Overview
Work History
Education
Skills
Certification
Timeline
Generic

JOHN REID II

Orlando,USA

Overview

14
14
years of professional experience
1
1
Certification

Work History

Kitchen Manager

2024 Marketplace - Locos Tacos- Orlando
11.2024 - Current
  • Oversee daily kitchen operations, ensuring high standards of food quality, cleanliness, and safety are maintained in a fast-paced, high-traffic airport environment
  • Supervise a team of [number] cooks, line staff, and dishwashers, providing guidance, training, and performance feedback to ensure smooth operations
  • Implement kitchen processes that reduce food waste by 20% and improve prep time efficiency by 10%
  • Collaborate with the front-of-house staff to maintain consistent food quality and timely delivery during peak travel periods
  • Order supplies and ingredients, monitor inventory levels, and ensure stock is rotated properly to avoid spoilage or shortages
  • Manage food cost percentages, labor costs, and other operational expenses, contributing to an increase in profitability by 10% over three months
  • Monitor food preparation procedures to ensure compliance with safety and quality standards
  • Handle guest complaints and concerns related to food quality, speed, and service, turning negative experiences into positive ones

Chef

Twin Peaks
01.2023 - 11.2024
  • Lead kitchen operations in a high-volume, fast-paced sports bar environment, overseeing a team of [number] cooks, line staff, and kitchen assistants to ensure timely and efficient food preparation
  • Maintain consistent food quality, taste, and presentation for the restaurant’s signature dishes, including hand-cut steaks, burgers, and shareable appetizers, while adhering to Twin Peaks’ brand standards
  • Supervise food preparation, cooking, and plating to ensure all dishes meet quality and portion control standards, with an emphasis on consistency during peak service times
  • Work with management to ensure proper inventory levels and rotate stock to minimize waste, contributing to a reduction in food costs by [X]% over [time period]
  • Train and mentor kitchen staff on Twin Peaks’ recipes, proper cooking techniques, food safety, and sanitation procedures, ensuring all team members maintain high standards
  • Collaborate with the front-of-house team to ensure seamless communication between kitchen and dining area, maximizing service efficiency and guest satisfaction
  • Oversee kitchen cleanliness and maintenance, ensuring all equipment and workspaces are in compliance with health and safety regulations, resulting in passing inspections with no violations
  • Develop and test new menu items and specials, utilizing seasonal ingredients and customer feedback to enhance the dining experience and drive sales
  • Manage food preparation for large catering events and private parties, customizing menus to meet guest preferences and dietary restrictions
  • Assist with budgeting and cost control, identifying opportunities for improvement and driving operational efficiency without sacrificing food quality

Associate Manager

Red Robin
01.2022 - 01.2023
  • Manage Daily Operations: Ensure the seamless execution of day-to-day front-of-house operations, overseeing a team of 15 servers, hosts, and bartenders, ensuring efficient service and high customer satisfaction during peak periods
  • Uphold Brand Standards: Ensure consistent delivery of Red Robin’s signature guest experience by maintaining company standards for food quality, cleanliness, and service, contributing to the restaurant’s positive reputation and customer retention
  • Guest Experience Excellence: Lead and motivate team members to craft memorable, positive experiences for guests, resolving any customer concerns promptly and professionally to maintain a welcoming atmosphere
  • Foster Continuous Improvement: Promote a culture of continuous improvement by identifying areas for operational enhancement and implementing training programs aimed at improving service efficiency, team skills, and overall guest satisfaction
  • Brand Ambassador: Act as a brand ambassador for Red Robin, embodying the company’s values and fostering an enthusiastic, customer-focused environment
  • Ensure that all team members understand and promote the Red Robin mission and values
  • Financial Success & Bonus Program Participation: Actively contribute to the financial success of the restaurant by supporting cost control measures, increasing sales, and optimizing labor productivity
  • Participate in an uncapped bonus program tied to performance metrics, including sales growth, labor cost management, and guest satisfaction
  • Staff Training & Development: Assist in recruiting, training, and developing new team members, focusing on Red Robin’s service standards, product knowledge, and guest engagement strategies
  • Ensure that all staff members receive continuous feedback and coaching to enhance their performance
  • Inventory Management: Monitor inventory levels, ensuring timely restocking and accurate ordering to avoid shortages or overstock
  • Work with the management team to reduce waste and manage food and beverage costs effectively
  • Operational Reporting: Assist in preparing daily, weekly, and monthly operational reports, tracking key performance indicators (KPIs) such as guest satisfaction, employee performance, sales targets, and food and beverage costs
  • Use this data to inform decision-making and identify opportunities for improvement
  • Safety & Compliance: Enforce health and safety standards and ensure compliance with local regulations
  • Maintain cleanliness and organization of the restaurant, ensuring that it meets all company and health department standards

