Summary
Overview
Work History
Education
Skills
Timeline
Generic

Miguel James

North Chicago,IL

Summary

Astute supervisor dedicated to comprehensive leadership for cutting costs and maximizing quality. Great multitasker with training in Hospitality and Tourism management and extensive experience in food service. Committed to enhancing customer experiences while cutting overall costs.

Overview

23
23
years of professional experience

Work History

Dining Room Supervisor

Charmer’s Restaurant & Lounge
02.1998 - 02.2021
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Set and oversaw weekly and special event menu plans.
  • Coordinated high-quality dining services to meet or exceed guest expectations, enforcing quality standards and facilitating smooth operations.
  • Coordinated kitchen activities with front-of-house staff for seamless and service.
  • Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
  • Planned and executed promotions and special events in close collaboration with management.
  • Leveraged feedback gathered from guests to develop new initiatives, policies and strategies to improve satisfaction with services and menu.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Supervised food presentation and plating to enhance visual appeal.
  • Monitored food preparation, production, and plating for quality control.
  • Directed food preparation and cooking activities to meet health and safety standards.
  • Trained, managed and scheduled dining staff, distributing hours and assignments to leverage strengths of individual team members.
  • Controlled expenses and boosted profitability by managing food and labor costs.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Maximized team productivity by expertly delegating tasks to kitchen staff.
  • Monitored food inventory and supplies to prevent waste.
  • Communicated effectively with dining staff and guests alike to promote adherence to dining room policies and standard operating procedures.
  • Maintained responsibility for food, beverage and kitchen equipment ordering, regularly assessing departmental needs and verifying sufficient stock levels.
  • Directed activities of team of skilled kitchen workers preparing and serving meals.
  • Circulated throughout dining room to assess general satisfaction of guests and identify appropriate opportunities to ask guests about dining experiences.
  • Created new recipes, outlined steps, and training staff on correct preparation.
  • Served consistent portions following recipes and control standards.
  • Controlled food costs and managed inventory.
  • Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
  • Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
  • Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.

Office Training Clerk

Boy’s TOWN Training Center
08.2017 - 02.2019
  • Fostered operational efficiency and compliance with company policies through effective coordination of office activities.
  • Promptly received and forwarded incoming communications, such as phone calls, emails and letters, to appropriate staff.
  • Reviewed files, records and other documents to obtain information to respond to requests.
  • Edited documents to keep company materials free of grammar errors.
  • Input data into spreadsheets and databases.
  • Coordinated and scheduled meetings and appointments.
  • Assisted with onboarding of new students.
  • Processed incoming and outgoing mail and packages according to established procedures.

Front Office Clerk

Boy's Town Vocational Training Center
08.2017 - 02.2019
  • Greeted visitors and students upon arrival, offered assistance, and answered questions to build rapport and retention.
  • Increased customer service success rates by quickly resolving issues.
  • Completed student check-in processes.
  • Volunteered to help with special projects of varying degrees of complexity.
  • Responded to inquiries from students/potential students seeking information.
  • Directed automation of office procedures such as correspondence management, recordkeeping and online communications.
  • Assisted students with daily living needs
  • Directed phone inquiries, answered customer questions, and scheduled appointments.
  • Managed data and correspondence to secure information across complex landscapes of organizational departments.

Business Administration Clerk

HECOIN Institute Kingston Campus
08.2015 - 07.2017
  • Prepared meeting materials and took clear notes to distribute to stakeholders.
  • Managed efficient processing of more than several documents per month in high-volume environment.
  • Provided clerical support, addressing routine, and special requirements.
  • Checked non-functional office equipment, troubleshot issues and independently resolved concerns to maintain team productivity.
  • Maintained filing system and organized student documents for easy retrieval of information.
  • Typed, formatted and edited professional correspondence.
  • Produced high-quality communications for internal and external use.
  • Scheduled appointments and managed calendars for students.
  • Interacted with students by phone, email, or in-person to provide information.
  • Routed business correspondence, documents, and messages to correct departments and staff members.
  • Drove student loyalty
  • Managed calendars and scheduled appointments to maintain smooth flow of operations.
  • Processed documents and materials to disseminate information to appropriate parties.
  • Answered a multitude of calls each day on multi-line telephone systems, supporting communication needs of staff members/students.
  • Provided quality clerical support through data entry, document management, email correspondence, and overseeing operation of office equipment.
  • Handled incoming phone calls and answered questions from students.

