Michael Banegura
Sr Restaurant Manager
Fort Worth,TX
Summary
Hello!
I'm self-starting Food Service Professional with 25 years of experience. Trained in leadership and sustainability practices which I use to motivate kitchen staff, and employees while taking on multiple tasks. Adept at menu preparation, cost-effective management and most importantly sanitation & safety work environment.
Overview
25
25
years of professional experience
1
1
year of post-secondary education
Work History
Sr. Culinary Management NCO
United States Forces Korea
Osan, Pyeongtaek-si
10.2022 - Current
- Developed unique events and special promotions to drive sales.
- Coordinated with catering staff to deliver food services for special events and functions.
- Motivated staff to perform at peak efficiency and quality.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
Sr Culinary Management NCO
United States Army
Killeen, TX
04.2018 - 09.2022
- Review store environments and key business indicators to identify problems, concerns, and opportunities for improvement; work in collaboration with Management Teams on identified factors
- Develop operational, marketing, and organizational plans in conjunction the sr
- Leadership’s objectives
- Regularly utilize management information tools to analyze financial reports and identify and address trends and issues in dining facility(s) performance
- Troubleshoot problems; promptly answers questions from Management Teams in response to overall operations employee assistance, guest feedback and complaints
- Prepare, communicate and educate Management Teams and employees on changes in DoD and local policies, procedures, and standards within the organization
- Responsible for promoting clean and safe working environments with strict adherence to all government Food Service Safety and Health Department standards
- Foster a professional environment of personal actions, where ideas can be shared, questions can be asked, and individuals are accountable for their actions
- Recognize and reinforce individual and team accomplishments by using existing organizational programs as well as finding new, creative, and impactful methods of recognition
- Create an environment of learning in which Soldiers can pursue personal development opportunities to enhance their ability to contribute to the organization success
- Training kitchen staff and implementing procedures
- Maintained kitchen hardware and repaired tools or ordered equipment.
- Motivated team of of over 100 employees to maintain high standards of food preparation and efficiency for 8 hours per shift.
- Lowered restaurant costs by 36% through creative ingredient sourcing and food waste efficiency.
Education
Bachelors Degree - Business Mgmt, Food Serv Mgmt, Business Management
ECPI University
Virginia Beach, VA 01.2014 - 05.2015
Skills
Excellent communication and interpersonal skills Solid leadership skills; ability to make good decisions and carry out company policies in accordance with applicable regulations and procedures Consistent track record in creative ideas/strategies for cost containment and plan design and implementation of best practices Ability to work independently and own the overall operations with multiple facilities Self-motivated and customer service oriented Demonstrates appropriate negotiation, analytical skills, attention to detail, organizational and project management Skills Capable of prioritizing tasks, work well under pressure, and deal with stressful situations Participative management style; motivating team members to work together to achieve goals Capable of facilitating discussions between individuals with differing perspectives Experience confronting performance issues and taking corrective action when necessary, as well as giving rewards and recognition Develops a positive, respectful, productive and professional work environment and image Basic understanding of State Health, OSHA, EEOC regulations, federal and state employment laws PC proficiency in such applications as Outlook, Word and Excel Basic knowledge of nutrition
Foodservice Management Professional
[POS Software] expert
Food waste minimization expertise
Budgeting master
Kitchen equipment operation and maintenance
Kitchen staff coordination
Budgeting
Scheduling
Cost controls
Workflow planning
Safe food handling
Recipes and menu planning
Strategic planning
Teamwork and Collaboration
Timeline
Sr. Culinary Management NCO
United States Forces Korea
10.2022 - Current
Sr Culinary Management NCO
United States Army
04.2018 - 09.2022
Bachelors Degree - Business Mgmt, Food Serv Mgmt, Business Management
ECPI University
01.2014 - 05.2015