LaTonya Snowden
Lynwood,IL
Summary
Results-driven professional with over 20 years of experience in the hospitality industry. Skilled in coordinating workflows and implementing process improvements that enhance operational efficiency and reduce customer complaints. Committed to delivering high-quality service and fostering team collaboration.
Professional service leader with strong track record in customer satisfaction and operational efficiency.
Overview
16
16
years of professional experience
Work History
Lead Service Attendant
Amtrak
Chicago, IL
10.2011 - Current
- Supervised daily operations to ensure optimal service delivery and guest satisfaction.
- Trained and mentored new team members in service protocols and safety procedures.
- Coordinated schedules and workflows to enhance efficiency and minimize delays.
- Implemented process improvements that streamlined service delivery and reduced customer complaints.
- Collaborated with management to develop training materials for staff development initiatives.
- Explained food preparation methods to patrons with allergies and gluten intolerances.
- Answered guests' questions about menu items and helped make selections.
- Provided high level of assistance to customers during special events, fundraisers and private parties.
- Checked with customer before presenting bill and offered to take additional orders.
- Monitored inventory levels to avoid shortages and maintain adequate supplies at all times.
- Established strong relationships with clients, fostering loyalty and repeat business.
- Identified areas where operational efficiency could be improved, successfully implementing changes that led to cost savings without compromising on service quality.
- Handled high-pressure situations with composure, ensuring quick resolution of issues and minimal impact on guest experience.
- Maintained clean and orderly work station.
- Maintained inventory of all saleable items.
- Created attractive merchandise diplays to entice customers to make purchases.
- Followed safety protocols while working, avoiding accidents and injuries.
Secretary AND Vice President
Unite Here Local 23
New Orleans, LA
03.2019 - 03.2024
- Organized and maintained confidential records and documentation for efficient access and retrieval.
- Coordinated scheduling of meetings, events, and travel arrangements for executive team members.
- Implemented office procedures to improve operational efficiency and streamline workflows.
- Managed communication with members, ensuring timely responses to inquiries and requests.
- Maintained accurate records of office expenses, assisting in budget preparation and cost control efforts.
- Assisted in event planning and execution for company functions such as conferences, workshops, or social gatherings.
- Managed incoming and outgoing correspondence, maintaining confidentiality and timeliness.
- Contributed to team morale by organizing staff welfare activities, leading to improvement in workplace satisfaction.
- Streamlined communication processes, resulting in faster response times to internal queries.
Garde Manager
Ambassador Gold Coast
Chicago, IL
08.2011 - 10.2011
- Developed and executed seasonal menus showcasing local ingredients and culinary trends.
- Managed food preparation and presentation for high-volume events, ensuring quality standards.
- Trained and mentored kitchen staff on Garde Manger techniques and best practices.
- Collaborated with chefs to design visually appealing platters for catering services.
- Maintained inventory levels of cold food items, minimizing waste through efficient stock management.
- Implemented food safety protocols, ensuring compliance with health regulations and quality control measures.
- Fostered a collaborative kitchen environment, promoting teamwork and communication among staff members.
- Streamlined prep work processes for improved efficiency, reducing waste and saving time in a high-volume kitchen environment.
- Maintained a clean and organized workstation at all times, adhering to strict sanitation protocols for safe food handling practices.
- Participated in budgeting process for cold and preserved foods, seeking new sources, and assessing quality as necessary.
- Communicated importance of safety practices, detailing procedure codes, employee understanding of safety protocol, monitoring processes, and risk management regulations.
- Implemented cost-control measures by accurately portioning ingredients according to standardized recipes, minimizing waste without compromising product quality.
- Worked closely with the executive chef to develop new menu items that aligned with current culinary trends and guest preferences.
- Expedited orders during peak hours with accuracy and speed, ensuring guest satisfaction through timely service delivery.
- Consistently maintained appropriate par levels of prepared items to guarantee availability during service hours without overproducing excess inventory.
- Assisted with training new staff members on Garde Manger station operations, sharing knowledge and expertise for consistency across the team.
- Evaluated food products to verify freshness and quality.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
Executive Chef
Zed 451
Schaumburg, IL
06.2010 - 08.2011
- Developed and executed innovative seasonal menus to enhance guest dining experience.
- Led kitchen team in daily operations, ensuring efficiency and high standards of food quality.
- Collaborated with suppliers to source fresh, local ingredients for menu items.
- Streamlined food preparation processes, reducing waste and improving kitchen productivity.
- Trained and mentored junior chefs, fostering skill development and teamwork within the kitchen.
- Implemented health and safety protocols, ensuring compliance with industry regulations.
- Managed inventory control systems to optimize ingredient usage and minimize costs.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- 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.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Streamlined kitchen operations with effective inventory management and cost controls.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Orchestrated catering events for high-profile clients, consistently receiving commendable feedback.
- Introduced sustainable seafood program, aligning with environmental values and attracting conscientious diners.
- Designed farm-to-table concept that elevated restaurant's market position and appeal.
- Developed and implemented waste reduction program, significantly lowering operational costs.
- Maintained stringent health and safety standards, passing all inspections with high marks.
- Optimized kitchen layout and equipment use, significantly increasing productivity.
- Crafted unique dishes that significantly increased restaurant reputation and customer base.
- Managed budgeting and financial planning to ensure profitability and sustainable growth.
- Led kitchen operations, ensuring seamless service during high-volume periods.
- Collaborated with front of house to ensure cohesive and superior guest experience.
- Boosted staff morale and reduced turnover by implementing recognition and rewards system.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
- Assisted with menu development and planning.
- Monitored food production to verify quality and consistency.
- Modified recipes to accommodate dietary restrictions and allergies.
- Coordinated with team members to prepare orders on time.
- Participated in food tastings and taste tests.
- Evaluated food products to verify freshness and quality.
- Set up and broke down kitchen for service.
- Trained and managed kitchen personnel and supervised related culinary activity.
Education
Associate of Arts - Legal Studies
Purdue University
West Lafayette, IN10.2026
Associate of Arts - Business Administration And Management
Roosevelt University
Chicago, IL06.2004
Skills
- Health and safety regulations
- Food safety compliance
- Staff motivation
- Employee scheduling
- POS system operation
- Teamwork and collaboration
- Cash handling expertise
- POS systems
- Hospitality and accommodation
- Multitasking
- Problem-solving abilities
Languages
Spanish
Limited Working
Timeline
Secretary AND Vice President
Unite Here Local 23
03.2019 - 03.2024
Lead Service Attendant
Amtrak
10.2011 - Current
Garde Manager
Ambassador Gold Coast
08.2011 - 10.2011
Executive Chef
Zed 451
06.2010 - 08.2011
Associate of Arts - Legal Studies
Purdue University
Associate of Arts - Business Administration And Management
Roosevelt University