Kimi Green
4712 Holston River Ct. San Jose,CA
Summary
Experienced hospitality leader with over twenty-five years of professional growth in the food and beverage industry. Dedicated to providing the highest level of service to customers and creating a positive work environment for staff. Seeking to transfer professional and life experiences to a service coordinator role that offers professional challenges and growth within the organization, utilizing my exceptional communication and customer service skills.
Overview
15
15
years of professional experience
1
1
Certification
Work History
General Manager
Epicurean Group @ Notre Dame High School Belmont
08.2022 - Current
- Write, plan, and execute student and faculty lunch menus following Epicurean Standards, while accommodating client and student requests
- Coordinate, plan, and facilitate on and off-site catering events with profitable margins, following up with customers to ensure 100% satisfaction
- Manage account budget by proper coding and invoicing, accurate inventories, reconciling payroll, labor management, and exceeding budgeted sales through catering and retail sales
- Prompt email communications and responses to client, directors, and faculty of school regarding events, food requests or any special needs Epicurean can assist with
- Responsible for hiring needs, employee training and development, counseling, and terminations
- Responsible for proper sanitation of the kitchen and serving areas
- Responsible for insuring food is received, stored, prepped, cooked, and served at proper temperatures
Cafe Manager
Bon Appetit Management Company @ Amazon
10.2021 - 08.2022
- Carefully interviewed, selected, trained, and supervised staff
- Effectively managed payroll, timekeeping, and paperwork for new hires and terminations
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within cafe
- Correctly calculated inventory and ordered appropriate supplies
- Set clear expectations and created positive working environment for employees
- Maintained dining area ensuring a positive image of Bon Appetit
- Filled in for absent employees or supported in different cafes, keeping operations efficient even when short-handed
Restaurant General Manager
The Alameda BBQ
03.2021 - 10.2021
- Interviewed, hired, trained, and supervised staff
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance by using training guides and leading by example
- Led and directed team members on effective methods, operations, and procedures.
- Promoted positive atmosphere to guarantee each customer received exceptional food and service by being on the floor and talking to all guests and team members
- Encouraged feedback from customers with use of the Toast computer program
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime
- Managed timekeeping and payroll
Restaurant General Manager
Boudin Bakery
11.2020 - 03.2021
- Led a team of 1 cafe manager, 3 supervisors, 20 hourly team members
- Monitored and managed sales, staffing needs, labor, sales forecasting, scheduling, and cost of goods orders
- Responsible for new hire orientations, onboarding, counseling, and terminations
- Oversaw catering orders were executed correctly and delivered on time
- Reduced bread waste by over 50% by monitoring and adjusting par levels
- Reduced produce spending by an average of $500 per week by eliminating spending on pre-cut produce
Cafe and Catering Manager
Bon Appetit Management Company @ Juniper Networks
01.2020 - 08.2020
- Managed increasing weekly average catering sales of $4,000
- Responsible for event order communication, menu planning, follow up and invoicing
- Built rapport with executive assistants while planning and executing events
- Monitored 5 catering attendants during food and beverage prep, set up, delivery and clean up of events
- Large events planned for up to 800 people
- Subsidized weekly cafe sales of $21,000 with 3000 guest count average
- Hands on involvement in cafe during service, overseeing a cafe supervisor, 2 FOH team members and 12 BOH team members
Restaurant General Manager
Umami Burger
02.2019 - 01.2020
- Increased local catering/delivery sales by over $3,000 to $4000 per month by marketing to local companies in a 3-5 mile area
- Increased takeout sales by over $1,000 per week by implementing a new 3rd party delivery company
- Increased online reviews of star ratings to a 4.2 out of 5
- Motivated staff through acknowledgment of hard work, achievements, instilling accountability and teamwork by leading by example
- Developed and trained a shift lead for a General Management opportunity
- Maintained labor targets by monitoring business levels and cross training of team members to provide optimal guest service for guest needs
- Upheld restaurant standards by working side by side with staff during the shift to manage food and beverage cost and quality, team member engagement, standard operating procedures, facility maintenance and guest experiences
- Placed orders for food, beverage and food service supplies while maintaining budget
- Built sales forecasts and schedules to reflect desired productivity targets via Ctuit.
- Daily recording of invoices and declining budget
- Accurate monthly inventories of food and beverages, research variances and create action plans for areas of improvement
Restaurant General Manager
California Pizza Kitchen
10.2008 - 02.2019
- Daily review with management team of P & L and weekly flash reporting to manage sales, expenses and overall health of the business
- Developed managers operation knowledge by having them place food, beverage and controllable orders, receiving orders, invoicing, transferring items and weekly inventory processes
- Coached management team on how to control food, beverage and labor costs by monitoring food rotation, prep, recipe adherence, organization, storage, and labor tracking to optimize profits
- Built restaurant culture by setting expectations to entire team to display job expertise, positive attitude, enthusiasm, communication, flexibility, initiative, and organization
- Proper food handling, cleanliness, sanitation, thorough line checks and temperature checks and facility maintenance adhered to during the shift for the health and safety of the guests and staff
- Increased community awareness by growing and executing successful fundraisers for local schools and non-profit organizations year over year
- Grew offsite catering sales by marketing in the local community
- Built sales forecasts and schedules to reflect productivity targets utilizing Hot Schedules
- Built guest rapport by constant table visits and genuine guest interactions
- Communication through one on one's, coach outs, huddle ups, manager meetings and Shift Notes
- Responsible for hiring, training, counseling, disciplining and terminating staff
- Experienced with complaint, incident resolution and risk management
- Use of web survey feedback and online reviews to improve service, food and restaurant operations
- Closed and re-opened - San Mateo 2017 (grand reopening)
Education
Associate of Science - Business Administration - Human Resources
West Valley College
Saratoga, CA09.2024
Associate of Arts - Liberal Arts And Sciences
West Valley College
Saratoga, CA2021
Certification
ServSafe Food Protection Manager Certification 5/11/2019 - 5/11/2024
Timeline
General Manager
Epicurean Group @ Notre Dame High School Belmont
08.2022 - Current
Cafe Manager
Bon Appetit Management Company @ Amazon
10.2021 - 08.2022
Restaurant General Manager
The Alameda BBQ
03.2021 - 10.2021
Restaurant General Manager
Boudin Bakery
11.2020 - 03.2021
Cafe and Catering Manager
Bon Appetit Management Company @ Juniper Networks
01.2020 - 08.2020
Restaurant General Manager
Umami Burger
02.2019 - 01.2020
Restaurant General Manager
California Pizza Kitchen
10.2008 - 02.2019
Associate of Science - Business Administration - Human Resources
West Valley College
Associate of Arts - Liberal Arts And Sciences
West Valley College
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