Robert McSwain

A team leader's role is to guide and direct a group towards achieving specific goals. They provide direction, delegate tasks, and foster a positive team environment, often acting as a mentor to team members. Essentially, they are responsible for the team's overall performance and success.

• Enhanced team productivity by implementing efficient workflow processes and setting clear performance expectations.
• Led employee relations through effective communication, coaching, training, and development.
• Collaborated with senior management on strategic planning efforts, aligning departmental objectives with overall company vision.
• Conducted regular performance reviews, providing constructive feedback and coaching to facilitate continuous improvement among employees.
• Established a culture of accountability within the team, resulting in higher levels of individual responsibility towards achieving organizational goals.
• Stayed calm, collected and logical during stressful moments to identify and implement optimal solutions.
• Ensured compliance with industry-specific regulations by implementing appropriate policies and procedures for the team''s operations.
• Empowered employees to take ownership of their roles by delegating tasks appropriately, resulting in heightened job satisfaction.
• Oversaw the successful completion of multiple high-priority projects, ensuring timely delivery and client satisfaction.
• Boosted employee morale through regular recognition of outstanding work and providing opportunities for professional growth.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Prepared and cooked full course meals based on restaurant recipes and specifications.
• Plated and presented all dishes to match established restaurant standards.
• Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
• Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
• Checked food temperature regularly to verify proper cooking and safety.

• Maintained well-stocked stations with supplies and spices for maximum productivity.
• Boosted employee morale through positive attitude, willingness to assist others when needed.
• Demonstrated proficiency in using various kitchen equipment safely for efficient food preparation.
• Grilled meats and seafood to customer specifications.
• Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
• Operated varied kitchen equipment, observing operation guidelines to avoid accidents and prevent malfunctions.
• Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
• Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
• Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.

• Prepared food items such as meats, poultry, and fish for frying purposes.
• Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
• Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
• Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
• Increased kitchen productivity by keeping tools organized for easy access when needed.
• Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.

• Operated large-volume cooking equipment such as grills, deep-fat fryers or griddles.
• Cleaned, stocked, and restocked workstations and display cases.
• Enhanced food quality by ensuring proper cooking times and temperatures for various fried foods.
• Communicated closely with servers to fully understand special orders for customers.
• Operated fryers and grills by pouring oil and placing food items on surface to fry or grill.

• Resolved customer service issues by finding immediate solutions, increasing customer confidence, and decreasing escalations to executive office.
• Consistently met or exceeded departmental goals by effectively managing resources and establishing clear objectives for the team.
• Developed strong relationships with cross-functional departments to support successful project execution.
• Identified and corrected deficient performance and behaviors to achieve maximum productivity.
• Streamlined communication within the team for better collaboration and decisionmaking.
• Mitigated potential conflicts among team members by promoting open communication and fostering a positive environment.
• Enhanced problem-solving skills within the team through facilitating brainstorming sessions and encouraging creative thinking.