Sheridan Leslie
Mpls,MN
Summary
With a lifelong exposure to the world of food, beverage, and customer experience, my earlier years were dedicated to working in a family-owned hotel and restaurant. Over 20 years, I have gained extensive knowledge and expertise in various aspects of the restaurant industry. My strengths include exceptional organizational skills, problem-solving abilities, effective communication, collaborative teamwork, and efficient time management.
Overview
30
30
years of professional experience
Work History
SUPIVISOR/ SERVER
Kincaid's Fish, Chop & Steakhouse
01.2023 - Current
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Assisted in training new hires, providing guidance on restaurant standards and best practices.
- Facilitated team-oriented atmosphere, assisting coworkers during rush periods to ensure smooth operations.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
FOH Manager
Cadillac Ranch
01.2021 - 01.2023
- Improved customer satisfaction by implementing efficient front-of-house operations and staff management techniques.
- Handled customer complaints effectively, resolving issues promptly to maintain brand reputation and garner positive reviews.
- Implemented new menu items in coordination with the chef, boosting overall sales revenue.
- Enhanced communication between FOH staff members by holding daily pre-shift meetings updating on changes in menus or promotions.
- Introduced operational improvements that increased efficiency while maintaining exceptional service quality levels consistently.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Ensured compliance with health codes, safety regulations, and company policies through diligent oversight of daily operations.
- Oversaw staff schedules to ensure optimal coverage during peak hours without exceeding labor budget constraints.
- Managed inventory levels to ensure adequate stock availability while minimizing waste and spoilage costs.
- Collaborated with back-of-house teams to deliver seamless dining experiences and high-quality service standards.
- Coordinated special events such as weddings or corporate functions, ensuring flawless execution from planning to completion stages.
- Analyzed financial reports regularly to identify trends, monitor expenses, and adjust strategies accordingly for consistent profitability growth.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Resolved guests complaints while maintaining positive customer environment.
- Performed cash handling activities and secured nightly bank deposits.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Utilized POS systems efficiently for accurate transactions and inventory management purposes.
- Led transition to new POS system, minimizing downtime and training staff effectively.
Beverage Manager
Kincaids , Fish, Chop & Steakhouse
01.2014 - 01.2021
- Designed creative cocktail recipes that became popular among guests, driving repeat business.
- Designed beverage menus.
- Selected wine, beer and alcohol products based on customer feedback and local product availability.
- Managed all day-to-day operations within budgeted guidelines.
- Purchased beverage stock and handled all inventory needs.
- Developed ongoing training initiative to improve beverage knowledge of serving employees.
- Managed bar and wait staff and directed hiring program.
- Worked with on-site and external party planners to create and manage beverage ordering and waitstaff for small and large events.
- Fostered a positive team atmosphere by promoting open communication channels between staff members regarding best practices or concerns within the workplace setting.
- Assisted in hiring decisions by conducting interviews with prospective candidates suited for various roles within the establishment.
- Optimized staffing schedules based on anticipated business levels to ensure adequate coverage while minimizing labor costs.
- Maintained compliance with all local, state, and federal regulations pertaining to alcohol sales and service protocols.
- Oversaw daily operations, ensuring smooth workflow, excellent customer service, and efficient problem resolution.
Cook / Trainer
Butter Bakery & Cafe
01.2012 - 01.2013
- Cooked same meals over and over during shifts with exact quality results.
- Enhanced food quality by consistently monitoring ingredient freshness and implementing proper storage techniques.
- Trained cooks to maintain clean, organized and sanitary workstations.
- Promoted a safe work environment by enforcing proper use of tools, equipment, and adherence to established safety protocols.
- Mentored junior cooks, providing constructive feedback to enhance skill development and overall performance.
- Demonstrated adaptability in managing diverse cuisine requests from guests while maintaining strict adherence to established recipes.
- Collaborated with management to develop new menu items based on customer feedback, seasonal ingredients, and culinary trends.
- Spearheaded successful catering events by overseeing menu design, staffing requirements, budgeting considerations, and logistical coordination.
- Optimized ingredient utilization through creative menu planning that minimized waste while maximizing flavor profiles.
- Improved kitchen efficiency by streamlining cooking processes and effectively delegating tasks.
- Learned how to prepare menu items according to precise recipes, cooking procedures and methodologies.
- Contributed to a positive work culture through effective communication, teamwork, and professional conduct.
