Summary
Overview
Work History
Education
Skills
Accomplishments
Timeline
Generic

Tracy Ganci

Orlando

Summary

Former Chef turned Community and Brand Ambassador with a proven track record at Mission BBQ, excelling in event coordination and community engagement. I successfully enhanced in-store sales through grassroots marketing initiatives, fostering strong relationships with our community and the heroes in our community.

Overview

32
32
years of professional experience

Work History

Marketing Coordinator/ Regional Community Ambassador

Mission BBQ
06.2020 - Current
  • Weekly Food Drops & Brand Presentations to Our Uniformed American Heroes
  • Assess all donation requests to enhance outreach and collaboration in community initiatives.
  • Organize, promote, and implement community events throughout year, including coordination of aviation fly-over, securing 1st Responder and Military Vehicles, Honor Guard, singers and additional resources.
  • Coordinate, advertise, and facilitate all in-store events.
  • Accurately prepare and submit weekly reports on time.
  • Facilitate weekly meetings and conference calls.
  • Enhance growth of In-Store and Catering sales via Grass Roots Marketing and Community engagement
  • Executed branding changes to support current campaigns and future events.
  • Acquire venues for leadership conferences and summits.
  • First Responder to the First Responder.
  • Development of new or revision of current SOPs.
  • Manage Community Ambassador applicants through follow-shifts and interviews, facilitating achievement of all necessary milestones in Community Ambassador selection process for nearby locations in Region.
  • Administer training, development, and continual support for all Community Ambassadors in region
  • Train new Servant Heart Leaders on the Priority Performance Practices of the CA role to foster deeper engagement with culture.
  • New Restaurant Opening: Training and Support.
  • Monthly performance reports for teams, emphasizing achievements, and revealing opportunities specific to each location.
  • Conducted engaging conference call presentations to discuss various roles and responsibilities, and review upcoming events or campaigns.

District Sales Representative

Cheney Brothers Inc.
03.2017 - 11.2019
  • Developed and maintained relationships with key customers in assigned districts.
  • Acquire new food service accounts.
  • Provide specialized expertise to customers, concentrating on products best aligned with brand and menu needs.
  • Manage customer orders.
  • Presented product demonstrations to clients, showcasing features and benefits.

Executive Chef

Bistro CloClo
Orlando
12.2015 - 01.2017
  • Established inventory control systems to optimize food costs through effective specials and accurate par levels.
  • Developed daily chef selections, including soups, entrees, and wine pairing menus.
  • Created tools for order management, recipe tracking, and critical item usage.
  • Ensured compliance with health codes through staff education on sanitation practices.
  • Managed butchering, purchasing, organization, and inventory processes efficiently.

Sous Chef

Firebirds of Orlando
Orlando
12.2013 - 12.2015
  • Developed station and storage schematics while sourcing vendors for restaurant supplies.
  • Trained back-of-house team and provided mentorship for continuous professional growth.
  • Managed daily operations with emphasis on maximizing top-line sales and P&L performance.
  • Established pars and butchered proteins according to P Mix sales trends.
  • Implemented effective food cost strategies through precise inventory control and cooking techniques.
  • Coached employees on recipe adherence and prep levels to minimize waste.
  • Analyzed daily labor costs to align with budgeted models while maintaining quality standards.

Chef/Kitchen Manager/BOH Training Manager

Landry’s Inc.
Orlando
03.2010 - 12.2013
  • Intensive emphasis on food quality, service speed, profitability, 110% Guest-First Service, and HACCP forms updated hourly or as indicated.
  • Administered BOH training program, facilitating all stages from recruitment and hiring to training finalization and preparation for future growth opportunities.
  • Attended to customers with food allergies, then prepared and delivered their orders personally.
  • Oversaw hourly productivity tracking while executing $10,000 in food sales per hour
  • Organize and manage training process, tracking Follow, Assist, and Perform shifts, delivering feedback and support, along with final Practical Skill Outs, written tests, and ongoing training and development.
  • Evaluations, coaching, and counseling, merit increases, scheduling, and other administrative documentation and support.
  • Daily interactive training on stations, with a heavy focus on station specs, product utilization, and strong execution during service.
  • Growth Program trainer and mentor, providing continued support with ongoing development, teaching, systems, and tools, and overall success needed for Growth Program candidates, as well as continued preparedness to reach the next level.
  • Ensured proper hygiene of workers, cleanliness of the restaurant, and compliance with all applicable health standards through in-house health inspections twice a month.

Chef de Cuisine

Shari Sushi Lounge
Orlando
01.2008 - 01.2010
  • Overall success driven by strong personal desire for effective restaurant operations through system management, employee engagement, and maintaining focus during peak and non-peak hours.
  • Developed unique dishes and menu selections utilizing culinary methods that complement the restaurant's diverse sushi collection.
  • Controlled food and labor costs by ensuring accurate staffing levels, monitoring adherence to recipes, and minimizing waste.

Chef

Urban Life Management (Hue & Citrus)
Orlando
01.2006 - 01.2008

Sous Chef

Roy’s
Jacksonville Beach
01.2005 - 01.2006

Executive Sous Chef

Samba Room
Orlando
01.2002 - 01.2005

Line Cook

Emeril's
Orlando
01.1999 - 01.2001

Line Cook

Wolfgang Puck (Upstairs)
01.1997 - 01.1999

Corporate Trainer/Kitchen Manager

Planet Hollywood
Orlando
01.1994 - 01.1997

Education

Associate of Arts - Medical Assisting

Keiser University
Fort Lauderdale, FL
01-1994

Master of Arts - Female Survival in A Male Dominated Career

School of Hard Knocks
Orlando, FL

Skills

  • Event coordination
  • Community engagement
  • Brand management
  • Training program development
  • Effective communication
  • Time management
  • Relationship building
  • Event planning
  • Documentation and reporting

Accomplishments

  • Attorney General Ashley Moody's "Back the Blue" Award
  • Kissimmee Police Department Community Partnership Award
  • Orange County Sheriff's Office Citizen Service Award
  • Orange County Fire Rescue Citizen Service Award

Timeline

Marketing Coordinator/ Regional Community Ambassador

Mission BBQ
06.2020 - Current

District Sales Representative

Cheney Brothers Inc.
03.2017 - 11.2019

Executive Chef

Bistro CloClo
12.2015 - 01.2017

Sous Chef

Firebirds of Orlando
12.2013 - 12.2015

Chef/Kitchen Manager/BOH Training Manager

Landry’s Inc.
03.2010 - 12.2013

Chef de Cuisine

Shari Sushi Lounge
01.2008 - 01.2010

Chef

Urban Life Management (Hue & Citrus)
01.2006 - 01.2008

Sous Chef

Roy’s
01.2005 - 01.2006

Executive Sous Chef

Samba Room
01.2002 - 01.2005

Line Cook

Emeril's
01.1999 - 01.2001

Line Cook

Wolfgang Puck (Upstairs)
01.1997 - 01.1999

Corporate Trainer/Kitchen Manager

Planet Hollywood
01.1994 - 01.1997

Associate of Arts - Medical Assisting

Keiser University

Master of Arts - Female Survival in A Male Dominated Career

School of Hard Knocks

Similar Profiles

CREATE PROFILE