Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Chad Martin

Bloomington

Summary

Accomplished Manager with a proven track record at Hanabi Duluth, adept in staff scheduling and enhancing customer satisfaction. Leveraged strong leadership and strategic planning skills to improve operational efficiency and foster a positive work environment. Achieved a significant reduction in food waste, demonstrating a keen ability to manage resources effectively.

Overview

11
11
years of professional experience
1
1
Certification

Work History

Manager

Hanabi Duluth
09.2013 - 05.2024
  • Checked identification to enforce age requirement for alcoholic beverages
  • Prepared beverages and filled food orders for customers
  • Mixed both standard and specialized drink orders using variety of ingredients, including liquor, bitters, sugars and fruits
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously
  • Served Liquor, Beer, Wine and Sake beverages and offered refills
  • Checked guests' identification before serving alcoholic beverages
  • Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer
  • Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity
  • Applied communication and problem-solving skills to resolve customer complaints and promote long-term loyalty
  • Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems
  • Performed complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs
  • Processed orders and sent to kitchen employees by POS
  • Answered customers' questions, recommended items and recorded order information
  • Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods
  • Loaded trays with accessories, including eating utensils, napkins and condiments
  • Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest
  • Stayed up to date on menu changes to offer current and accurate information, answer questions and help customers select optimal meal choices based on individual preferences
  • Greeted new customers, discussed specials, took drink orders and built immediate positive connections with guests
  • Monitored guests for intoxication and immediately reported concerns to management
  • Displayed enthusiasm and promoted Hospitable service to customers, successfully increasing referrals and walk-in business
  • Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness
  • Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request
  • Used correct cleaning, sanitizing and food handling procedures to maintain optimal protections for customers
  • Folded napkins and prepared silverware sets to provide adequate supply for host station
  • Set dining tables to prepare for diverse types of events and follow strict service standards
  • Quickly and clearly communicated dining orders to kitchen staff, directing attention to special requests or dietary restrictions
  • Printed dining checks with total due, collected payment and offered receipts to complete transactions
  • Collected credit card, cash and gift certificate payments from customers and made proper change for cash transactions
  • Maintained customer satisfaction with timely table check-ins to assess drink or other needs
  • Inspected, pulled and stacked cleaned items and sent soiled items back for re-scrubbing and re-washing
  • Maintained strong reputation of efficiency and accuracy, earning numerous recommendations from satisfied customers
  • Monitored patrons for alcohol intake to appropriate levels and took measures to curtail inappropriate behavior
  • Assisted with various banquet food stations, set up and service to multiple dining areas
  • Bussed and reset 30+ tables per shift, working efficiently to keep dining room and work areas clean
  • Asked customers for feedback, solved problems, provided additional items and entertainment throughout meal
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
  • Improved customer satisfaction by addressing and resolving complaints promptly.
  • Accomplished multiple tasks within established timeframes.
  • Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
  • 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.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Tracked daily sales transactions and invoices for accurate and updated financial reporting.
  • Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
  • Monitored inventory of supplies and purchased orders to maintain adequate stock levels.
  • Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
  • Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
  • Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
  • Enhanced guest experience by regularly reviewing feedback and implementing necessary improvements.
  • Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
  • Ensured compliance with local health department regulations through regular staff training sessions and facility inspections.
  • Reduced staff turnover rate with effective leadership, open communication, and employee development opportunities.
  • Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
  • Oversaw inventory management processes to minimize waste and maintain optimal stock levels for seamless operation.
  • Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
  • Improved overall customer satisfaction by implementing new service standards and staff training programs.
  • Fostered an inclusive atmosphere with open communication channels for all employees to voice concerns or suggestions freely.
  • Assisted in development and implementation of new menus to offer variety and options to customers.
  • Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
  • Facilitated regular safety training sessions for all team members to ensure a safe working environment free from accidents or injuries.
  • Developed, implemented, and managed business plans to promote profitable food and beverage sales.
  • Coordinated catering services for private events, delivering memorable experiences while maximizing profits.
  • Established strong relationships with local suppliers to secure competitive pricing on quality ingredients without sacrificing taste or presentation.
  • Reduced process bottlenecks by training and coaching employees on practices, procedures, and performance strategies.
  • Developed comprehensive marketing plans for special events, promotions, and community outreach efforts to boost brand visibility.
  • Implemented cost-saving measures through streamlined processes, efficient scheduling, and strategic vendor negotiations.
  • Collaborated closely with other departments within the organization, such as marketing and finance, to achieve shared goals and maintain seamless operations.
  • Streamlined front-of-house operations by introducing digital reservation systems and mobile payment options for enhanced convenience.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Developed unique events and special promotions to drive sales.
  • Maximized quality assurance by completing frequent line checks.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Purchased food and cultivated strong vendor relationships.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Collaborated with the executive chef on menu development, ensuring diverse options that catered to various dietary needs.

