Angelia Addison

• Led operational strategies to enhance efficiency across multiple locations.
• Developed and implemented training programs for staff performance enhancement.
• Oversaw financial management, ensuring budget adherence and cost control.
• Streamlined communication processes between departments to improve collaboration.
• Fostered customer relationships, enhancing service delivery and satisfaction levels.
• Implemented quality assurance protocols, driving consistency in service standards.
• Mentored junior managers, cultivating leadership skills and fostering team development.
• Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
• Implemented operational strategies and effectively built customer and employee loyalty.
• Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
• Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
• Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.

• Led kitchen team in high-volume meal preparation, ensuring quality and consistency.
• Developed and implemented new recipes, enhancing menu offerings and guest satisfaction.
• Trained and mentored junior cooks, fostering skill development and teamwork.
• Collaborated with front-of-house staff to ensure seamless service delivery during peak hours.
• Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
• Trained junior cooks on proper cooking techniques, safety protocols, and kitchen etiquette, promoting a positive work environment.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Received recognition for outstanding performance in maintaining a clean, organized workspace that met health department guidelines.
• Participated in weekly meetings with kitchen staff to discuss operational improvements, menu changes, and employee performance evaluations.

Worked alongside General Manager to create new menu items

Supervised a staff of 10 employees in kitchen area of business