Rick Mundt

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Took Steritech Score from 21 to2 in the time I have been employed
• Recognized for success with large events, including the John Deere Classic
• 100% compliance with safety standards and documents

• Applied excellent problem-solving, process development, and strategic implementation skills to lead and support all areas of operations.
• Streamlined operations by identifying inefficiencies and implementing process improvements.
• Supported project management team for optimal performance.
• Managed cross-functional teams to ensure seamless collaboration for optimal business outcomes.
• Creating and controlling Menus across 3 restaurants and 3 large event centers
• Developing and coaching the culinary teams across the portfolio
• Reduced operational costs by optimizing resource allocation and negotiating better contracts with suppliers.
• Championed employee development programs to enhance skills, increase retention rates, and build a high-performance workforce.

• Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Work closely with Sales director on large banquets and conferences
• Followed and maintained Hilton Brand standards

* Create upscale food for all retail departments including kitchen, bakery, meat department, and salad bar

* Continuous customer involvement with questions, cooking classes and food demonstrations

* Daily lunch Chef features

* Weekly Sunday brunch menus and execution

* Weekly food cost and sales goals

• Followed all relevant traffic laws and safety regulations.
• Utilized GPS and other navigation tools to plan routes and stay on schedule.
• Achieved safe driving records by consistently following traffic rules and regulations.
• Delivered goods and products to customer on time and in excellent condition.
• Maintained professional and friendly demeanor during deliveries to uphold company reputation.
• Followed proper safety procedures and protocols while loading, unloading and operating vehicles.

• Start up Restaurant
• Developed all menus, prep sheets and order guides
• Designed entire back of house area
• Hire and train all culinary staff
• Oversaw grill, stove, and oven, and cleaned equipment after every shift.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Maintained well-organized mise en place to keep work consistent.
• Placed orders to restock items before supplies ran out.

• Complete remodel of 1950 Chrysler Dealership to adhere to Restaurant standards
• Development of concept
• Executing all opening duties for Front and Back of House
• Maximized dining experience by designing an inviting atmosphere through thoughtful interior design choices and menu selections.
• Collaborated with local community organizations on various initiatives to boost brand visibility while giving back to the community.
• Cultivated a loyal customer base by consistently delivering exceptional dining experiences that exceeded expectations.
• Expanded catering services for private events resulting in increased revenue streams from off-site offerings.