Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Ryan Forbes

Summary

Highly proactive manager with 8+years of experience in team leadership in the restaurant and hospitality industries. Background includes sales, management and front and back-of-the-house operations.

Food service professional adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills.

Restaurant Manager with expertise in general operations management, staff development and training, recruitment and vendor negotiations.

Restaurant/General Manager with eight years in restaurants and catering. Strong career progression in casual dining. Highly dedicated to career growth. Talented kitchen leader offer over [12] years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Kitchen Manager

Marathon Bistro
Willoughby, OH
03.2021 - Current
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Checked and tested foods to verify quality and temperature.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Motivated staff to perform at peak efficiency and quality.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Purchased food and cultivated strong vendor relationships.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Maximized quality assurance by completing frequent line checks.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Developed unique events and special promotions to drive sales.
  • Developed kitchen staff through training, disciplinary action and performance reviews.
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.

Line Cook

Rollhouse entertainment
Solon, OH
10.2018 - 10.2019
  • Prepared food items such as meats, poultry, and fish for frying purposes.
  • Relayed orders to bar and kitchen by quickly and accurately recording guest selections and keying them into the register.
  • Assisted customers with carry-out service.
  • Collected credit card, cash and gift certificate payments from customers and made proper change for cash transactions.
  • Assisted in cashiering and Point of Sale (POS) system procedures during busy hours.
  • Maintain proper temperature and humidity levels for meat products.
  • Kept kitchen areas clean and free of debris and water.
  • Maintained high standards of cleanliness and sanitation.
  • Addressed guest concerns and resolved all issues to guests’ satisfaction.
  • Demonstrated genuine hospitality while greeting and establishing rapport with guests.
  • Engaged in friendly conversation with guests to build rapport and facilitate repeat business.
  • Operated and sanitized all equipment in a safe and proper manner.
  • Processed credit cards, checks, gift cards and coupons.
  • Upheld standards of cleanliness, food handling and safety.
  • Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction and repeat business.
  • Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
  • Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
  • Prepared average of 62 orders each shift.

Front/back of house manager

Diallo's Steak & Seafood
Cleveland, OH
01.2016 - 11.2018
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Led and directed team members on effective methods, operations and procedures.
  • Prepared for and executed new menu implementations.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Developed, implemented and managed business plans to promote profitable food and beverage sales.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
  • Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
  • Quickly identified problem situations and skillfully resolved incidents to the satisfaction of involved parties.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Addressed diner complaints with kitchen staff and served replacement menu items promptly.
  • Assisted in cashiering and Point of Sale (POS) system procedures during busy hours.
  • Resolved guest complaints quickly and efficiently.
  • Maintained high standards of cleanliness and sanitation of glassware and silverware.
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients including daily specials
  • Operated all kitchen equipment adeptly.
  • Managed day-to-day FOH operations to drive quality, standards and meet customer expectations.
  • Performed cash handling activities and secured nightly bank deposits.
  • Addressed guest concerns and resolved all issues to guests' satisfaction.
  • Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
  • Resolved guests complaints while maintaining positive customer environment.
  • Handled complaints, settled disputes and resolved grievances to maintain customer satisfaction.
  • Controlled cash and credit receipts by adhering to cash handling and reconciliation procedures to comply with company policies and procedures.
  • Created and distributed staff schedules and maintained time cards to facilitate efficient payroll process.
  • Managed inventory through effectively ordering and stocking uniforms, linens, beverages and front of house supplies.
  • Supervised staff of 25 through motivational coaching and effective training programs for service and sales techniques.
  • Managed dining and bar costs by conducting weekly depletion analysis.
  • Planned events from concept to completion by responding to event inquiries, establishing budgets and designing customized menus.
  • Demonstrated mastery to oversee food and beverage orders and delivery system and managed follow-up.

Sous Chef

Red, Wine & Brew - Mentor
Mentor, OH
11.2016 - 10.2018
  • Restocked the salad bar and buffet, refilled condiments, organized pantry area and swept and mopped floors.
  • Maintained complete knowledge of restaurant menu, including daily specials.
  • Followed checklists for shift start and end to help with smooth transitions.
  • Stocked and maintained cleanliness of stations.
  • Operated and sanitized all equipment in a safe and proper manner.
  • Worked closely with the chef to provide tasty options for guests with food allergies or intolerance's.
  • Inventoried and restocked items throughout day.
  • Routinely removed trash and debris from restaurant.
  • Scanned shelves and product cases for expired stock and discarded outdated or spoiled items.
  • Upheld standards of cleanliness, food handling and safety.
  • Maintain proper temperature and humidity levels for meat products.
  • Refilled and rotated items on shelves to maintain well-stocked inventory.
  • Maintained total control to maximize guest satisfaction and team productivity.
  • Prepped daily menu items to ensure quick delivery to the sous chef upon request.
  • Disciplined and dedicated to meeting high-quality standards.
  • Weighed, packaged and labeled meat and seafood products, following proper dating procedures.

server/host/bartender

Swerve Grille
Shaker Heights, OH
09.2013 - 05.2017
  • Demonstrated genuine hospitality while greeting and establishing rapport with guests.
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously.
  • Effectively listened to, understood and clarified guest concerns and issues.
  • Maintained complete knowledge of restaurant menu, including daily specials.
  • Skillfully promoted items on beverage lists and restaurant specials.
  • Assisted co-workers whenever possible.
  • Moved and arranged tables, chairs and place settings and organized seating for groups with special needs.
  • Assisted with guest inquiries, take-out orders and restaurant cleanliness.
  • Maintained high standards of cleanliness and sanitation of glassware and silverware.
  • Inventoried and restocked items throughout day.
  • Precisely described menu items and special offerings and appropriately identified wine pairings.
  • Proactively prepared for large parties and reservations, anticipating planning and staffing needs.
  • Resolved guest complaints quickly and efficiently.
  • Consistently provided professional, friendly and engaging service.
  • Followed all safety and sanitation policies when handling food and beverage to uphold proper health standards.
  • Received frequent customer compliments for going above and beyond normal duties.
  • Assisted in cashiering and Point of Sale (POS) system procedures during busy hours.

