rick skowronski

* Assure highest standards of food quality, safety, sanitation, and maintenance in all the BOH areas. Hire, Train, * develop and certify hourly employees. Maintain integrity of menu items in adherence to recipe/specs. Maintain * daily, weekly, and monthly inventories. * Achieve maximum sales and profitability in accordance with budget. Maintain standards with reguard to * Shopper Scores, Employee Attitude Surveys, Qc Reports, Health Department * Requirements. Ensure monthly Safety meetings / Topics are conducted.

Responsible for the entire Kitchen Operations including New Menu Rollouts,Menu Development,overseeing food ordering,storing of food,preperation,delivery,food quality and proper cooking methods. As well as weekly and monthly inventories.Full control and accountability for leading ,developing and inspiring the entire staff as well as junior managers.Ensuring health and hygiene practices are in place. Ensuring profit margains are met.Interviewing and recruiting new team members. Instruct and Proctor Classes to certify Management ,and team members for Servsafe Management Certification.

* Oversee multiple kitchens. Helped kitchens reach food and labor budgets. * Ran the best numbers compared to theoretical as an area lowering food cost as a region by 4.2% by * emphasizing proper portion control, conducting daily food inventories and overseeing daily/weekly food orders. * Trained and certified management. Ensuring * proper plate presentations and recipe files are being followed. Constantly monitoring * food quality to build sales and to reduce waste.

* Oversee all kitchen operations, Controlling cost for entire restaurant * including labor, food, beverage, and all supplies. Hire and train all kitchen staff on all * job requirements. * Train all new management for back of the house training. Ensure all food quality, sanitation * standards are being met at all times. Monitoring food quality and proper portion control. * Conducting weekly and monthly inventories. Opening and training for New Store Openings.

* Opened over 50 new restaurants throughout the country. Responsible for interviewing staff for front and back * of the house. Assisted in the setting up of local vendor * accounts and handled all inspections prior to opening. Oversaw all kitchen operations and conducted daily, * weekly and monthly food inventories, training the staff and kitchen managers on all responsibilities. Computed * food and labor cost reports while maintaining a effective and updated recipe file and ensuring proper cooking * methods and plate presentation procedures were * being followed correctly. Menu planning for daily specials and maintaining a safe and sanitary * kitchen.

* Oversee FOH/BOH operations, People Development , Train MIT's , Develop Junior Managers, Hiring, * Ensuring * Brand Policies are being followed at all times, Consistency on food quality and Sanitation . Ensuring all * Catering / Delivery is complete and accurate. * Scheduling employees according to plan. P&L, Planning Budgets ,Weekly/Monthly Inventories, Ordering and * receiving of food, beverages and supplies, Preventative Maintnance for entire restaurant. Local * Store Marketing. Ensuring complete satisfaction to every guest.