Michael Edwards
West Point,NY
Summary
Estate Manager versed with contract writing, leasing and housing laws and contract review. Managed rental agreements and sales of properties within busy rental agency and through private party owners. Oversaw hiring and employment of facility maintenance personnel.
Energetic Kitchen Manager enthusiastic about working with high-performance teams. Personable, responsible and hardworking professional. Dedicated to innovative dishes, effective budgeting and top-of-the-line customer service.
Talented kitchen leader offer over 18 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.
Overview
8
8
years of professional experience
1
1
Certification
Work History
Estate Manager
United States Army
09.2022 - Current
- Enhanced estate efficiency by implementing streamlined systems for financial management and maintenance planning.
- Managed comprehensive property renovations, ensuring timely completion and adherence to budget constraints.
- Established strong relationships with vendors and contractors, resulting in improved service quality for the estate.
- Developed customized security protocols, safeguarding the privacy and safety of residents and guests.
- Oversaw daily operations of the estate, maintaining a well-organized environment conducive to comfort and productivity.
- Coordinated exceptional events and gatherings on the estate, providing memorable experiences for attendees.
- Conducted regular property inspections, identifying potential issues and arranging appropriate solutions promptly.
Culinary Arts Instructor
US Army
08.2020 - 09.2022
- Enhanced student culinary skills by demonstrating advanced techniques and providing personalized guidance.
- Improved course curriculum by collaborating with colleagues to develop engaging lesson plans and hands-on activities.
- Increased student success rate through consistent evaluations, constructive feedback, and tailored support.
- Promoted a safe and hygienic kitchen environment by enforcing strict sanitation guidelines and proper food handling practices.
- Empowered students to create original recipes by fostering creativity and encouraging experimentation with ingredients.
- Facilitated learning of diverse cuisines, broadening students'' culinary horizons and expanding their skill sets.
- Maintained up-to-date knowledge of culinary trends and techniques, ensuring relevant content delivery in instructional materials.
- Implemented effective time management strategies for students during practical cooking sessions, preparing them for fast-paced professional kitchens.
- Inspired confidence in students by sharing personal experiences in the culinary industry as well as offering guidance on overcoming challenges faced along their career paths.
- Evaluated student performance fairly based on established grading criteria while remaining open to constructive feedback from peers regarding assessments made.
- Cultivated a positive classroom atmosphere conducive to learning through clear communication, respectful interactions, and active listening techniques.
- Encouraged sustainable practices in the culinary arts through lessons on sourcing local ingredients, reducing food waste, and implementing energy-efficient cooking methods.
- Taught culinary theory and practice in class room environment, focusing on food production, food safety and restaurant operations.
- Supervised students in kitchen lab setting to maintain safety and efficiency targets.
- Encouraged students to enhance recipes with personal style.
- Fostered positive learning environment by developing curriculum and instructional support that targeted and engaged students.
- Prepared lesson plans for classroom instruction of credited technical and occupational courses.
Culinary Arts Instructor
Culinary Institute Of America
08.2019 - 08.2020
- Enhanced student culinary skills by demonstrating advanced techniques and providing personalized guidance.
- Improved course curriculum by collaborating with colleagues to develop engaging lesson plans and hands-on activities.
- Developed and implemented creative lesson plans to reach diverse student audience.
- Observed and evaluated students' work to determine progress, provide feedback, and make suggestions for improvement.
- Collaborated with colleagues and improved teaching practices through professional learning communities and student retention meetings.
- Maintained laboratory with equipment, tools and supplies to meet course needs.
Kitchen Manager
US Army
01.2017 - 03.2019
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
Front of House Manager
US Army
04.2016 - 04.2017
- Enhanced customer satisfaction by implementing effective front of house management strategies.
- Streamlined operations for improved efficiency and cost savings by overseeing staff scheduling, inventory, and ordering processes.
- Boosted team morale through regular performance feedback sessions and recognition of exceptional work.
- Developed strong relationships with guests, addressing complaints promptly and ensuring a positive dining experience.
- Improved staff retention by fostering a supportive work environment and providing ongoing training opportunities.
- Reduced wait times for customers by optimizing seating arrangements and implementing effective table management practices.
- Collaborated with executive chef to develop new menu items that catered to diverse clientele tastes.
- Trained new hires on company policies, procedure, s as well as proper food handling techniques which resulted in reduced turnover rates.
- Fostered a culture of teamwork among staff members by encouraging collaboration in problem-solving tasks related to front-of-house operations.
- Acted as the main point of contact for guest inquiries, addressing concerns promptly and professionally while maintaining a positive rapport with clientele.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
Education
MBA -
Stratford University
Falls Church, VA08.2022
Bachelor of Arts - Advanced Culinary Arts
Stratford University
Falls Church, VA05.2019
Associate of Arts - General Studies
Central Texas College
Killeen, TX06.2016
Skills
- Inventory Tracking
- Guest Services
- Vendor Supervision
- Maintenance Scheduling
- Staff Oversight
- Personal Shopping
- Logistics Coordination
- Property Management
- Event Planning and Coordination
- Etiquette and Protocol
- Time Management
- Wine and Spirits Knowledge
- Office Staffing
- Customer Service-Focused
- Employee Motivation and Guidance
- Pastry Expert
- Menu Development
- Kitchen Management
- Food Presentation
- Recipe Creation
- Food Safety Regulations
- Nutrition Knowledge
- Sanitation Practices
- Teaching Techniques
- Knife Safety Understanding
- Demonstration Skills
- Allergy Awareness
- Culinary Terminology
- Organizational Skills
- Team Leadership
- Advanced Baking Skills
- Adaptability
- Continuous Learning
- Food Trends Analysis
- Interpersonal Skills
- Event Planning
- Recruitment
- Quality Assurance
- Cost Control
- Workflow Planning
- Staff Supervision
- Food Safety
- Purchasing
- Scheduling
- Supply Ordering
- Kitchen Equipment Maintenance
Certification
- Certified Executive Chef- ACF
- Certified Culinary Educator- ACF
- Certified Culinary Administrator- ACF
- Pro Chef 1- CIA
Timeline
Estate Manager
United States Army
09.2022 - Current
Culinary Arts Instructor
US Army
08.2020 - 09.2022
Culinary Arts Instructor
Culinary Institute Of America
08.2019 - 08.2020
Kitchen Manager
US Army
01.2017 - 03.2019
Front of House Manager
US Army
04.2016 - 04.2017
MBA -
Stratford University
Bachelor of Arts - Advanced Culinary Arts
Stratford University
Associate of Arts - General Studies
Central Texas College
Similar Profiles
Jonathan PalmerJonathan Palmer
Special Projects Officer at United States Army Forces Command (FORSCOM) / United States Army Reserve Command (USARC), Special Troops BattalionSpecial Projects Officer at United States Army Forces Command (FORSCOM) / United States Army Reserve Command (USARC), Special Troops Battalion
Zena HernandezZena Hernandez
Military Police Officer at United States Army/United States Army ReservesMilitary Police Officer at United States Army/United States Army Reserves
Ann Q. PhamAnn Q. Pham
Drill Sergeant at United States Army Reserve, United States ArmyDrill Sergeant at United States Army Reserve, United States Army
Travis TorrelloTravis Torrello
Logistics & Medical Material Management at United States Army/ United States Army ReservesLogistics & Medical Material Management at United States Army/ United States Army Reserves
Addie OstranderAddie Ostrander
Babysitter at Multiple PersonelBabysitter at Multiple Personel