Keith Kinchen

• Preserved excellent levels of internal and external customer service.
• Attracted, recruited and trained new employees.
• Set daily and weekly cleaning and equipment maintenance schedules.
• Produced sales and productivity reports.
• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
• Resolved problems or concerns to satisfaction of involved parties.

• Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
• Preserved excellent levels of internal and external customer service.
• Set daily and weekly cleaning and equipment maintenance schedules.
• Attracted, recruited and trained new employees.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Sought out and implemented methods to improve service and team performance to boost business sustainability.
• Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.

Provide operational oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees in absence of Restaurant Manager

Plan, organize, and manage all aspects of Restaurant operations

Ensure resources are applied to achieve highest standards of service in accordance with client specifications

Ensure compliance with client and company food, health, and safety specifications and regulations.

Maintain all equipment and cooking utensils at maximum efficiency

Oversee safety and sanitation procedures including daily training.

Promote accurate, timely reporting as required.

• Recognized by management for providing exceptional customer service.
• Provided excellent service and attention to customers when face-to-face or through phone conversations.
• Improved customer satisfaction by finding creative solutions to problems.
• Improved operations by working with team members and customers to find workable solutions.

• Worked with local and federal law enforcement agents to coordinate apprehensions.
• Maintained safety by quickly responding to alarms and investigating disturbances.
• Checked passes and credentials of persons seeking to enter property and issued passes for guests.
• Investigated suspected incidents of external fraud, employee theft and embezzlement.
• Quickly and accurately reported all security incidents, accidents and medical emergencies to law enforcement.
• Challenged suspicious individuals accessing restricted areas to prevent unauthorized entry.
• Patrolled industrial and commercial premises to prevent and detect signs of intrusion and secure doors, windows and gates.
• Checked footage and live feeds from surveillance cameras to monitor for trespassers and criminal activity.

The Food Service Lead coordinates and leads daily operation of Dining Facility, ensuring all standards are met or exceeded in order to provide a quality service to the customer.

Principal Accountabilities

Provide operational oversight, supervision, leadership training, and direction to all company and subcontractor Food Service employees in absence of Dining Hall Manager

Plan, organize, and manage all aspects of Dining Hall operations

Ensure resources are applied to achieve highest standards of service in accordance with client specifications

Ensure compliance with client and company food, health, and safety specifications and regulations including TB Med 530, AR 30-22, etc.

Maintain all equipment and cooking utensils at maximum efficiency

Oversee safety and sanitation procedures including daily training

Maintain excellent working relationship with site manager, DCMA, and other government agencies

Promote accurate, timely reporting as required

Perform other duties as assigned