Training Chef

Iberio Star Hotel
10.2014 - 11.2014
  • Set up and broke down kitchen for service.
  • Developed new recipes and flavor combinations to enhance customer dining experience.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Implemented food cost and waste reduction initiatives to save money.
  • Utilized culinary techniques to create visually appealing dishes.
  • Checked expiration dates, rotated food and removed any items that were no longer usable.
  • Participated in food tastings and taste tests.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Supported weekly and monthly inventory counts as well as food and supplies ordering.
  • Organized and sanitized work area, adhering to policies and OSHA regulations.
  • Cleaned kitchen counters, refrigerators, and freezers.
  • Assisted Chef with daily activities to prepare delicious food and maintain guest satisfaction.
  • Coordinated with team members to prepare orders on time.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Read through recipes and set up ingredients for head chef.
  • Observed head chefs and how each prepared different specialties to gain knowledge in cooking techniques.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Disciplined and dedicated to meeting high-quality standards.

Receptionist/Client Service Officer

Brown’s Town Community College
09.2010 - 06.2011
  • Delivered prompt service to prioritize student needs.
  • Exhibited high energy and professionalism when dealing with students and staff.
  • Enhanced productivity levels by anticipating needs and delivering outstanding support.
  • Collaborated with enrollment.
  • Provided excellent customer care by responding to requests, assisting with course enrollment.
  • Developed and updated databases to handle customer data.
  • Provided knowledgeable service and support for all customer needs.
  • Reached out to customers after completed course completion to suggest future courses.
  • Accepted and processed payments, updated accounts and issued receipts.
  • Responded to student requests, offering excellent support and tailored recommendations to address needs.
  • Managed receptionist area by greeting visitors/students, responding to telephone, and email inquiries and providing information for in-person requests.
  • Promptly responded to inquiries and requests from prospective students.
  • Optimized customer support by establishing collaborative service environments through targeted operational initiatives.
  • Responded proactively and positively to rapid change.

Staff Chef

Royal Decameron Hotel
05.2010 - 09.2010
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Coordinated employee schedules and developed staff teams to boost productivity.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Monitored food production to verify quality and consistency.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Participated in food tastings and taste tests.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Disciplined and dedicated to meeting high-quality standards.
  • Set up and broke down kitchen for service.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Collaborated with staff members to create meals for large banquets.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Maintained well-organized mise en place to keep work consistent.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Coordinated with team members to prepare orders on time.
  • Evaluated food products to verify freshness and quality.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Placed orders to restock items before supplies ran out.
  • Cooked memorable dishes that brought new customers into establishment.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.

Waiter/Server

Grand Lindo Braco
12.2008 - 04.2009
  • Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
  • Collaborated with kitchen staff to facilitate prompt and accurate food preparation.
  • Checked guests' identification before serving alcoholic beverages.
  • Informed customers about daily and seasonal specials.
  • Answered customers' questions, recommended items, and recorded order information.
  • Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
  • Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
  • Processed orders and sent to kitchen employees for preparation.
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
  • Met with chef to review daily specials and menu changes.
  • Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
  • Quickly reset and cleaned up tables after customers left to enable speedy turnaround and guest flow.
  • Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
  • Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
  • Checked customers' IDs to verify age in compliance with minimum age requirements for consumption of alcoholic beverages.
  • Upsold appetizers, drinks and desserts to increase restaurant profits.
  • Used cash registers and credit card machines to cash out customers.
  • Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
  • Kept server areas clean and stocked to increase efficiency while working tables.
  • Increased sales significantly by upselling higher-end products to customers.
  • Maintained customer satisfaction by clarifying questions about orders and specialty items.
  • Remained calm and poised when dealing with difficult customers or during busy shifts.
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
  • Inspected dishes and utensils for cleanliness.
  • Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
  • Bussed tables during busy periods to assist staff and quickly turn over tables.
  • Printed dining checks with total due, collected payment and offered receipts to complete transactions.
  • Folded napkins and prepared silverware sets to provide adequate supply for host station.
  • Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.

