Old Bridge,NJ
Summary
Proven leader in the food service industry, adept at boosting team efficiency and customer satisfaction through expert inventory management and exceptional team leadership. Skillfully balances staff scheduling and supply chain oversight, achieving significant cost savings. Excels in fostering customer loyalty and maintaining rigorous safety standards, ensuring top-quality service and operational excellence. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.
Overview
23
23
years of professional experience
Work History
Restaurant Manager
IHOP
05.2001 - Current
- Self-motivated, with a strong sense of personal responsibility.
- Worked effectively in fast-paced environments.
- Skilled at working independently and collaboratively in a team environment.
- Proven ability to learn quickly and adapt to new situations.
- Excellent communication skills, both verbal and written.
- Worked well in a team setting, providing support and guidance.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Assisted with day-to-day operations, working efficiently and productively with all team members.
- Passionate about learning and committed to continual improvement.
- Worked flexible hours across night, weekend, and holiday shifts.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
- Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
Bakery Manager
Papa Ganache
05.2013 - 01.2015
- Maintained a clean and safe work environment by enforcing strict adherence to food safety guidelines and regulations.
- Arranged bakery displays to showcase baked goods, cakes, and pies to drive product sales.
- Managed inventory and reduced waste, resulting in cost savings for the bakery.
- Provided excellent customer service by addressing concerns promptly and professionally, resulting in repeat business.
- Maintained cleanliness and hygiene in bakery premises.
- Managed all baking operations professionally and handled all problems confidently.
- Maintained and controlled inventory of baked goods.
- Baked consistent quality items by accurately mixing, dividing, shaping, and proofing.
- Assisted in designing new menu items, incorporating seasonal ingredients for optimal freshness and taste.
- Oversaw all aspects of quality control to maintain consistently high standards for baked goods produced at the facility.
- Monitored inventory levels and identified opportunities for cost savings.
- Guaranteed all baked goods were cooked according to customers tastes and needs.
Head Baker
Sugar And Sunshine Bakery
01.2009 - 05.2013
- Mentored junior bakers in developing their skills through hands-on training sessions and constructive feedback.
- Developed new recipes while adhering to dietary restrictions, resulting in a more inclusive menu offering for diverse clientele.
- Increased customer satisfaction by consistently delivering high-quality baked goods and maintaining a clean, organized work environment.
- Maintained detailed records of production outputs daily, allowing for proactive adjustments as needed to meet demand fluctuations swiftly.
- Conducted thorough quality control checks on all products before sale, ensuring compliance with food safety standards and customer expectations.
- Implemented inventory control measures, reducing waste and lowering overall costs for the bakery.
- Adapted production schedules based on seasonal demands, ensuring adequate stock levels for popular items during key periods throughout the year.
- Maintained adequate coverage for peak business hours by setting effective employee schedules and leave policies.
- Frosted and iced cakes, cupcakes, cookies, doughnuts, sweet rolls, and coffee cakes.
- Continuously researched current trends in baked goods markets, incorporating popular flavors and styles into the bakery''s menu offerings.
- Developed unique recipes and confections to set bakery apart from competition.
Pastry Chef
Devin Tavern/Dylan Prime
07.2007 - 09.2009
- Determined quantity of product to prepare for next day operation by maintaining detailed production schedule.
- Cycled menus to keep offerings fresh and interesting for customers.
- Developed cross-functional relationships with other departments, ensuring smooth operations and timely completion of tasks during special events or peak business hours.
- Implemented efficient production techniques, reducing waste and improving overall pastry quality.
- Effectively managed multiple tasks simultaneously during high-volume periods, maintaining consistent quality across all products.
- Developed new pastry recipes for seasonal menus, resulting in increased sales and positive feedback.
- Maintained a clean and organized kitchen workspace, ensuring compliance with health regulations.
- Monitored quality of ingredients used in recipes to maintain consistency and safety standards.
- Oversaw purchasing, storage, and use of kitchen supplies.
- Streamlined inventory management processes to minimize food spoilage while maintaining adequate stock levels.
Education
Certification - Culinary Arts
The Art Institute of New York City
New York, NY05.2007
Bachelor of Science - Nutritional Sciences
Rutgers University
New Brunswick, NJ05.2004
Skills
- Team Management
- Inventory control and record keeping
- Customer Engagement
- Staff Management
- Point of Sale (POS) system operation
- Organization and prioritization
- Staff Scheduling
- Food Service Background
- Customer loyalty
- Supply Chain Management
- Team Leadership
- Safe Food Handling
- Inventory Management
- Scheduling Staff
- Money Handling
Timeline
Bakery Manager
Papa Ganache
05.2013 - 01.2015
Head Baker
Sugar And Sunshine Bakery
01.2009 - 05.2013
Pastry Chef
Devin Tavern/Dylan Prime
07.2007 - 09.2009
Restaurant Manager
IHOP
05.2001 - Current
Certification - Culinary Arts
The Art Institute of New York City
Bachelor of Science - Nutritional Sciences
Rutgers University