Ryan Meier
Audubon,IA
Summary
Restaurant Manager with expertise in general operations management, special events, staff development and training, recruitment and vendor negotiations. Adept at FOH and BOH operations. Demonstrated team leader with excellent staff management skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
12
12
years of professional experience
Work History
Training Technician
Iowa Army National Guard
12.2022 - Current
- Enhanced employee skill sets by developing comprehensive training materials and conducting engaging workshops.
- Evaluated employee progress through assessments, providing feedback to improve performance and advance skillsets.
- Coordinated logistics for offsite trainings, including securing venues, arranging travel accommodations, and managing budgets effectively within constraints.
- Provided coaching and mentoring to employees.
- Analyzed and evaluated training effectiveness and program outcomes.
Culinary Management NCO
Iowa Army National Guard
11.2011 - Current
- Supervised and trained culinary team members in various cooking techniques, sanitation protocols, and safety procedures.
- Implemented cost-saving measures while maintaining high food quality standards.
- Conducted periodic audits on food storage practices, ensuring compliance with strict health regulations.
- Maintained open lines of communication with military leadership regarding menu planning, budgeting, service levels, and other relevant matters.
- Collaborated with fellow Non-Commissioned Officers to plan and execute large-scale events for military functions.
- Maximized staff productivity by implementing efficient scheduling practices based on workload requirements and skillsets.
- Fostered a positive work environment by providing clear communication channels within the culinary team.
- Evaluated team performance regularly, identifying areas of improvement and implementing appropriate training programs.
- Led cross-training initiatives among team members to increase versatility in fulfilling multiple roles within the kitchen when necessary.
- Ensured all culinary activities adhered to applicable Department of Defense regulations, policies, and procedures.
- Contributed to the overall success of military operations by providing high-quality food services that boosted morale and maintained optimal health levels for personnel.
Catering Manager
Hy-Vee
08.2022 - 12.2022
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Handled catering scheduling, ordered food and planned events.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Enhanced event satisfaction by planning and executing memorable catering experiences for clients.
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Collaborated with clients to create customized menus tailored to their specific preferences and needs.
- Worked to plan menus according to client needs and budgets.
- Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
Kitchen and Restaurant Manager
Level B Grill
02.2022 - 07.2022
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Restaurant Manager
The Feedmill Restaurant
07.2018 - 05.2020
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Reconciled cash and credit card transactions to maintain accurate records.
- Correctly calculated inventory and ordered appropriate supplies.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
- Assisted in development and implementation of new menus to offer variety and options to customers.
- Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
- Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
Education
Associate of Arts - Culinary Arts
Kirkwood Community College
Cedar Rapids, IA05.2016
Skills
- Critical Thinking
- Decision-Making
- Relationship Building
- Leadership Development
- Food Safety
- Budgeting understanding
- Sanitation Standards
- Staff Scheduling
- Food presentation
- Menu development
- ServSafe Manager
Timeline
Training Technician
Iowa Army National Guard
12.2022 - Current
Catering Manager
Hy-Vee
08.2022 - 12.2022
Kitchen and Restaurant Manager
Level B Grill
02.2022 - 07.2022
Restaurant Manager
The Feedmill Restaurant
07.2018 - 05.2020
Culinary Management NCO
Iowa Army National Guard
11.2011 - Current
Associate of Arts - Culinary Arts
Kirkwood Community College
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