Duncan Booth
Somerton Park,South Australia
Summary
Background includes inventory management, sales leadership and recordkeeping. Organized and forward-thinking food service professional with a flexible and motivational management style. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Ambitious Manager with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
31
31
years of professional experience
Work History
Food Service Manager
Thomas Foods International
2010.02 - Current
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Tracked order production levels and supply.
- Stayed abreast of industry trends, incorporating innovative ideas into menus, service techniques, or other operational aspects when beneficial for the establishment''s success.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
- Upheld company policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
Operations Manager
Top Cut Foods
2005.11 - 2010.01
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Oversaw facility maintenance, ensuring optimal functionality of equipment and infrastructure at all times.
- Managed budgets effectively, consistently delivering projects on-time and within financial constraints.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Developed strong relationships with vendors, resulting in better pricing and improved service quality.
- Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
- Assisted in recruiting, hiring and training of team members.
- Trained and guided team members to maintain high productivity and performance metrics.
- Interacted well with customers to build connections and nurture relationships.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
Executive Chef
South Australian National Football League
1993.02 - 2005.12
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Maximized profitability by effectively managing food costs through portion control and minimizing waste.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Spearheaded kitchen renovations to optimize workflow efficiency without compromising quality or safety standards.
- Fostered a positive working environment among kitchen team members that encouraged collaboration, creativity, and open communication.
Education
Salesian College
Adelaide, SASkills
- Customer Service
- Food Storage
- Staff Leadership
- Staff Supervision
- Team Development
- Sales Leadership
- Price Negotiation
- Purchasing
- Operations Management
- Team Leadership
Timeline
Food Service Manager
Thomas Foods International
2010.02 - Current
Operations Manager
Top Cut Foods
2005.11 - 2010.01
Executive Chef
South Australian National Football League
1993.02 - 2005.12
Salesian College
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