Zachary Abrams
Porter,TX
Summary
Highly-motivated employee with desire to take on new challenges. Strong worth ethic, adaptability and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills. Hardworking employee with customer service, multitasking and time management abilities. Devoted to giving every customer a positive and memorable experience. Committed job seeker with a history of meeting company needs with consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Organized and motivated employee eager to apply time management and organizational skills in various environments. Seeking entry-level opportunities to expand skills while facilitating company growth. Take-charge professional delivering executive support and team leadership to business operations. Dependable and detail-oriented to manage multiple tasks and priorities. Broad experience includes office management, accounting, accounts receivable, invoicing, dispatching, database management, vendor negotiations and contract management. Recognized for exemplary customer service and team collaboration.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Chef
ARAMARK Sports and Entertainment
Houston, TX
01.1999 - 09.2013
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Monitored quality, presentation and quantities of plated food across line.
- Exercised portion control for items served, eliminating waste.
- Instructed cooks and other workers in preparation, cooking, garnishing and presentation of food
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Experimented with various ingredients and cooking techniques to develop new and flavorful dishes for customers.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Developed standard recipes and techniques for food preparation and presentation, promoting consistently high-quality food items.
- Trained kitchen workers on culinary techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Selected and developed recipes and planned menus, driving consistent food quality and production.
- Collaborated with restaurant management to align kitchen operations with goals of establishment.
- Tracked ingredient inventories to estimate purchasing needs and prevent unnecessary expenditures.
- Delegated tasks and supervised kitchen staff to optimize food preparation, presentation and safety.
- Suggested and prepared promotional dishes according to ingredient availability and customer preferences.
- Supervised specialty dish preparation to satisfy customer requests and cater to various dietary needs.
- Established controls to alleviate supply and food waste.
- Assigned specific duties to employees to maintain productive operation of kitchen and food service.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Met with clients to discuss menus and meal options for weddings and banquets.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
Production Chef
Sodexo Dining
Dearborn, MI
02.2006 - 09.2010
- Rotated food stock, using up older items first and rejecting expired goods.
- Trained kitchen workers on culinary techniques.
- Supervised kitchen food preparation in demanding, high-volume environments.
- Plated food according to restaurant artistic guidelines to promote attractive presentation.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Checked food portioning for optimal presentation and cost control.
- Handled food deliveries, processing items and accurately placing into inventory.
- Improved performance of team members resulting in high-quality meals produced daily.
- Performed as head chef to maintain team productivity and restaurant quality.
- Created diverse cuisines for full restaurant, special event, catering and tasting menus.
- Streamlined kitchen processes to shorten wait times and serve additional guests.
- Liaised with vendors to purchase optimal recipe ingredients at cost-effective rates.
- Managed purchasing of supplies and ingredients for normal operations and special events.
- Purchased ingredients from local farms to benefit environment and reduce costs.
- Cleaned and sanitized kitchen equipment, utensils and work stations.
- Checked quality of food products to meet high standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Observed food safety and sanitation protocols to reduce germ spread.
- Trained and supervised line cooks to develop new skills and improve team performance.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Plated dishes using tasty garnishes and sauces to appeal to and delight patrons.
- Prepared workstations with ingredients and tools to increase efficiency.
- Supervised food preparation staff to deliver high-quality results.
- Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
- Monitored temperatures of prepared food and cold-storage areas.
- Placed frequently used ingredients in proper storage containers and placed perishable items in refrigerator.
- Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Analyzed recipes to determine menu prices based on cost of food, labor and overhead.
- Distributed food to service staff for prompt delivery to customers.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Built and managed relationships with local vendors to obtain fresh, quality ingredients at cost-effective prices.
- Determined schedules and staff requirements necessary to prepare and plate food.
CSR Supervisor
Detroit Tigers
Detroit, MI
02.2006 - 08.2010
- Trained staff to provide excellent customer service to challenging customers.
- Promoted clean, safe, friendly work environment for employees and guests.
- Led department and supported team leads with process and personnel needs.
- Monitored team of [Number] Customer Services Representatives to assess knowledge, tone and adherence to company policy.
- Routed calls from multiple sites to correct personnel and assisted with complex cases.
