Matthew Letterman

• Assisted in food preparation and cooking tasks under supervision.
• Maintained cleanliness and organization of kitchen stations.
• Learned and adhered to safety and sanitation procedures consistently.
• Collaborated with team members to ensure efficient workflow during shifts.
• Participated in inventory management by tracking ingredient supplies.
• Adapted quickly to changing kitchen demands and menu items.
• Maintained a clean and organized workspace, adhering to health department standards for safety and sanitation.
• Demonstrated exceptional multitasking abilities by overseeing multiple cooking stations simultaneously while maintaining quality control standards.

• Prepared and cooked a variety of meals, ensuring adherence to quality standards.
• Managed kitchen inventory, maintaining organization and freshness of ingredients.
• Collaborated with staff to streamline food preparation processes for efficiency.
• Ensured compliance with health and safety regulations during food handling and preparation.
• Assisted in menu planning, incorporating seasonal ingredients for enhanced flavor profiles.
• Trained new kitchen staff on proper cooking techniques and kitchen protocols.
• Monitored food presentation and portion control to maintain culinary excellence.
• Responded promptly to customer feedback, adapting recipes to meet dietary preferences.
• Placed orders to restock items before supplies ran out.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.

• Prepared meals according to standardized recipes, ensuring consistency and quality.
• Maintained cleanliness and organization of kitchen equipment and workstations.
• Assisted with inventory management, monitoring stock levels and ordering supplies as needed.
• Collaborated with team members to optimize workflow during peak service times.
• Supported training of new kitchen staff on proper cooking techniques and safety protocols.
• Adapted quickly to changing menus and special dietary requirements from customers.
• Implemented food safety practices, reducing the risk of contamination and enhancing hygiene standards.

• Supervised kitchen operations, ensuring efficient workflow and high standards of food quality.
• Developed and implemented seasonal menus, enhancing culinary offerings and customer satisfaction.
• Trained and mentored junior kitchen staff, fostering skill development and teamwork.
• Managed inventory control processes, reducing waste and optimizing ingredient usage.
• Collaborated with front-of-house teams to enhance guest experience through timely service delivery.
• Enforced health and safety regulations, maintaining compliance across food preparation areas.
• Increased customer satisfaction through consistent delivery of exceptional dishes, resulting in positive reviews.
• Assisted Executive Chef in cost analysis and budget management, optimizing profitability without compromising quality.
• Managed inventory control, reducing food waste and optimizing budget allocation.

Positions held within the company include cooking, Restaurant shift manager, restaurant bar manager, hospitality manager, assistant restaurant manger.

• Led daily operations, ensuring high-quality service and customer satisfaction.
• Trained and mentored new staff, promoting adherence to company standards.
• Implemented inventory control procedures to optimize stock levels and reduce waste.
• Developed staff schedules to enhance productivity and align with business needs.
• Streamlined communication between front-of-house and back-of-house teams for efficient service delivery.
• Analyzed customer feedback to identify areas for improvement in service offerings.
• Monitored compliance with health and safety regulations, maintaining a safe dining environment.
• Supervised all areas of restaurant to keep it clean and well-maintained.
• Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
• Monitored daily cash transactions, ensuring accuracy in all financial reporting processes.
• Enhanced customer satisfaction by addressing and resolving complaints promptly and professionally.
• Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
• Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
• Monitored restaurant operations and adjusted schedules to meet peak customer demand.
• Immediately resolved issues with patrons by employing careful listening and communication skills.
• Conducted regular meetings with staff to discuss performance and address any issues.
• Pitched in to help host, waitstaff, and bussers during exceptionally busy times such as dinner hour.
• Improved staff morale through effective communication skills and motivational techniques, resulting in enhanced teamwork and productivity.
• Managed team of up to around 140 restaurant staff, maintaining exceptional customer service and quality standards.
• Ensured compliance with health department regulations by maintaining a clean and safe dining environment.
• Analyzed daily sales figures and developed strategies to increase sales.
• Implemented staff training programs to improve service quality and increase employee knowledge of food safety standards.
• Oversaw inventory control practices, reducing waste and maintaining optimal stock levels.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Conducted regular performance evaluations, providing constructive feedback for professional growth.
• Established rapport with guests through personalized interactions that led to repeat business.
• Maintained positive relationships with vendors to ensure timely delivery of high-quality products at competitive prices.