Cory Ruloph

• Began in Food Court operations, preparing menu items, maintaining cleanliness, and delivering fast, friendly customer service.

• Food Court opener, responsible for daily preparation, large order fulfillment, and organizing product transfers to the Produce department.

• Stocked and rotated produce inventory, ensuring quality, freshness, and compliance with food safety standards.

• Trained and certified in forklift operation, efficiently moving pallets, replenishing stock, and supporting warehouse operations.

• Assigned to independently manage designated areas, maintaining merchandising standards and meeting department productivity goals.

• Demonstrated adaptability and reliability by cross-training across departments and taking on additional responsibilities as needed.

• Managed daily restaurant operations, balancing front-of-house and back-of-house responsibilities.

• Provided direct guest service, including greeting, seating, taking orders, and serving food.

• Assisted on the cook line during peak hours, preparing menu items to company standards.

• Oversaw inventory management, placed orders, and maintained proper stock levels.

• Trained, supervised, and motivated staff to deliver consistent, high-quality service.

• Maintained a clean, safe, and organized work environment, ensuring compliance with health and safety regulations.

• Resolved customer concerns quickly to maintain satisfaction and encourage repeat visits.

• Managed daily restaurant operations, supporting both front-of-house and back-of-house teams.

• Trained in all prep cook responsibilities, including making dough and menu items from scratch according to company recipes and standards.

• Learned and executed food preparation, portioning, and plating to maintain quality and consistency.

• Assisted in scheduling, shift coverage, and team coordination to ensure smooth service.

• Maintained a clean and organized kitchen, following food safety and sanitation guidelines.

• Adapted quickly to multiple roles to meet operational needs in a fast-paced environment.

• Managed daily front-of-house operations in a high-volume restaurant and casino environment, ensuring excellent guest experiences.

• Trained and supervised staff, providing coaching on service standards, food handling, and safety procedures.

• Oversaw order accuracy, food presentation, and timely service to maintain high customer satisfaction.

• Assisted with scheduling, shift coverage, and conflict resolution to keep operations running smoothly.

• Cross-trained in back-of-house functions, including food preparation, plating, and quality control.

• Delivered prompt, professional service while handling multiple tables in a fast-paced environment.

• Built strong relationships with guests, encouraging repeat business and positive reviews.

• Maximized time and manpower by consolidating data, payroll and accounting programs into one centralized system.
• Trained over 40 employees on business principles, best practices, protocol and system usage.
• Implemented effective customer service surveys to encourage feedback.
• Coached and developed 6 internal candidates for promotion to general management.
• Trained, managed and motivated employees to promote professional skill development.
• Developed and maintained staff that provided hospitable, professional service while adhering to policies and business initiatives.
• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Diminished financial discrepancies by monitoring quotes, production and material planning and bank reconciliations.
• Maintained all regulations that are required due to Covid-19 and kept a healthy sanitized work environment.

• Established and enforced standards of personnel performance and service to provide customers with consistent and positive experiences
• Upheld restaurant standards for food and beverage quality, team member engagement, financial goals, standard operating procedures and guest experiences
• Optimized profits by controlling food, beverage and labor costs by establishing portion control and quality standards
• Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank
• Monitored and trained service team members on suggestive selling practices and continuous sales growth of beverage, appetizer, add-on and desserts
• Maintained labor under 17.5% and COGS under 24%