Josh Boswell
Arizona, USA
Summary
Experienced hospitality professional with a strong background in kitchen and restaurant operations, including food and beverage management, labor cost control, budgeting, and profit and loss analysis. Proven ability to oversee daily operations, manage inventory and vendor relationships, optimize staffing and scheduling, and train high-performing teams to support efficient, profitable business operations.
Overview
9
9
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Genuine Concepts
Flagstaff, Arizona
04.2025 - Current
- Analyzed operational and financial data to identify trends, implement process improvements, and reduce labor costs by 28%.
- Coordinated cross-departmental communication to improve operational efficiency and streamline project execution.
- Developed and managed operational budgets, contributing to a 12% reduction in overall food costs while maintaining quality standards.
- Negotiated vendor contracts and managed supplier relationships to secure cost-effective goods and services and improve profitability.
Kitchen Manager
Cornish Pasty
Flagstaff, Arizona
08.2020 - 04.2025
- Managed daily business operations including budgeting, staffing, scheduling, inventory control, customer service, and sales performance.
- Tracked and analyzed monthly sales data to generate reports supporting business development and operational planning.
- Monitored financial performance, implemented cost-saving strategies, and contributed to a 17% increase in overall profitability.
- Oversaw product development initiatives from concept through completion, ensuring alignment with operational goals and customer demand.
Front of House Lead
Watermarc Restaurant
Laguna Beach, California
03.2017 - 05.2019
- Led front-of-house operations in a high-volume dining environment, ensuring exceptional guest experiences, efficient service flow, and strong team coordination.
- Supervised and supported FOH staff through training, shift leadership, performance coaching, and conflict resolution to maintain high service standards.
- Monitored inventory levels, assisted with ordering and vendor communication, and helped maintain cost-effective supply management practices.
- Conducted weekly staff meetings to review performance goals, address operational challenges, and reinforce communication between front- and back-of-house teams.
Education
Bachelor of Arts - Graphic Design
Northern Arizona University
Flagstaff, AZ05-2024
Skills
- Budget management
- Vendor relations
- Sales forecasting
- Labor cost controls
- Training and coaching
- Profit and loss
Certification
- Food Handler, FoodCard, 1/26/26
Timeline
Kitchen Manager
Genuine Concepts
04.2025 - Current
Kitchen Manager
Cornish Pasty
08.2020 - 04.2025
Front of House Lead
Watermarc Restaurant
03.2017 - 05.2019
Bachelor of Arts - Graphic Design
Northern Arizona University