Rachel Tejada
Middleville,MI
Summary
Resourceful CDS professional in management operations known for high productivity and efficient task completion. Possess specialized skills in strategic planning, team leadership, and operational improvement. Excel in communication, problem-solving, and adaptability, ensuring seamless execution of business strategies and enhancement of team performance.
Overview
19
19
years of professional experience
1
1
Certification
Work History
General Manager
Creative Dining Services at Gateway Spoon
Holland, MI
08.2023 - Current
- Opened a restaurant in October of 2023.
- Recruited, interviewed, and hired qualified staff for open positions.
- Trained and empowered employees to achieve key performance indicators.
- Developed and implemented operational strategies and training to improve efficiency, reduce costs, and maximize customer satisfaction.
- Established and maintained effective communication with the Client, Operations Director, and staff to ensure efficient operations.
- Managed all aspects of daily business operations, including budgeting, staffing, scheduling, inventory control, customer service, and sales.
- Ensured compliance with CDS and local health department regulations regarding food safety standards.
- Developed marketing strategies designed to increase brand awareness within target markets.
- Tracked monthly sales to generate reports for business development planning.
- Analyzed market trends to make informed business decisions and strategies.
Assistant Food Service Director
Creative Dining Services, Davenport University
Grand Rapids, MI
07.2019 - 07.2023
- Helped reduce food costs 3% by working with managers to utilize product between locations
- Developed agenda for return to work meeting for fall of 2020 task delegation, research, timeline
- Provided training and implementation in reduce, reuse & recycle education to staff, including options for outside of work
- Provided sustainability with supporting more local vendors through retail locations by partnering with Anu Sushi, and Sprinkles donuts
- Revamped interview questions to be position specific in order to lessen turnover and find more qualified candidates
- Developed and implemented pace changers that were exciting to students and continued to do so this year meeting CDS and Davenport' s carry-out dining requirements
- Lost entire retail staff within 1-2 month period due to promotions etc
- Solely hired, trained entire new staff for retail locations immediately upon taking my new position
- Bi-weekly discussions with Director to go over budget, strategise any progress or issues
- Responsible for informing client of student/campus events for quarterly meeting
- Developed and implemented all aspects of nown in our registers, mobile app and training
- Professional Summary
- Skills
- Experience manual
- Provided support to other CDS accounts in regards to nown set up
Retail Manager
Creative Dining Services, Davenport University
Grand Rapids, MI
10.2017 - 07.2019
- Oversight of 5 retail locations at Davenport University
- Mentor fifteen plus student staff to provide life skills, work ethic, and promotion of teamwork through cross-training program
- Management of three (3) retail supervisors and four employees
- Promoted goals, empowered employees with knowledge and skills, and supported the internal advancement of 3 of them
- Providing leadership focusing on customer service, production, staff relations, and account growth
- Reversed poor-performing retail with a 47% ($170,173 -2018 and $359,539 -2019) increase in sales by revising systems, processes, and training programs
- Shared these systems with other CDS accounts
- Three-week menu cycle for house-made grab-n-go items
- Regular rotation of C-store items to go with trends
- Drove and promoted learn, try, buy, and enjoy experience to customers
- Consistent portion control and tracking shrinkage
- Managed sanitation, cleaning, and organizing to maintain presentation and professionalism.
- Oversaw product inventory, purchasing decisions, and sales development strategies.Able to maintain exceptional communication skills and utilize problem-solving skills while remaining composed in all settings
- Proven proficiency in accelerating revenue and profits
- Valuable team player committed to pitching in and helping with any task.
