Summary
Overview
Work History
Education
Skills
Certification
Additional Information
Timeline
Generic

Kathy Harlan

Ruther Glen,VA

Summary

Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development. Highly proactive manager with 10+ years of experience in team leadership in the restaurant industry. Background includes sales, management and customer service in fast-paced settings. Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Hardworking and enthusiastic cook trained in every facet of successful work. Stays on top of current and expected demands, quickly realigning tasks to handle needs. Dedicated to first-rate communication and team success. Punctual Fry Cook holding 10+ years of experience working in food industry and ensuring customer loyalty by quickly satisfying customer and management needs. Works efficiently on multiple orders simultaneously.

Overview

9
9
years of professional experience
1
1
Certification

Work History

Interim Unit Director

Tands, Inc./Bojangles
09.2022 - Current
  • Directed daily operations, ensuring compliance with corporate policies and operational standards.
  • Developed and implemented strategic initiatives to enhance customer satisfaction and drive revenue growth.
  • Oversaw staff training programs, fostering a culture of continuous improvement and operational excellence.
  • Collaborated with cross-functional teams to streamline workflows and improve service delivery timelines.
  • Managed inventory control systems, ensuring optimal stock levels and minimizing waste.
  • Reduced staff turnover rates by fostering a supportive work environment and providing professional development opportunities.
  • Managed budgets effectively, identifying cost-saving measures without compromising patient care quality or staff morale.
  • Analyzed performance metrics to identify areas for process optimization and efficiency gains.
  • Promoted a culture of safety within the unit by conducting regular risk assessments and implementing necessary preventive measures.
  • Established performance goals for each team member aligned with departmental objectives while taking into account individual skills and strengths.
  • Championed continuous improvement initiatives within the unit, actively seeking feedback from staff members and patients to inform positive change.
  • Streamlined unit operations for increased efficiency through effective delegation and task prioritization.
  • Improved employee retention rates by implementing comprehensive onboarding programs and ongoing professional development opportunities.
  • Mentored new team members, guiding them through orientation processes and providing ongoing support as they acclimated to the unit.
  • Maintained positive customer relations by addressing problems head-on and implementing successful corrective actions.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.
  • Established team priorities, maintained schedules and monitored performance.
  • Evaluated employee performance and conveyed constructive feedback to improve skills.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.
  • Used industry expertise, customer service skills and analytical nature to resolve customer concerns and promote loyalty.
  • Cultivated positive rapport with fellow employees to boost company morale and promote employee retention.
  • Successfully managed budgets and allocated resources to maximize productivity and profitability.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Reduced waste and pursued revenue development strategies to keep department aligned with sales and profit targets.

Restaurant Manager

Dennys Resturant
02.2019 - Current
  • Carefully interviewed, selected, trained, and supervised staff.
  • Led and directed team members on effective methods, operations, and procedures.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Managed over 25 team members schedules and maintained adequate coverage for all shifts.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Developed unique events and special promotions to drive sales.
  • Maximized quality assurance by completing frequent line checks.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Addressed customer concerns, complaints and questions, resulting in outstanding customer service ratings.
  • Trained restaurant employees to prepare food, operate cash registers and keep restaurant clean throughout shift.
  • Cross-trained crew members on different duties to increase coverage.
  • Monitored employee food handling, safety and uniform requirements.
  • Assigned tasks to employees and oversaw opening and closing of restaurant.
  • Served food and beverages promptly with focused attention to customer needs.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Cultivated warm relationships with regular customers.
  • Set positive tone for entire dining experience as first point of contact for incoming guests.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant
  • Led and directed team members on effective methods, operations, and procedures
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service

Restaurant Manager

Pinos Restaurant
09.2016 - 01.2019
  • Reconciled cash and credit card transactions to maintain accurate records.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Motivated staff to perform at peak efficiency and quality.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Carefully interviewed, selected, trained, and supervised staff.
  • Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
  • Led and directed team members on effective methods, operations, and procedures.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
  • Orchestrated social functions, formal engagements and business meetings, resulting in significant increase in overall sales.
  • Processed in-house batching of syrups, tonics, tinctures, bitters and infusions.
  • Decreased labor costs 25% by analyzing team members' strengths versus customer flow, hiring skilled bartenders and adjusting schedule appropriately.
  • Reduced inventory costs 13% by evaluating and streamlining vendor selection process.
  • Served food and beverages promptly with focused attention to customer needs.
  • Worked with POS system to place orders, manage bills, and handle complimentary items.
  • Cultivated warm relationships with regular customers.
  • Maintained clean and organized dining areas to uphold restaurant hygiene standards.
  • Set positive tone for entire dining experience as first point of contact for incoming guests.
  • Bussed and reset tables to keep dining room and work areas clean.
  • Handled customer complaints professionally, resolving issues through diplomatic acknowledgment and commitment to service.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
  • Kept register accurate through correct billing, payment processing, and cash management practices.
  • Managed and motivated employees to be productive and engaged in work.
  • Accomplished multiple tasks within established timeframes.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
  • Cross-trained existing employees to maximize team agility and performance.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service
  • Carefully interviewed, selected, trained, and supervised staff

Education

High School Diploma -

North Montgomery High School
Crawfordsville, IN
05.1988

Skills

  • Food Service Background
  • Kitchen Equipment Operation
  • Time Management
  • Employee Recruitment Expertise
  • Schedule Crew Members
  • Hospitality and Accommodation
  • Reconciling Cash Drawers
  • Opening and Closing Procedures
  • Tracking Systems
  • Special Promotions Planning
  • Equipment Maintenance
  • Brand Management
  • Quality Control Guidelines
  • Guest Relations
  • Portion Sizes
  • High-Volume Environments
  • Quality Checks
  • Health Codes Understanding
  • Food Plating and Presentation
  • Food Spoilage Prevention
  • High-Volume Production Capabilities
  • Operate Fryer
  • Work Assignments
  • Rotation Procedures
  • Inventory Monitoring
  • Health Code Compliance
  • Proper Food Storage
  • Food Allergies
  • Team Mentoring
  • Culinary Techniques

Certification

  • Certified Manager ServSave
  • Knowledge in erestaurant system
  • Knowledge in inventory

Additional Information

I have been in the restaurant industry on and off for 30+ years. I bring new fresh ideas wherever I am. I enjoy working with team members teaching and learning new things. I am very people friendly and seem to be able to talk to anyone.

I am the right fit for your restaurant. Don't let my age fool you. I have a very good work ethic, and can definitely keep up!

Timeline

Interim Unit Director

Tands, Inc./Bojangles
09.2022 - Current

Restaurant Manager

Dennys Resturant
02.2019 - Current

Restaurant Manager

Pinos Restaurant
09.2016 - 01.2019

High School Diploma -

North Montgomery High School

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