Matthew A. Barber

• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
• Oversaw business operations, inventory control, and customer service experiences.
• Generated employee schedules and work assignments and determined appropriate compensation rates..
• Coordinated employee schedules and developed staff teams to boost productivity.
• Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Involved in recruiting and hiring process of new staff
• Maintaining the level of service from staff that has come to be expected at a long established neighborhood landmark.
• Implemented drink prep procedures, significantly reducing wasted stock.
• Created effective employee schedules maintaining coverage at peak times and minimizing labor costs.
• Closing duties including end of shift cash out for bar and servers, assuring all kitchen equipment and heat sources are off, locking up
• Coordinating with banquet supervisor to ensure all events are adequately staffed, including seasonal event staffing.
• Adhered to state laws regarding alcoholic beverage services and customer regulations.

• Hiring and training of employees, maintaining a safe food handling environment
• Ordering and Inventory of all restaurant supplies
• Menu design and Daily Specials
• Preparing homemade recipes, use of excess inventory for daily soups
• Expediting tickets, timing orders, and ensuring quality of each plate leaving the kitchen
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Planned promotional menu additions based on seasonal pricing and product availability.
• Interacted with guests to obtain feedback on product quality and service levels.

• Assisted in initial restaurant set-up from remodeling to opening day, experience in opening a successful business
• Worked in pantry and grill in the kitchen, preparing homemade classic Italian cuisine
• Built knowledge of wines and implemented the addition of a martini list featuring classic and dessert martinis
• Maximized customer service by training staff, overseeing operations, and resolving issues.
• Strategized plans to increase bar revenue through innovative promotional concepts, specialty drinks, and customer-focused events.
• Managed inventory control, purchasing, and training of new staff.

Menu Development and Updating to meet current Club needs.

Implementing health and safety protocols in the kitchen.

• Proved successful working within tight deadlines and a fast-paced environment.
• Worked well in a team setting, providing support and guidance.
• Skilled at working independently and collaboratively in a team environment.
• Self-motivated, with a strong sense of personal responsibility.
• Worked flexible hours across night, weekend and holiday shifts.
• Developed and maintained courteous and effective working relationships.
• Participated in team projects, demonstrating an ability to work collaboratively and effectively.