- I was inspired to progress to Food Service Director to tackle new challenges, set performance and service standards, and expand my knowledge of College/University services
- Staff leadership Cost reduction
- Meal plan development & execution Employee coaching
- Relationship building Problem-solving
- Work-flow building Motivation
Production Liaison/HR Manager
Brett Anthony Foods
Elk Grove Village, IL
06.2012 - 06.2017
- USDA, FDA and Organic certified food production plant for high-end grocery chains such as
- Whole Foods, Fresh Thyme and Mariano's, Amazon
- Production Liaison (4yrs):
- Worked with account customers (80 accounts) to receive orders, and in turn, processed orders for the Chef and kitchen staff
- Managed daily interaction with accounts for customer service, invoicing, last minute orders, and any other needs or concerns
- Worked directly with Chef to provide orders to kitchen in timely manner.
HR Manager
- Developed department goals and objectives to help teams align with organizational vision and fair employment practices
- Supported management decision-making by managing and reporting on key metrics of employee performance, benefits programs, and other HR-related information
- Kept employees and management well-informed with regular human resources bulletins
- Fostered and promoted climate of accountability
- Maintained and updated complete records for all personnel, including records management, a endance, absenteeism, and performance
- Implemented new strategies to improve organization's HR functionality, performance, and compliance
- Delivered high-quality HR processes with sound decisions based on implementation of industry best practices
- Coordinated and administered employee benefits, including compensation and insurance
- Helped team leaders mediate employee disputes by equipping management with effective tools and handling escalated conflicts
- Optimized staffing strategies to effectively reach targeted candidates with applicants from diverse backgrounds as company grew from 30 employees to 375
- Conducted new employee orientations and handled on-boarding
- Assessed workforce requirements across each project and conducted recruitment drives and selection processes
- Improved employee morale and reduced turnover with regular appreciation events
- Implementation of safety practices and safety department.
Executive Chef
El Burrito Mercado
St. Paul, MN
10.2009 - 06.2012
- Managed daily operations of high volume kitchen resulting in 33% increase in sales in 1 1/2 years for the sit down and the “cafeteria” style restaurant, full service hot and cold deli, and “grab-n-go” deli and developed catering menu (casual and upscale)
- Development and implementation of marketing strategies
- Daily customer service via restaurants, grocery customers, tasting with clients for catered events
- Food cost and labor management, oversaw and managed movement of product
- Daily food safety and sanitation
- Redesign of kitchen to enable it to run efficiently and cost effectively
- While under my management, El Burrito Mercado, was awarded best Mexican restaurant by
- MN magazine, best burrito by Vibe and won people's choice best salsa two consecutive years
- I also developed the “Walk-a-Taco” (not walking taco) that was sold at Target Field for
Chef Instructor
Job Corps Center
El Paso, TX
04.2006 - 08.2008
- Daily supervision and instruction of students ranging in ages from 16 to 24
- Class lasts for ten months to one year with intense training in culinary arts, ranging from breakfast items to fine French cuisine, food safety and sanitation, proper cooking procedures
- Nutritional information, portion control, cost control
- Supervising 15 to 30 students while teaching them proper professional skills
- Monthly catered event for 300 people, using only students.
Education
Associate of Science - Culinary Arts
New England Culinary Institute At Essex
Essex Junction, VT08.1996
Skills
- Training and Onboarding
- Menu Planning
- Special Event Coordination
- Budgeting and cost control
- Action plan development
- Staff leadership
- Cost reduction
- Employee coaching
- Relationship building
- Problem-solving
- Work-flow building
- Motivation
- Process improvements
- Project management
- Bilingual, Spanish
Certification
- ServSafe
- ServSafe Allergen
- ServSafe Alcohol
- HTIM
Timeline
General Manager
Creative Dining Services at Gateway Spoon
08.2023 - Current
Assistant Food Service Director
Creative Dining Services, Davenport University
07.2019 - 07.2023
Retail Manager
Creative Dining Services, Davenport University
10.2017 - 07.2019
Production Liaison/HR Manager
Brett Anthony Foods
06.2012 - 06.2017
Executive Chef
El Burrito Mercado
10.2009 - 06.2012
Chef Instructor
Job Corps Center
04.2006 - 08.2008
HR Manager
Associate of Science - Culinary Arts
New England Culinary Institute At Essex