Locksley King
Fort Lauderdale
Summary
Proven leader in the hospitality sector, adept at enhancing operational efficiency and team productivity at HEI Hotels & Resorts. Excelled in sanitation standards and waste reduction, achieving significant cost savings. Skilled in fostering teamwork and collaboration, with a knack for problem-solving and adaptability. Demonstrated success in improving service quality and guest satisfaction.
Overview
3
3
years of professional experience
Work History
Stewarding Supervisor
HEI Hotels & Resorts
Fort Lauderdale
03.2022 - 04.2024
- Maintained high sanitation standards across all food preparation areas to ensure consistent quality and guest satisfaction.
- Ensured prompt resolution any guest concerns related food service cleanliness earning compliments from patrons.
- Provided support to executive chef in menu planning, dish development, and ingredient sourcing initiatives.
- Assisted in budget management by tracking expenses and identifying cost-saving opportunities within the department.
- Served as liaison between front-of-house staff and back-of-house operations, ensuring seamless communication during busy service periods.
- Implemented environmentally friendly practices throughout the stewarding department, promoting sustainability and reducing waste generation.
- Reduced equipment downtime by implementing a preventive maintenance program for all major appliances in the kitchen.
- Collaborated with culinary team members to optimize kitchen workflows for increased efficiency.
- Oversaw proper storage of china, glassware, silverware, tableware, linens ensuring minimal breakages or losses.
- Increased employee retention rates by providing comprehensive training programs and fostering a positive work environment.
- Streamlined inventory management system, resulting in reduced waste and cost savings.
- Assisted with recruitment efforts including interviewing potential candidates leading to well-rounded staffing.
- Developed customized cleaning schedules for each area of the kitchen, maintaining impeccable hygiene levels at all times.
- Enhanced team productivity through effective scheduling, delegation, and supervision of daily tasks.
- Improved overall cleanliness and organization of the kitchen by implementing efficient stewarding processes and procedures.
- Supervised banquet setup activities to ensure timely completion while adhering to established quality standards.
- Ensured compliance with health and safety regulations by conducting regular inspections and addressing issues promptly.
- Provided ongoing mentoring guidance to junior stewards helping them understand their roles better contributing success.
- Participated in regular management meetings offering valuable insights into departmental operations ultimately benefiting overall performance.
- Conducted performance evaluations for stewarding staff, identifying areas for improvement and providing constructive feedback.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Monitored food inventory and supplies to prevent waste.
- Monitored food preparation, production, and plating for quality control.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Controlled food costs and managed inventory.
- Directed food preparation and cooking activities to meet health and safety standards.
- Stayed current with industry trends and innovations to boost competitiveness and customer appeal.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Created new recipes, outlined steps, and training staff on correct preparation.
- Set and oversaw weekly and special event menu plans.
- Directed activities of team of skilled kitchen workers preparing and serving meals.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Planned and executed promotions and special events in close collaboration with management.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Served consistent portions following recipes and control standards.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Supervised food presentation and plating to enhance visual appeal.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
Fireproofing Technician
Airways Fireproofing
Miami, FL
02.2021 - 06.2023
- Maintained a safe work environment by strictly adhering to established safety protocols and guidelines.
- Trained new technicians on standard operating procedures, ensuring consistency across the team.
- Performed troubleshooting and diagnosis on malfunctioning equipment.
- Completed complex repairs quickly by leveraging strong diagnostic skills and attention to detail.
- Demonstrated adaptability when faced with new challenges or technologies, enabling quick mastery of necessary skills.
- Increased customer satisfaction with prompt and knowledgeable support for various technical issues.
Skills
- Health and safety
- Sanitation Standards
- Recruitment and hiring
- Food Storage
- Delegation Abilities
- Waste Reduction
- Menu Planning
- Task Delegation
- Employee Scheduling
- Basic accounting
- Teamwork and Collaboration
- Customer Service
- Problem-Solving
- Time Management
- Attention to Detail
- Problem-solving abilities
- Multitasking
- Multitasking Abilities
- Reliability
- Excellent Communication
- Critical Thinking
- Organizational Skills
- Team Collaboration
- Active Listening
- Effective Communication
- Adaptability and Flexibility
- Food Safety
- Decision-Making
- Cash Handling
- Relationship Building
- Microsoft Excel
- Team building
- Task Prioritization
- Safety Training
- Worker Training
- Cooking
- Self Motivation
- Food and Beverage Service
- Interpersonal Skills
- Analytical Thinking
- Kitchen equipment operation and maintenance
- Goal Setting
- Professionalism
- Staff Management
- Interpersonal Communication
- Greeting and Seating Guests
- Hiring and Onboarding
- Service Training
- Food safety understanding
- Opening and closing procedures
- Food plating and presentation
- Work Area Inspection
- Inventory Control
- Sanitizing understanding
- Time management abilities
- Continuous Improvement
- Adaptability
- Written Communication
- Point of Sale POS Software
- Work Station Assignments
- Food production management
- Equipment Maintenance
- Inventory controls
- Professional Demeanor
- Shortage Reports
- ServSafe Food Manager
- Supplies Forecasting
- Equipment Purchasing
- Disciplinary Write-ups
- Policies Development
- Personnel Data Reporting
- Staff Forecasting
- Food Portion Specification
- Analytical Skills
- Orientation and Onboarding
- Quickbooks
- Food Delivery Oversight
- Budget Development
- Reservations Coordination
- Production and Time Sequencing
- Payment Acceptance
- Supplies Purchasing
- Recipes and menu planning
- Operational Problems Analysis
- Kitchen Staff Supervision
- Operational Reporting
- Production Reporting
- Work Schedule Creation
- Kitchen staff coordination
- Timesheet Organization
- Supply Ordering
- Food Assembly Supervision
- Recruitment
- Process Monitoring and Improvement
- Service Quality Standards Evaluation
- High-volume dining
- Data Entry Software
- Schedule Coordination
- Problem-solving aptitude
- Equipment Inspection
Languages
English
Native or Bilingual
Timeline
Stewarding Supervisor
HEI Hotels & Resorts
03.2022 - 04.2024
Fireproofing Technician
Airways Fireproofing
02.2021 - 06.2023