Ryan O'Neill
Assistant Store Manager Loblaws
North Vancouver,BC
Summary
Accomplished Assistant Manager with in-depth experience consistently rising through ranks. Well-versed in sales, personnel management, accounting and inventory management. Dedicated to complete knowledge of company products and services for optimized customer service. Accomplished Assistant Store Manager skilled at building atmosphere of collaboration and performance excellence to provide every customer with exceptional experiences and promote brand loyalty. Effectively oversee and align processes with dynamic conditions while increasing efficiency and maximizing profits. Motivational leader skilled at building relationships with customers, employees and senior management.
Overview
20
20
years of professional experience
2
2
years of post-secondary education
Work History
Assistant Store Manager Loblaws
Loblaws City Market/David Sherwood
Vancouver , BC
11.2016 - Current
- Managed opening and closing procedures and recommended changes to enhance efficiency of daily activities.
- Rotated merchandise and displays to feature new products and promotions.
- Walked through store areas to identify and proactively resolve issues negatively impacting operations.
- Supervised and evaluated staff to help improve skills, achieve daily objectives, and attain advancement.
- Maintained positive customer relationships by responding quickly to customer service inquiries.
- Provided weekly work schedules to employees to accommodate business demands and vacation requests.
- Responded to customer concerns, working with manager to significantly raise customer satisfaction ratings.
- Interviewed, hired, and trained staff associates and equipped to comply with company policies and procedures.
- Coached sales associates in product specifications, sales incentives, and selling techniques, significantly increasing customer satisfaction ratings.
- Developed and maintained strong relationships with vendors to facilitate timely product delivery.
- Created and maintained safe and secure work environments for employees.
- Analyzed customer feedback and implemented strategies to improve customer experience.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Trained and guided team members to maintain high productivity and performance metrics.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Assisted in recruiting, hiring and training of team members.
- Trained new employees on proper protocols and customer service standards.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
Head Chef
D'Olier Street
Dublin
11.2010 - 02.2016
- Placed orders to restock items before supplies ran out.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Arranged for kitchen equipment maintenance and repair when needed.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed and cooked memorable dishes that brought new customers into establishment.
- Monitored line processes to maintain consistency in quality, quantity, and presentation.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created recipes and prepared advanced dishes.
- Collaborated with vendors and suppliers to obtain quality recipe ingredients while adhering to company budgets.
- Obtained fresh, local ingredients to lower grocery costs.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Mentored kitchen staff to prepare each for demanding roles.
- Hired, managed, and trained kitchen staff.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Cooked memorable dishes that brought new customers into establishment.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Modernized work processes to reduce guest wait times and boost daily output.
- Interacted with guests to obtain feedback on product quality and service levels.
Sous Chef
La Couple
Paris
03.2004 - 09.2010
- Collaborated with staff members to create meals for large banquets.
- Prevented cross-contamination from utensils, surfaces, and pans when cooking and plating meals for food allergy sufferers.
- Planned and directed high-volume food preparation in fast-paced environment.
- Initiated training for new team members on culinary techniques to improve productivity and increase kitchen workflows.
- Mentored kitchen staff to prepare each for demanding roles.
- Acted as head chef when required to maintain continuity of service and quality.
- Plated every dish with attractive flair to meet strict restaurant standards and maintain stellar business reputation.
- Maintained up-to-date knowledge of current culinary trends and techniques.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Developed full, tasting and special events menus to meet establishment needs and maintain strong customer levels.
- Obtained fresh, local ingredients to improve dish flavors and limit grocery costs.
- Monitored food and labor costs to verify budget targets were met.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Led daily staff meetings to communicate expectations and review safety procedures.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Set up and broke down kitchen for service.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Utilized culinary techniques to create visually appealing dishes.
- Disciplined and dedicated to meeting high-quality standards.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Assisted with menu development and planning.
Education
Bachelor's Degree In Culinary Arts - Culinary Arts
Vancouver Community College
Vancouver, BC 10.2001 - 10.2002
Bachelor's Degree In Culinary Arts - Culinary Arts
Le Cordon Bleu
13-15 Quai Andre Citroën 75015 Paris France 11.2002 - 03.2004
Skills
POS systems operations
Relationship building and management
Order management
Goals and performance
Vendor management
Product and service sales
Sales growth
Staff Management
Operations
Staff Scheduling
Staff supervision
Stock management
Customer Relations
Accomplishments
Cooked menu items in a timely and efficient manner.
Liaised with waitstaff and front of house employees to inform about menu changes and specials.
Earned the position of head chef .
Started at Loblaws as a part time deli clerk, became the department 2nd, appointed hmr manager and now have earned the ASM position.
Timeline
Assistant Store Manager Loblaws
Loblaws City Market/David Sherwood
11.2016 - Current
Head Chef
D'Olier Street
11.2010 - 02.2016
Sous Chef
La Couple
03.2004 - 09.2010
Bachelor's Degree In Culinary Arts - Culinary Arts
Le Cordon Bleu
11.2002 - 03.2004
Bachelor's Degree In Culinary Arts - Culinary Arts
Vancouver Community College
10.2001 - 10.2002