Server

P.F. Chang's
Beachwood, OH
03.2012 - 09.2013
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously.
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
  • Assertively upsold alcoholic beverages, appetizers and desserts.
  • Delivered quality service by providing a warm and welcoming environment.
  • Effectively listened to, understood and clarified guest concerns and issues.
  • Maintained complete knowledge of restaurant menu, including daily specials.
  • Quickly set up and cleared tables and stocked all service stations.
  • Skillfully promoted items on beverage lists and restaurant specials.
  • Displayed enthusiasm and knowledge about the restaurant's menu and products.
  • Quickly recorded transactions in MICROS system to deliver prompt service.
  • Maintained clean and presentable tables with tableware, spotless glassware, silverware and linens.
  • Set dining tables according to type of event and service standards.
  • Stocked and maintained cleanliness of stations.
  • Provided friendly and attentive service.
  • Bussed and reset tables and kept dining room and work areas clean.

Server/Host

Olive Garden Italian Restaurant
Beachwood, OH
02.2011 - 03.2012
  • Set dining tables according to type of event and service standards.
  • Proactively prepared for large parties and reservations, anticipating planning and staffing needs.
  • Bussed and reset tables and kept dining room and work areas clean.
  • Received frequent customer compliments for going above and beyond normal duties.
  • Relayed orders to bar and kitchen by quickly and accurately recording guest selections and keying them into the register.
  • Served beverages, breads and butter and replenished items as necessary.
  • Assertively upsold alcoholic beverages, appetizers and desserts.
  • Quickly recorded transactions in MICROS system to deliver prompt service.
  • Guided guests through menus while demonstrating thorough knowledge of the food, beverages and ingredients.
  • Developed and maintained positive working relationships with others to reach business goals.
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously.
  • Demonstrated genuine hospitality while greeting and establishing rapport with guests.
  • Precisely described menu items and special offerings and appropriately identified wine pairings.
  • Maintained complete knowledge of restaurant menu, including daily specials.
  • Provided friendly and attentive service.

Dishwasher

IHOP
Bedford, OH
06.2011 - 10.2011
  • Assisted with bussing and restaging tables.
  • Bussed, cleared, cleaned and set tables in a quiet and efficient manner.
  • Kept facility compliant with health codes, sanitation requirements and license regulations.
  • Routinely cleaned work areas, glassware and silverware throughout each shift.
  • Maintained clean and presentable tables with tableware, spotless glassware, silverware and linens.
  • Refilled and rotated items on shelves to maintain well-stocked inventory.
  • Routinely removed trash and debris from restaurant.
  • Stocked and maintained cleanliness of stations.
  • Kept cases and shelves clean and well stocked.
  • Adhered to safe work practices.
  • Bussed and reset tables and kept dining room and work areas clean.

Server

Bob Evans
Beachwood, OH
09.2009 - 03.2010
  • Upheld highest standard for cleanliness of glass and silverware.
  • Maintained clean dining room, lobby and service areas at all times.
  • Set dining tables according to type of event and service standards.
  • Bussed, cleared, cleaned and set tables in a quiet and efficient manner.
  • Bussed and reset tables and kept dining room and work areas clean.
  • Precisely described menu items and special offerings and appropriately identified wine pairings.
  • Provided friendly and attentive service.
  • Consistently provided professional, friendly and engaging service.
  • Served beverages, breads and butter and replenished items as necessary.
  • Maintained complete knowledge of restaurant menu, including daily specials.
  • Delivered quality service by providing a warm and welcoming environment.
  • Quickly recorded transactions in MICROS system to deliver prompt service.

Laborer

Tom Paige Catering Co
Cleveland, OH
06.2002 - 06.2007
  • Picked orders from inventory locations.
  • Met production goals by maintaining cost effective levels of spare parts inventory.
  • Accurately read, understood, and carried out written instructions.
  • Followed company procedures to maintain work environment in a neat and orderly condition.
  • Monitored inventory and reported items to be restocked for each job.
  • Prepared and cleaned warehouse site by removing debris.

Education

High School Diploma - undefined

South high school
2003

Skills

  • Service-oriented
  • Staff scheduling
  • Food service background
  • Point of Sale (POS) system operation
  • Inventory control and record keeping
  • Natural leader
  • Strong work ethic
  • Menu development
  • Recipes and menu planning
  • Schedule management
  • Creativity
  • Food preparation
  • Modern cuisine
  • Inventory management
  • Food and kitchen safety

Certification

  • alcohol, servsafe - 9/6/2022-9/6/2025
  • Certified ohio person in charge, - 9/21/2021

Timeline

Kitchen Manager

Marathon Bistro
03.2021 - Current

Line Cook

Rollhouse entertainment
10.2018 - 10.2019

Sous Chef

Red, Wine & Brew - Mentor
11.2016 - 10.2018

Front/back of house manager

Diallo's Steak & Seafood
01.2016 - 11.2018

server/host/bartender

Swerve Grille
09.2013 - 05.2017

Server

P.F. Chang's
03.2012 - 09.2013

Dishwasher

IHOP
06.2011 - 10.2011

Server/Host

Olive Garden Italian Restaurant
02.2011 - 03.2012

Server

Bob Evans
09.2009 - 03.2010

Laborer

Tom Paige Catering Co
06.2002 - 06.2007

High School Diploma - undefined

South high school

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