Summary
Overview
Work History
Education
Skills
Languages
Timeline
Generic

Michael Anthony Dee

Anaheim,CA

Summary

Strong leader and problem-solver dedicated to streamlining operations to decrease costs and promote organizational efficiency. Uses independent decision-making skills and sound judgment to positively impact company success. Energetic Leader dedicated to enhancing customer satisfaction, meeting sales and profitability goals and managing staff. Recognized for leading and guiding staff to meet common organizational targets. Well organized with stellar time management abilities. Promote employee motivation and keep department operation aligned with goals by leveraging proactive management style. Encouraging with employees and diplomatic in mediating conflicts to enhance satisfaction and team collaboration. Excellent relationship-builder with good communication, time management and multitasking skills focused on boosting business short- and long-term success. Proactive Department Manager with excellent time management skills to multi-task while working within deadlines and time constraints. Offering 15 years of hands-on experience in retail operations. Proficient in budgeting, inventory management and merchandising. Disciplined professional committed to driving sales goals and ensuring smooth functioning of the delicatessen department. Strategic-thinking individual experienced in successfully engaging employees and encouraging each to reach highest potential. Offering pleasant personality with expertise developing employee performance goals.

Overview

15
15
years of professional experience

Work History

Delicatessen Department Leader

Tokyo Central
09.2018 - Current
  • Communicated with managers of other departments to maintain transparency.
  • Created and enforced department policies, procedures and standards to establish productivity and quality.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Managed inventory and receiving operations to maintain optimal stock levels and meet expected demands.
  • Motivated associates to consistently deliver effective selling behaviors through coaching and recognition.
  • Partnered with merchandising team to plan and execute floor moves, merchandise placement, and overall sales set-up.
  • Kept employee workloads fair and balanced to achieve objectives while maintaining high job satisfaction.
  • Worked actively with management team to create daily and weekly sales plans based on weekly sales trends.
  • Performed statistical analyses to gather data for operational and forecast team needs.
  • Developed and implemented useful inventory management strategies to maximize sales and reduce costs.
  • Introduced new methods, practices, and systems to reduce turnaround time.
  • Evaluated staff performance and provided coaching to address inefficiencies.
  • Cultivated positive relationships with vendors to deliver timely and cost-effective supply of services and materials.
  • Developed effective improvement plans in alignment with goals and specifications.
  • Evaluated customer needs and feedback to drive product and service improvements.
  • Conducted regular reviews of operations and identified areas for improvement.
  • Frequently inspected production area to verify proper equipment operation.
  • Maintained database systems to track and analyze operational data.
  • Devised and implemented processes and procedures to streamline operations.
  • Gathered, organized and input information into digital database.
  • Optimized customer experience by delivering superior services and effectively troubleshooting issues.

Head Chef and Manager

Teriyaki House & House Of Thai Inc.
07.2008 - 07.2018
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Pitched in to work line during busy periods or in place of sick employees.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Developed new culinary programs that increased customer satisfaction and operational excellence levels.
  • Implemented food cost and waste reduction initiatives to save money.
  • Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
  • Assisted with menu development and planning.
  • Evaluated food products to verify freshness and quality.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Coordinated with team members to prepare orders on time.
  • Set up and broke down kitchen for service.
  • Developed close relationships with suppliers to source best ingredients.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Monitored food production to verify quality and consistency.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Participated in food tastings and taste tests.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Utilized culinary techniques to create visually appealing dishes.

Education

Associate of Arts - Culinary Arts

Le Cordon Bleu
San Francisco, CA
11.2012

Skills

  • Conflict De-Escalation
  • Managing Defaults
  • Verbal and Written Communication
  • Goals and Performance
  • Employee Relationships
  • Motivational Leadership
  • Purchasing
  • Customer Experience
  • Quality Performance Measures
  • Framework Improvements
  • Profit and Loss
  • Order Management
  • Process Improvement Initiatives
  • Administration and Reporting
  • Coaching and Mentoring
  • Directing Team Members
  • Department Inspection
  • Scheduling
  • Inventory and Supply Management
  • Training Initiatives
  • Protocol Adherence
  • Food Safety Program Training
  • Staff Development
  • Waste Minimization
  • Sales Expertise
  • Negotiation and Conflict Resolution
  • Order Processing
  • Recruiting and Hiring
  • Retail Management
  • Staff Hiring and Retention
  • Personnel Management
  • Food Safety Requirements
  • Guest Satisfaction

Languages

English
Native or Bilingual
Tagalog
Native or Bilingual

Timeline

Delicatessen Department Leader

Tokyo Central
09.2018 - Current

Head Chef and Manager

Teriyaki House & House Of Thai Inc.
07.2008 - 07.2018

Associate of Arts - Culinary Arts

Le Cordon Bleu
Michael Anthony Dee