Paul McNally
Kalamazoo
Summary
Dynamic Kitchen Manager with extensive experience at Ted and Maries Colonial Inn, excelling in inventory management and staff training. Proven track record of enhancing operational efficiency and reducing waste, while fostering a collaborative team environment. Committed to maintaining high food safety standards and delivering exceptional customer service.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Kitchen Manager
Ted and Maries Colonial Inn
01.2024 - Current
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and implemented efficient workflow processes to enhance kitchen operations.
- Managed inventory levels, optimizing ordering procedures to reduce waste and costs.
- Trained new employees on culinary techniques and operational protocols for consistency.
- Coordinated meal preparation schedules, aligning with event requirements and guest preferences.
- Conducted quality control inspections, maintaining high standards of food presentation and taste.
- Collaborated with vendors to source high-quality ingredients while negotiating favorable terms.
- Led team meetings to address performance issues, fostering a culture of continuous improvement.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Owner/Operator
McNallys Roadrunner
01.2021 - Current
- Managed daily operations, ensuring efficient workflow and customer satisfaction.
- Oversaw staff training programs to enhance team performance and service quality.
- Implemented inventory management systems to optimize stock levels and reduce waste.
- Developed marketing strategies to increase brand visibility and attract new customers.
- Analyzed financial reports to identify trends and drive profitability improvements.
- Established vendor relationships for sourcing quality products at competitive prices.
- Coordinated special events, boosting community engagement and sales revenue.
- Led process improvement initiatives, enhancing operational efficiency and reducing costs.
- Managed day-to-day business operations.
- Provided exceptional customer service, addressing issues promptly to ensure customer satisfaction and repeat business.
- Increased customer satisfaction by providing high-quality services and timely communication.
- Managed daily operations for optimal efficiency, streamlining processes to reduce costs.
- Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.
- Consulted with customers to assess needs and propose optimal solutions.
- Established strong relationships with suppliers, ensuring consistent delivery of goods and services at competitive prices.
- Ensured compliance with relevant regulations, maintaining proper documentation and licensing requirements.
- Developed and implemented successful marketing strategies, resulting in increased brand awareness and customer base.
- Developed business plan, processes and procedures to provide superior Product or Service to customers.
- Kept all building areas and equipment functional and well-organized to promote business performance.
- Cultivated a positive work environment, leading to higher employee retention rates and overall job satisfaction.
- Evaluated company performance against objectives, adjusting strategies as needed to achieve desired results.
- Negotiated contracts with vendors to secure favorable terms for the business.
- Trained and motivated employees to perform daily business functions.
- Implemented effective financial management practices, improving cash flow and profitability.
- Assessed income and expenses and adapted plans to improve profit levels.
- Overseeing inventory management, reducing waste and maintaining adequate stock levels to meet demand.
- Oversaw the hiring process, selecting highly skilled candidates who contributed significantly to company success.
- Developed and nurtured lasting customer relationships by projecting professional corporate image and responding quickly to logistical and scheduling issues.
- Facilitated open communication channels among staff members, promoting teamwork for enhanced performance.
- Maximized revenue by identifying new market opportunities and implementing targeted sales strategies.
- Fostered strong professional network and partnership building skills to connect with quality leads.
- Optimized workflow processes through careful analysis of operational needs and resource allocation.
- Contributed positively to the local community through involvement in various events or charitable organizations.
- Collaborated with industry partners to expand networking opportunities, fostering mutually beneficial relationships that drove growth for all parties involved.
Sous Chef
Creative Dining Services
01.2022 - 2024
- Supervised kitchen staff, ensuring adherence to food safety and sanitation standards.
- Developed and implemented efficient workflow processes to enhance kitchen operations.
- Managed inventory levels, optimizing ordering procedures to reduce waste and costs.
- Trained new employees on culinary techniques and operational protocols for consistency.
- Coordinated meal preparation schedules, aligning with event requirements and guest preferences.
- Conducted quality control inspections, maintaining high standards of food presentation and taste.
- Collaborated with vendors to source high-quality ingredients while negotiating favorable terms.
- Led team meetings to address performance issues, fostering a culture of continuous improvement.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Designed and maintained menus to offer variety of high quality and consistency of dishes.
- Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
Kitchen Manager
The Roosters Call
01.2023 - 01.2024
- Supervised daily kitchen operations, ensuring compliance with health and safety regulations.
- Trained and mentored kitchen staff to enhance culinary skills and teamwork.
- Developed and implemented efficient inventory management processes to minimize waste.
- Collaborated with suppliers to maintain quality standards of food products.
- Analyzed menu performance, adjusting offerings based on customer preferences and seasonal availability.
- Streamlined food preparation workflows, improving service speed and efficiency during peak hours.
- Established training programs for new hires, promoting consistent adherence to culinary techniques and standards.
