NTravis L. Nolan816-289-0646t_rav1104@yahoo.com2441 L Don Dodson Dr. Apt. 2118Bedford, TX, 76021SummaryAs a Kitchen/Operations Manager I am responsible for the daily operation functions and for providing nothing but the finest food for our customers. This will include leadership of all employees as well as ensuring all recipes, food preparations and presentations meet Black Walnut Cafe specifications and commitment to quality.SkillsRestaurant experienceAbility to work fast and accuratelyExperience with catering and eventsBanquet operations and off-site catering expertAbility to handle/resolve problemsAbility to communicate clearlyAble to keep a clean and sanitary work stationWork well under pressureTeam-orientedCoach, cooking, excellent customer service, direction, documentation, fast, financial, hiring, inspection, inventory, regulatory compliance, mentor, window, policies, progress, quality, Restaurant experience, safety, scheduling, staffingExperienceKitchen/Operations ManagerColleyville, Texas Black Walnut Café/ Jun 2017 to Current Ensured compliance with operational standards, company policies, federal/state/local laws, and ordinances.Ensured all operational basics and standards are adhered to with total commitment and passion: includes line checks, testing, training, recipe adherence, window management, cook times, etc.Supervised the set-up and food production areas within the kitchen to maximize productivity and minimize waste.Managed staffing levels and shift assignments.Kept kitchen, dish, and storage areas clean and organized.Checked and balanced product inventory from previous day of business as well as placing food and supply orders.Set excellent customer service and work examples.Enforced safety and sanitary practices and maintenance for the entire restaurant.Ensured all health inspections meet required state standards.Executive ChefDallas, Texas Stampede 66 Express by Chef Stephan Pyles/ Jul 2016 to May 2017 Ensures the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to employees.Oversee all operations during a shift and is responsible for about 10 – 20 staff (line and prep) within the restaurant.Direct staff and utilize kitchen systems, schedules, tools and procedures to attain those goals according to our commitment to coach and mentor all team members to achieve their professional goals.Maintain food quality and safety standards, demonstrating our commitment to 100% brand/company standards at all times.Ensure all food and products are consistently prepared and served according to the restaurant’s recipes, portioning, cooking and serving standards.Ensure all equipment is kept clean and in excellent working condition through personal inspection and by following the restaurant’s preventative maintenance programs.Executive Chef/FOH Manager/Sous ChefSouthlake, Texas Bonefish Grill/Nov 2014 to Jul 2016 Directed and checked the progress of the prep staff and checking for food quality and consistency.Assisted in the hiring and training of back-of-the-house employees.Checked all kitchen equipment and setting it up for daily use.Enforced safety and sanitary practices, maintenance and regulatory compliance for the kitchen area.Ensured all operational basics and standards are adhered to with total commitment and passion: includes line checks, testing, training, recipe adherence, window management, cook times, etc.Ensured all menu items are made according to recipe and presented in the Bonefish Grill manner.Supervised the set-up and food production areas within the kitchen to maximize productivity and minimize waste.Managed staffing levels and shift assignments.Kept kitchen, dish, and storage areas clean and organized.Checked and balanced product inventory from previous day of business as well as placing food and supply orders.Set excellent customer service and work examples.FOH Manager North Kansas City, Missouri Sep 2013 to Nov 2014 Ensured the operational basics and standards are adhered to with total commitment and passion by providing direction and guidance to employees.Ensured compliance with operational standards, company policies, federal/state/local laws, and ordinances.Demonstrated knowledge of the entire food and drink menu and its preparation.Maintained current and accurate documentation as defined by company policies and procedures.Responsible for achieving targeted financial results (employee scheduling, liquor orders, etc.).Enforced safety and sanitary practices and maintenance for the entire restaurant.Ensured all health inspections meet required state standards.Line CaptainLeawood, Kansas Nov 2011 to Sept 2013Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.Accurately and efficiently prepared healthy delicious fish, meat and vegetable-based dishes.Expert in final plate preparation with authentic presentation.
