Summary
Overview
Work History
Education
Skills
Timeline
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Lakisha Jones

New Orleans,la

Summary

Dynamic and results-driven professional with extensive experience in hospitality, notably as a Bartender Shift Manager at Neyow's Creole Cafe. Proven expertise in inventory management and customer service, enhancing guest satisfaction through effective conflict resolution and upselling strategies. Committed to maintaining cleanliness standards while fostering a positive team environment.

Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Professional hospitality manager with strong background in bartending and team leadership. Adept at fostering collaborative environments, ensuring smooth operations, and adapting to shifting demands. Skilled in inventory management, customer service, and conflict resolution. Known for reliability, effective communication, and results-driven approach.

Overview

20
20
years of professional experience

Work History

Bartender Shift Manager

Neyow's Creole Cafe
12.2022 - Current
  • Performed opening and closing duties, printing sales reports, setting up for incoming shift, preparing cash drawers, and taking inventory.
  • Managed bar inventory, restocked supplies and placed orders for spirits, beer, wines, and mixers.
  • Promoted a positive work atmosphere through clear communication, teamwork encouragement, and recognition of employee achievements.
  • Successfully resolved customer complaints, demonstrating strong conflict resolution skills and commitment to client satisfaction.
  • Followed alcohol awareness procedures for preventing excessive guest intoxication.
  • Established rapport with regular patrons through attentive service, fostering loyalty to the establishment.
  • Set up bar for operation, obtained cash bank, and stocked service bar.
  • Improved customer satisfaction by delivering prompt and efficient service during busy shifts.
  • Oversaw and monitored cash drawers and reconciled drawers against cash register reports at close of business.
  • Trained new bartenders on mixing techniques, customer service standards, and company policies, ensuring a high-quality experience for all guests.
  • Kept bar presentable and well-stocked to meet customer needs.
  • Organized bar inventory and storage procedures to keep stock within optimal levels and meet expected customer demands.
  • Trained [Number] new bartenders on drink preparation, product promotion, garnish preparation, and sanitation protocol.

Line Cook Supervisor

Omni Royal Orleans
10.2011 - 03.2020
  • Streamlined kitchen operations for increased efficiency by implementing effective inventory management systems.
  • Reduced food waste through careful portion control and creative use of leftovers in new dishes.
  • Increased food quality by maintaining strict adherence to sanitation, health, and safety guidelines at all times.
  • Maintained safety and cleanliness of culinary team and work area as directed by governing regulations.
  • Conducted pre-shift meetings to communicate daily goals and ensure smooth shift transitions between teams for continuous productivity.
  • Overhauled kitchen organization system, increasing workspace functionality and expediting meal preparation times.
  • Oversaw timely completion of daily prep lists, ensuring essential mise en place was readily available for efficient service execution.
  • Addressed customer complaints promptly, demonstrating commitment to exceptional service and fostering repeat business.
  • Monitored food quality at all stages of production, ensuring consistently high standards were met across all dishes served.
  • Implemented new recipes, refining existing offerings through taste tests and feedback sessions with culinary team members.
  • Enhanced kitchen efficiency by streamlining food preparation processes and optimizing workstations.
  • Collaborated with management to set performance standards, leading to a more consistent dining experience for guests.
  • Reduced food waste by implementing portion control measures and closely monitoring inventory levels.
  • Evaluated kitchen performance metrics regularly, identifying areas for improvement and implementing targeted action plans accordingly.
  • Upheld strict adherence to recipe specifications, guaranteeing consistency in flavor profiles across multiple service periods.
  • Contributed to menu development, incorporating seasonal ingredients for innovative dish offerings.

Kitchen Chef

Midtown Atheletic Club
02.2006 - 09.2011
  • Enhanced customer satisfaction by consistently delivering high-quality dishes in a timely manner.
  • Oversaw budgetary responsibilities for the kitchen department, ensuring optimal financial performance without sacrificing quality or guest satisfaction.
  • Maintained a clean and sanitary work environment, adhering to strict health code standards at all times.
  • Established strong relationships with local vendors, ensuring access to the freshest ingredients for daily use.
  • Assisted with event planning and catering logistics for special occasions hosted at the restaurant.
  • Adapted menu offerings based on seasonal availability of ingredients, focusing on sustainability initiatives within the culinary industry.
  • Developed and implemented innovative menu items, resulting in increased patronage and positive feedback from diners.
  • Implemented creative plating designs that elevated dish presentation, enhancing overall dining experience for patrons.
  • Contributed to a positive workplace culture by promoting open communication, teamwork, and mutual respect among kitchen staff members.
  • Managed ordering and receiving process, guaranteeing sufficient stock levels while minimizing spoilage risks.
  • Handled and stored food to eliminate illness and prevent cross-contamination.
  • Placed orders to restock items before supplies ran out.

Education

High School Diploma -

John F Kennedy High School
New Orleans, LA

Associate of Arts - Culinary

Culinary Institute of America
Bradford, NY
10-2004

Skills

  • Cleanliness standards
  • Upselling strategies
  • POS system operation
  • Ordering supplies
  • Menu development
  • Liquor restocking
  • Customer service
  • Inventory
  • Beverage preparation
  • Cash register operation
  • Suggestive selling
  • Outgoing personality
  • Menu memorization
  • New hire training
  • Food service
  • Classic cocktails
  • Beverage supply orders
  • Point of sale systems
  • Bar restocking
  • Mixology

Timeline

Bartender Shift Manager

Neyow's Creole Cafe
12.2022 - Current

Line Cook Supervisor

Omni Royal Orleans
10.2011 - 03.2020

Kitchen Chef

Midtown Atheletic Club
02.2006 - 09.2011

High School Diploma -

John F Kennedy High School

Associate of Arts - Culinary

Culinary Institute of America

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Lakisha Jones