Josh Rafferty

• Accountable for all day to day kitchen operations across three locations in Brisbane with a revenue in excess of $3,500,000 PA.

• Extensive knowledge of local council food safety regulations, expectations, laws & guidelines.

Eg: I regularly audited each venue to ensure that each kitchen was adhering to their local councils guidelines. The first inspection since starting my new role we achieved a 5 star rating at one of our stores.

• Experience setting up, opening and operating a dark kitchen.

Eg: I have opened and setup three ghost kitchens at Samford, Southbank & Coorparoo.

• Meeting with upper management and shareholders of the company on a regular basis to discuss ways to increase cashflow, decrease spending, and improve operations.

• Liaised, mentored & recruited kitchen managers across the stores.

Eg: I created training documents/materials for the company which i then used for group training sessions at new stores.

• Creating & analysing restaurant industry specific performance metrics.

• Ensuring stores met COGS & Labour targets on a weekly basis.

Eg: I analysed and reported on a COGS spreadsheet weekly for each store, finding areas for improvement and setting budgets for the week.

• Maintained good rapport with current suppliers whilst meeting and negotiating with new ones to discover better prices, services or products.

• Held weekly meetings with store managers to set targets and review the previous weeks performance.

Eg: I Would meet with the store managers on a weekly basis and go over; reviews, COGS, labour, delivery platforms, overall stores performance.

• Implemented policies and procedures to increase efficiency, profitability and staff morale.

• Designed and made monthly feature menu items for Miss Kay's. As a part of this process, I liaised heavily with our marketing coordinator to ensure sales were boosted and the product gained maximum exposure through social media platforms.

• Responsible for all weekly kitchen ordering.

• Responsible for stock control and minimising wastage whilst also keeping COGS within allocated budgets.

• Responsible for hiring, training, supervising, managing, developing, disciplining and counselling staff

• Led the kitchen and displayed excellent communication skills to ensure each service ran smoothly.

• Performed monthly stocktakes.

• Adhered to the Logan Councils food safety laws and regulations.

• Maintained good management practices within the venue whilst also keeping kitchen cleanliness to the highest possible standard and ensuring that all procedures implemented within the kitchen met local council expectations.

• Responsible for ensuring labour targets are met on a weekly basis.

• Regularly solved any issues that arose both on and off shift to ensure that the venue remained fully operational and kitchen performed to the highest standard.

• Occasionally handled customer complaints to provide the best possible outcome for both the customer and Miss Kay's.

• Possess extensive knowledge of the entire menu, all aspects of kitchen operations, the Miss Kay's brand and restaurant operations as a whole.