Nicholas Grady
Restaurant Management
Jefferson City,TN
Summary
Focus Statement: A challenging, growth-oriented position in the hospitality industry in which academic training, work experience, and a commitment to excellence will have valuable application.
Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills coupled with understanding of P&L, budgeting, inventory, and attention to detail.
Overview
16
16
years of professional experience
2
2
years of post-secondary education
Work History
Restaurant Manager / Sous Chef
Ole Red Gatlinburg
09.2020 - Current
- Oversaw front and back of house personnel to maintain adequate staffing and minimize overtime.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Worked all areas of operation from food prep, cooking on the line, and dishwashing to hosting, bartending and running retail portion of store.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Immediately resolved issues with patrons or employees by employing careful listening and communication skills.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Managed team of up to 75 restaurant staff, maintaining exceptional customer service and quality standards.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Assisted in development and implementation of new menus to offer variety and options to customers.
Lead Line Cook
Uncle Bucks Bar and Grill
10.2017 - 04.2020
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
- Monitored food preparation, production, and plating for quality control.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
Line Cook
Pannullo's Italian Restaurant
04.2011 - 10.2017
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Kept kitchen clean and organized by performing daily maintenance tasks.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Unloaded food supplies from distributor trucks to efficiently organize inventory.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning, and sanitation protocols.
Sous Chef
The Porch
04.2015 - 08.2017
- Planned and directed high-volume food preparation in fast-paced environment.
- Mentored kitchen staff to prepare each for demanding roles.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Monitored food and labor costs to verify budget targets were met.
- Worked closely with front-of-house staff to facilitate excellent customer service.
Line/Production Cook
Universal Studios Florida
05.2008 - 02.2011
- Observed food safety, proper cleaning and good hygiene practices to prevent food-borne illnesses.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Portioned out food and measured ingredients properly to prepare recipes.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Safely operated all kitchen equipment to avoid job injuries and mishaps.
Education
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Orlando, Florida 05.2011 - 05.2013
Diploma -
Apopka High School
Apopka, FloridaSkills
Operations management
undefinedTimeline
Restaurant Manager / Sous Chef
Ole Red Gatlinburg
09.2020 - Current
Lead Line Cook
Uncle Bucks Bar and Grill
10.2017 - 04.2020
Sous Chef
The Porch
04.2015 - 08.2017
Associate of Arts - Culinary Arts
Le Cordon Bleu College of Culinary Arts
05.2011 - 05.2013
Line Cook
Pannullo's Italian Restaurant
04.2011 - 10.2017
Line/Production Cook
Universal Studios Florida
05.2008 - 02.2011
Diploma -
Apopka High School
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