STANLEY HAMMAN
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Important To Me
Seasoned Food Service Leader and Restaurant Manager with 20 years of experience in optimizing kitchen operations and enhancing customer satisfaction. Skilled in leading teams of 10-20, overseeing daily restaurant operations, and managing budgets, equipment, and assets valued at $1M. Expertise includes handling guest inquiries and maintaining quality assurance protocols.
Culinary professional with strong expertise in menu development, food preparation, and kitchen management. Known for fostering team collaboration and consistently delivering high-quality results. Adaptable to changing needs, ensuring seamless kitchen operations. Skilled in various cooking techniques, safety protocols, and inventory management. Reliable and focused on achieving culinary excellence.
Work History
Assistant General Manager
1 Year 1 Month- Assisted with business operations including ordering, inventory, cash management, and staff hiring.
- Improved the inventory management system to streamline internal operations, reduce monetary loss by 40%
- Manage the hiring and onboarding process that included but not limited to interviewing and training of staff
- Ensured customers were satisfied with every part of the flooring experience, from initial greeting through order completion
- Resolved customer complaints, achieving 95% satisfaction rate.
Chief Culinary Specialist - E7
27 Years 3 Months- Oversaw business operations, including ordering, inventory management, cash handling, and staff hiring.
- Improved the inventory management system to streamline internal operations, reduce monetary loss by 40%
- Coordinated hiring and onboarding processes, including interviewing and training new staff.
- Ensured customers were satisfied with every part of the flooring experience, from initial greeting through order completion
- Calculated daily product needs for each area, determining quantities for use and ordering.
Sr. Culinary Specialist - E6
27 Years 2 Months- Supervised 5 cooks, 20 servers, and 5 bartenders while managing a 100-seat dining room, 45 seat bar and 8 banquet rooms with zero mishaps.
- Directed employment of dining facilities, ensuring 100% accountability and serviceability of equipment valued over $150K
- Trained 40+ staff and contracted employees in food service sanitation, purchase card industry compliance, and alcohol awareness for servers and bartenders
- Directed employment of dining facilities; maintained 100% accountability and serviceability of all assigned equipment in excess of $150K
- Developed and implemented standardized recipes to ensure consistency and quality in meal preparation.
- Trained and mentored junior culinary staff on food safety and sanitation practices.
Education
Bachelor of Science - Environmental Science
Diploma - Culinary Arts and Management
Diploma - High School
Skills
Certification
ServSafe Manager Certificate - National Restaurant Associate-2019
TiPS Certificate - National Restaurant Associate - 2019
Timeline
Assistant General Manager
Chief Culinary Specialist - E7
Sr. Culinary Specialist - E6
American Military University
Escoffier School of Culinary Arts
East High School
Additional Experience
- DWT-WTG Technician LVL 1 2025 - 2026
- FairWind-WTG Technician LVL 3 2023 - 2025
- Airstreams Renewables: Instructor 2022 - 2023
- GE Vernova-WTG Mechanic 2021 - 2022
- ERSG-WTG Technician: Seattle, WA: 2020
- Gemini Energy Services-WTG Technician: Walla Walla & Wenatchee, WA: 2018 – 2019
- Max and Erma's, BOH and FOH teams, 2000 to 2006 full time while also being a Reservist
EDUCATION | CERTIFICATIONS
- Specialized Military Training:
- Advanced Leadership Course | Preparation Specialty Courses | Training Courses | Nutrition and Wellness Cooking Courses | Advanced Simplified Acquisition | OSHA 10-Hour Construction Safety Courses | Advanced Culinary Courses | Food Services Administration and Management
Personal Information
Title: Experienced Food Service Leader / Restaurant Manager with over 20 years of proven experience in ensuring the kitchen is running effectively, that the food is satisfactory, and that the staff is taking adequate care of the customers.