Maurice Moore
Poinciana,FL
Summary
Dynamic Kitchen and Restaurant Manager with over 20 years of experience in high-volume dining establishments, skilled in driving operational excellence and enhancing customer satisfaction. Expertise in kitchen operations, staff training, cost control, and food safety compliance ensures a seamless dining experience while maintaining high quality standards. Proven track record in leading diverse teams and streamlining processes to boost efficiency and productivity. Committed to fostering collaboration and adaptability within culinary environments, prepared to deliver impactful results in any setting.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Miller’s Ale House
01.2002 - 01.2019
- Directed back-of-house operations for a high-volume restaurant, leading teams of staff.
- Maintained strict compliance with food safety and sanitation standards, achieving consistently strong health inspection results.
- Oversaw inventory control, vendor relations, and cost management, reducing waste and improving profitability.
- Trained and mentored staff to improve efficiency, retention, and service quality.
- Partnered with front-of-house management to ensure smooth operations and guest satisfaction.
Assistant General Manager / Kitchen Supervisor
Damon’s The Place for Ribs
01.1998 - 01.2002
- Managed both kitchen and front-of-house operations, ensuring seamless coordination in a full-service restaurant environment.
- Supervised and trained staff across multiple departments, building a high-performing team.
- Assisted with budgeting, scheduling, and inventory management to control costs and maximize efficiency.
- Oversaw food preparation and kitchen operations, maintaining quality and consistency.
- Delivered excellent guest service, resolving issues and reinforcing brand standards.
Education
No Degree -
Evans High
Orlando, FLSkills
- Kitchen & Restaurant Operations Management
- Food Safety & Sanitation (ServSafe Certified)
- Staff Training & Leadership Development
- High-Volume Food Preparation & Service
- Inventory, Ordering & Cost Control
- Scheduling & Labor Management
- Guest Experience & Customer Service
- Cross-Functional Team Collaboration
- Food preparation
- Budget management
- Recruitment and hiring
- Performance monitoring
Accomplishments
- Increased team productivity by implementing key process improvements.
- Hired, trained and oversaw kitchen staff for new [Number]-seat restaurant.
- Trained numerous managers for the kitchen and general manager position
- Trained and help kitchen employees grow with the company and become managers
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Certification
ServSafe Food Handlers Certificate – Current
Timeline
Kitchen Manager
Miller’s Ale House
01.2002 - 01.2019
Assistant General Manager / Kitchen Supervisor
Damon’s The Place for Ribs
01.1998 - 01.2002
No Degree -
Evans High
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