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Sarah H. Wylie
3502 Scotts Lane #821 Philadelphia, Pa 19129
(267)991-5886
Highly energetic, people-oriented professional with the ability to boost customer relations and customer satisfaction in the hospitality ,sales and food services industries. Natural leader with experience working in fast-paced, team-driven settings. Dedicated, quick study with a tireless work ethic, passion for quality, and commitment to excellence.
QUALIFICATIONS PROFILE
• Hospitality & Restaurant Operations• Team Building & Leadership• Inventory & Supply Management• Budgeting & Purchasing • Customer & Guest Relations • Performance Analysis & Improvement • Creative Problem Solving • Quality, Safety & Efficiency
Education
1999- 2001 United States Army 91A Honorable Medical Discharge2001-2003 Pennsylvania State University (A.S) Business Administration2011-2013 Art Institute Of Philadelphia , PA (B..S) Culinary Management
Sheraton Four Points
Executive Chef / Food Beverage Manager 2013 -2015
Managed a staff of up to 24. Oversaw all kitchen and food operations for restaurants and room service, and assisted in managing others in corporation, including opening a new banquet facility. Negotiated with vendors on food supplies of up to $2.8M annually. Developed wine list and menu. Supervised catering for events accommodating up to 300 people. Conducted budgeting, marketing and financial/cost analyses.
Achieved optimum food service operating costs for the corporation at a critical juncture:
− Kept restaurant food costs at 28.5% versus industry standard of 32-37%, and owner goal of 30%
− Maintained whole staff labor costs at 23% versus industry standard of 32%
promoted after proving my knowledge, skills, and leadership abilities.
Aramark, Citizens Bank Park, Philadelphia, Pennsylvania Line Cook, 2009 -present
• Prepare all food items in a hygienic and timely manner.
• Set up location inline with suite guidelines.
• Clean and maintain station.
• Perform extra responsibilities as requested by the Chef, Sous Chef or Kitchen Manager.
• Regularly serve 1000+ people Including Players and umpires
• Earned a reputation for professionalism and efficiency, which contributes to customer satisfaction and retention.
Chili's, Laurel, Maryland
Line Cook and Certified Trainer , 2006-2009
• Restocked all items as required throughout and following shift.
• Followed recipes, piece controls, and presentation specifications as set forth by the restaurant management.
Certified Trainer on all stations.
Side Pockets Bar and Grill, Laurel Maryland
Kitchen Manager /Head Chef , 2003-2007
• Recipe Development
• Costing
•Inventory control /Ordering /Scheduling
•Complete menu and design control
•Promoted the vision and goals of the business by creating quality baked goods and menu items that exceeded
expectations for quality, freshness and flavor.
ServSafe Certified 2017
A.C.F Member CC, CSC, PCC
Computer proficiencies : PowerPoint, MS Office/Word/Excel/UPS Worldship/UPS Trackpad /Aloha
References available upon request.
