Robert Stratton
Dallas,TX
Summary
Adaptable and enterprising Kitchen Manager with solid industry background and proven expertise in building and leading successful teams. Talented problem-solver ready to back up fellow employees at any time.
I am also an experienced Executive Chef successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. 21 years of progressive leadership experience.
Overview
13
13
years of professional experience
Work History
Kitchen Manager
Evo Entertainment Prestonwood
10.2023 - Current
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Facilitated special event catering coordination, ensuring timely preparation of high-quality dishes while adhering to client specifications.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Checked and tested foods to verify quality and temperature.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Oversaw food preparation and monitored safety protocols.
- Calculated prices of ingredients to monitor food costs and control expenses.
Kitchen Supervisor
Alamo Drafthouse
09.2021 - 10.2023
- Reduced food waste through effective inventory management and menu planning.
- Established strong vendor relationships for reliable ingredient sourcing and cost-effective purchasing.
- Managed staff scheduling, ensuring optimal coverage during peak hours and minimizing labor costs.
- Championed sustainability initiatives within the kitchen environment by incorporating eco-friendly practices and supporting local ingredient sourcing.
- Prepared special event menus for catered functions, accommodating dietary restrictions as needed.
- Conducted regular equipment maintenance checks for safe operation and reduced downtime due to malfunctions.
- Promoted a positive work environment by fostering open communication and resolving conflicts in a timely manner.
- Monitored daily food production levels to maintain appropriate stock levels while avoiding overproduction or shortages.
- Upheld strict adherence to allergen safety procedures, ensuring cross-contamination prevention measures were followed diligently during preparation processes.
- Participated in weekly management meetings to discuss ongoing challenges, successes, and strategies for continued improvement.
- Implemented standardized portion control practices for consistency across all dishes served at the establishment.
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Set and oversaw weekly and special event menu plans.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Supervised food presentation and plating to enhance visual appeal.
- Was in charge of a kitchen that handled high volume service at $10 million a year of business
Executive Chef
Fire And Ice Fusion Restaurant
05.2020 - 09.2021
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Set up and broke down kitchen for service.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented food cost and waste reduction initiatives to save money.
- Coordinated with team members to prepare orders on time.
Kitchen Manager
Bleu Pub
08.2011 - 04.2020
- Cultivated an inclusive workplace culture that celebrated diversity within the kitchen team while promoting unity toward common goals.
- Optimized labor costs through efficient scheduling practices that accounted for fluctuations in business levels and employee availability.
- Increased customer satisfaction with high-quality food preparation, presentation, and timely service.
- Mentored junior staff members, providing ongoing training in culinary techniques, menu planning, and presentation skills.
- Ensured consistent quality of dishes by standardizing recipes and conducting regular taste tests with kitchen staff.
- Reduced employee turnover rate with targeted recruitment efforts, comprehensive training programs, and a supportive work environment.
- Collaborated with executive team to develop innovative menus that appealed to diverse clientele while maximizing profitability.
- Managed inventory control and procurement processes for cost reduction and waste minimization.
- Established performance metrics for evaluating the success of menu items, leading to data-driven decision-making on menu updates.
- Promoted teamwork among kitchen staff by fostering open communication, encouraging collaboration, and resolving conflicts effectively.
- Enhanced kitchen efficiency by streamlining processes and implementing effective time management strategies.
- Consistently met or exceeded budgetary targets by closely monitoring expenses, adjusting resource allocation, and identifying areas for improvement.
- Upheld high standards of excellence in all aspects of kitchen operations, ultimately contributing to the restaurant''s reputation for exceptional dining experiences.
- Overcame staffing challenges during peak periods by cross-training employees in various roles within the kitchen hierarchy.
- Purchased food and cultivated strong vendor relationships.
- Hired and managed entire kitchen staff.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
Education
High School Diploma -
Echols County High School
Statenville, GA05.2004
Skills
- Kitchen Management
- Cost Control
- Inventory Management
- Staff Supervision
- Supply Ordering
- Workflow Planning
- Scheduling
- Food Safety
- Menu development
- Equipment Maintenance
- Operations Management
- ServSafe Certification
Accomplishments
- Reduced labor costs 35% to 12% by reworking schedules and workflow.
- Saved $10000 per month in inventory costs by renegotiating key contracts.
- Supervised team of 37 staff members.
- Increased team productivity by implementing key process improvements.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
Languages
English
Native or Bilingual
Japanese
Professional Working
Spanish
Limited Working
Timeline
Kitchen Manager
Evo Entertainment Prestonwood
10.2023 - Current
Kitchen Supervisor
Alamo Drafthouse
09.2021 - 10.2023
Executive Chef
Fire And Ice Fusion Restaurant
05.2020 - 09.2021
Kitchen Manager
Bleu Pub
08.2011 - 04.2020
High School Diploma -
Echols County High School
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