Timothy Crisman

Glory Days Grill

Ranson, WV

01.2007 - Current

Trained new employees on kitchen procedures and policies.
Oversaw daily operations of the kitchen including meal preparation, cooking methods, portion sizes and plate presentation.
Supervised food production processes ensuring high quality standards were met throughout each stage of preparation.
Maintained accurate records of food costs, labor costs, waste management and other related expenses.
Evaluated employee performance through observation of work habits, attitude toward customers and adherence to company policies.
Analyzed financial data including sales reports, budgeting information and cost analysis reports to make operational decisions.
Ordered ingredients and supplies to maintain adequate inventory levels for the kitchen.
Monitored sanitation practices to ensure that all employees adhere to health department regulations.
Promoted an atmosphere of teamwork among kitchen staff members by fostering open communication between team members.
Created weekly schedules for kitchen staff members based on anticipated business volume.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

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