Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

Sarah Saladeen

North Miami,FL

Summary

Experienced Food Service Manager with 15+ years of experience and a proven track record of overseeing and optimizing food service operations. Proficient in managing staff, inventory, and budgets to ensure efficient and profitable operations. Skilled in maintaining high standards of food quality, safety, and customer service.

Overview

15
15
years of professional experience
1
1
Certification

Work History

General Manager

Mr. Shrimp
Pembroke Pines, FL
09.2023 - Current
  • As a Kitchen Manager, your responsibilities can vary depending on the type of establishment, but generally, they revolve around ensuring the kitchen operates efficiently and provides high-quality food
  • Here are some common duties of a Kitchen Manager:
  • Staff Supervision and Training: Hire, train, and manage kitchen staff, ensuring they follow proper food safety protocols and operational procedures
  • Assign tasks and monitor team performance, offering guidance and feedback to improve skills
  • Ensure the kitchen operates with adequate staff during peak hours
  • Food Preparation and Quality Control: Oversee food preparation to ensure consistency and quality, adhering to recipes, portion sizes, and cooking standards
  • Ensure all food meets health and safety standards, such as proper storage temperatures and handling
  • Maintain high food quality while minimizing waste and maximizing efficiency
  • Inventory and Ordering: Manage inventory by tracking food stock levels, ordering ingredients, and ensuring the kitchen has the necessary supplies for daily operations
  • Work with suppliers to order ingredients and kitchen tools, ensuring timely and cost-effective deliveries
  • Conduct regular stock checks to reduce waste and manage stock rotation to prevent spoilage
  • Health and Safety Compliance: Maintain a clean and organized kitchen environment that complies with health department regulations and safety standards
  • Ensure kitchen staff are trained in proper sanitation practices, such as hand-washing, cleaning surfaces, and sanitizing equipment
  • Monitor and ensure compliance with ServSafe or similar certification standards
  • Budgeting and Cost Control: Control food and labor costs by ensuring that the kitchen operates within budget
  • Monitor food portion sizes to reduce waste and control food costs
  • Analyze profit margins and work to find ways to optimize kitchen operations and reduce unnecessary expenses
  • Menu Planning and Development: Collaborate with the executive chef or restaurant owner to plan and develop menus that meet customer preferences and industry trends
  • Monitor the success of menu items and make adjustments based on customer feedback and profitability
  • Equipment and Maintenance Management: Oversee the proper use and maintenance of kitchen equipment and tools
  • Ensure all kitchen equipment is functioning well, and schedule regular maintenance and repairs when needed
  • Customer Service: Ensure the kitchen staff maintains a high standard of food presentation and service
  • Address any customer complaints or feedback regarding food quality or service
  • Shift Scheduling and Staffing: Create and manage work schedules for kitchen staff, ensuring the kitchen is adequately staffed during peak and off-peak hours
  • Monitor shift performance to ensure the kitchen runs smoothly and customers are served promptly
  • Record-Keeping and Reporting: Maintain accurate records for inventory, food costs, employee hours, and safety inspections
  • Prepare reports on kitchen performance, food costs, and other operational metrics for upper management or owners

Kitchen Manager

The Brass Tap
Fort Lauderdale, FL
08.2022 - 09.2023
  • Created weekly schedules for kitchen staff members based on anticipated business volume.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Received, organized and rotated paper goods and food ingredients.
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Assisted restaurant owners with pricing by providing ingredient costs and portioning information.
  • Conducted regular staff meetings to discuss menu changes, safety protocols and performance reviews.

Line Cook

The Brass Tap
Pembroke Pines/Ft. Lauderdale, FL
11.2021 - 08.2022
  • Restocked food items throughout shift to prepare necessary ingredients for cooking and timely service.
  • Followed proper food handling methods and maintained correct food temperature for high scores on health inspections.
  • Made meals in accordance with company standards and requirements.
  • Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.
  • Chopped vegetables and seasoned meats and fish in preparation for grilling, sautéing and braising.
  • Developed strategies to enhance food-presentation aspects of catering and retail environments.
  • Placed orders for supplies and food inventory items with vendors to restock pantry and refrigerator.
  • Monitored product freshness and rotation dates to maintain quality assurance standards.
  • Maintained hygienic kitchen with regular mopping, disinfecting workspace and washing utensils and glassware.

Kitchen Manager

Buddha Bowl
Pembroke Pines, FL
07.2019 - 11.2021
  • Used learning tools and programs to develop and maintain knowledge of food products, promotions and sales functions.
  • Inspected equipment regularly to identify necessary repairs or replacements.
  • Received, organized and rotated paper goods and food ingredients.
  • Developed and implemented kitchen policies, procedures and quality standards.
  • Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
  • Trained new employees to perform duties.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Performed weekly inventories of food items stored in refrigerators or freezers.
  • Promoted safe working conditions by monitoring safety procedures and equipment.

Shift Manager

Pieology
Pembroke Pines, FL
06.2017 - 11.2021
  • Coordinated logistics operations, including shipment tracking and financial management.
  • Positioned skilled staff in key areas throughout shift to optimize department productivity.
  • Conferred with management and subordinates to resolve problems or complaints.
  • Coached employees on interactions with customers to drive exceptional service.
  • Evaluated and assessed personnel to identify potential candidates for promotion.
  • Assigned tasks to employees and monitored productivity, performance and task completion.
  • Coordinated shift workers for inventory receiving, auditing and restocking.

Restaurant Shift Manager

Papa John’s
North Miami, FL
09.2010 - 06.2017
  • Managed customer concerns with a prompt and professional approach.
  • Compiled comprehensive reports on inventory levels each day.
  • Resolved customer complaints quickly and professionally to maintain high levels of satisfaction.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Trained new employees on proper customer service techniques and food handling protocols.
  • Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
  • Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
  • Performed routine maintenance checks on kitchen equipment such as fryers and ovens.
  • Analyzed operational problems such as theft and wastage, developing strategies to resolve them quickly.
  • Managed payroll processing for hourly team members within the department.

Education

High School Diploma -

Lehigh Senior High School
Lehigh Acres, FL
06.2008

Skills

  • Inventory management
  • Food safety
  • Budget management
  • Menu planning
  • Staff training
  • Quality control
  • Customer service
  • Cost control
  • Process improvement
  • Communication skills
  • Time management
  • Customer experiences
  • Conflict resolution
  • Vendor negotiations
  • Sales expertise
  • Workflow planning
  • Safety protocol
  • Employee scheduling
  • Supply chain management

Certification

  • SafeServ Certified

References

References available upon request.

Timeline

General Manager

Mr. Shrimp
09.2023 - Current

Kitchen Manager

The Brass Tap
08.2022 - 09.2023

Line Cook

The Brass Tap
11.2021 - 08.2022

Kitchen Manager

Buddha Bowl
07.2019 - 11.2021

Shift Manager

Pieology
06.2017 - 11.2021

Restaurant Shift Manager

Papa John’s
09.2010 - 06.2017

High School Diploma -

Lehigh Senior High School

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Sarah Saladeen