Johnathan Oliver
Marshall
Summary
Dedicated professional offering experience contributing to team success. Friendly, outgoing and reliable professional in restaurant industry with background in cooking and management responsibilities. Passionate about maximizing kitchen productivity. Comprehensive experience in overseeing and coordinating all operations in busy kitchen environments. Strengths include strong leadership, maintaining high standards of food quality, and effectively managing staff to ensure smooth operations. Successfully improved operational efficiency in previous roles by implementing streamlined processes and a proven track record of overseeing and optimizing food service operations. Proficient in managing staff, inventory, and budgets to ensure efficient and profitable operations. Skilled in maintaining high standards of food quality, safety, and customer service.
Overview
8
8
years of professional experience
Work History
Kitchen Manager
Cajun Tx
Marshall
02.2024 - Current
- Managed daily kitchen operations to ensure smooth workflow and efficiency.
- Trained staff on food preparation techniques and safety standards.
- Maintained inventory levels and ordered supplies as needed for seamless service.
- Supervised kitchen staff, fostering teamwork and a positive work environment.
- Ensured compliance with health regulations and maintained cleanliness standards.
- Coordinated scheduling of kitchen personnel to meet peak service times.
- Implemented new processes to improve food quality and presentation consistency.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Developed and implemented kitchen policies, procedures and quality standards.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Received, organized and rotated paper goods and food ingredients.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Trained new employees to perform duties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Delegated work to staff, setting priorities and goals.
- Oversaw food preparation, production and presentation according to quality standards.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Assisted staff by serving food and beverages or bussing tables.
- Distributed food to service staff for prompt delivery to customers.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
Kitchen Manager
Santa Fe Cattle Company
McComb
08.2018 - 08.2022
- Managed daily kitchen operations to ensure smooth workflow and efficiency.
- Trained staff on food preparation techniques and safety standards.
- Maintained inventory levels and ordered supplies as needed for seamless service.
- Supervised kitchen staff, fostering teamwork and a positive work environment.
- Ensured compliance with health regulations and maintained cleanliness standards.
- Coordinated scheduling of kitchen personnel to meet peak service times.
- Implemented new processes to improve food quality and presentation consistency.
- Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
- Performed weekly inventories of food items stored in refrigerators or freezers.
- Trained new kitchen staff on proper food handling techniques and safety regulations.
- Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
- Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
- Inspected equipment regularly to identify necessary repairs or replacements.
- Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
- Developed and implemented kitchen policies, procedures and quality standards.
- Oversaw meal preparation and monitored food handling to encourage safety.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Monitored sanitation practices to ensure that all employees adhere to health department regulations.
- Maintained accurate records of food costs, labor costs, waste management and other related expenses.
- Received, organized and rotated paper goods and food ingredients.
- Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
- Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
- Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
- Maximized team performance by training new employees on proper food handling and restaurant protocols.
- Ensured compliance with all applicable local, state and federal laws governing food service operations.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
- Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
- Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
- Trained new employees to perform duties.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Delegated work to staff, setting priorities and goals.
- Oversaw food preparation, production and presentation according to quality standards.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
- Assisted staff by serving food and beverages or bussing tables.
- Distributed food to service staff for prompt delivery to customers.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
Education
Vidor High School
Vidor, TXSkills
- Food safety
- Inventory management
- Cooking techniques
- Meal preparation
- Kitchen operations
- Staff training
- Customer service
- Team collaboration
- Quality control
- Problem solving
- Leadership skills
- Communication skills
- Conflict resolution
- Time management
- Staff training and development
- Safe food handling
- Food plating and presentation
- Cost controls
- Sales projections
- Recruitment
- Performance improvement
- Food preparation
- Staff coaching
- Staff management
- Flexible schedule
- Expediting orders
- Team collaboration and leadership
- Team building
- Staff supervision
- Policy and procedure enforcement
- New employee recruitment
- Portion control
- Recipe creation
- Recruitment and hiring
- Food and beverage management
- BOH operations
- Leadership development
- Problem-solving
- Verbal and written communication
Timeline
Kitchen Manager
Cajun Tx
02.2024 - Current
Kitchen Manager
Santa Fe Cattle Company
08.2018 - 08.2022
Vidor High School