Michael J. Rodowicz

• Maintained and operated Changing Mains Food Truck in the Senior Lead role, including menu creation and execution.
• Led my team in menu development, focusing on seasonal ingredients and customer preferences.
• Streamlined food preparation processes to enhance efficiency and consistency across all food truck operations.
• Trained and mentored team members in all aspects of food truck operations, including fostering skills in cooking techniques and presentation standards.
• Implemented health and safety protocols, ensuring compliance with local regulations and maintaining kitchen sanitation.
• Drove food truck to every event (F-450 Paratransit vehicle).
• Scheduled all staff for events as needed within a budget.
• Booked outside events via phone and email, maintained these in shared Google Spreadsheets with owner.
• Ordered food product, dry goods, etc. through our vendors directly - also within budget. (Sysco, US Foods, FarmArt produce).
• Worked in owner's other restaurants to support as needed on the line. This occurred mostly during the winter seasons, when the food truck was not as active. (Zava Cafe in Milton and Rehoboth locations and Lago Sushi Bar in Milton).
• Developed and implemented strategies to optimize menu offerings based on customer feedback.
• Coordinated inventory management, reducing waste through effective stock control practices.
• Oversaw scheduling and staffing to meet peak demand periods while maintaining budgetary constraints.
• Enhanced marketing efforts through social media engagement, increasing brand visibility in local community.
• Established vendor relationships to secure quality ingredients at competitive prices, improving product quality.
• Collaborated with other food trucks or vendors at events to create a positive atmosphere that attracted more visitors.
• Managed inventory levels for cost control, ordering supplies as needed to maintain efficient operations.
• Increased revenue with targeted marketing campaigns and community engagement initiatives.
• Adapted quickly to changing conditions or unexpected challenges during events or operating hours without compromising service quality.
• Delivered exceptional customer service by addressing issues promptly and professionally during peak service times.

• Supervised daily kitchen operations, ensuring adherence to safety and sanitation standards.
• Developed innovative menu items, enhancing customer satisfaction and driving repeat business.
• Trained and developed kitchen staff, fostering a collaborative team environment. Set out to develop team members with the intentions of these individuals excelling and ultimately being promoted.
• Streamlined food preparation processes, improving efficiency throughout the kitchen workflow.
• Managed inventory levels, minimizing waste while ensuring fresh ingredient availability.
• Collaborated with front-of-house staff to enhance service delivery and dining experience.
• Implemented quality control measures, maintaining high culinary standards across all dishes.
• Coordinated special events and catering services, contributing to increased revenue opportunities.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Our Wilmington location was consistently in the top categories for the company - sales, volume, guest satisfaction, and return visits. Our store won multiple awards across these categories during my time there.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Additional tasks included: scheduling the entire kitchen two weeks in advance, ordering from our vendors within our budget, multiple times per week.
• Performed weekly inventory, including counting and weighing every applicable food and dry items in the kitchen and bar area. After submitting inventory reports, identifying growth or loss areas and rectifying issues as needed to meet budget.
• Stressed importance of BOH and FOH working together as a team, to achieve our goals. Allowed my personality to act as a bridge to nurture those relationships.
• Always exhumed a positive attitude with the entire building, when I was present. My goal was to consistently prove that I was a reliable source to all staff - everyday.

Seasonal Position

• Conducted routine inspections and maintenance on park facilities and equipment.
• Cut grass using push mowers and trimmers.
• Maintained wooded trails and cleared of debris as needed.
• Operated various vehicles (F-250, F-350 Dumptruck, Diesel 6x6 John Deere Gator).
• Checked and documented quality of water levels daily in Nature Center and restrooms.

• Maintained cleanliness and organization of dining areas to enhance guest experience.
• Cleaned and assigned various tasks as needed.