Range Chef

Wyndham Kinston Hotel
12.2007 - 12.2008
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
  • Coordinated with team members to prepare orders on time.
  • Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
  • Participated in food tastings and taste tests.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Set up and broke down kitchen for service.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Oversaw grill, stove, and oven, and cleaned equipment after every shift.
  • Prepared meals from scratch using authentic, popular recipes to generate repeat business.
  • Disciplined and dedicated to meeting high-quality standards.
  • Modified recipes to accommodate dietary restrictions and allergies.
  • Interacted with guests to obtain feedback on product quality and service levels.
  • Collaborated with staff members to create meals for large banquets.
  • Worked closely with front-of-house staff to facilitate excellent customer service.
  • Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
  • Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
  • Implemented food cost and waste reduction initiatives to save money.
  • Checked freezer and refrigerator prior to each shift to verify correct temperatures.
  • Cooked memorable dishes that brought new customers into establishment.
  • Monitored line processes to maintain consistency in quality, quantity, and presentation.
  • Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
  • Utilized culinary techniques to create visually appealing dishes.
  • Maintained well-organized mise en place to keep work consistent.
  • Placed orders to restock items before supplies ran out.

Education

Advanced Diploma - Food And Beverage Supervisor

Boy’s Town Vocational Centre
Kingston, Jamaica
03.2019

Associate of Arts - Hospitality And Tourism Management

Brown’s Town Community College
Brown's Town, Jamaica
06.2012

Skills

  • Customer Satisfaction
  • Feedback Gathering
  • Preventive Maintenance
  • Hospitality Management
  • Health Code Requirements
  • Process Evaluations
  • Natural Leadership
  • Maintaining Clean Work Areas
  • Active Listening
  • Order Accuracy
  • Billing and Payment Processing
  • Safe Work Practices
  • Proper Food Handling
  • Reading Comprehension
  • Phone Inquiries
  • Providing Feedback
  • Customer Preferences
  • Greeting and Seating Guests
  • Team Scheduling
  • Nutritional Assessment
  • Guest Relations
  • Operations Management
  • Reservation Coordination
  • Dining Area Cleaning Supervision
  • Operational Problems Analysis
  • Task Delegation
  • Data Entry Software
  • Kitchen Staff Supervision

Timeline

Office Training Clerk

Boy’s TOWN Training Center
08.2017 - 02.2019

Front Office Clerk

Boy's Town Vocational Training Center
08.2017 - 02.2019

Business Administration Clerk

HECOIN Institute Kingston Campus
08.2015 - 07.2017

Training Chef

Iberio Star Hotel
10.2014 - 11.2014

Receptionist/Client Service Officer

Brown’s Town Community College
09.2010 - 06.2011

Staff Chef

Royal Decameron Hotel
05.2010 - 09.2010

Waiter/Server

Grand Lindo Braco
12.2008 - 04.2009

Range Chef

Wyndham Kinston Hotel
12.2007 - 12.2008

Dining Room Supervisor

Charmer’s Restaurant & Lounge
02.1998 - 02.2021

Advanced Diploma - Food And Beverage Supervisor

Boy’s Town Vocational Centre

Associate of Arts - Hospitality And Tourism Management

Brown’s Town Community College

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