Restaurant General Manager

Kaskaid Hospitality
01.2019 - 07.2019
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations
  • Set schedules for 30+ staff by planning and designating shifts and hours
  • Managed employees throughout preparation and service of 100+ meals per day
  • Reviewed pricing and ordered food ingredients, kitchen appliances and supplies
  • Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety
  • Limited portion sizes and used garnishes to control food costs
  • Analyzed variances and implemented corrective actions to increase average meal checks and customer visits
  • Prepared restaurant business plan by reviewing demands, analyzing competitors and developing projections for sales and finances.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
  • Orchestrated positive customer experiences at all stages by overseeing every area of FOH and BOH operations
  • Organized and oversaw food service training to educate employees on Pace, Taste and Presentation
  • Ensured accurate records and sufficient supplies by conducting monthly inventories of food, beverages, glassware and other materials
  • Investigated and integrated enhanced service and team management strategies to boost business profits
  • Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each shift
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
  • Purchased food and cultivated strong vendor relationships
  • Hired and managed all kitchen staff
  • Motivated staff to perform at peak efficiency and quality
  • Helped general management develop prices based on inventory costs and portion sizes
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
  • Maximized quality assurance by completing frequent checks of line
  • Oversaw food preparation and monitored safety protocols
  • Coordinated and organized all restaurant inventory
  • Recruited top-notch employees for FOH and BOH positions
  • Managed ingredients and food product use by assessing availability, customer traffic and popularity of items resulting in 16% food waste reduction

Restaurant Bar Manager

Kaskaid Hospitality
07.2018 - 01.2019
  • Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation
  • Mentored staff in expectations and parameters of kitchen goals and daily work
  • Cleaned areas regularly to maintain sanitation and safety standards and streamline service flow
  • Verified proper portion sizes and consistently attained high food quality standards
  • Inspected completed dishes for best-in-class plating, aroma and food quality
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
  • Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business
  • Maintained updated knowledge of local competition and restaurant industry trends to stay on top of Mall Of America-area changes
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity
  • Instructed new staff in proper food preparation, storage, use of kitchen equipment, sanitation and safety
  • Assisted customers in placing special orders for large-scale events such as weddings and birthday parties
  • Adjusted established recipes to remove allergens or alter tastes for customer desires
  • Enhanced and maintained central standardized recipe and ingredient repository, including nutritional and cost information
  • Developed menus, pricing and special food offerings to increase revenue and customer satisfaction
  • Met production requirements for all aspects of banquet and outlet desserts and breakfast pastries
  • Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue
  • Prepared operational reports and analyses and made appropriate recommendations to address progress and negative trends
  • Planned lunch, dinner and bar menus, as well as special menus for in-house special events and catering
  • Produced over 100+ dishes per day and maintained near-perfect customer satisfaction scores
  • Led shifts while preparing food items and executing requests based on required specifications
  • Maintained well-stocked stations with supplies and spices for maximum productivity
  • Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation
  • Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols
  • Collaborated with the General Manager in production or modification of menus and selections
  • Changed and sanitized all cutting boards, benches and surfaces between tasks to avoid cross-contamination
  • Prepared over 100+ meals daily, consistently collaborating with kitchen and FOH staff to maintain service flow
  • Prepared identical dishes numerous times daily with consistent care, attention to detail and quality
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget
  • Collaborated with Servers and Bartenders to collect information about specific customer desires and dietary needs
  • Baked consistent quality items by accurately mixing, dividing, shaping and proofing
  • Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees
  • Maintained smooth and timely operations in preparation and delivery of meals
  • Planned promotional menu additions based on seasonal pricing and product availability
  • Coordinated kitchen stations with managers to cut down on customer wait times by 5+ minutes

