Summary
Overview
Work History
Education
Skills
Timeline
Generic

Mark Schindler

Phoenix,AZ

Summary

Talented Manager with expert team leadership, planning and organizational skills built during successful career. Smoothly equip employees to independently handle daily functions and meet customer needs. Diligent trainer and mentor with exceptional management abilities and results-driven approach.

Trained under C.I.A certified chef gary parlman for 4 years.

Been in the industry for 30+ years.

Overview

2025
2025
years of professional experience

Work History

Manager

McDonald's Restaurant
  • Accomplished multiple tasks within established timeframes.
  • Onboarded new employees with training and new hire documentation.
  • Cross-trained existing employees to maximize team agility and performance.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Evaluated employees' strengths and assigned tasks based upon experience and training.
  • Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
  • Developed and maintained relationships with customers and suppliers through account development.
  • Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
  • Compiled data highlighting key metrics to report information, determine trends and identify methods for improving store results.

BOH Manager

Pedal Haus Brewery
05.2022 - Current
  • Led daily pre-shift meetings to review specials, allergen information, and any operational updates.
  • Assisted executive chef with special event planning, including menu design and resource allocation.
  • Trained new staff members on proper kitchen techniques, leading to increased productivity and workplace safety.
  • Implemented sanitation protocols to maintain a clean and safe working environment, passing all health inspections with ease.
  • Managed food preparation processes, ensuring consistently high-quality dishes for guests.
  • Ensured compliance with all relevant food safety regulations through regular audits of kitchen practices.
  • Collaborated with front-of-house staff to ensure seamless communication and timely service delivery.
  • Developed effective strategies for reducing wait times during peak hours, resulting in improved customer satisfaction.
  • Improved team efficiency by implementing streamlined BOH processes and procedures.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maximized quality assurance by completing frequent line checks.
  • Coordinated with catering staff to deliver food services for special events and functions.

Manager

Church's Chicken
01.2021 - 10.2021
  • Accomplished multiple tasks within established timeframes.
  • Onboarded new employees with training and new hire documentation.
  • Cross-trained existing employees to maximize team agility and performance.
  • Maximized performance by monitoring daily activities and mentoring team members.
  • Recorded inventory sales into organization's weekly income report.
  • Delivered feedback to decision-makers regarding employee performance and training needs.
  • Improved operational planning and business frameworks to enhance resource utilization and reduce waste.

Lead Line Cook

Ground Round
05.2001 - 10.2016
  • Created identical dishes numerous times daily with consistent care, attention to detail and quality.
  • Maintained well-stocked stations with supplies and spices for maximum productivity.
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
  • Unloaded food supplies from distributor trucks to efficiently organize inventory.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
  • Developed process that reduced waste and improved supply turnover.
  • Grilled meats and seafood to customer specifications.
  • Prepared food items such as meats, poultry and fish for frying purposes.
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
  • Handled portion control activities according to specified instructions provided by chef.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.

Line/prep Cook, Server, Lead Expo

Carver's Creek
09.1995 - 11.2000
  • Coached team members in techniques necessary to complete job tasks.
  • Developed monthly and daily production output plans to deliver on customer service and financial metrics.
  • Worked different stations to provide optimal coverage and meet production goals.
  • Tracked receipts, employee hours and inventory movements.
  • Instructed junior team members on protocols and procedures of each station to maximize contributions.
  • Noted special patron requests and followed up with kitchen to confirm delivery.
  • Worked with POS system to place orders, manage bills and handle complimentary items.
  • Trained new team members by relaying information on company procedures and safety requirements.
  • Cultivated warm relationships with regular customers.
  • Supervised restocking of salad bar and buffet for lunch and dinner service.
  • Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers.
  • Checked identification for minimum age for sale of alcoholic beverages.
  • Kept register accurate through correct billing, payment processing and cash management practices.
  • Replenished food items, paper products and canned goods to keep pantry well-stocked during busy periods.
  • Explained menu items and suggested appropriate options for food allergy concerns.
  • Arranged and prepared tables for customers to offer memorable experiences to guests and foster repeat business.
  • Bussed and reset tables to keep dining room and work areas clean.

Sous Chef / KM

Sam's Fine Dining / Upper Crust Catering
04.1996 - 09.2000
  • Led daily pre-shift meetings to review specials, allergen information, and any operational updates.
  • Assisted executive chef with special event planning, including menu design and resource allocation.
  • Trained new staff members on proper kitchen techniques, leading to increased productivity and workplace safety.
  • Implemented sanitation protocols to maintain a clean and safe working environment, passing all health inspections with ease.
  • Managed food preparation processes, ensuring consistently high-quality dishes for guests.
  • Ensured compliance with all relevant food safety regulations through regular audits of kitchen practices.
  • Collaborated with front-of-house staff to ensure seamless communication and timely service delivery.
  • Developed effective strategies for reducing wait times during peak hours, resulting in improved customer satisfaction.
  • Improved team efficiency by implementing streamlined BOH processes and procedures.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maximized quality assurance by completing frequent line checks.
  • Coordinated with catering staff to deliver food services for special events and functions.

Education

Economics, Business Managment

Hillyard Technical Center
Saint Joseph, MO

Skills

  • Food and Beverage Management
  • Managing Operations and Efficiency
  • Financial Management
  • Customer Service
  • Overseeing Employees
  • Waste Management

Timeline

BOH Manager

Pedal Haus Brewery
05.2022 - Current

Manager

Church's Chicken
01.2021 - 10.2021

Lead Line Cook

Ground Round
05.2001 - 10.2016

Sous Chef / KM

Sam's Fine Dining / Upper Crust Catering
04.1996 - 09.2000

Line/prep Cook, Server, Lead Expo

Carver's Creek
09.1995 - 11.2000

Manager

McDonald's Restaurant

Economics, Business Managment

Hillyard Technical Center

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Mark Schindler