- Led regular team meetings to discuss operational improvements and foster open communication among staff members.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Calculated prices of ingredients to monitor food costs and control expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Developed strong vendor relationships for consistent delivery of high-quality ingredients at competitive prices.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Developed creative daily specials using seasonal ingredients, incorporating fresh flavors into the menu rotation while minimizing costs associated with excess inventory stockpiling.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Implemented innovative menu items that reflected current culinary trends, increasing both customer interest and repeat business.
- Enhanced dining experience by introducing themed culinary events and specials.
- Improved customer satisfaction with timely and accurate food delivery.
- Initiated community outreach programs, including cooking classes and food donation drives, to enhance restaurant's local reputation.
- Collaborated with management to develop strategies for increasing restaurant profitability.
- Negotiated with suppliers to secure high-quality ingredients at cost-effective prices.
- Resolved conflicts within kitchen team promptly, maintaining positive and productive work environment.
- Conducted regular training sessions on food safety and allergen awareness, enhancing staff knowledge and customer trust.
- Coordinated with front-of-house staff to ensure seamless service delivery during peak hours.
- Continuously updated kitchen equipment and technology to improve cooking efficiency and food quality.
- Fostered culture of continuous improvement, encouraging staff to contribute ideas for operational enhancements.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Created diverse and appealing menu, catering to wide range of dietary preferences and allergies.
- Enhanced kitchen efficiency by streamlining meal preparation processes.
- Developed and maintained high standard of kitchen hygiene, ensuring compliance with health and safety regulations.
- Implemented customer feedback system to gather insights and improve dining experience.
- Boosted team morale and performance through effective leadership and training programs.
- Optimized food presentation and plating techniques, elevating overall dining experience.
- Streamlined ordering process, minimizing errors and increasing kitchen productivity.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Reduced food waste significantly, carefully managing inventory and implementing sustainability practices.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
Cook
Nikos Express
01.2012 - 2021
- Prepared diverse menu items in accordance with established recipes and quality standards.
- Maintained cleanliness and organization of kitchen areas to ensure compliance with health regulations.
- Assisted in inventory management by tracking ingredient levels and reporting shortages.
- Collaborated with team members to streamline food preparation processes and improve service efficiency.
- Implemented proper food storage techniques to reduce waste and enhance product freshness.
- Trained new kitchen staff on safety protocols and cooking techniques for operational consistency.
- Monitored cooking times and temperatures to ensure optimal dish quality and prevent foodborne illnesses.
- Developed seasonal menu ideas that aligned with customer preferences and market trends.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Took food orders from cashiers and cooked items quickly to complete order items together and serve hot.
- Reduced food waste significantly by implementing proper portion control and storage techniques.
Education
High School Diploma - General Studies
Galesburg Augusta High School
Kalamazoo, MI05.2006
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Staff training and development
- Food preparation
- Kitchen management
- Inventory control
- Attention to detail
- Waste reduction
- Problem-solving
- Safe food handling
- Kitchen equipment operation and maintenance
- Cleaning and sanitation
- Ordering supplies
- Staff management
- Vendor relations
- Operations management
- Team collaboration and leadership
- Sanitation standards
- Health code compliance
- Recipes and menu planning
- Food production management
- Product rotation
- Food and beverage management
- Supply ordering
- Order accuracy
- Kitchen equipment maintenance
- Food safety compliance
- Inventory coordination
- Goal setting
- Menu development
- Order delivery practices
- Employee scheduling
- Food plating and presentation
- Productivity improvement
- High volume dining
- Kitchen staff coordination
- Staff coaching
- ServSafe certification
- Cost control
- Health inspections
- Flexible schedule
- Shift scheduling
- New employee recruitment
- Expediting orders
- Policy and procedure enforcement
- Sanitation
- Portion control
- Motivational style
- Conflict resolution
- Purchasing
- Scheduling
- Recipe creation
- Quality assurance
- Cost controls
- Verbal and written communication
- Vendor relationship management
- Performance monitoring
- Performance improvement
- Sales projections
- Workflow planning
- Recruitment and hiring
- Strategic planning
- Process improvement
- BOH operations
- Budget management
- Scheduling coordination
- Recruitment
- Equipment condition evaluations
- Annual business planning support
- Equipment maintenance
- Resource allocation
- Language fluency
Certification
Serve safe Manager certification
Timeline
Kitchen Manager
Ted and Maries Colonial Inn
01.2024 - Current
Kitchen Manager
The Roosters Call
01.2023 - 01.2024
Sous Chef
Creative Dining Services
01.2022 - 2024
Owner/Operator
McNallys Roadrunner
01.2021 - Current
Cook
Nikos Express
01.2012 - 2021
High School Diploma - General Studies
Galesburg Augusta High School