Ryan McCarthy

• Purchasing all food and small wares
• Hiring of all staff, team development and scheduling
• Maintaining resident satisfaction
• Managing two separate locations
• Catering holiday functions.

Purchasing all food and small wares

Hiring of all staff , team development and scheduling

Maintaining resident satisfaction

Managing two separate locations

Catering holiday functions

• Purchasing all food and small wares
• Hiring of all staff, team development and scheduling
• Maintaining resident satisfaction
• Managing two separate locations
• Catering holiday functions.

• Responsible for scheduling, training, documentation, food meal times and quality, HACCP tracking, menu implementation, catering, menu forecasting, and coaching a staff of 30-40 teammates daily during transition period in a 466 bed hospital
• Catered monthly events for Board of Directors.

• Responsible for staff scheduling, training and recruitment, purchasing, inventory, property maintenance, menu updates, bartending on volume shifts, and interaction with state to maintain local law standards
• 1M annually in total managed volume
• Handled all event bookings and gatherings.

• Responsibilities included interviewing candidates, team coaching and documentation, inventory, daily food tracking for projecting production numbers, assisting and training in all categories, monthly cooking demonstrations at hospital rehabilitation center with dietician, and hosting weekly goal-oriented team meetings
• Managed over forty teammates daily
• Managed full kitchen operations and labor costs within $5M total managed volume account
• Oversight of all catering and special events
• Collaborated closely with General Manager to conduct staff meetings and resolve any operations issues
• Maintained a clean and safe environment by adhering to all federal, state and local sanitation and safety requirements
• Implemented new recipes in accordance with corporate standards, ensuring nutrition and customer satisfaction standards were achieved.

• Responsibilities included interviewing candidates, managing supervisors on the floor, oversee menu compliance and standards, customer interaction and recovery, staff assistance and training, and tracking all food production
• Assisted with management of kitchen operations and labor costs within $5M total managed volume account
• Led catering operations for account
• Perform monthly inventory duties
• Maintain standards that exceed safety and health regulations; identify and provide solutions for any problem areas.

• Ensure restaurant efficiencies
• Staff scheduling and labor optimization
• Oversight of food quality and service standards
• Customer service management
• Profit optimization through food, beverage and labor cost controls
• Payroll management and restaurant revenue projections
• Staff management; recruiting, hiring, disciplinary action and dismissal as appropriate.