Hostess
Wondrous Azian Kitchen
01.2010 - 01.2011
- Answered customer questions about hours, seating, and menu information.
- Greeted customers warmly upon arrival and provided friendly and warm presence throughout dining experience.
- Demonstrated strong multitasking skills, balancing responsibilities such as answering phone calls, greeting guests, and updating reservation logs simultaneously.
- Took reservations and to-go orders by phone, answered customer questions, and informed of accurate wait times.
- Trained new hostesses on customer service best practices and restaurant policies to maintain high standards of service.
Bartender/Server/sushi cook
Houston's Restaurant, Hillstone Company
01.2006 - 01.2010
- Served high customer volumes during special events, nights, and weekends.
- Managed cash handling duties responsibly, ensuring accurate accounting at the end of each shift.
- Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
- Efficiently opened or closed the bar according to established procedures, ensuring preparedness for each shift.
- Contributed to a positive work environment through effective teamwork and communication with colleagues.
- Maintained a clean and organized workspace, ensuring compliance with health and safety regulations.
- Increased customer satisfaction by providing excellent service and crafting high-quality cocktails.
- Followed alcohol awareness procedures for preventing excessive guest intoxication.
- Educated customers on drink options, making personalized recommendations based on preferences or dietary restrictions.
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Demonstrated commitment to the organization''s core values, leading by example and fostering a culture of excellence.
Server/Host/Expeditor/Take out
Island's Restaurants
01.2002 - 01.2006
- Demonstrated strong multitasking skills by managing multiple tables simultaneously without compromising service quality.
- Served food and beverages promptly with focused attention to customer needs.
- Worked with POS system to place orders, manage bills, and handle complimentary items.
- Collaborated with team members during busy shifts for efficient workflow and excellent guest experiences.
- Enhanced customer satisfaction by promptly attending to their needs and providing personalized service.
- Provided attentive service during high-volume periods without sacrificing attention to detail or guest rapport.
- Assisted in training new hires, providing guidance on restaurant standards and best practices.
- Supported colleagues during peak hours, fostering a collaborative work environment that enhanced overall productivity levels.
- Increased sales with upselling techniques and thorough knowledge of menu items, specials, and promotions.
- Explained menu items and suggested appropriate options for food allergy concerns.
- Maximized table turnover rate by managing reservations and seating arrangements.
Supervisor/Server/Cook/Bartender/Host
Spring Hotel & Restaurant
01.1995 - 01.2002
- Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize
- Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
- Part of plantation team. Growing, harvesting and preparing ingredient to create a memorable dining experience.
- Created and organized dining room and guest rooms for special occasions and celebrations.
Education
Bachelors Of Science - Restaurant And Culinary Management
Art Institute of California - Los Angeles
Santa Monica, CA12.2007
Associates Of Science - Culinary Arts
Art Institute of California - Los Angeles
Santa Monica, CA12.2005
Skills
- Exceptional customer service
- Cash Handling
- Guest Engagement
- Food safety practices
- Point of sale operation
- Staff Training
- Team member development
- Team Management
- Menu development
- Food safety and sanitation
- Cost Control
- Time Management
- Attention to Detail
References
- Jason Cofer, General Manager, Kincaids (RUI), Bloomington, MN, (952) 921 2255
- Rick Parris, Beverage Director, Hotel Zetta, San Francisco, CA, (952) 210 4740
- Kim Oppegard, General Manager, Kincaids (RUI), Bloomington, MN, (612) 227 7569
Timeline
SUPIVISOR/ SERVER
Kincaid's Fish, Chop & Steakhouse
01.2023 - Current
FOH Manager
Cadillac Ranch
01.2021 - 01.2023
Beverage Manager
Kincaids , Fish, Chop & Steakhouse
01.2014 - 01.2021
Cook / Trainer
Butter Bakery & Cafe
01.2012 - 01.2013
Hostess
Wondrous Azian Kitchen
01.2010 - 01.2011
Bartender/Server/sushi cook
Houston's Restaurant, Hillstone Company
01.2006 - 01.2010
Server/Host/Expeditor/Take out
Island's Restaurants
01.2002 - 01.2006
Supervisor/Server/Cook/Bartender/Host
Spring Hotel & Restaurant
01.1995 - 01.2002
Bachelors Of Science - Restaurant And Culinary Management
Art Institute of California - Los Angeles
Associates Of Science - Culinary Arts
Art Institute of California - Los Angeles
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