Summary
Overview
Work History
Education
Skills
Timeline
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Stacey Freeman

Black,MO

Summary

Knowledgeable Business Owner/Operator/Office Manager with over 9 years of experience bringing planning and problem-solving abilities. Focused on maximizing resource utilization to support scalable operations and increase bottom-line profitability. Organized and systematic with natural relationship-building and leadership talents.

Take-charge professional delivering executive support and team leadership to business operations. Dependable and detail-oriented to manage multiple tasks and priorities. Broad experience includes office management, accounting, accounts receivable, invoicing, dispatching, database management, vendor negotiations and contract management. Recognized for exemplary customer service and team collaboration.

Business-minded professional tackling any job task with gusto and precision. Determined Front Office Supervisor delivering exceptional service and responding to questions and inquiries quickly. Demonstrates positive attitude and readiness to adapt to different situations.

Overview

19
19
years of professional experience

Work History

Business Owner/Operator/Office Manager

Black River Wood Products, LLC
Lesterville, MO
08.2014 - Current
  • Formed and sustained strategic relationships with clients.
  • Analyzed competitor's pricing and product offerings in order to remain competitive within the market.
  • Initiated cost-cutting measures when necessary without sacrificing quality of products or services.
  • Reviewed financial statements on a monthly basis in order to assess financial health of the organization.
  • Implemented successful business strategies to increase revenue and target new markets.
  • Resolved issues quickly through meticulous research and quick decision-making.
  • Developed relationships with key stakeholders, such as suppliers and vendors, in order to secure advantageous terms for the company.
  • Kept records for production, inventory, income, and expenses.
  • Investigated new technologies that could improve efficiency within the organization.
  • Scheduled maintenance activities for equipment used by the business.
  • Determined pricing for products or services based on costs and competition.
  • Resolved conflicts between employees or customers in a timely manner.
  • Ensured compliance with all local laws and regulations related to the business operations.
  • Delegated work to staff, setting priorities and goals.
  • Mitigated business risks by working closely with staff members and assessing performance.
  • Implemented systems for tracking sales performance and analyzing data trends in order to maximize profitability.
  • Participated in trade shows, conventions, and other events related to industry promotion.
  • Mentored and trained new hires on sales techniques and customer service procedures.
  • Prepared staff work schedules and assigned team members to specific duties.
  • Kept up-to-date on regulatory changes affecting business operations.
  • Managed operations budgeting, accounts payable and accounts receivable and payroll.
  • Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
  • Used strong issue resolution and communication skills to cultivate and strengthen lasting client relationships.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
  • Managed inventory levels to meet customer demand while minimizing costs.
  • Reconciled daily sales, prepared bank deposits and assessed financial transaction reports.
  • Oversaw daily operations of the business and provided guidance when needed.
  • Coordinated and directed activities of businesses or departments concerning production, pricing and sales.
  • Conducted regular meetings with employees to review progress towards company goals.
  • Negotiated contracts with vendors for supplies and services.
  • Forecasted customer demand to set prices or credit terms for goods or services.
  • Interviewed, trained and supervised employees.
  • Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
  • Monitored cash flow to ensure proper budgeting of resources.
  • Answered several calls per shift to assist with customer questions and concerns.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Leveraged computer skills to input and compile data gathered from various sources.
  • Leveraged computer skills such as QuickBooks, excel & word document to input and compile data gathered from various sources.

Kitchen Supervisor

Valley Springs Youth Ranch
Black, MO
07.2018 - 02.2023
  • Created daily, weekly and monthly work schedules for kitchen staff.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Produced detailed documentation to outline potential worker issues.
  • Trained new employees on proper cooking techniques, recipes and food preparation methods.
  • Established standards for portion sizes and plating presentation.
  • Distributed food to service staff for prompt delivery to customers.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Enforced strict adherence to health codes and safety protocols in the workplace.
  • Explained goals and expectations required of trainees.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Delegated work to staff, setting priorities and goals.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Monitored inventory levels of ingredients, supplies and equipment.
  • Oversaw personnel scheduling to maintain adequate staffing and minimize overtime.
  • Implemented strategies for improving efficiency in the kitchen while minimizing waste.
  • Managed kitchen staff team and assigned tasks for various stages of food production.
  • Reviewed invoices from vendors to ensure accuracy of orders placed.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Coordinated with other departments to ensure timely delivery of meals to guests.
  • Maintained food costs by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Performed regular inspections of storage areas, coolers, freezers, ovens.
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Developed menus for special occasions and events as requested by management.
  • Ensured all kitchen staff adhered to food safety and sanitation regulations.
  • Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Maintained a clean working environment by delegating tasks appropriately among staff members.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Planned menus while taking into account special dietary requirements.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
  • Analyzed financial data related to kitchen operations including labor costs, revenue.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Conducted regular performance evaluations of kitchen personnel.
  • Assisted with menu planning, budgeting and cost control processes in the kitchen.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Ordered necessary supplies and equipment to maintain efficient operations in the kitchen.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Completed day-to-day duties accurately and efficiently.
  • Promoted high customer satisfaction by resolving problems with knowledgeable and friendly service.
  • Leveraged computers skills to input and compile data gathered from various sources.
  • Achieved cost-savings by developing functional solutions to problems.
  • Maintained updated knowledge through continuing education and advanced training.
  • Modified existing software systems to enhance performance and add new features.

