Jessica Phillips
Casey,Australia
Summary
Highly proactive manager with 8 years of experience in team leadership in the tourism & hospitality industry. Background includes sales, management and customer service in fast-paced settings.
Overview
14
14
years of professional experience
1
1
Certification
Work History
Restaurant Manager
Grill'd Healthy Burgers
10.2019 - Current
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Led and directed team members on effective methods, operations, and procedures.
- Tracked daily sales transactions and invoices for accurate and updated financial reporting.
- Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
- Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
Groups & Marketing Manager
CAPITAL COUNTRY HOLIDAY PARK
04.2018 - 11.2019
- Boosted brand awareness and generated leads while managing internal and external marketing campaigns and programs.
- Created company brand messaging, collateral materials, customer events, promotional strategies, and product commercialization.
- Streamlined booking procedures for improved client experience and increased repeat business.
- Negotiated favourable contract terms with vendors and suppliers, reducing costs and increasing profitability.
- Implemented a new booking software system that streamlined processes and reduced errors, enhancing overall efficiency.
Head Chef
CAPITAL COUNTRY HOLIDAY PARK
08.2016 - 12.2018
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Arranged for kitchen equipment maintenance and repair when needed.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Coordinated employee schedules and developed staff teams to boost productivity.
Head Chef
THE WELL - UNIVERSITY OF CANBERRA
04.2015 - 09.2016
- Trained kitchen staff to perform various preparation tasks under pressure.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Placed orders to restock items before supplies ran out.
- Hired, managed, and trained kitchen staff.
- Created recipes and prepared advanced dishes.
- Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Interacted with guests to obtain feedback on product quality and service levels.
- Coordinated employee schedules and developed staff teams to boost productivity.
Chef De Partie
HELLENIC CLUB OF CANBERRA
09.2014 - 04.2015
- Check the quality of raw or cooked food products to ensure that standards are met
- Check the quantity and quality of received products
- Order or requisition food or other supplies needed to ensure efficient operation
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Determine how food should be presented and create decorative food displays
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Record production or operational data on specified forms.
Chef De Partie
QT HOTEL
07.2014 - 04.2015
- Check the quality of raw or cooked food products to ensure that standards are met
- Check the quantity and quality of received products
- Order or requisition food or other supplies needed to ensure efficient operation
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Determine how food should be presented and create decorative food displays
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Prepare and cook foods of all types, either on a regular basis or for special guests or functions
- Record production or operational data on specified forms.
Apprentice Chef
Griffith Leagues Club
09.2012 - 07.2014
- Check the quality of raw or cooked food products to ensure that standards are met
- Monitor sanitation practices to ensure that employees follow standards and regulations
- Order or requisition food or other supplies needed to ensure efficient operation
- Supervise or coordinate activities of cooks or workers engaged in food preparation
- Inspect supplies, equipment, or work areas to ensure conformance to established standards
- Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food
- Estimate amounts and costs of required supplies, such as food and ingredients
- Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers
- Record production or operational data on specified forms
- Coordinate planning, budgeting, or purchasing for all the food operations within establishments such as clubs, hotels, or restaurant chains.
Apprentice chef
Cafe Del Pescatore
05.2010 - 08.2012
- Inspect and clean food preparation areas, such as equipment and work surfaces, or serving areas to ensure safe and sanitary food-handling practices
- Ensure food is stored and cooked at correct temperature by regulating temperature of ovens, broilers, grills, and roasters
- Ensure freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Observe and test foods to determine if they have been cooked sufficiently, using methods such as tasting, smelling, or piercing them with utensils
- Consult with supervisory staff to plan menus, taking into consideration factors such as costs and special event needs
- Plan and price menu items.
Education
Diploma - Leadership & Management
ITFE
Canberra, ACT11.2021
Certificate III - Commercial Cookery
RIVERINA INSTITUTE, TAFE
NSW, AUSTRALIA06.2014
High School Diploma -
Aranmore Catholic College
Western Australia, Australia05.2010
Skills
- Schedule Coordination
- Staff Management
- Operations Management
- Customer Engagement
- Recruitment
- Adaptable
- Conflict Resolution Techniques
- Organization and Prioritization
- Passion for Customer Satisfaction
- Problem Solving
References
- Natalie Adams, Restaurant Manager Grill'd Healthy Burgers 0404 056 203
- Candice Nertney, Area Manager Grill'd Healthy Burgers 0402 378 579
Certification
- Apply First Aid Training
- Responsible Service of Alcohol Training
- Manual Handling in the workplace Training
- SITXFSA101 Use hygienic practices for food safety
- SITXFSA201 Participate in safe food handling practices
Timeline
Restaurant Manager
Grill'd Healthy Burgers
10.2019 - Current
Groups & Marketing Manager
CAPITAL COUNTRY HOLIDAY PARK
04.2018 - 11.2019
Head Chef
CAPITAL COUNTRY HOLIDAY PARK
08.2016 - 12.2018
Head Chef
THE WELL - UNIVERSITY OF CANBERRA
04.2015 - 09.2016
Chef De Partie
HELLENIC CLUB OF CANBERRA
09.2014 - 04.2015
Chef De Partie
QT HOTEL
07.2014 - 04.2015
Apprentice Chef
Griffith Leagues Club
09.2012 - 07.2014
Apprentice chef
Cafe Del Pescatore
05.2010 - 08.2012
Diploma - Leadership & Management
ITFE
Certificate III - Commercial Cookery
RIVERINA INSTITUTE, TAFE
High School Diploma -
Aranmore Catholic College
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