Kelly Mouton

Was hired as front of house/kitchen manager to manage and maintain day to day operations. Duties included scheduling, hiring, terminations, safety, maintaining labor cost, inventory and ordering liquor weekly. I also booked our bands. Always looking for ways to improve sales I planned and organized our very own car show. It was not only very successful the first year but the restaurant/market sales tripled the second year with a great turn in profit. Being well organized is something I am very good at. Customer service is my strong suit, I pride myself on making sure when a customer leaves they intend on returning back.

As the operations manager, my roles included everything from hiring, firing, training all employees, opening and closing 6 days a week, daily reports, planning and costing all menu items, paying bills, inventory, making orders, schedules, paperwork, and everything in between. I monitored staff performance, food quality and cost. I located vendors, set up schedules and coordinated the delivery, storage and organization of all inventory. I maintained cleanliness and sanitation throughout the entire restaurant. Managed & booked catering events and music. Designed all menus, and kept up with advertising and social media. I also prepped all food items that were served on a daily basis. As well as working with the cooks nightly. Our owner passed away suddenly and his kids decided to close.

As a kindergarten teacher, I took teaching and shaping the mind of each student very seriously. Laying the foundation of their education was my top priority. Developing new ways for each child to learn was very rewarding. The Abeka program is very fast-pace and could be very trying at times for a child. I stayed after school and provided free tutoring for kids with learning disabilities. I was in charge of ordering all school supplies for the entire elementary department. I organized and executed all Kindergarten graduations while I was there. It was a great learning tool in my career to have patience and teach others.

As the catering director for a university, my duties included planning events, managing staff of 200 plus, and ensuring customer satisfaction. I would create and execute catering plans, including menus, service styles, and food presentation. Planned events from small coffee service to large scale weddings. Developed and forecast budgets. Trained and supervised staff, and ensured compliance with employment, fire, and licensing regulations. Also managed 4 retail food and beverage outlets throughout the campus. Maintained inventory and ordering on a weekly basis. Designed and opened up Sidelines a food and beverage retailed operation that would generate tremendous profit for our company as well as give the students a safe place at night to enjoy and relax in a sports theme atmosphere on campus.

Working as a galley hand/dishwasher up to a steward/executive chef has been the foundation of my entire career path. As a steward you have many duties, including maintaining cleanliness, providing customer service and helping with food preparation. While working offshore you have to be quick on your feet when problem solving. I learned how to assess situations and come up with a plan to resolve issues very quickly and effectively. As a executive chef menu planning, quality control, food safety, and managing the smoothness and efficiency of running a kitchen is a must. Other duties included manage equipment purchases and repairs, supervise and ensure that meals are consistent in presentation and quality. I stayed until we had a helicopter crash and decided that I wanted to find a job on land.