Paige Barnes
Grand Rapids,MI
Summary
Strategic supervisor with a strong background in hospitality management and culinary arts. Known for enhancing operational workflows, managing inventory effectively, and delivering exceptional guest experiences. Ready to leverage expertise to drive team success and elevate service standards.
Results-driven supervisor with expertise in training and mentoring staff, enhancing team productivity, and ensuring exceptional customer service. Proven ability to implement process improvements that drive operational efficiency.
Professional with significant expertise in team leadership and operational management. Proven track record in driving team collaboration and delivering impactful results. Skilled in conflict resolution, process optimization, and strategic planning, with flexible approach to evolving business needs. Known for reliability, strong communication, and fostering productive work environment.
Overview
4
4
years of professional experience
1
1
Certification
Work History
Supervisor
Hampton Inn & Suites By Hilton
Grand Rapids, MI
09.2024 - Current
- Supervised daily operations to ensure high levels of guest satisfaction and service quality.
- Trained and mentored team members on hospitality standards and operational procedures.
- Implemented process improvements to enhance efficiency and streamline front desk operations.
- Managed inventory control and coordinated supply orders to maintain optimal stock levels.
- Resolved guest complaints promptly, ensuring positive experiences and repeat visits.
- Conducted regular staff performance evaluations to support professional development initiatives.
- Collaborated with management to develop promotional strategies that increased occupancy rates.
- Oversaw compliance with health and safety regulations to maintain a safe environment for guests and staff.
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
- Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
- Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
- Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
- Enhanced communication within the team by holding regular meetings and encouraging open dialogue among all members.
Sous Chef
Gravity Taphouse Grille
Grand Rapids, MI
09.2022 - 08.2024
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
- Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Streamlined kitchen operations, reducing food waste through meticulous inventory management.
- Fostered positive working environment, encouraging teamwork and open communication among staff.
- Significantly reduced preparation times by optimizing kitchen layout and equipment placement.
- Negotiated with equipment vendors to upgrade kitchen technology, improving overall productivity and food quality.
- Enhanced team performance with regular skill-development workshops and hands-on training.
- Implemented cost-saving strategies without compromising on quality, carefully selecting suppliers and negotiating better prices.
- Conducted comprehensive supplier evaluations to source highest quality ingredients while also achieving cost efficiencies.
- Delivered exceptional culinary experiences, consistently receiving positive feedback from patrons.
- Led kitchen team during high-volume service times, ensuring seamless operation and guest satisfaction.
- Maintained strict adherence to dietary restrictions, crafting creative alternatives that catered to diverse customer needs.
Sous Chef
Bay Harbor Yacht Club
Petoskey, MI
05.2022 - 08.2022
- Assisted in menu development, ensuring seasonal ingredients and member preferences integrated into offerings.
- Supervised kitchen staff during service, optimizing workflow and maintaining high-quality standards.
- Trained new culinary team members on food safety protocols and cooking techniques to enhance efficiency.
- Collaborated with front-of-house staff to coordinate timely delivery of dishes and improve guest satisfaction.
- Managed inventory levels, reducing waste through careful tracking and efficient use of supplies.
- Implemented new cooking techniques that improved dish presentation and enhanced flavor profiles.
- Developed weekly specials, utilizing local produce to attract diverse clientele and encourage repeat visits.
- Monitored kitchen operations, identifying areas for process improvement to increase productivity and reduce costs.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
Education
Bachelor of Science - Hospitality Management
Ferris State University
Big Rapids, MI05-2027
Associate of Arts - Culinary Arts
Grand Rapids Community College
Grand Rapids, MI05-2023
Skills
- Training and mentoring
- Goal oriented
- Staff management
- Customer service
- Attention to detail
- Employee motivation
- Decision-making
- Complex Problem-solving
- Strategic planning
- Staff development
- Inventory control
- Staff discipline
- Team building
- Analytical thinking
- Processes and procedures
Certification
- CPM - Certified Professional Manager
Timeline
Supervisor
Hampton Inn & Suites By Hilton
09.2024 - Current
Sous Chef
Gravity Taphouse Grille
09.2022 - 08.2024
Sous Chef
Bay Harbor Yacht Club
05.2022 - 08.2022
Bachelor of Science - Hospitality Management
Ferris State University
Associate of Arts - Culinary Arts
Grand Rapids Community College