Ryan Bagby

• Fostered strong professional network and partnership building skills to connect with quality leads.
• Developed and nurtured lasting customer relationships by projecting professional corporate image and responding quickly to logistical and scheduling issues.
• Trained and guided team members to maintain high productivity and performance metrics.
• Maximized revenue by identifying new market opportunities and implementing targeted sales strategies.
• Managed day-to-day business operations.
• Organized and detail-oriented with a strong work ethic.

• Organized and conducted regular staff meetings to discuss food safety, customer service, and menu changes.
• Developed new menus in collaboration with the executive chef to ensure quality control standards were met.
• Implemented strategies to improve cost efficiency of ingredients, labor, and equipment usage.
• Ensured compliance with all local health department regulations regarding food handling, storage, preparation and service.
• Conducted inventory audits on a regular basis to maintain accurate stock levels and minimize waste.
• Managed relationships with vendors to secure competitive pricing on high-quality products.
• Created training programs for kitchen staff on proper cooking techniques, portion control, and presentation standards.
• Oversaw daily operations of restaurant, bar, catering services including staffing schedules and cash management procedures.
• Developed marketing strategies to promote special events or increase overall revenue.

• Developed new menus in collaboration with the executive chef to ensure quality control standards were met.
• Oversaw daily operations of restaurant, bar, catering services including staffing schedules and cash management procedures.
• Monitored customer feedback through comment cards or online reviews and took corrective action as needed.
• Analyzed financial data such as sales figures, profit margins, budgeting reports, to make recommendations for improvement or expansion.
• Developed marketing strategies to promote special events or increase overall revenue.
• Supervised employees' performance ensuring they adhere to established policies and procedures while providing excellent customer service.
• Conducted inventory audits on a regular basis to maintain accurate stock levels and minimize waste.
• Reviewed invoices from vendors and submitted payment requests in a timely manner.
• Coordinated catering services for corporate events or private parties according to client specifications.
• Assisted in developing budgets for upcoming projects and tracked actual spending against those plans.
• Managed food service sales, costs and budget administration to keep operations in line with financial targets.

• Collaborated with vendors for purchasing items required for the kitchen such as fresh produce, meats, dairy products.
• Managed budgeting process for the food service department including tracking expenses related to labor costs, ingredients, supplies and other overhead expenses.
• Developed relationships with local farmers to source locally grown organic produce whenever possible.
• Negotiated contracts with outside catering services when needed for events or special occasions.
• Resolved any complaints from customers in a timely manner by providing solutions or referring them to appropriate personnel.
• Maintained records of sales transactions in order to track revenue generated by the food service department.
• Planned special events such as banquets or holiday parties by coordinating menu planning and decorations with event planners or coordinators.
• Established procedures for cleaning kitchen facilities ensuring strict adherence to health codes at all times.

• Developed strategies to maximize customer satisfaction and increase sales in catering services.
• Created marketing campaigns for catering services and monitored their effectiveness.
• Maintained accurate records of orders and deliveries for catering services.
• Ensured the quality of ingredients used in meals served at catered events.
• Coordinated delivery times with clients and ensured that all items ordered arrived on time.
• Negotiated contracts with clients for catering services ensuring reasonable rates were charged.
• Developed innovative ideas for themed parties or buffets based on client needs.
• Reviewed invoices from vendors after each event and approved payment when appropriate.
• Managed inventory levels of food supplies required for upcoming catered events.
• Prepared reports summarizing financial information such as costs incurred per event or total revenue generated from catering services.
• Gathered customer requirements and worked with catering team in implementing specifications.
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
• Priced and ordered food products, kitchen equipment and food service supplies.

• Monitored sanitation practices to ensure that all employees adhere to health department regulations.
• Created weekly schedules for kitchen staff members based on anticipated business volume.
• Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
• Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
• Assisted in developing menus according to seasonal availability of ingredients as well as customer preferences.
• Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
• Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
• Performed weekly inventories of food items stored in refrigerators or freezers.

• Chef Greg Oliver
• Ensured food preparation and presentation met high standards of quality and sanitation.
• Assisted in menu development and recipe testing.
• Coordinated ordering, receiving, storage, and distribution of food items.
• Monitored inventory levels to ensure adequate supplies on hand.
• Trained new hires in proper cooking techniques and recipes.
• Contributed to the successful execution of catered events from start to finish.
• Established standard procedures for plating presentations.
• Adjusted recipes as needed to accommodate dietary restrictions or allergies.
• Created a positive work environment by encouraging teamwork among staff members.

• Riley B
• King, Tommy Peters
• Created daily specials based on seasonal ingredients and customer feedback.
• Developed and implemented menus for multiple restaurants, catering events, and private parties.
• Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
• Supervised the selection, training, scheduling, and performance of kitchen personnel.
• Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
• Ensured compliance with health department regulations by implementing proper sanitation procedures.
• Assisted in developing marketing strategies designed to increase restaurant revenue.

• Chef Sarah Walker, Joe Digiovanni
• Planned menus, ordered supplies and managed kitchen staff.
• Developed creative ideas for special events or promotions involving food preparation or presentation.
• Kept up to date with current culinary trends, as well as health and safety regulations.
• Maintained a clean work environment by adhering to sanitation policies and procedures.

• Worked all positions in the kitchen, line, bakery, and banquets
• One of Portland's top most recognized restaurants for its elite dining experience
• Chef Philippe Boulot, (James Beard Winner)
• Collaborated with head chef to develop creative dishes using seasonal produce.
• Inspected finished plates prior to serving to guests ensuring high presentation standards were met.
• Prepared various meats, seafoods and vegetables for cooking purposes.
• Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.

Cafe Allegro, Chef Ted Habinger, Owner Steve Cole. Won Zagat and Wine Spectator honors, served as president of the Missouri Restaurant Association and been named Restaurateur of the Year.