Server

Cowboy Jack's MOA
12.2017 - 07.2018
  • Maintained table settings by removing courses, replacing utensils and refilling beverages promptly and courteously
  • Worked with POS system to place orders, manage bills and handle complimentary items for dissatisfied customers
  • Collected credit card, cash and gift certificate payments from customers and made proper change for cash transactions
  • Collaborated with kitchen team to support order preparation, manage efficient deliveries and minimize customer service issues by verifying meals
  • Enhanced operational efficiency by using slow periods to restock employee and customer supplies, including ice, condiments, utensils, napkins, trays and delivery bags
  • Kept register accurate through correct billing, payment processing and cash management practices
  • Created orders, documented special requirements and discussed needs with kitchen personnel to provide customers with desired food and minimize complaints
  • Kept updated knowledge of menu and chef specials to provide recommendations according to tastes and specific allergies
  • Monitored guests for intoxication and immediately reported concerns to management
  • Upsold high-profit items such as appetizers and mixed drinks to enhance sales numbers
  • Helped customers place orders, explained menu items and suggested appropriate options for food allergy sufferers
  • Served needs of more than 100+ customers in busy Mall Of America environment
  • Bussed and reset 30+ tables per shift, working efficiently to keep dining room and work areas clean
  • Arranged tables for customers, following established preparation procedures to provide guests with excellent experiences and foster repeat business
  • Checked identification to enforce age requirement for alcoholic beverages
  • Trained incoming staff on restaurant's practices, culture and procedures to maximize job satisfaction and productivity
  • Replenished food items and other supplies, which included paper products and canned goods to keep pantry well-stocked during busy periods
  • Prepared beverages and filled food orders for customers
  • Delivered orders and corrected issues by replacing orders and comping bills
  • Oversaw daily operations of all members of service team, including delegating tasks, training new staff and splitting tips at end of each shift

Education

Some College (No Degree) - Business

University of Minnesota - Duluth
Duluth, MN

High School Diploma -

Duluth Central High School
Duluth, MN
05.2007

Skills

  • Staff scheduling
  • Budgeting
  • Inventory management
  • Regulatory compliance
  • Food plating and presentation
  • Conflict resolution
  • Recruitment
  • Cost controls
  • Scheduling
  • Recipes and menu planning
  • Workflow planning
  • Cleanliness
  • Kitchen equipment operation and maintenance
  • Kitchen staff coordination
  • Safe food handling
  • Strategic planning
  • Sales expertise
  • Scanner operation
  • Employee training and development
  • Bar terminology expertise
  • Front-of-house display creation
  • Wine service
  • Food preparation
  • Bending, stooping and turning
  • Signature dish creation
  • Inventory control
  • Time management
  • Dining area cleanliness
  • Dexterity
  • Depth perception
  • Fine-dining expertise
  • Food station setup
  • Training personnel
  • Table setting
  • Guest relations
  • Store management
  • Tableside service
  • Cash handling expert
  • Written communication
  • Prioritizing
  • Weights and measures
  • Upselling techniques
  • Banquet coordination
  • Forecasting and planning
  • Managing changing priorities
  • Food spoilage prevention
  • Wine and Sake knowledge
  • Japanese Cuisine knowledge
  • Vendor relations
  • Presentation skills
  • Venue accommodations
  • Customer-focused
  • Team leadership
  • Bill computation
  • Food tray carrying
  • Adaptability
  • Excellent judgment
  • Accurate money handling
  • Strong work ethic
  • Compliance standards
  • Attention to detail
  • Loss prevention training
  • Quick learner
  • Microsoft Excel
  • Microsoft Office Suite
  • POS inventory system operation
  • Integrity
  • Decision-making
  • Concentration
  • Efficient precision
  • Management
  • Multitasking
  • Strong communication skills
  • Order accuracy
  • Guest relations management
  • Slicing meats and cheeses
  • Liquor license
  • Service industry background
  • Food and beverage pairings
  • Critical Thinking
  • Customer service
  • Maneuvering large objects
  • To-go order preparation

Certification

  • SafeServ certification: Food Handling

Timeline

Restaurant General Manager

Kaskaid Hospitality
01.2019 - 07.2019

Restaurant Bar Manager

Kaskaid Hospitality
07.2018 - 01.2019

Server

Cowboy Jack's MOA
12.2017 - 07.2018

Manager

Hanabi Duluth
09.2013 - 05.2024

Some College (No Degree) - Business

University of Minnesota - Duluth

High School Diploma -

Duluth Central High School

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