Summary
Overview
Work History
Education
Skills
Languages
Timeline
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ANGELA GILLEY

FORTEAU,Newfoundland And Labrador

Summary

Self-motivated professional successful in seizing viable opportunities for expansion and innovation in business. Background in increasing profits, reducing costs and transforming customer service standards. Experienced in leading and supervising operational and sales teams.

Overview

8
8
years of professional experience

Work History

Owner/President of Business Development

Chef Ange Consulting Inc
04.2022 - Current
  • Managed day-to-day business operations.
  • Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
  • Oversaw daily operations, ensuring all tasks were completed accurately and efficiently by team members.
  • Increased customer satisfaction by implementing efficient business processes and providing exceptional service.
  • Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
  • Consulted with customers to assess needs and propose optimal solutions.
  • Established foundational processes for business operations.
  • Evaluated suppliers to maintain cost controls and improve operations.
  • Achieved financial growth with strategic planning, cost control measures, and targeted marketing efforts.
  • Evaluated industry competition regularly to maintain a competitive advantage in the marketplace.
  • Successfully navigated challenging economic conditions by making informed decisions that protected the business''s financial stability.
  • Monitored market conditions to set accurate product pricing and take advantage of emerging trends.
  • Mentored staff members on best practices in customer service and sales techniques, leading to increased performance levels.
  • Conducted target market research to discover customer needs and analyze competitor trends.
  • Used knowledge of market trends to create value-added solutions resulting in significant increase in revenues.

Executive Chef/Executive Kitchen Manager

Wabush Hotel
10.2023 - 04.2024
  • 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.
  • Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
  • 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.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • 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.
  • Maximized profitability by effectively managing food costs through portion control and minimizing waste.
  • Created visually appealing plate presentations, enhancing the overall dining experience for patrons.
  • Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.

General Manager of Operations/Executive Chef Manager

Florian Properties Inc
01.2016 - 10.2023
  • Enhanced customer satisfaction with proactive communication, timely issue resolution, and continuous process improvement initiatives.
  • Managed budgets, financial forecasts, and resource allocation to ensure achievement of organizational goals.
  • Established a culture of continuous improvement by identifying opportunities for enhancement in operations, systems, and procedures.
  • Developed high-performing teams through effective coaching, mentoring, and performance management strategies.
  • Established standard operating procedures that enhanced employee performance.
  • Ensured compliance with industry regulations, company policies, and best practices within all areas of operation.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
  • Implemented business strategies, increasing revenue, and effectively targeting new markets.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.

Education

Certification - Business Consultant Certification

IAP College
Toronto, ON
01.2022

BBA - Marketing & Human Resources

Memorial University of Newfoundland
St John’s, NL
04.2001

Skills

  • Customer Relations
  • Small business operations
  • Relationship Building
  • Verbal and written communication
  • Client Service
  • Operations Management
  • Project Management
  • Business Management
  • Business Planning
  • Strategic Planning
  • Project estimating
  • Staff Management
  • Marketing
  • Business Administration
  • Business Development
  • Staff hiring
  • Business marketing
  • Consulting
  • Sales Leadership

Languages

English
Full Professional

Timeline

Executive Chef/Executive Kitchen Manager

Wabush Hotel
10.2023 - 04.2024

Owner/President of Business Development

Chef Ange Consulting Inc
04.2022 - Current

General Manager of Operations/Executive Chef Manager

Florian Properties Inc
01.2016 - 10.2023

Certification - Business Consultant Certification

IAP College

BBA - Marketing & Human Resources

Memorial University of Newfoundland

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ANGELA GILLEY