Scott Conklin

Restaurant Owner/Operator

My Self Reliance

01.1982 - 12.2017

Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Identified team weak points and implemented corrective actions to resolve concerns.
Maintained positive relationships with local community and government officials.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
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.
Sourced vendors, negotiated contracts, and managed efficient deliveries of high-quality supplies.
Managed payroll, daily deposits, and cost controls.
Led restructuring of restaurant menu and interior design, resulting in increased customer satisfaction and profits.
Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
Set employee schedules, delegated work, and monitored food quality and service performance.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Motivated staff to perform at peak efficiency and quality.
Developed and implemented comprehensive business plan to maximise restaurant success.
Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Purchased food and cultivated strong vendor relationships.
Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
Planned and executed strategies to increase customer loyalty and retention.
Implemented effective inventory control systems to reduce food spoilage and waste.
Verified prepared food met standards for quality and quantity before serving to customers.
Supervised daily activities of restaurant and Number employees.