Jesse Brock

• Kept detailed inventories and notified management of ordering needs for liquor, beer, wine, and bar supplies.
• Resolved customer complaints promptly and professionally, preserving positive relationships between the business and its clientele.
• Trained new bartenders on company policies, drink recipes, and customer service best practices to maintain consistent performance across the team.
• Upsold daily specials and beverage promotions to exceed daily sales goals.
• Enhanced customer satisfaction by providing exceptional service and crafting high-quality beverages.
• Managed cash handling procedures accurately, reducing discrepancies in daily financial reports.
• Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
• Collaborated with management to create enticing promotions for special events and holidays, driving increased foot traffic to the establishment.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
• Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
• Streamlined kitchen operations with effective inventory management and cost controls.
• Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
• Implemented special events promotions such as theme nights or cooking demonstrations to attract new clientele and boost sales revenues.
• Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
• Coordinated employee schedules and developed staff teams to boost productivity.
• Collaborated with other Executive Chefs within the company network to share best practices and develop new menu items that showcased each property''s unique offerings.
• Participated in community outreach events such as charity dinners or fundraisers to give back to the local community while promoting brand awareness.
• Elevated dining experience and customer satisfaction by introducing innovative seasonal menus.

-This location was closed due to company misfortune

• Oversaw business operations, inventory control, and customer service for restaurant.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.
• Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
• Maximized profitability by effectively managing food costs through portion control and minimizing waste.
• Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.
• Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Introduced new culinary techniques to the team, elevating the overall skill level and leading to more diverse menu offerings for guests.
• Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.