About Me:
I am an attentive to detail, result driven & goal-oriented hospitality industry professional as well as accomplished restaurant food service team executive with over 30 years of diverse experience working in hospitality environment; obsessed of hospitality & restaurant food-service management. Specialized in streamline operations of back & front-of-house division, rapport building at all levels, menu design development, team leadership, customer relations & satisfaction, food safety knowledge, hygiene & sanitation, vendor supply networking & negotiation; outside catering, multi-concept & multi-faceted food-service startups management, creating steady clienteles, maximizing monthly revenue & enhancing stakeholder values.
KEY COMPETENCIES:
• Organizational Skills
• Analytical Skills
• Advanced Culinary Skills
• Team Leadership Skills
• Collective Leadership Skills
• Strong Leadership Charisma
• Staff Training Development
• Administrative Duties
• Hospitality
• Food Service
• Budgeting
• Banquet Kitchen Operations
• Culinary Experience
• Communication Skills
• Food Safety Knowledge
• Food Styling & Presentation
• Food Proportion Control
• Offsets Catering Operations
• Meal Preparation
• High Volume Cooking
• New Restaurant Opening
• On-job Training
• Forecasting & Planning Skills
• Rapport Building
• Team Building Teamwork
• Inventory Control
• People Person's Skills
• Handling Customer Complaints
• Menu Planning Development
• Cost Control (Food & Labor)
• Resolving Conflict & Crisis
• Food Research & Development
• Menu Engineering
• Kitchen Layout Design
• Creative Recipe Crafting
• Customer Service Care
• Customer Satisfaction
• Computer Literate
• Menu Engineering
• Hygiene & Sanitation
• Supervising Experience
• Sales Profit Analysis
• Vendor Supply Sourcing
• Vendor Supply Relations
• Vendor Supply Networking
• Vendor Supply Negotiation
AREAS OF EXPERTISE:
• Kitchen Management
• People Management
• Cost Management
• Time Management
• Mental Agility Management
• Sales Revenue Management
• Financial Management
• Inventory Management
• Food Safety Management
• Food Research & Development
• Hygiene & Sanitation Management
• Hospitality Management
• Vendor Management
• Proportion Control Management
• Food & Labor Cost Management
• Strategic Marketing Management
• Food & Beverage Service Management
• Risk Management
• Waste Management