- Displayed strong public speaking and communication skills to facilitate high quality guest tours.
- Developed guest relationships to achieve high level of satisfaction.
- Educated and shared natural, geological and cultural history through story-telling.
- Led guided tours and informational talks for large groups to showcase attractions and highlights.
- Made successful hotspot recommendations to guests based on individual tastes and preferences.
- Created tour programs with focus on providing positive guest experiences.
- Monitored visitors' activities to verify compliance with establishment, tour regulations and safety practices.
- Described tour points of interest to group members, responding to questions and inquiries.
- Assisted in developing tour programming to enhance guest experience.
- Selected travel routes and sites based on knowledge of specific areas.
- Planned itineraries in accordance with weather forecasts and length of each tour.
- Developed well-versed tour guides by mentoring and training peers.
- Greeted and registered visitors, issuing required identification badges or safety devices.
- Gathered and maintained requisite equipment for each tour.
- Distributed brochures and showed audiovisual presentations at tour sites.
- Installed and arranged artifacts for exhibition to prepare for tours.
- Displayed strong public speaking skills and communication abilities to facilitate highest quality tour for guests.
- Answered questions, pointed out overlooked features and offered further details about special exhibits to educate visitors.
- Built detailed knowledge on locations and points of interest to thoroughly answer guest questions.
- Delivered guided tours, presenting scripted information and answering questions.
- Facilitated tours to groups of up to [Number].
- Described tour points of interest to group members, responding to general inquiries and questions.
- Researched site history and environmental conditions to plan appropriate expeditions, instruction and commentary.
- Greeted and assisted customers with booking reservations and answering additional questions, both in person and over phone.
- Escorted individuals and groups on cruises, sightseeing tours and through points of interest.
- Drove motor vehicles to transport visitors to establishments and tour site locations.
- Selected travel routes and sites to visit based on knowledge of specific areas.
- Entertained visitors and tourists with various props and signs to maximize engagement.
- Monitored visitors' activities to confirm compliance with establishment or tour regulations and safety practices.
- Assembled and checked required supplies and equipment prior to departure.
- Collected fees and tickets from group members.
- Coordinated schedule to maintain appropriate staff coverage.
- Completed leaves of absence, time off requests and department transfers.
- Oversaw daily operations of [Type] department through combination of careful planning and troubleshooting.
- Resolved customer complaints or answered customers' questions.
- Coordinated with other supervisors, combining group efforts to achieve goals.
- Guided employees in handling difficult or complex problems.
- Trained employees on best practices and protocols while managing teams to maintain optimal productivity.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Discussed job performance problems with employees, identifying causes and issues to find solutions.
- Reviewed reports on employee attendance, productivity and effectiveness to evaluate performance.
- Consulted with managers to resolve problems relating to employee performance, office equipment and work schedules.
- Recommended solutions related to staffing issues and proposed procedural changes to managers.
- Implemented departmental policies and standards in conjunction with management to streamline internal processes.
- Issued work schedules, duty assignments and deadlines for office or administrative staff.
- Delegated work to staff, setting priorities and goals.
- Interpreted and explained work procedures and policies to brief staff.
- Computed balances, totals or commissions to support accounting team.
- Developed work schedules according to budgets and workloads, covering priority tasks.
- Reviewed employees' work to check adherence to quality standards and proper procedures.
- Analyzed financial activities of department to share budgetary input with managers.
- Participated in subordinates' tasks to facilitate productivity or help overcome difficulties.
- Recruited, interviewed and selected employees to fill vacant roles.
- Researched and prepared reports required by management or governmental agencies.
Assistant Manager
Domino's Pizza
Houston, TX
12.1994 - 12.2001
- Organized schedules, workflows and shift coverage to meet expected business demands.
- Maintained inventory accuracy by counting stock-on-hand and reconciling discrepancies.
- Delegated daily tasks to team members to optimize group productivity.
- Collaborated with store manager to develop strategies for achieving sales and profit goals.
- Enforced company policies and procedures to strengthen operational standards across departments.
- Mentored staff to enhance skills and achieve daily targets, using hands-on and motivational leadership.
