NaTasha Freeman
Covington,KY
Summary
Highly motivated professional with 20 years of entrepreneurial and management experience. Skillfully creates and maintains professional and loyal relationships with co-workers and clients. Experienced business leader with demonstrated strategic planning, problem-solving and team-building abilities. Successful at bringing in and training staff to handle customer and business needs. Motivational, diplomatic and respectful of people from different backgrounds.
Overview
12
12
years of professional experience
1
1
Certification
Work History
Owner
Howell Street Food Mart
Covington, KY
04.2022 - Current
- Set pricing structures according to market analytics and emerging trends.
- Supervised performance of workers with goals of improving productivity, efficiency and cost savings.
- Promoted business on social media platforms to maximize brand identity and generate revenue.
Assistant General Manager
Maplewood Bar and Grill
Cincinnati, OH
05.2020 - 04.2022
- Coordinated monthly budgets, managed profit and loss and consistently met desired margin targets.
- Controlled business inventory to keep numbers beneath targets through expert oversight and usage monitoring.
- Disciplined and maintained staff to deliver hospitable, professional service reflecting business initiatives.
- Identified customer needs and delivered relevant product solutions and promotions.
- Met business targets with streamlined operations strategies.
- Fostered performance-oriented environment focused on promoting team collaboration, personal accountability and long-term business success.
- Managed and mentored staff to carry out operational directives with high productivity and accuracy.
- Managed store cash intake with high accuracy and prepared daily bank deposits.
Kitchen Manager
The Eagle Bar and Grill
Cincinnati, OH
02.2016 - 05.2020
- Trained employees on cooking techniques, safety standards and performance strategies.
- Conducted daily food tasting and quality checks to ensure consistency. Adhere to brand standards
- Streamlined inventory management process, to reduce overstock levels. Optimized profits by controlling COGs
- Created the boh cross-training program. Which cut labor-cost and promoted within company
- Oversaw meal preparation and monitored food handling to encourage safety.
- Motivated kitchen staff by establishing goals to increase productivity and quality.
- Utilized various preparation and cooking methods to create menu items in accordance with recipes.
Director of Culinary Services
Silverado Senior Living
Houston, TX
07.2012 - 02.2016
- Negotiated contracts with suppliers to ensure best prices while maintaining product quality.
- Planned and coordinated catering services for large groups or special occasions.
- Directed daily operations of culinary staff members in all kitchens.
- Initiated changes in cooking methods or ingredients based on customer feedback.
- Developed menus for special events and holidays, ensuring that items met dietary requirements.
- Ensured compliance with health codes and safety regulations in kitchen areas.
- Resolved customer complaints concerning food quality or service promptly and professionally.
- Collaborated with the nursing department on residents dietary needs and preferences. Which resulted in a growth in censuses
- Conducted weekly sanitation inspections and health inspections. As result always scored high on health and corporation inspections
- Trained all employees on proper cooking and sanitations standards. Which was a morale builder, and coaching tool.
Executive Sous Chef
Norwegian Cruise Line
Honolulu, HI
03.2014 - 02.2016
- Identified areas for improvement within the kitchen team such as training requirements or workflow adjustments.
- Performed quality assurance checks on all finished products before they left the kitchen area.
- Trained new employees in food safety and sanitation regulations.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Monitored food costs on a weekly basis to maintain target profit margins.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Resolved conflicts between kitchen staff members and provided guidance as needed.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored meals served for temperature and visual appeal.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
Education
Associate of Applied Science - Culinary Arts, Hotel Restaurant Management
Le Cordon Bleu College of Culinary Arts
Pittsburgh, PA06-2001
Skills
- Regulatory Compliance
- Budget Administration
- Labor Relations
- Marketing tactics
- Employee Development
- Staff Management
- Profit and loss analysis
- Budget Development
- Relationship Building
- Business Administration
- Cash flow optimization
- Staff hiring
- Quality Management Systems
- Verbal and written communication
- Customer Relations
- Program creation and implementation
- Cost Reduction
Certification
- serv-safe
Timeline
Owner
Howell Street Food Mart
04.2022 - Current
Assistant General Manager
Maplewood Bar and Grill
05.2020 - 04.2022
Kitchen Manager
The Eagle Bar and Grill
02.2016 - 05.2020
Executive Sous Chef
Norwegian Cruise Line
03.2014 - 02.2016
Director of Culinary Services
Silverado Senior Living
07.2012 - 02.2016
Associate of Applied Science - Culinary Arts, Hotel Restaurant Management
Le Cordon Bleu College of Culinary Arts