General Manager

WING STOP– Turkey lake, FL
01.2020 - 01.2022
  • Create weekly schedules based on predicted staffing needs, budget and employees requests
  • Achieve top customer satisfaction ratings (99%) by motivating employees to create a positive dining environment
  • Collaborated with corporate Director of Operations, regional GM and shift leads to pinpoint opportunities for streamlined processes
  • Reduced average labor percentage of revenue from 31% to 17%
  • Instituted monthly performance reviews to identify issues and increased customer satisfaction ratings from 72% to 93%

Team Lead (BOH)

Graffiti Junktion – Lake Mary, FL
08.2017 - 04.2020
  • Oversee the operations and workers during the scheduled shifts
  • Providing direction and feedback to workers
  • Scheduling employee shifts and duties;
  • Training and coaching new employees; inspecting equipment and detecting any defects; checking cash drawers; preparing bank deposits;
  • Addressing customer and employee issues; resolving conflicts; and fostering a positive work environment

Call Center Customer Service Specialist

Walgreens – Sanford, FL
05.2011 - 08.2017
  • Customer Support: Provide exceptional service to customers by answering inquiries, resolving issues, and offering product or service information across multiple communication channels, including phone, email, and chat.
  • Issue Resolution: Effectively troubleshoot and resolve customer complaints, billing inquiries, technical issues, and product-related questions in a timely and professional manner, achieving a customer satisfaction rate of 98%.
  • Product Knowledge: Demonstrate deep understanding of company products and services, offering accurate and relevant information to customers to help them make informed decisions.
  • Cross-Department Collaboration: Collaborate with other departments, such as technical support and sales, to resolve customer concerns and ensure a seamless experience for clients.
  • Data Management: Accurately enter customer information, maintain detailed records of customer interactions, and update account details in the CRM system to ensure accurate and current records.
  • Customer Retention: Proactively identify opportunities to upsell or cross-sell products and services, contributing to overall revenue growth and increasing customer loyalty.
  • Performance Metrics: Consistently meet or exceed key performance indicators (KPIs), including call handling time, first-call resolution rate, customer satisfaction scores, and average response time.
  • Follow-Up: Initiate follow-up calls or emails to ensure customer concerns have been resolved, fostering long-term customer relationships and satisfaction.
  • Problem-Solving & Escalation: Escalate complex or unresolved issues to supervisors or specialized teams, ensuring customers are informed of progress and resolutions are handled in a timely manner.
  • Training & Mentorship: Assist in training new hires, sharing knowledge of call center procedures, customer service best practices, and troubleshooting techniques to help build a strong, efficient team.
  • Quality Assurance: Adhere to company guidelines for quality assurance, ensuring that all customer interactions are professional, polite, and within company standards.
  • Feedback Collection: Gather customer feedback and share insights with management to help improve products, services, and customer service procedures.

Education

Culinary management degree -

Valencia College
01.2017

Certified Culinary Certificate -

Mid-Florida Technical College
01.2015

Associate of Arts -

Seminole State College
01.2014

Skills

  • Inventory Management
  • Training and development
  • Staff supervision
  • Escalations & complaints handling
  • Staff training and development
  • Inventory control
  • PNL Analysis
  • Waste reduction
  • Budgeting & operations
  • Kitchen equipment operation and maintenance
  • Organized & Time Management
  • Operations management
  • Kitchen equipment maintenance
  • Inventory management

Certification

  • Food Safety Manager Certification (FSMC) - American National Standards Institute (ANSI).
  • Customer Service Specialist Certification – National Restaurant Association.
  • Certified Professional - Food Safety (CP-FS) - National Environmental Health Association.
  • ServSafe Food Protection Manager Certification - National Restaurant Association.

Timeline

Kitchen Manager

2024 Marketplace - Locos Tacos- Orlando
11.2024 - Current

Chef

Twin Peaks
01.2023 - 11.2024

Associate Manager

Red Robin
01.2022 - 01.2023

General Manager

WING STOP– Turkey lake, FL
01.2020 - 01.2022

Team Lead (BOH)

Graffiti Junktion – Lake Mary, FL
08.2017 - 04.2020

Call Center Customer Service Specialist

Walgreens – Sanford, FL
05.2011 - 08.2017

Culinary management degree -

Valencia College

Certified Culinary Certificate -

Mid-Florida Technical College

Associate of Arts -

Seminole State College

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JOHN REID II