Summary
Overview
Work History
Education
Skills
Timeline
Generic

Kennedy Raymond

Orlando,FL

Summary

Adept at kitchen operations and crew training, I significantly enhanced customer satisfaction and operational efficiency at Fords Garage. Leveraging skills in food safety and time management, I excelled in high-pressure environments, consistently delivering quality dishes. My leadership as a Restaurant Owner further showcases my ability to drive team performance and streamline processes for peak productivity.

Overview

32
32
years of professional experience

Work History

Assistant Manager

Shoney's
05.1992 - 01.1996
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs
  • Generated repeat business through exceptional customer service
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences
  • Supervised day-to-day operations to meet performance, quality and service expectations
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success
  • Recruited, interviewed and hired employees and implemented mentoring program to promote positive feedback and engagement
  • Successfully managed budgets and allocated resources to maximize productivity and profitability
  • Assisted in organizing and overseeing assignments to drive operational excellence

Line Cook

Fords Garage
05.2022 - Current
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Trained new kitchen staff on food safety, preparation and cooking techniques.

Restaurant Owner

By the Sea Cafe
10.2020 - 04.2024
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Recruited, hired, and trained talented staff to fill vacancies.
  • Set employee schedules, delegated work, and monitored food quality and service performance.
  • Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
  • Managed payroll, daily deposits, and cost controls.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Supervised daily activities of restaurant and 10 employees

Banquet Chef

Hilton Garden Inn Hotel
06.2016 - 10.2020
  • Analyzed banquet event orders and planned and coordinated functions with catering staff to meet or exceed customer expectations.
  • Recognized quality standards in vegetables, fish, dairy and meat products and selected and used freshest ingredients to prepare menu items.
  • Maintained kitchen equipment in optimal working condition and requested repairs when needed.
  • Learned menu items produced by assigned station to achieve proper quantities.
  • Utilized culinary techniques to create visually appealing dishes.
  • Assisted with menu development and planning.
  • Monitored food production to verify quality and consistency.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Line Cook

Ruby
09.2010 - 09.2016
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Grilled meats and seafood to customer specifications.

Owner/Interior Designer

Kennedy's Designs LLC
10.2006 - 09.2016
  • Managed day-to-day business operations.
  • Trained and motivated employees to perform daily business functions.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Enhanced operational efficiency and productivity by managing budgets, accounts, and costs.
  • Developed key client relationships by providing design solutions that met needs and budgets without compromising quality or design intent.
  • Interfaced effectively with contractors and vendors to resolve issues and discuss ideas.
  • Developed key client relationships, providing design solutions that met needs and budgets without compromising quality or design intent.
  • Researched and stayed current on industry trends to incorporate new products into designs.
  • Worked closely with contractors and vendors to improve project coordination, completing projects on time and within budget.
  • Assisted in recruiting, hiring and training of team members.

Bar Manager

Ruby Tuesday
08.2003 - 10.2006
  • Closed out cash register and prepared cashier report at close of business.
  • Improved customer service rankings by resolving issues quickly and accurately.
  • Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
  • Maximized customer service by training staff, overseeing operations, and resolving issues.
  • Adhered to state laws regarding alcoholic beverage services and customer regulations.
  • Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.

Account Representative

Nationwide Credit
03.1999 - 07.2003
  • Analyzed accounts for delinquencies and other ongoing issues.
  • Contacted customers to assess satisfaction and current needs.
  • Increased customer satisfaction ratings through proactive and actionable resolutions to questions, concerns, or challenges.
  • Processed client payments and updated accounts.
  • Kept detailed records of customer interactions for optimal traceability.
  • Negotiated with account holders to devise repayment plans and minimize collections receivables.
  • Maintained high volume of calls and met demands of busy and productive group.
  • Managed past due collection calls, skip tracing, outside collections agency coordination and litigation activities.
  • Complied with fair debt practices and regulatory guidelines and kept current with changing regulations.

Unit Manager

Barista Brava Gourmet Coffee
01.1996 - 02.1999
  • Supervised various locations, enforcing high-quality standards of operation.
  • Achieved sales goals and service targets by cultivating and securing new customer relationships.
  • Engaged in product training, demonstrations, consumer awareness, branding, and acquisition initiatives to raise awareness and revenues.
  • Organized promotional events and interacted with community to increase sales volume.
  • Increased profit margins by effectively controlling budget and overhead and optimizing product turns.
  • Built relationships with customers and community to establish long-term business growth.
  • Held one-on-one meetings with sales team members to identify selling hurdles and offered insight into best remedy.
  • Collaborated with upper management to implement continuous improvements and exceed team goals.

Assistant Manager

Shoney's Restaurant
05.1992 - 01.1996
  • Generated repeat business through exceptional customer service.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Offered hands-on assistance to customers, assessing needs, and maintaining current knowledge of consumer preferences.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Opened and closed location and monitored shift changes to uphold successful operations strategies and maximize business success.

Education

High School Diploma -

Falls Church High School
Falls Church, VA
06.1991

Skills

    • Kitchen Operations
    • Food rotation
    • Inventory Management
    • Portioning
    • Ingredient Preparation
    • Food Safety
      • Line Management
      • Food Safety Standards
      • Time Management
      • Back of House Operations
      • Crew training

Timeline

Line Cook

Fords Garage
05.2022 - Current

Restaurant Owner

By the Sea Cafe
10.2020 - 04.2024

Banquet Chef

Hilton Garden Inn Hotel
06.2016 - 10.2020

Line Cook

Ruby
09.2010 - 09.2016

Owner/Interior Designer

Kennedy's Designs LLC
10.2006 - 09.2016

Bar Manager

Ruby Tuesday
08.2003 - 10.2006

Account Representative

Nationwide Credit
03.1999 - 07.2003

Unit Manager

Barista Brava Gourmet Coffee
01.1996 - 02.1999

Assistant Manager

Shoney's
05.1992 - 01.1996

Assistant Manager

Shoney's Restaurant
05.1992 - 01.1996

High School Diploma -

Falls Church High School

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Kennedy Raymond