REGINALD J. HARRISFORT WORTH, TX817-235-2015MARSHALL.ONE@HOTMAIL.COMFOOD SERVICE/HOSPITALITY MANAGEMENTQualifications SummaryVast Management experience in Food and Dining Service. Integrative thinking ability, leadershipcourage and interpersonal effectiveness. A passion for exceeding expectations with acommitment to providing high quality service. SkillsAdaptableMulti-Task Leadership/Team PlayerCost ReductionInventory Control/Purchasing TrainerQuality DrivenCustomer Satisfaction Schedule/StaffingLittle Caesars Feb. 2015 – PresentGeneral ManagerSupervise restaurant operating procedures conforming to Little Caesars standardsConstantly inspect the restaurant for cleanliness, food quality, service delivery and safety proceduresOrder food and supplies in sufficient quantities to provide high food quality, efficient restaurant operations while staying within or under budgetEnsure that requirements for appropriate food handling, storage, preparation, food portion controls, equipment facility maintenance and sanitation are met. Manage crew staffing levels and work schedules, adjusting as business fluctuates and insuring low labor costsInterview, hire and ensure quality orientation and training for crew members consistent with Company PolicyReview and approve payroll and detailed timekeeping records before they are submitted for processingComplete daily reports and other administrative paperworkComplete daily cash balancing and prepare all bank depositsMake certain that all cash-handling procedures are in placeBoi Na Braza Brazilian Steak House Nov. 2001 – June 2017Dining Service CaptainGreet guests and provide restaurant orientationPromote and maximize profitability via suggestive selling techniquesConfirm accurate billing of food and beverage servicesMonitor and insure the cleanliness and orderliness of the front of the houseTrain all dining room personnelComplete closing dutiesSodexo – TCU Jan. 2013 – Feb. 2015Production ChefHands on food preparationMade certain products replicated the exact recipe on a consistent basis.Ensured that requirements for appropriate food handling, storage, preparation, food portion controls, equipment facility maintenance and sanitation were met. Monitored that all staff were abiding by the food service standards and quality requirements. Ordered or requisitioned food and other supplies needed to ensure efficient operationChecked the quantity and qualify to received productsRecorded production and operational data on specific formsTim Love Catering Aug. 2012 – Feb. 2015Catering ChefResponsibility for quality, quantity and timeliness of food preparation for catering eventsHands on food preparation ensuring established recipes are followedEnsured kitchen and food storage facilities were kept in a sanity conditionInteracted with the clients and guests at catering eventsTarrant County Community College Dec. 2010 – Jun. 2012Assistant Food Service ManagerSupervised cooks and oversaw the preparation, portioning and storage of foodEstimated food consumption, ordered food and maintained inventoryEnsured kitchen and food storage facilities were kept in a sanity conditionTrained and developed staffAssisted in preparing and cooking foodMade certain all cash-handling procedures were in placePrepared all bank depositsJ P Morgan Chase Operations Center Oct. 2006 – Oct. 2008Chef/ManagerEstablished and maintained systems and procedures for ordering, receiving, storing, preparing and service of food and related products, as well as menu planning and developmentEnsured that requirements for appropriate sanitation and safety levels were metCoordinated and supervised unit personnel regarding production, quality and cost control, labor scheduling, staffing and employee trainingConducted periodic inventory and maintained records in compliance with company standardsDaily interaction with the client and client’s customers and/or employeesSodexo-Alcon Feb. 2003 – Oct. 2006Manager – Food ServicesSupervised cooks and oversaw the preparation, portioning and storage of foodEstimated food consumption, ordered food and maintained inventoryConfirmed kitchen and food storage facilities were kept in a sanity conditionTrained and developed staffInteracted with the client and customers dailyAssisted in preparing and cooking foodEnsured all cash handling procedures were in placePrepared all bank depositsAtria Assisted Living July 1999 – Feb. 2003Food Services DirectorPlanned weekly menus and prepared foods for special eventsPerformed inventoryPurchased food and suppliesManaged food and labor to budgetDeveloped and implemented policies and procedures that were following food and services regulationsPrepared work schedules, assigned staff work functions and monitored workflowTrained kitchen staff in cooking, presentation and sanitationTrained dining room staff to uphold service standards