- Directed and led employees, supervising activities to drive productivity and efficiency.
- Coached team members and delivered constructive feedback to promote better productivity and build confidence.
- Completed inventory audits to identify losses and project demand.
- Delegated tasks to team members based upon skill level and to achieve organizational goals.
- Supervised receiving and stockroom activities to identify opportunities with inventory and prevent shrinkage.
- Initiated inventory control measures to manage and replenish stock, maintain cost levels and meet customer demand.
- Assisted supervisor in evaluating employee performance and cultivating improvement initiatives.
- Secured revenue, accurately monitoring transactions and deposits to eliminate discrepancies.
- Implemented training processes for newly hired employees and supervised department managers, shift leads and production personnel.
- Assisted with developing and implementing marketing strategies to improve sales and profitability.
- Implemented organization systems for financial reports, schedules and inventory control to improve efficiency and productivity.
- Led employee performance evaluations and rewarded top performers to retain quality personnel.
- Completed thorough opening, closing and shift change functions to maintain operational standards each day.
- Resolved customer inquiries and complaints requiring management-level escalation.
- Remained calm and professional in stressful circumstances and effectively diffused tense situations.
- Delegated work to staff, setting priorities and goals.
- Recruited and trained new employees to meet job requirements.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Reviewed completed work to verify consistency, quality and conformance.
- Assigned work and monitored performance of project personnel.
- Interviewed prospective employees and provided input to HR on hiring decisions.
- Mediated conflicts between employees and facilitated effective resolutions to disputes.
- Evaluated individual and team business performance and identified opportunities for improvement.
- Planned and delivered training sessions to improve employee effectiveness and address areas of weakness.
- Produced thorough, accurate and timely reports of project activities.
- Held regular one-on-one meetings with employees to review performance and priorities and provide feedback.
- Analyzed business performance data and forecasted business results for upper management.
- Planned and led team meetings to review business results and communicate new and ongoing priorities.
- Organized team activities to build camaraderie and foster pleasant workplace culture.
- Proposed or approved modifications to project plans.
- Created and managed budgets for travel, training and teambuilding activities.
Education
Bachelor of Arts - History
Hillsdale College
Hillsdale, MI05.2021
Bachelor of Arts - Business Management
University of Houston
Houston, TX05.2012
Bachelor of Arts - Culinary Arts
Alvin Community College
Alvin, TX05.2001
Skills
- Food and Beverage Pairing
- Food Preparation Techniques
- Waste Control
- Budgeting and Cost Control
- Banquets and Catering
- Portion and Cost Control
- Quality Control and Oversight
- Food Stock and Supply Management
- Vendor Relationships
- Current in Culinary Trends
- Staff Recruiting and Hiring
- Equipment Inspection and Maintenance
- Hiring, Training and Development
- Quality Assurance
- Safe Food Handling
- Restaurant Operations
- Data Analysis
- Coordinating Kitchen Staff
- Recipe Development
- Inventory Management
- Verbal and Written Communication
- Supply Ordering
- Cost Control and Budgeting
- Staff Scheduling
- Staff Supervision and Coordination
- Kitchen Staff Management
- Sanitation and Cleaning
- Relationship Building
- Quality Control
- Standards Compliance
- Team Leadership
- Culinary Trends
- Price Negotiation
- Food Prep Planning
- Recordkeeping and Documentation
- Purchasing Equipment
- BOH Operations
- Scheduling Equipment Repairs
- Order Management
- Special Events and Catering
- Customer Service
- Team Collaboration
- Production Scheduling
- Food Preparing, Plating and Presentation
- Menu Planning
- Instruction and Delegation
- Supply Estimates
- Quality Assessment
Certification
- ServSafe Certification
Timeline
Production Chef
Sodexo Dining
02.2006 - 09.2010
CSR Supervisor
Detroit Tigers
02.2006 - 08.2010
Chef
ARAMARK Sports and Entertainment
01.1999 - 09.2013
Assistant Manager
Domino's Pizza
12.1994 - 12.2001
Bachelor of Arts - History
Hillsdale College
Bachelor of Arts - Business Management
University of Houston
Bachelor of Arts - Culinary Arts
Alvin Community College
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