Thomas Diedrich

• Oversaw daily kitchen operations, facilitating seamless service and maintaining high standards at the resort.
• Developed weekly specials that enhanced menu variety and customer satisfaction.

Scheduled kitchen staff weekly to streamline operational processes.

Coordinated food supply orders from vendors, ensuring timely availability of essential kitchen items.

Conducted regular inventory assessments, maintaining accurate stock of food items.

• Worked alongside staff across departments to uphold rigorous food quality practices.

• Managed daily operations of a family restaurant and catering service.
• Developed menus based on seasonal ingredients and customer preferences.
• Supervised staff hiring, training, and performance evaluations.
• Coordinated catering events, ensuring timely delivery and setup.
• Oversaw inventory management, including ordering and storage procedures.
• Implemented cost control measures to maintain budget efficiency.
• Cultivated relationships with local suppliers for quality ingredients.
• Ensured compliance with health and safety regulations in food preparation areas.
• Managed daily operations of the business, including staff, sales, inventory, and accounting.