Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Leslie Balcom

monroe,mi

Summary

Thorough team contributor with strong organizational capabilities. Experienced in handling numerous projects at once while ensuring accuracy. Effective at prioritizing tasks and meeting deadlines.

Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

29
29
years of professional experience
1
1
Certification

Work History

Manager

Red Lobster
06.2024 - 04.2025
  • Managed and motivated employees to be productive and engaged in work.
  • Accomplished multiple tasks within established timeframes.
  • Maintained professional, organized, and safe environment for employees and patrons.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • Cross-trained existing employees to maximize team agility and performance.
  • Controlled costs to keep business operating within budget and increase profits.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.

Certified Restaurant Supervisor

Red Lobster
02.1996 - 06.2024
  • Optimized staff productivity by effectively delegating tasks based on individual strengths and skillsets.
  • Maintained high food safety standards through consistent monitoring and enforcement of proper sanitation procedures.
  • Implemented cost-saving measures in purchasing, minimizing waste while maintaining quality food offerings.
  • Developed strong relationships with vendors to negotiate favorable pricing terms for supplies, positively impacting the bottom line.
  • Ensured seamless dining experiences with timely resolution of any service issues or guest complaints.
  • Maintained strict compliance with local health department regulations, achieving top ratings during inspections consistently.
  • Supervised staff to confirm that all food and beverage orders were promptly and accurately prepared.
  • Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
  • Identified and addressed customer complaints to promote satisfaction and loyalty.
  • Monitored staff performance, enforcing adherence to policies, procedures, regulations, health codes, license requirements and top service standards.
  • Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
  • Maintained accurate records of sales, labor and other costs.
  • Organized implementation of new banners, displays, and menus.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Monitored food preparation, production, and plating for quality control.
  • Monitored food inventory and supplies to prevent waste.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Controlled food costs and managed inventory.
  • Directed food preparation and cooking activities to meet health and safety standards.
  • Supervised food presentation and plating to enhance visual appeal.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.
  • Coordinated kitchen activities with front-of-house staff for seamless and service.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Planned and executed promotions and special events in close collaboration with management.
  • Controlled expenses and boosted profitability by managing food and labor costs.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.

Cook

Red Lobster
02.1996 - 06.2024
  • Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
  • Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
  • Prepared meals efficiently under time constraints for timely service during peak hours.
  • Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
  • Prepared food items in compliance with recipes and portioning control guidelines.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
  • Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
  • Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
  • Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
  • Reduced food waste significantly by implementing proper portion control and storage techniques.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
  • Communicated closely with servers to fully understand special orders for customers.
  • Streamlined kitchen operations with effective communication and collaboration among team members.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Enhanced teamwork within the kitchen staff by fostering a collaborative environment focused on meeting high standards of quality and efficiency.
  • Contributed to positive guest experiences by accommodating special dietary needs and requests.
  • Assisted in inventory management and ordering supplies, maintaining adequate stock levels for efficient kitchen operations.
  • Supported kitchen staff training and development, leading to increased productivity and efficiency.
  • Tasted, smelled, and pierced food with fork to verify sufficient cooking.
  • Showcased excellent knife skills for precise cutting and preparation of various ingredients.
  • Adhered to recipe guidelines while demonstrating creativity in plating and garnishing dishes for enhanced visual appeal.
  • Mentored junior cooks in refining culinary skills through hands-on guidance.
  • Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
  • Enhanced kitchen efficiency by streamlining prep work processes.
  • Streamlined food preparation process, increasing kitchen productivity.
  • Developed and maintained clean and organized kitchen workspace, setting standard for team.
  • Ensured compliance with all food safety regulations, maintaining record of excellence in health inspections.
  • Trained new kitchen staff, ensuring they met restaurant's high standards.
  • Coordinated with front of house to ensure smooth service during busy periods, enhancing customer dining experience.
  • Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
  • Enhanced flavor and presentation of traditional dishes with creative twists, receiving positive feedback from patrons.
  • Optimized use of kitchen equipment to speed up cooking times without compromising food quality.
  • Maintained high standards of hygiene and cleanliness, ensuring safe dining environment.
  • Improved meal presentation with innovative plating techniques, enhancing overall customer satisfaction.
  • Adapted quickly to menu changes and customer requests, demonstrating flexibility and problem-solving skills.
  • Managed time effectively to ensure timely meal preparation, even during peak hours.
  • Maintained food safety and sanitation standards.
  • Kept kitchen clean and organized by performing daily maintenance tasks.
  • Followed strict standards for food handling and safety, minimizing risks to customers.
  • Restocked inventory and ingredient items to maintain optimal kitchen efficiency.
  • Managed opening and closing shift kitchen tasks.
  • Prepared and served various food items in fast-paced [Type] environment.
  • Monitored food quality and presentation to maintain high standards.
  • Coordinated checklists to keep kitchen clean, stocked and sanitary.
  • Worked closely with kitchen team to meet high demand with delicious, on-recipe foods.
  • Measured, weighed, and mixed appropriate ingredients according to recipe directions.
  • Measured and mixed ingredients according to precise recipes for best results.
  • Trained and supervised cooking staff to expertly meet daily needs.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.

Education

GED -

Monroe High
Monroe Mi

Skills

  • Customer service
  • Team leadership
  • Time management
  • Decision-making
  • Staff training and development
  • Verbal and written communication
  • Staff management
  • Task delegation
  • Documentation and reporting
  • Operations management
  • Shift scheduling
  • Schedule preparation
  • Safety procedures
  • Inventory management
  • Teamwork and collaboration
  • Positive attitude
  • Attention to detail
  • Organizational skills
  • Hiring and training
  • Employee coaching and mentoring
  • Professional and courteous
  • Problem-solving aptitude
  • Good judgment

Certification

Serv Safe


Timeline

Manager

Red Lobster
06.2024 - 04.2025

Certified Restaurant Supervisor

Red Lobster
02.1996 - 06.2024

Cook

Red Lobster
02.1996 - 06.2024

GED -

Monroe High

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Leslie Balcom