Kyle Splawn
1849nsouth Power Rd Apt 1356,AZ
Summary
Dynamic general manager with proven expertise in operations management, team building, and problem resolution. Committed to driving business growth through effective strategies and exceptional customer service.
Overview
19
19
years of professional experience
Work History
General Manager
Oregano's Pizza Bistro
Chandler, AZ
11.2022 - Current
- Streamlined operational processes to enhance service efficiency and customer satisfaction.
- Supervised staff training programs to improve service quality and operational consistency.
- Developed and implemented marketing strategies to increase brand visibility and sales growth.
- Analyzed customer feedback to identify areas for menu enhancements and service improvements.
- Managed inventory control systems to reduce waste and optimize supply chain efficiency.
- Led team meetings focused on goal setting, progress tracking, and motivational initiatives.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Fostered culture of continuous improvement, introducing regular review sessions that boosted team performance and morale.
- Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
Line Cook
Flemings Steakhouse
Scottsdale, AZ
05.2021 - 09.2021
- Prepared high-quality ingredients and dishes according to established recipes and standards.
- Operated kitchen equipment safely and efficiently, ensuring proper maintenance and cleanliness.
- Collaborated with team members to optimize workflow during peak service hours.
- Assisted in training new staff on kitchen procedures and safety protocols.
Executive Chef
PF Chang's Restaurant
Sunnyvale, CA
10.2019 - 02.2021
- Developed innovative menu items reflecting seasonal ingredients and culinary trends.
- Trained and mentored kitchen staff to enhance culinary skills and teamwork.
- Streamlined food preparation processes, improving kitchen efficiency and service speed.
- Ensured adherence to health and safety regulations during food handling and preparation.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
Kitchen Manager
Outback Steakhouse
Gilbert, AZ
10.2018 - 10.2019
- Supervised kitchen staff to ensure adherence to food safety and sanitation standards.
- Developed and implemented efficient inventory management processes to minimize waste.
- Trained new team members on menu items, preparation techniques, and equipment usage.
- Coordinated daily kitchen operations to meet service demands during peak hours.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
Executive Sous Chef
Flower Child
Phoenix, AZ
03.2018 - 09.2018
- Supervised kitchen operations, ensuring high food quality and presentation standards.
- Developed seasonal menus aligned with brand ethos and customer preferences.
- Mentored culinary staff, fostering skill development and teamwork in fast-paced environment.
- Streamlined inventory management processes to reduce waste and optimize costs.
- Conducted regular quality control checks to maintain consistency across all dishes served.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
Executive Chef
Rabalais Bistro
Santa Paula, CA
11.2016 - 08.2018
- Collaborated with management on inventory control to minimize waste and optimize costs.
- Supervised daily operations, maintaining high standards of food quality and presentation.
- Implemented new cooking techniques that elevated dish profiles and customer satisfaction.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Improved employee retention rates through focused coaching and performance evaluations for career growth opportunities.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
Chef/Owner
Spank's Chophouse
Yuma, AZ
11.2016 - 03.2018
- Developed and executed diverse menu items, focusing on seasonal ingredients and customer preferences.
- Supervised kitchen staff, ensuring adherence to food safety standards and efficient workflow management.
- Trained new team members on culinary techniques and operational procedures to enhance skill sets and performance.
- Collaborated with vendors to source high-quality ingredients while managing inventory levels effectively.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Managed day-to-day business operations.
- Oversaw financial management, including budgeting, forecasting, and expense control measures.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
Executive Chef/Partnership Manager
Carla Renee's
Yuma, AZ
11.2006 - 04.2012
- Directed kitchen operations to ensure seamless meal preparation and service delivery.
- Developed innovative menus, focusing on seasonal ingredients and culinary trends.
- Implemented food safety protocols, ensuring compliance with health regulations and standards.
- Trained and mentored kitchen staff, fostering skills development and teamwork.
- Collaborated with suppliers to source high-quality ingredients aligned with menu offerings.
- Spearheaded special events catering, enhancing customer satisfaction through tailored culinary experiences.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Monitored food production to verify quality and consistency.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Collaborated with cross-functional teams to align partnership goals with overall business objectives.
Education
Associate of Arts - Culinary Arts
Scottsdale Culinary Arts
Scottsdale, AZ06.2003
High School Diploma -
Yuma High School
Yuma, AZ05.1999
Skills
- Leadership and team building
- Problem resolution
- Operations management
- Team player
- Efficient multi-tasker
- Training and coaching
- Inventory control
- Administrative skills
- P&L management
- Cost analysis and savings
- Business administration
- Human resources management
Languages
Spanish
Professional Working
Timeline
General Manager
Oregano's Pizza Bistro
11.2022 - Current
Line Cook
Flemings Steakhouse
05.2021 - 09.2021
Executive Chef
PF Chang's Restaurant
10.2019 - 02.2021
Kitchen Manager
Outback Steakhouse
10.2018 - 10.2019
Executive Sous Chef
Flower Child
03.2018 - 09.2018
Executive Chef
Rabalais Bistro
11.2016 - 08.2018
Chef/Owner
Spank's Chophouse
11.2016 - 03.2018
Executive Chef/Partnership Manager
Carla Renee's
11.2006 - 04.2012
Associate of Arts - Culinary Arts
Scottsdale Culinary Arts
High School Diploma -
Yuma High School