ROBERT MARSH
Applebee's
Chicago,IL
1
Certification
10
years of professional experience
Kitchen Manager with 14+ years overseeing high-volume food operations and controlling food costs through inventory audits and invoice reconciliation. Drives consistent plate quality and faster service by training staff on recipes, plating standards, and prep workflows. Seeks to apply operational discipline and food-safety expertise to improve efficiency and reduce waste.
Work History
KITCHEN MANAGER/ASSISTANT GENERAL MANAGER
4 Years 2 Months- Cook and prepare food to standard
- Place and receive food and beverage orders
- Make schedules for kitchen staff
- Ensure every food item is temperature-ready
- Ensure staff is in full uniform and following recipes
- Reduced food waste by implementing FIFO inventory checks and daily portion audits with staff.
- Cut food-cost variance by reconciling daily invoices and price-checking supplier deliveries.
- Trained line cooks on recipe standards and plating specs, improving order consistency across shifts.
- Scheduled kitchen shifts using POS sales forecasts to match labor to peak dining hours.
- Performed weekly inventory counts and adjusted par levels to prevent stockouts and overordering.
- Coached new hires on food-safety protocols and completed HACCP checklists during each shift.
- Directed kitchen prep workflows that shortened ticket-to-table time during dinner rushes.
- Implemented daily prep checklists for line cooks, reducing ticket errors during dinner rush.
Chef, Server
1 Year 7 Months- Delivered meal service to residents while following dietary restrictions and tray accuracy standards.
- Coordinated meal distribution with kitchen staff to maintain smooth dining room operations.
- Verified special diets and allergies before serving, supporting resident safety and satisfaction.
- Assisted residents with meal setup and courteous table service in healthcare dining environments.
- Maintained clean dining areas, sanitized service equipment, and followed infection control procedures.
- Communicated meal preferences and changes to dietary staff to reduce service errors.
- Supported team members during peak service periods to keep meal delivery timely and organized.
- Trained newer staff on resident service expectations, sanitation practices, and dining room routines.
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
MANAGER, LINE COOK
3 Months- Cook food to order (steak, shrimp, pasta)
- Greet and seat customers
- Ensure customers are having a great experience in the restaurant
- Managed line-cook shifts, assigned stations, and maintained service tempo during peak dinner hours.
- Monitored food sanitation checks using HACCP guidelines and corrected violations before service.
- Reduced ticket times by reorganizing prep lists and reallocating staff during two-hour rush.
- Handled guest complaints at point of service, converting dissatisfied diners into repeat customers.
- Trained new cooks on proper grill and sauté techniques, improving plate consistency across stations.
- Controlled inventory by conducting weekly counts and adjusting par levels to stabilize spoilage.
- Prepared weekly staff schedules in POS system, balancing labor costs with anticipated covers.
- Handled guest complaints at point of service, converting dissatisfied diners into repeat customers.
BANQUET CHEF/LINE COOK
1 Year- Cook and prepare gourmet meals for big parties of 100 people or more
- Managed pre-station for banquet events, coordinating mise en place to meet strict event timelines.
- Prepared plated service for multi-course banquet menus following standardized recipes and portion controls.
- Monitored food safety and sanitation using HACCP principles, passing hotel health inspections with no violations.
- Controlled inventory for banquet kitchens, rotating stock and reducing expired items through FIFO process.
- Adjusted prep quantities based on event BEOs and attendance forecasts to minimize food waste before service.
- Trained line cooks on banquet plating techniques and timing to maintain consistent presentation across 100+ covers.
RESTAURANT GENERAL MANAGER
3 Years 1 Month- Open store and count cash
- Make deposits
- Make schedules
KITCHEN MANAGER
1 Year 6 Months- Make and prepare food for inmates and staff including dietary and kosher diets
- Ensure inmates properly serve and account for meals
- Managed daily inventory counts and rotated perishable stock using FIFO to reduce waste.
- Implemented food-safety checklists and recorded temperatures to pass health inspections with no violations.
- Reorganized prep stations and standardized mise en place to cut service prep time each shift.
GENERAL MANAGER (GM)
2 Years 1 Month- Expedite orders
- Seat guests and ensure they are having a great experience
- Make schedules
- Post food and beverage orders
- Ensure staff is in full uniform
- Directed daily restaurant operations across front and back of house, cutting average order turnaround time.
- Managed weekly payroll and labor scheduling to align labor cost with weekly revenue targets.
- Implemented inventory control procedures using POS counts to reduce food shrinkage and waste.
- Trained kitchen staff on food safety and sanitation practices, passing health inspections without violations.
- Negotiated vendor pricing for food and supplies, lowering monthly COGS while maintaining quality.
- Resolved guest complaints on-site, restoring service satisfaction and retaining repeat customers.
- Generated daily sales and P&L summaries in Excel for district manager review and decision-making.
- Cut weekly payroll variance by revising shift templates and reallocating server coverage.
- Trained kitchen and front-of-house staff on HACCP and sanitation practices ahead of inspections.
Restaurant Front of House Manager, Assistant Manag
2 Years 3 Months- Directed front-of-house operations to maintain smooth guest flow and consistent dining room standards.
- Supervised host, server, and support teams, reinforcing service expectations and accountability.
- Coordinated scheduling and labor coverage to match staffing levels with peak dining demand.
- Resolved guest concerns promptly, protecting satisfaction and supporting repeat business.
- Trained new hires on service procedures, seating practices, and restaurant policies.
- Monitored table turnover, wait times, and floor coverage to improve daily efficiency.
- Partnered with kitchen leadership to ensure timely communication and accurate order delivery.
- Enforced cleanliness, safety, and appearance standards throughout front-of-house areas.
Education
Bachelor of Arts - Management
High School Diploma
Skills
Multitasking and organization
Customer service
Food safety
Inventory management
Staff supervision
Food preparation
Staff training and development
Kitchen management
Inventory control
Waste reduction
Attention to detail
Problem-solving
Safe food handling
Kitchen equipment operation and maintenance
Cleaning and sanitation
Ordering supplies
Staff management
Vendor relations
Personal Information
Title: Kitchen Manager
Certification
Serve safe certified
Food handlers
Bassets
Timeline
KITCHEN MANAGER/ASSISTANT GENERAL MANAGER
Applebee's
06.2021 - 08.2025Read More
MANAGER, LINE COOK
Red Lobster
12.2020 - 03.2021Read More
Chef, Server
Palos Hill Healthcare
10.2020 - 05.2022Read More
BANQUET CHEF/LINE COOK
Courtyard by Marriott
01.2018 - 01.2019Read More
KITCHEN MANAGER
Tippecanoe County Government
03.2017 - 09.2018Read More
GENERAL MANAGER (GM)
IHOP Restaurants Group
04.2016 - 05.2018Read More
RESTAURANT GENERAL MANAGER
KFC/AW
11.2015 - 12.2018Read More
Restaurant Front of House Manager, Assistant Manag
Longhorn Steakhouse
02.2015 - 05.2017Read More
Richard J Daley College
Bachelor of Arts from Management
Read More
South Shore Community Academy
High School Diploma
Read More