Summary
Overview
Work History
Education
Skills
Timeline
Generic

Matthew Keates

Mechanicsville,MD

Summary

Productive Kitchen Manager focused on high-quality, cost-effective ingredients and providing speedy, quality service. Customer-oriented leader with high level of stamina and excellent relationship-building capabilities. Versed in employee scheduling, inventory management and crew leadership. Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. An organized and motivated individual, eager to utilize time management and organizational skills across diverse settings. Seeking entry-level opportunities to enhance abilities while contributing to company growth.

Overview

11
11
years of professional experience

Work History

Kitchen Manager

Brass Tap
California, MD
06.2024 - Current
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Reviewed vendor invoices for accuracy before authorizing payment transactions.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Received, organized and rotated paper goods and food ingredients.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Trained new employees to perform duties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Delegated work to staff, setting priorities and goals.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Distributed food to service staff for prompt delivery to customers.
  • Coached staff on strategies to enhance performance and improve customer relations.

Grill Supervisor

Culinary Services
Keyser, WV
09.2023 - 03.2024
  • Conducted performance reviews with staff members to identify areas of improvement.
  • Provided guidance and direction to team members when needed while maintaining an open-door policy for communication.
  • Reviewed weekly sales reports to determine staffing requirements.
  • Implemented safety protocols to protect both customers and employees from harm.

Kitchen Manager

Mission BBQ
California, MD
07.2013 - 11.2022
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.
  • Trained new kitchen staff on proper food handling techniques and safety regulations.
  • Maintained accurate records of food costs, labor costs, waste management and other related expenses.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Monitored sanitation practices to ensure that all employees adhere to health department regulations.
  • Ensured compliance with all applicable local, state and federal laws governing food service operations.
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.
  • Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
  • Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
  • Managed employee relations by providing guidance on job duties as well as disciplinary actions when needed.
  • Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
  • Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
  • Collaborated with chefs to create innovative recipes that utilized fresh ingredients from local suppliers.
  • Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
  • Provided feedback during tasting sessions to help refine existing dishes or develop new ones.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Kept kitchen equipment properly functioning by following manufacturer's operating instructions and educating staff on proper use.
  • Utilized various preparation and cooking methods to create menu items in accordance with recipes.
  • Planned kitchen staff schedules to maximize coverage and encourage collaboration.
  • Maximized team performance by training new employees on proper food handling and restaurant protocols.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Received, organized and rotated paper goods and food ingredients.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Developed and implemented strategies to enhance team performance, improve processes and boost results.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Trained new employees to perform duties.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Delegated work to staff, setting priorities and goals.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Distributed food to service staff for prompt delivery to customers.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Explained goals and expectations required of trainees.
  • Assisted staff by serving food and beverages or bussing tables.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Supervised activities of dining room staff to maintain service levels and support guest needs.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

Education

High School Diploma -

Leonardtown High School
Leonardtown, MD
06-2012

Skills

  • Purchasing
  • Kitchen Management
  • Recruitment
  • Employee monitoring
  • Workflow Planning
  • Inventory Management
  • Quality Assurance
  • Scheduling
  • Food Safety
  • Cost Control
  • Staff Supervision
  • Kitchen staff coordination
  • Supply Ordering
  • Inventory Coordination
  • Product Rotation
  • Inventory Control
  • Team Collaboration and Leadership
  • Food production management
  • Kitchen equipment operation and maintenance
  • Attention to Detail
  • Motivational style
  • Kitchen Equipment Maintenance
  • Budget Management
  • Waste Reduction
  • Health Inspections
  • Performance monitoring
  • Recipe creation
  • Menu preparation
  • Sanitation Standards
  • Recipes and menu planning
  • Performance Improvement
  • Operations Management
  • Cost controls
  • Verbal and written communication
  • High-volume dining
  • Recruitment and hiring
  • Health Code Compliance
  • BOH Operations
  • Food plating and presentation
  • Food Preparation
  • Cleaning and sanitation
  • Vendor Relationship Management
  • Process Improvement
  • Productivity Improvement
  • Food preparation management
  • Staff Management
  • Order Accuracy
  • Order delivery practices
  • Shift Scheduling
  • Food Safety Compliance
  • Employee Scheduling
  • Sales Projections
  • Equipment Maintenance
  • Multitasking and Organization
  • New Employee Recruitment
  • Goal Setting
  • Policy and Procedure Enforcement
  • Expediting Orders
  • Staff Coaching
  • Safe Food Handling
  • ServSafe Certification
  • Sanitation
  • Equipment Condition Evaluations
  • Vendor Relations
  • Flexible Schedule
  • Ordering Supplies
  • Scheduling Coordination
  • Food and Beverage Management
  • Problem-Solving
  • Staff Training and Development

Timeline

Kitchen Manager

Brass Tap
06.2024 - Current

Grill Supervisor

Culinary Services
09.2023 - 03.2024

Kitchen Manager

Mission BBQ
07.2013 - 11.2022

High School Diploma -

Leonardtown High School

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Matthew Keates