Johnnie Sloan

Multi-Faceted location responsibilities: Bistro, Catering and Special Events. Assisting with menu design, costing and execution. Continuous training of kitchen staff to perform various preparation tasks under pressure. Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion with a 95% guest satisfaction rating. Developing the next leaders in our company. Continuing to improve standardizing recipes. Implementing International Days for higher employee satisfaction.

Successfully helped open a new restaurant name Hugo's Italian Kitchen. Conducted regular performance evaluations for direct reports, identifying areas for improvement and setting development goals accordingly. Managed internal operational standards and productivity targets. Assisted customers with questions and problems to build brand loyalty and cultivate lasting business relationships. Implemented quality control systems to reduce errors, resulting in increased customer satisfaction rates.

Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards. . Assisted in maintaining inventory; estimated food consumption and purchase of food and non-food items necessary for kitchen operation. Assisted the Executive Chef with food and wine tastings. Performed cooking demos to increase sales of ingredients sold in the market area of the business. Ensured that all foods created fell into compliance with the Greek culture.