Michael Sixt
MECHANICSVILLE,VA
Summary
Dynamic Restaurant Manager with a proven track record at Riverbound Cafe, excelling in team management and customer engagement. Enhanced revenue through optimized table turnover and menu development, while fostering a positive work environment. Skilled in inventory control and conflict resolution, ensuring exceptional service and operational efficiency.
Knowledgeable with a solid history of managing restaurant operations and enhancing customer satisfaction. Proven track record of optimizing workflow and improving staff performance through effective training and leadership. Demonstrated ability to manage inventory and ensure compliance with health and safety regulations.
Experienced with overseeing all aspects of restaurant operations, ensuring smooth day-to-day functioning. Uses leadership skills to improve staff performance and drive customer satisfaction. Track record of maintaining high standards in food safety, inventory management, and service excellence.
Dedicated, hardworking restaurant management professional with extensive daily planning and operations experience. Skilled in staff training and development.
Proactive and goal-oriented professional with excellent time management and problem-solving skills. Known for reliability and adaptability, with swift capacity to learn and apply new skills. Committed to leveraging these qualities to drive team success and contribute to organizational growth.
Demonstrates strong analytical, communication, and teamwork skills, with proven ability to quickly adapt to new environments. Eager to contribute to team success and further develop professional skills. Brings positive attitude and commitment to continuous learning and growth.
Overview
19
19
years of professional experience
Work History
Restaurant Manager
Riverbound Cafe
05.2013 - Current
- 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.
- Promoted positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
- Correctly calculated inventory and ordered appropriate supplies.
- Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.
- Promoted a positive work environment with proactive conflict resolution strategies and team-building activities.
- Quickly identified problem situations and skillfully resolved incidents to satisfaction of involved parties.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Collaborated with kitchen staff to streamline order preparation processes, reducing wait times for customers.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Kitchen Manager
Marty's Grill
02.2010 - 08.2013
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Managed scheduling and payroll for kitchen staff, ensuring optimal staffing levels during busy periods.
- Boosted team morale and performance through effective leadership and training programs.
- Motivated staff to perform at peak efficiency and quality.
- Maximized quality assurance by completing frequent line checks.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Line Cook
Riverbound Cafe
03.2006 - 01.2010
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Prepared food items such as meats, poultry, and fish for frying purposes.
- Plated and presented all dishes to match established restaurant standards.
- Checked food temperature regularly to verify proper cooking and safety.
- Improved kitchen efficiency by streamlining prep tasks and effectively organizing workstations.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Grilled meats and seafood to customer specifications.
- Maintained consistent portion control, ensuring uniformity in presentation and reducing food waste.
- Followed restaurant stock management schedule to monitor product freshness and rotate out old products.
- Assisted in training of new line cooks, ensuring they met kitchen's high standards quickly.
- Enhanced kitchen efficiency by maintaining clean and organized workstation.
- Managed kitchen equipment maintenance, preventing unexpected downtime and preserving workflow.
- Followed health, safety and sanitation guidelines while preparing and serving food.
- Prepared and cooked meals according to recipes and customer specifications.
Education
Lee Davis High School
Mechanicsville, VASkills
- Team management
- Inventory control and record keeping
- Customer engagement
- Staff management
- Organization and prioritization
- Staff scheduling
- Adaptable
- Menu development
- Supervisory skills
- Performance improvement
- Conflict resolution techniques
- Recipes and menu planning
- Kitchen oversight
- Customer service
- Safe food handling
- Scheduling staff
- Calm and pleasant demeanor
Timeline
Restaurant Manager
Riverbound Cafe
05.2013 - Current
Kitchen Manager
Marty's Grill
02.2010 - 08.2013
Line Cook
Riverbound Cafe
03.2006 - 01.2010
Lee Davis High School
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