Tyanne Smith
Colonial Beach,VA
Summary
I am seeking to gain a management position utilizing my experience as a kitchen/ catering manager in a high-volume production kitchen. I can build upon my skills in sourcing, wholesale, retail, and operating by continuously contributing to the company. I am always striving to further my professional development and my 20 plus years of experience in food and beverage shows my dedication to the field. My purpose in joining this organization is to be a leader that will be prompt in attending to customer needs. I can provide quality service and make the dining experience pleasurable and comfortable.
Overview
20
20
years of professional experience
Work History
KITCHEN & CATERING MANAGER – NF 1101 03
Gray’s Landing on the Potomac (MWR) – Dahlgren, VA
2023.01 - Current
- Point of contact for all aspects of food and beverage.
- Review and approve new menus and menu items.
- Direct all service operations. Evaluate efficiency and effectiveness of day-to-day procedures.
- Ensure that the facility is neat, clean and organized. Establishing high standards for safety and sanitation. Passing all monthly sanitation inspections with minor or zero infractions.
- Ensure the overall function of the restaurant is smooth, efficient, and timely.
- Track monthly food cost, labor cost and overall COG. Consistently meeting or exceeding CNIC standards while steadily increasing sales.
- Develop order guides and establish par levels supplies and food items. Coordinate the purchase, delivery, and storage of stock to prevent waste and pilferage.
- Schedule and coordinate the overall operation of 15+ employees, monitoring attendance and performance. Enforcing employee discipline and suggesting any necessary personnel actions.
LEAD COOK SUPERVISOR – NL 7404 08
Gray’s Landing on the Potomac (MWR) – Dahlgren, VA
2016.01 - 2023.01
- Assist with supervision of all BOH operations.
- Set up and develop new menus and menu items.
- Assist in the direction of all food and beverage operations. Ensure efficiency and effectiveness of day-to-day procedures.
- Ensure that the facility is neat, clean and organized. Establishing high standards for safety and sanitation. Passing all monthly sanitation inspections with minor or zero infractions.
- Ensure the overall function of the restaurant is smooth, efficient, and timely.
- Track monthly food cost, labor cost and overall COG. Consistently meeting or exceeding CNIC standards while steadily increasing sales.
- Develop order guides and establish par levels supplies and food items. Coordinate the purchase, delivery, and storage of stock to prevent waste and pilferage.
- Schedule and coordinate the overall operation of 15+ employees, monitoring attendance and performance. Enforcing employee discipline and suggesting any necessary personnel actions.
COOK 06 – NF 7404 06
Gray’s Landing on the Potomac (MWR) – Dahlgren, VA
2009.01 - 2016.01
- Perform daily procedures and ensure consistent operation of high-volume restaurant facility.
- Train and evaluate new employees on proper policy, and procedure of daily opening and closing duties according to program guidelines.
- Evaluate the daily performance of the restaurant and advise management of ways to improve efficiency.
COOK / CASHIER
Taco Bell / KFC
2006.01 - 2008.01
- Assisted with meal preparation and serving.
- Implemented menu, assured quality control, and minimized waste.
- Ensured food quality and temperatures followed food safety guidelines.
- Maintained cleanliness and operational status of food service equipment according to health code and company standards.
Education
High School Diploma -
King George High School
King George, VANo Degree -
Rappahanock Community College
Warsaw, VASkills
- Knowledge of management and supervisory experience with large scale businesses and corporations
- Entry Level financial analysis, P&L Evaluation, Inventory, Point of Sale (POS) systems operation and implementation
- Efficiency evaluation and procedural streamlining for program and personnel
- Thorough knowledge of business practices within the food and beverage industry
- Some knowledge of fund accounting methods, budget process, procedures, and techniques used for maintaining and balancing multiple accounts
- Ability to interview and efficiently evaluate/classify personnel for new employment or performance assessments
- Delegating responsibilities and exercising supervisory authority over others
- Ability to communicate (oral and written) to effectively coordinate with staff, vendors, guests, and superiors
- Maximizing department productivity and staff performance to increase profitability
- Plan and implement special events and catering functions in all aspects
- Proficient in using a multitude of business and computer software including MS office programs
Timeline
KITCHEN & CATERING MANAGER – NF 1101 03
Gray’s Landing on the Potomac (MWR) – Dahlgren, VA
2023.01 - Current
LEAD COOK SUPERVISOR – NL 7404 08
Gray’s Landing on the Potomac (MWR) – Dahlgren, VA
2016.01 - 2023.01
COOK 06 – NF 7404 06
Gray’s Landing on the Potomac (MWR) – Dahlgren, VA
2009.01 - 2016.01
COOK / CASHIER
Taco Bell / KFC
2006.01 - 2008.01
High School Diploma -
King George High School
No Degree -
Rappahanock Community College