JOHN HAYDU
Lake Helen,FL
Summary
Dynamic and results-oriented professional with extensive experience in office administration and kitchen management, notably at CASSADAGA GIFTS. Excelled in database administration and client relationship management, enhancing operational efficiency and customer satisfaction. Proven ability to optimize workflows and foster team collaboration, achieving significant improvements in service delivery and financial accuracy. Motivated professional with several years of experience offering office support in industry. Energetic and reputable individual possessing strong work ethic, professional demeanor and superb initiative. Exceptional customer service and decision-making skills. Dedicated professional with solid background in high-volume office environments focused on delivering exceptional clerical and operational support for professionals. Upbeat individual with friendly demeanor and sound judgment to handle diverse daily tasks with minimal oversight. Well-versed in managing office supplies, paperwork and project needs.
Overview
45
45
years of professional experience
Work History
Office Administrative Assistant
CASSADAGA GIFTS
CASSADAGA, FLORIDA
07.2010 - Current
- Prepared payroll documents and maintained databases for financial offices.
- Responded to customer issues to provide immediate resolution and improve retention.
- Managed office duties, ordered materials, organized workspaces, answered emails, and made phone calls.
- Reduced financial discrepancies by accurately analyzing and managing customer orders and invoices for various Fortune 500 companies.
- Managed daily office operations and maintained office supplies inventory, ensuring efficient workplace functionality.
- Coordinated catering services for various functions, including sales trainings and department meetings.
BILLYS TAP ROOM KITCHEN MANAGER
FRANK McDONALD
Ormond Beach, FL
10.2000 - 06.2010
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
- Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
- Trained employees on cooking techniques, safety standards and performance strategies.
- Coached staff on strategies to enhance performance and improve customer relations.
- Assisted staff by serving food and beverages or bussing tables.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Trained new employees to perform duties.
- Ensured compliance with health and safety regulations.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Inspected dining and serving areas for cleanliness and proper setup.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
- Distributed food to service staff for prompt delivery to customers.
- Developed and implemented kitchen policies, procedures and quality standards.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
BREW MASTER'S LINE COOK
Brew Masters Bar And Grill
Ormond Beach, FLORIDA
06.1990 - 02.1996
- Kept stations stocked and ready for use to maximize productivity.
- Cleaned food preparation areas, cooking surfaces, and utensils.
- Portioned food onto plates, added garnishes and sauces and handed off to wait staff for serving.
- Conducted regular maintenance checks on equipment ensuring proper functioning order.
- Cleaned cooking and refrigeration equipment to sanitize and prevent food-borne illness.
- Assisted in prep work such as washing vegetables or butchering meat when needed.
- Organized the storage area to ensure that all necessary items were readily accessible.
- Stocked and restocked kitchen supplies as needed.
- Frosted and decorated cakes, cupcakes, doughnuts, sweet rolls, pastries, and cookies.
- Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Verified kitchen staff followed all recipes and portion serving guidelines correctly.
- Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
- Developed strategies to enhance food-presentation aspects of catering and retail environments.
- Responded quickly to any customer complaints or concerns about their dining experience.
- Trained new team members on proper meat and vegetable preparation techniques.
- Monitored product freshness and rotation dates to maintain quality assurance standards.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Operated various kitchen appliance such as a blender, oven, grill, or stand mixer.
- Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
- Checked temperature of freezers and refrigerators to maintain proper storage of cold items.
- Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
- Conducted daily inspections and maintained food sanitation and kitchen equipment safety reports.
- Tracked inventory levels of all products used in the kitchen on a daily basis.
- Adhered to sanitation policies at all times when handling food products.
- Prepped garnishes to reduce wait times during lunch and dinner rush.
- Reviewed recipes to determine exact measurements and ingredients to create dishes.
- Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
- Followed health and safety standards to ensure safe working environment for employees and customers alike.
- Washed and peeled ingredients to prepare for different meals and recipes.
- Performed basic knife skills such as dicing onions or slicing meats.
- Worked closely with management team in order to meet budget goals while maintaining high quality standards.
- Sanitized kitchen counters and preparation areas to prevent foodborne illness and cross-contamination.
- Made meals in accordance with company standards and requirements.
- Received and stored food and supplies.
Breakfast Cook
International Inn & Suites
Daytona Beach, FL
05.1980 - 05.1987
- Monitored product freshness and rotation.
