Rachael Bullard
Kansas City,KS
Summary
With a proven track record at Jack Stack Barbecue, I excel in high-volume dining and effective team leadership, significantly enhancing dining experiences. Expert in POS system operations and adept at building strong relationships, I've successfully mentored staff to peak performance, ensuring quality and guest satisfaction remain paramount.
Overview
2025
2025
years of professional experience
Work History
Server Trainer
Jack Stack Barbecue
- Trained new team members on restaurant procedures, menu items, and performance strategies.
- Mentored new hires through the training process, ensuring they became productive team members quickly and efficiently. Server training took seven shifts and each shift the new team member would have classroom work.
- Addressed customer concerns promptly and professionally, resolving issues and preventing negative reviews or feedback. If you are truly passionate about what you do, and the guest is not happy, it was our priority to ensure they left with a smile on their face.
- Demonstrated strong knowledge of food and beverage service standards and led by example to instill in new servers. Product knowledge was a huge factor. New hires were to taste the majority all barbecue with the intention of gaining knowledge and the ability to accurately describe the product. We wanted them to feel confident.
Server
Jack Stack Barbecue
01.2010 - 09.2024
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to guest needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items such as birthday desserts.
- Following and maintaining implemented time standards.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences. Sometimes it was necessary to bar back, and sometimes it was necessary to assist with bartending.
Bar Manager
Jack Stack Barbecue
01.2010 - 09.2024
- Closed out cash register and prepared cashier report at close of business.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business. One of the bartenders has been there for 30 years and you see the same people at the bar every day. It was less about a loyal, customer base and more about building relationships.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times. There were weekly and daily cleaning duties.
- Maintained high standards of guest service by staying up to date on bar and menu options and providing effective food recommendations for guests. There would be seasonal contests amongst all stores.
- Streamlined inventory management for optimal stock levels and reduced waste.
BOH Line Cook
Jack Stack Barbecue
01.2010 - 09.2024
- Ensured consistent taste and quality by adhering to standardized recipes and carefully measuring ingredients. This was mainly done by our prep team, but analyzed on taste plate.
- Consistently met high volume demands while maintaining impeccable quality control standards for all dishes prepared.
- Utilized strong organizational skills to manage multiple priorities simultaneously under pressure during busy shifts. We could get hit with 100 open menus and clear and concise communication was a strong factor with success.
- Raised the level of presentation quality by focusing on detail-oriented plating techniques for each dish served. Quality and presentation had to be next level.
BOH Lead Trainer
Jack Stack Barbecue
01.2010 - 09.2024
- Managed a team of trainers, effectively delegating tasks and monitoring performance to maintain high-quality training delivery. This included bookwork and also online training tools.
- Created training schedules for trainees and presented weekly training programs.
- Consistently updated training materials to reflect the latest industry standards, ensuring that employees stayed current in their respective fields. Our goal was to develop people in the position they were hired for and then Provide further development with cross training.
- Peer accountability was a must.
Restaurant Manager
Jack Stack Barbeque
01.2010 - 09.2024
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service. This included writing floor charts, making necessary adjustments with call-ins, aces in places as we say, and daily taste plates.
- Carefully interviewed, selected, trained, and supervised staff. This includes all admin work to assist my GM with new hire scheduling, weekly and daily progress assessments, and staff development to open the Lenexa location.
- Met, greeted, and encouraged feedback from guests and used feedback to implement positive changes within the restaurant. There are many regulars that the team became close with. It's more than just food service, it is an experience. Jack Stack seamlessly maintained a guest first mentality.
- Reconciled cash and credit card transactions to maintain accurate records. Basically this consists of closing manager duties and shift change drawer counts. And then, of course, printing reports at the end of the night.
- Correctly calculated inventory and ordered appropriate supplies. As a bar manager, I was in charge of inventory and ordering. Orders were made twice a week and inventory was done once a week.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies. Schedules were written to a budget and then handed to our Director of operations for approval.
- Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements. Feedback from our reviews were always posted next to the office door. Feedback was very transparent and immediate.
- Collaborated with kitchen staff to streamline order preparation process. Either as a front side expo or backside expo, there was always time standards for each station.
- As a manager, weekly meetings were conducted to review profit and loss statements. This made it possible to identify all aspects of operations and making necessary moves.
- Communicated daily with our sales team to update, private dining contracts, and scheduling in that area as well.
Education
Associate Of General Studies - General Studies With An Emphasis On Psychology
JCCC
Overland Park, KS05.2006
Skills
- Effective time management
- Menu memorization
- Safe food handling
- High volume dining
- Team member training
- POS system proficiency
- Cash handling
- Safe handling procedures
- Food presentation
- Server etiquette
- Food safety compliance
- Quality control
- Employee mentoring
- Company policies
- New employee mentoring
- Banquet coordination/private dining
- Allergy awareness
- Food quality standards
- Kitchen communication
- Guest relations management
- Staff scheduling
- Service prioritization
- Strong leadership
- Point of sale (POS) system operations
- Employee orientations
- Attention to detail
- Food safety oversight
- Leadership development
- Coaching and development
- Corporate training programs
- Orientation and onboarding
- Job skill building
Timeline
Server
Jack Stack Barbecue
01.2010 - 09.2024
Bar Manager
Jack Stack Barbecue
01.2010 - 09.2024
BOH Line Cook
Jack Stack Barbecue
01.2010 - 09.2024
BOH Lead Trainer
Jack Stack Barbecue
01.2010 - 09.2024
Restaurant Manager
Jack Stack Barbeque
01.2010 - 09.2024
Server Trainer
Jack Stack Barbecue
Associate Of General Studies - General Studies With An Emphasis On Psychology
JCCC
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