Senior Food Service Director

Lesterville R-4 School
Lesteville, MO
12.2004 - 08.2014
  • Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
  • Collaborated with vendors for purchasing items required for the kitchen such as fresh produce, meats, dairy products.
  • Analyzed weekly sales data in order to make informed decisions about pricing strategies, promotions or discounts.
  • Trained new employees to perform duties.
  • Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Established procedures for cleaning kitchen facilities ensuring strict adherence to health codes at all times.
  • Ensured that all staff members followed health regulations at all times while preparing meals or serving customers.
  • Performed continuous reviews of operations in order to meet needs, control costs and optimize procedures for maximum customer satisfaction.
  • Oversaw training of new employees in proper food handling techniques, sanitation requirements and customer service skills.
  • Conducted regular inspections of kitchen equipment to ensure proper functioning and safety compliance.
  • Created menus with a focus on nutrition, variety, cost-effectiveness and overall appeal to customers.
  • Monitored daily operations of the food service department including staffing levels, inventory management and ordering supplies.
  • Delegated work to staff, setting priorities and goals.
  • Resolved problems or concerns to satisfaction of involved parties.
  • Explained goals and expectations required of trainees.
  • Participated in industry conferences or tradeshows in order to stay up-to-date on trends within the field.
  • Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
  • Managed budgeting process for the food service department including tracking expenses related to labor costs, ingredients, supplies and other overhead expenses.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Worked in close collaboration with team members to ensure customers received high-quality service.
  • Assisted staff by serving food and beverages or bussing tables.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Negotiated contracts with outside catering services when needed for events or special occasions.
  • Managed food service sales, costs and budget administration to keep operations in line with financial targets.
  • Distributed food to service staff for prompt delivery to customers.
  • Maintained records of sales transactions in order to track revenue generated by the food service department.
  • Executed hands-on preventive maintenance and repairs to keep equipment functional.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Inspected dining and serving areas for cleanliness and proper setup.
  • Planned special events such as banquets or holiday parties by coordinating menu planning and decorations with event planners or coordinators.
  • Developed and implemented policies for the food service department to ensure efficient operations, high quality customer service, and health and safety standards.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.150
  • Oversaw operations for high-volume facility managing 150 daily meals.
  • Completed day-to-day duties accurately and efficiently.
  • Collaborated with others to discuss new opportunities.
  • Maintained updated knowledge through continuing education and advanced training.
  • Leveraged Nurtrikids software computer skills to input and compile data gathered from various sources.
  • Delivered products to customer locations on time.
  • Achieved cost-savings by developing functional solutions to problems.
  • Assisted with customer requests and answered questions to improve satisfaction.
  • Understood and followed oral and written directions.
  • Planned and completed group projects, working smoothly with others.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.

Education

Cosmetologists -

American School of Cosmetology
Park Hills, MO
09-1989

High School Diploma -

Lesterville High School
Lesterville, MO
05-1988

Skills

  • Quality Assurance
  • Staff Management
  • Employee Development
  • Contract Management
  • Resources Allocation
  • Employee Training
  • Financial Management
  • Business Development
  • Business Planning
  • Customer Service
  • Sales Oversight
  • Staff Hiring
  • Customer Relations
  • Bookkeeping
  • Strategic Decision-Making
  • Financial Planning
  • Relationship Building
  • Cost Analysis and Savings
  • Attention to Detail
  • Issue Resolution
  • Operations Management
  • Task Delegation
  • Driven and Determined
  • Sales Planning
  • Vendor Relationship Management
  • Performance Improvement
  • Staffing Oversight
  • Purchasing and Planning
  • Work Planning and Prioritization
  • Cost Control and Budgeting

Timeline

Kitchen Supervisor

Valley Springs Youth Ranch
07.2018 - 02.2023

Business Owner/Operator/Office Manager

Black River Wood Products, LLC
08.2014 - Current

Senior Food Service Director

Lesterville R-4 School
12.2004 - 08.2014

Cosmetologists -

American School of Cosmetology

High School Diploma -

Lesterville High School

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Stacey Freeman