Rhonda Glanville

Bartliff's Bakery & Restaurant

01.2007 - Current

Developed kitchen staff through training, disciplinary action, and performance reviews.
Instituted positive kitchen atmosphere for staffers through effective communication, consistent training and skill development.
Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Motivated staff to perform at peak efficiency and quality.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Monitored and adjusted pricing, discounts and promotions to maximize profitability.
Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Coordinated with catering staff to deliver food services for special events and functions.