Madusu Amanda Dunbar
Fort Worth,TX
Summary
Hospitality and restaurant management professional with extensive experience leading high-volume food and beverage operations. Recognized for building strong teams through effective hiring, onboarding, training, and cross-training while maintaining high standards for guest service, operational efficiency, and compliance. Brings strong organizational skills, attention to detail, and the ability to perform effectively in fast-paced environments.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Pappadeaux Seafood Kitchen
Grapevine, TX
05.2018 - Current
- Lead the interviewing, hiring, onboarding, and orientation of new team members, supporting successful integration and early performance.
- Coach and develop staff on customer service, performance improvement, and guest satisfaction in a high-volume restaurant environment.
- Develop and implement cross-training programs for front-of-house and back-of-house teams to improve flexibility, collaboration, and service continuity.
- Oversee inventory, supply ordering, scheduling, and budgeting to support efficient day-to-day operations.
- Maintain compliance with health, safety, and company standards to ensure consistent operational excellence.
- Supported implementation of the Tabit Office POS system and trained staff on its use, contributing to improved transaction efficiency and workflow.
- Earned Penny Interview Certification in recognition of strong hiring and onboarding practices.
Education
Bachelor of Science - Hospitality & Restaurant Management
University of North Texas
Denton, TX05-2026
Associate - Culinary Arts
Tarrant County College
Fort Worth, TX12-2021
Skills
- Soft Skills- Microsoft Excel, Microsoft PowerPoint, Microsoft Word
- Leadership Skills: Staff training, cross-training, hiring, interviewing, onboarding, team development, compliance, employee recognition, and retention
- Labor Forecasting & Staffing Optimization— aligning labor needs with sales patterns to control costs and maintain service quality
edge across front-of-house and back-of-house functions - Labor Forecasting & Staffing Optimization— aligning labor needs with sales patterns to control costs and maintain service quality
- Conflict Resolution & Mediation — navigating team or guest conflicts with professionalism and fairness
- Operational Auditing & Quality Assurance — ensuring consistency in food safety, cleanliness, and brand standards
- Technology Integration & Digital Training — adopting new systems (POS, scheduling, inventory, training platforms) and teaching teams how to use them effectively
Accomplishments
Over eight years at Pappadeaux, I advanced from prep cook to swing manager, overseeing, hiring, and cross-training staff to build a strong, efficient team. I continued to grow in my leadership role, committed to advancing within a family-owned brand known for its quality and consistency. My journey at Pappadeaux reflects my dedication to developing as a leader while supporting a team and a company built on excellence
Certification
- Food Manager Certificate, valid through 2028
- Certificate of Achievement, E.P.I.C. Program, University of North Texas
- Tabit Achievement Award
- Penny Interview Certification
- LinkedIn Learning Certificate, Microsoft Excel
- LinkedIn Learning Certificate, Microsoft PowerPoint
Languages
English
Professional Working
Interests
Creative and Culinary Interests: Pottery, cooking, pastry baking, and home economics, Fitness and Outdoor Activities: Hiking and boxing, Recreational Interests: Reading, puzzles, Scrabble, chess, and checkers and traveling
Timeline
Restaurant Manager
Pappadeaux Seafood Kitchen
05.2018 - Current
Associate - Culinary Arts
Tarrant County College
Bachelor of Science - Hospitality & Restaurant Management
University of North Texas