Kyle Johnson

I currently am the Food manager. I do our weekly ordering for food. I coordinate our truck delivery and unloading. I coach all BOH employees to use correct recipes, audit portions, and constantly check plate appearance. I coach staff of NSF violations. My main goal is to always be better with food costs. We have the highest traffic store in our district averaging 800-1200 covers daily, and we are always up in numbers. Our management team shares responsibility of all interviews, onboarding and orientations. I was the labor manager for a year. I would make the schedule based on created forecasts. We have at the moment about 100 active employees. I maintained a well written schedule every week, always beat labor, and had a pleased staff when I made it. I have learned how to do supply orders. I am very hands-on at this restaurant, I spend minimum 2 hours a day cooking. It is a large staff here and I have been well respected for being hands-on and makes it easy to delegate tasks without pushback

I was the hospitality manager for the longest and was also the To-go and Bar manager. For FOH I did all inventory, ordering, training, and hiring. A big strive for Chili's are surveys from the guests. Our 3 big factors are cleanliness, service, and product. I work with the staff on the floor daily with coaching them to be knowledgeable with server technology and kitchen equipment for a successful shift. I'm adamant that management should be present and available to guarantee staff is delivering exceptional service. I am knowledgeable with BOH equipment and I was trained to cook everything on the menu. I conduct a quality line check to inspect culinary product and equipment twice a day. This helps to coach BOH team members throughout the shift. For To-Go and the Bar, I would introduce all new promo margaritas to the bartenders, coach on new recipes, do alcohol inventory, and to-go supply orders. I make sure both areas are well maintained by staff. I conduct labor reports numerous times throughout the shift and make necessary cuts.

While working Resort Operations, I had a primary food & beverage outlet that I manage. I managed Leinenkugel’s Bar and Grill. It was apart of our ski mountain top. I would do all inventory, ordering, training and be the manager on the floor. Once the season switches to spring, we set up Link’s bar and Grill. I had a staff of around 30 employees and managed the golf beverage carts, the restaurant, bar, and stay manager on floor. We had many golf and resort VIP guests and would cater to them. This position would have me fill in to other F&B resort departments when needed. I have been manager on duty for the “outlets” which include the Grand Cafe' restaurant, the coffee shop, in-room-dining, and the lobby bar. I have also assisted being a banquet captain during a few large events.

This was an interesting position that I learned a lot from. This department was in charge of room service, amenities for VIPs, restaurant reservations, and expediting in the kitchen for the restaurant. The room service aspect was a very physical job due to the resorts layout. I would oversee and help team members deliver amenities for all guests and VIPs punctually with amazing presentation. We have 2 fine dining and one American style restaurants in the resort. For the department I was in charge of reservations for all 3 and holiday events. This included lots of communication between restaurant GMs and our team. The kitchen we worked out of was the Grand Cafe’. They would typically do 200-400 covers for breakfast/lunch. Expediting for this kind of volume, I learned a lot of skills including speed and accuracy.

My responsibilities included working the register, helping guests with sales on the floor, labeling products with sku numbers, and unloading inventory.

This was a summer culinary job including prepping for the kitchen, cooking, labeling.