William (Bill) Finn

• Managed kitchen staff, supervised preparation of foods ,and explained steps for readying specialty items.
• Cultivated positive relationships with vendors to source best ingredients at best prices.
• Checked freezer and refrigerator prior to each shift to verify correct temperatures.
• Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
• Developed full, tasting, and special events menus to meet establishment needs and maintain strong customer levels.
• Generated employee schedules, work assignments and determined appropriate compensation rates.
• Collaborated with other personnel to produce and modify menus and selections.
• Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
• Collaborated with staff members to create meals for large banquets.
• Acted as head chef when required to maintain continuity of service and quality.
• Transitioned between breakfast and lunch service.
• Collaborated with vendors to source desired recipe ingredients while maintaining tight cost controls.
• Produced high volume covers per day and maintained near-perfect customer satisfaction scores.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
• Oversaw grill, stove and oven and cleaned equipment after every shift.

• Operated with safety and skill to avoid accidents and delays.
• Inspected vehicle and equipment before and after every trip to monitor routine wear and identify larger maintenance issues.
• Managed day-to-day business operations.
• Spoke professionally with customers regarding complaints, gathering all necessary information to make educated decisions and address issues.

took care of wife until her passing