Kevin Jackson

• Facilitated excellent customer service practices resulting in an increase of positive reviews from satisfied members.
• Established a positive work culture that promoted teamwork and communication among staff members.
• Coordinated staff schedules to optimize resource allocation while maintaining exceptional service levels.
• Implemented financial controls to effectively manage budgets, minimize expenses, and maximize return on investment.

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Hired and trained both permanent and temporary staff members.
• Worked with chefs to plan menus according to client needs and budgets.
• Maintained a safe work environment by enforcing proper food handling procedures and adhering to health department regulations.
• Management of all catering services, logistics, recruitment, training and procurement provided to three camps.
• Handled payment collection and payroll of [Number] employees.

• Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
• Hired and trained both permanent and temporary staff members.
• Handled catering scheduling, ordered food and planned events.
• Managed high-quality food preparation and presentation, ensuring consistent client satisfaction.
• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Worked with chefs to plan menus according to client needs and budgets.
• Handled payment collection and payroll of [Number] employees.

Provided catering services to the Manus detainees within 3 sites on Manus island for A.B.F Australia.

• Hired and trained both permanent and temporary staff members.
• Met with clients to outline desired goals and prepared quotes for overall catering costs.
• Worked with chefs to plan menus according to client needs and budgets.
• Optimized inventory management processes, reducing waste while maintaining adequate stock levels for all sites.
• Motivated staff to perform at peak efficiency and quality.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both 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.
• Reconciled cash and credit card transactions to maintain accurate records.
• Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
• Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
• Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.