PAUL DEVINE

Managed inventory and receiving operations to maintain optimal stock levels and meet expected demands.

• Communicated with managers of other departments to maintain transparency.
• Worked actively with management team to create daily and weekly sales plans based on weekly sales trends.
• Created and enforced department policies, procedures and standards to establish productivity and quality.
• Kept employee workloads fair and balanced to achieve objectives while maintaining high job satisfaction.

• Ordered food supplies within budget constraints
• Managed the storage and service of food products in accordance with local health code laws
• Interacted daily with guests to ensure quality and satisfaction regarding hospitality
• Oversaw compliance of team member's daily routines
• Immediately addressed problems with customers to promote quick and successful resolution.

• Checked each food item to ensure that it was fresh and provided feedback to kitchen supervisor in cases where freshness was an issue
• Oversaw care and maintenance of kitchen equipment
• Grilled meats and seafood to customer specifications
• Cooked regular menu items and seasonal offerings according to company standards.

• Developed variety of menu items including dishes that focused on such ingredients as fish, poultry, beef and seafood
• Prepared dishes for customers with food allergies and dietary restrictions, such as gluten-free and vegan items
• Oversaw the development of new team members relating to facility procedures, safety codes, proper use of ingredients according to the chef's specifications, as well as plating techniques.

• Part of a corporate training team that assisted in new restaurant openings for Concordville, PA, Warington, PA, and Sicklervile, NJ
• Trained and developed back of house team members
• Taught new team members correct procedures for all areas of operations.