Michael Smith
Florissant,CO
Summary
Chief Steward with extensive experience in optimizing work schedules, enhancing guest experiences, and maintaining strict compliance with industry standards. Expertise in staff training, vendor negotiations, and cost control. Proactive leader dedicated to improving operational efficiency and achieving high customer satisfaction.
Experienced hospitality professional with strong focus on team collaboration and achieving results. Highly skilled in managing staff, ensuring exceptional service standards, and adapting to changing needs. Known for reliability, leadership, and effective communication. Prepared to drive operational success and enhance guest experiences.
Overview
20
20
years of professional experience
Work History
Chief Steward
Chamonix Hotel and Casino
11.2023 - Current
- Ensured seamless event execution by coordinating with various departments for logistics, staffing, and other event requirements.
- Optimized work schedules to ensure adequate staffing during peak periods while minimizing labor costs.
- Contributed to the establishment''s positive reputation by consistently exceeding guest expectations for service delivery.
- Enhanced guest experience by implementing effective standard operating procedures and maintaining quality services.
- Participated in regular management meetings, providing valuable insights and recommendations that positively impacted overall operations.
- Played an instrumental role in achieving high scores during external audits by maintaining strict compliance with industry standards and best practices.
- Assisted in recruiting top talent for stewarding positions, enhancing the overall skill set of the workforce.
- Increased staff efficiency through comprehensive training programs and continuous performance evaluations.
- Facilitated smooth operations during large events by effectively delegating tasks and monitoring team progress throughout the function''s duration.
Executive Kitchen Manager
Flying W Ranch
05.2022 - 10.2022
- Motivated staff to perform at peak efficiency and quality.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong vendor relationships.
- Maximized quality assurance by completing frequent line checks.
- Promoted teamwork among kitchen staff by fostering open communication, encouraging collaboration, and resolving conflicts effectively.
- Increased customer satisfaction with high-quality food preparation, presentation, and timely service.
- Hired and managed entire kitchen staff.
- Mentored junior staff members, providing ongoing training in culinary techniques, menu planning, and presentation skills.
- Implemented successful cost-saving initiatives through strategic vendor negotiations and bulk purchasing agreements.
- Consistently met or exceeded budgetary targets by closely monitoring expenses, adjusting resource allocation, and identifying areas for improvement.
- Managed inventory control and procurement processes for cost reduction and waste minimization.
- Collaborated with executive team to develop innovative menus that appealed to diverse clientele while maximizing profitability.
- Coordinated and organized restaurant inventory.
- Upheld high standards of excellence in all aspects of kitchen operations, ultimately contributing to the restaurant''s reputation for exceptional dining experiences.
- Developed and enforced food safety and sanitation protocols to maintain a clean and healthy kitchen environment.
- Established performance metrics for evaluating the success of menu items, leading to data-driven decision-making on menu updates.
- Optimized labor costs through efficient scheduling practices that accounted for fluctuations in business levels and employee availability.
- Checked and tested foods to verify quality and temperature.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
Owner General Manger/Chef Manager
Everything Fajita
05.2011 - 06.2012
- Managed day-to-day business operations.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
- Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Consulted with customers to assess needs and propose optimal solutions.
- Hired trained, and managed a high-performing team of employees dedicated to achieving company goals.
- Trained and motivated employees to perform daily business functions.
- Implemented marketing strategies to increase brand awareness and attract new customers.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
- Negotiated contracts with suppliers for better pricing and terms, reducing overall costs for the business.
- Established foundational processes for business operations.
- Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
- Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
- Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
- Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
- Ensured regulatory compliance by staying abreast of industry-related changes and implementing necessary policies or procedures as needed.
- Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
- Expanded product offerings by researching market trends and identifying potential growth opportunities.
- Generated revenues yearly and effectively capitalized on industry growth.
- Improved team productivity by introducing innovative project management tools and techniques.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
Executive Sous Chef
The Place
02.2007 - 09.2011
- Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
- Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
- Ensured compliance with all health department regulations while maintaining a well-organized workspace for optimal efficiency.
- Evaluated employee performance regularly providing guidance towards improvement as necessary.
- Managed inventory control, reducing food waste and optimizing budget allocation.
- Collaborated with Executive Chef to design seasonal menus that showcased diverse flavors and techniques.
- Promoted teamwork among kitchen staff, fostering a positive work environment that encouraged creativity and collaboration.
- Enhanced dining experience by creating innovative and visually appealing menu items.
- Continuously researched industry trends to stay current on new cooking methods, ingredients, and presentation styles.
- Maintained high standards of food presentation by supervising plating techniques during service hours.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Oversaw the execution of daily prep tasks ensuring timely completion while maintaining ingredient freshness.
- Incorporated dietary restrictions into menu planning to accommodate diverse clientele needs.
- Mentored junior chefs and provided constructive feedback for professional growth.
- Organized special events and catering services, showcasing culinary expertise to a wider audience.
- Balanced labor costs by effectively scheduling kitchen staff according to business needs.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Conducted regular equipment maintenance checks to prevent malfunctions or downtime during peak service hours.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Utilized culinary techniques to create visually appealing dishes.
General Manager
Friendly's Ice Cream Restaurant
11.2004 - 11.2005
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Formulated policies and procedures to streamline operations.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Managed budget implementations, employee evaluations, and contract details.
- Increased overall company efficiency by streamlining operations and implementing innovative managerial strategies.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
Education
BBA - Business Administration
Dallas Baptist University
Dallas, TXSkills
- Exceptional leadership
- Strong Organization
- Food safety knowledge
- Team Management
- Sanitation Standards
- Creativity and Innovation
- Task Delegation
- Menu Planning
- Basic accounting
- Vendor negotiation
- Budgeting expertise
- Strong Work Ethic
- Customer Service
Timeline
Chief Steward
Chamonix Hotel and Casino
11.2023 - Current
Executive Kitchen Manager
Flying W Ranch
05.2022 - 10.2022
Owner General Manger/Chef Manager
Everything Fajita
05.2011 - 06.2012
Executive Sous Chef
The Place
02.2007 - 09.2011
General Manager
Friendly's Ice Cream Restaurant
11.2004 - 11.2005
BBA - Business Administration
Dallas Baptist University
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