JILLIAN MAGEE

• Weekly menu design and production planning with special attention on our Allergen Solution station which is free of the top nine major allergens. Also providing nutritious options for Halal, vegan and vegetarian students and those with other dietary restrictions.
• Purchase from multiple supplier per week and maintain an organized inventory.
• Track forecasted versus actual swipes per meal period to make adjustments in production, reduce waste, and control cost. Up to 3,400 swipes per day from breakfast through dinner.
• Plan and execute multiple special events per month to increase student interest.

• High-end bakeshop specializing in weddings, special events, and personalized products.
• Recipe and menu development, production schedule, inventory, and baking with precision to deliver consistent products.
• Baked cake and cupcakes to help Campbell's Soup celebrate 125 years of condensed soup, August 2022.

• Ensure Starr service standards are being met to guide guests through a memorable dining experience.

• Responsible for maintaining a $6 million beverage program: ordering, tracking invoices, menu development, inventory, and reporting on P & L.
• Bar department staffing: hiring, training, scheduling, education, discipline, and payroll editing.
• Managed lunch and dinner services by controlling staffing levels, acting as a liaison between front and back of house, ensuring guest satisfaction, and focusing on facility and product safety.

• Responsible for staffing all front of house departments: hiring, training, scheduling, education, discipline, and payroll editing.
• Assisted General Manager in preparation of monthly P&L statement, set weekly sales and labor forecasts, and controlled purchases of smallwares.

• Account included a café open daily for breakfast and lunch, meeting and special event catering for law firm employees and clients.
• Budget writing, sales and labor forecasting, staffing, performance reports, menu development, facilities maintenance.
• Strategically redesigned daily menu to lower food cost and streamlined procedures to save in labor spending.

Across locations at Starr Restaurants:

• Led successful shifts by assuring Starr service standards were met.
• Responsible for performing opening, mid-shift and closing operational procedures, conducting informative shift meetings, rectifying guest issues, and staffing: hiring, training, scheduling, education, discipline, and payroll editing.
• Maintenance of human resource files for both current and past employees.
• Reported to corporate weekly on financial performance.
• Executed special events for up to 200 people.