- Monitored quality, presentation and quantities of plated food across line.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Checked quality of food products to meet high standards.
- Talked to patrons about dietary issues and food allergies to prepare meals meeting individual needs.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Adhered to portion sizes specified in recipes while preparing breakfast meals.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Maintained a safe work environment by adhering to safety regulations and procedures.
- Kept up with current culinary trends and incorporated them into menu items when possible.
- Adhered to regulatory standards regarding safe and sanitary food prep.
- Ensured proper storage of food items at appropriate temperatures.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored temperatures of prepared food and cold-storage areas.
- Provided guidance to junior cooks on techniques, preparation methods and recipes for breakfast dishes.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Monitored supply inventory and rotated stock to maintain optimal freshness and reduce waste.
- Followed all sanitation guidelines established by health department regulations.
- Ensured quality control standards were met throughout meal preparation process.
- Maintained clean and orderly appearance throughout kitchen and dining area.
- Inspected equipment to ensure it was clean and in good working order.
- Communicated effectively with supervisors regarding any issues or concerns related to kitchen operations or staff performance.
- Set up work stations prior to opening to minimize prep time.
- Received and stored food and supplies.
- Resolved customer complaints in a professional manner when needed.
- Planned and prepared food product orders to maintain appropriate stock levels.
- Checked completed orders for correct quantity and quality.
- Distributed food to service staff for prompt delivery to customers.
- Prepared and cooked breakfast foods such as eggs, bacon, pancakes, French toast, omelets, waffles and other items according to recipes.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Responded promptly and efficiently to customer complaints regarding food quality or service.
- Managed multiple tasks simultaneously while maintaining accuracy of orders placed.
- Made meals in accordance with company standards and requirements.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Memorized new menu items and ingredients quickly to help customers select items meeting needs and preferences.
- Assisted in developing new menu ideas for breakfast specials.
- Handled advanced thawing and food pre-preparation for upcoming meals.
- Executed proper techniques when preparing menu item ingredients.
- Sanitized workstation at end of shift to minimize risk of salmonella and other food-borne illnesses.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Checked temperature of ovens, grills and other cooking equipment regularly.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Promptly reported any maintenance needs or broken equipment in the kitchen area.
- Collaborated with other cooks to ensure that orders were prepared quickly yet accurately.
- Operated kitchen equipment in alignment with OSHA protocols and manufacturer instructions.
- Requested supplies and equipment orders, explaining needs to managers.
- Assisted with inventory management of kitchen supplies and equipment when necessary.
- Organized all ingredients needed for menu items prior to shift start time.
- Stocked food supplies in the kitchen.
- Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
- Conducted testing of software and systems to ensure quality and reliability.
- Managed time effectively to ensure tasks were completed on schedule and deadlines were met.
- Managed inventory and supplies to ensure materials were available when needed.
- Provided support and guidance to colleagues to maintain a collaborative work environment.
- Approached customers and engaged in conversation through use of effective interpersonal and people skills.
- Conducted system analysis and testing to identify and resolve technical issues or inefficiencies.
- Demonstrated strong problem-solving skills, resolving issues efficiently and effectively.
- Maintained updated knowledge through continuing education and advanced training.
Education
BBA - Business And Managerial Economics
Western Governors University
Salt Lake City, UT04-2012
Skills
- Spreadsheet Optimization
- Spreadsheet management
- Hospitality and accommodation
- Database administration
- Spreadsheet development
- Vendor engagement
- Reception management
- Billing and invoicing
- Expense reporting
- Expense tracking
- Meeting planning
- Project coordination
- Supply inventory
- Schedule and calendar management
- Multitasking and organization
- Word processing
- Workflow optimization
- Scheduling appointments
- Accounting support
- Document scanning
- Billing and coding
- Office supply management
- Client relationship management
- Customer engagement
- Calendar management
- Social media oversight
- File management
- Operations management
Timeline
Office Administrative Assistant
CASSADAGA GIFTS
07.2010 - Current
BILLYS TAP ROOM KITCHEN MANAGER
FRANK McDONALD
10.2000 - 06.2010
BREW MASTER'S LINE COOK
Brew Masters Bar And Grill
06.1990 - 02.1996
Breakfast Cook
International Inn & Suites
05.1980 - 05.1987
BBA - Business And Managerial Economics
Western Governors University
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