Marvin Lucas

• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
• Developed and implemented strategies to increase sales and profitability.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Formulated policies and procedures to streamline operations.

• Mentored new hires, resulting in stronger staff development and increased productivity.
• Provided one-on-one mentoring to help individuals reach their full potential within the organization.
• Coached employees on best practices, providing constructive feedback to support their professional growth.
• Evaluated the effectiveness of training initiatives by tracking participant progress and gathering feedback for continuous improvement.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Cultivated a positive working atmosphere among kitchen

staff, fostering camaraderie and a strong sense of teamwork.

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Maintained high-quality food standards by ensuring consistent execution of recipes and presentation techniques.
• Developed strong teamwork skills by collaborating with other line cooks to maintain a smooth workflow during busy shifts.
• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Maintained a clean and organized workstation, ensuring compliance with health department regulations.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Contributed to restaurant success by maintaining a positive attitude and strong work ethic under pressure.
• Maintaining a Steritech ready kitchen with up to date labels and open dates at all times! Always ensuring that we use FIFO and LDIR practices!

• Set performance expectations for the team, monitoring progress towards goals and providing constructive feedback as needed.
• Empowered team members by delegating responsibilities according to individual strengths and areas of expertise.
• Managed conflict resolution among team members, fostering a positive and collaborative work environment.
• Maintained an inclusive and diverse team culture, promoting respect and understanding among all members.
• Collaborated with other department leaders to establish shared goals and ensure alignment across teams.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Strengthened communication skills through regular interactions with others.
• Demonstrated strong organizational and time management skills while managing multiple projects.
• Performed various sanitation methods to maintain safe, secure and clean kitchen.
• Rotated stock and conducted inventory of food items and supplies to determine purchase needs.
• Developed strong multitasking skills while proficiently handling multiple orders during peak hours.
• Supported fellow kitchen staff with timely preparation of ingredients, fostering a collaborative work environment.
• Received positive feedback from customers on taste and presentation of dishes, boosting overall satisfaction rates.