Lydell Pleasants

• Increased employee retention rates through effective hiring practices and ongoing training programs.
• Achieved cost savings by negotiating favorable contracts with vendors, securing high-quality ingredients at competitive prices.
• Designed and maintained menus to offer variety of high quality and consistency of dishes.
• Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.

• Ensured timely food preparation while adhering to strict quality control guidelines, resulting in consistently positive guest feedback.
• Developed strong team cohesion by fostering open communication and providing constructive feedback to staff members.
• Tailored food offerings to meet individual client requests during special events.
• Improved kitchen efficiency by streamlining processes and implementing time-saving techniques.
• Managed inventory effectively, reducing waste and optimizing budget allocation for food supplies.
• Championed sustainability initiatives, implementing eco-friendly practices in waste management and ingredient sourcing.
• Streamlined kitchen operations by delegating tasks efficiently among team members, maximizing productivity levels.
• Balanced staffing needs with budget constraints, effectively managing labor costs without compromising service quality.
• Maintained compliance with local health regulations through diligent adherence to sanitation procedures.
• Implemented rigorous safety protocols, ensuring a clean and hazard-free work environment for all employees.
• Promoted a culture of continuous improvement by regularly evaluating performance metrics and identifying areas for optimization.
• Enhanced overall customer satisfaction by maintaining high-quality food and presentation standards.
• Checked and tested foods to verify quality and temperature.
• Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
• Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
• Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

• Reduced employee turnover rates by creating a supportive work environment that encouraged personal development opportunities.
• Facilitated cross-functional collaboration between front-of-house and back-of-house teams, ensuring seamless service delivery during peak hours.
• Mentored junior staff members, sharing industry knowledge and promoting professional growth opportunities.
• Led regular staff meetings to discuss operational challenges, share best practices, and ensure alignment with company goals.

• Elevated dining experiences for guests through the implementation of innovative culinary techniques and attention to detail in plating presentations.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
• Oversaw food preparation and monitored safety protocols.
• Implemented effective inventory control systems to reduce food spoilage and waste.
• Verified prepared food met standards for quality and quantity before serving to customers.

Supervision of dining services and in charge of the guest service department.

Touching tables to ensure customer service and satisfaction feedback and personal interaction

Worked closely with the General Manager to assist with goals and inspection standards

Running shifts and guiding supporting and training FOH staff.