Stephanie Deputy

Initially hired as a Supervisor at the Cotswold location in Charlotte, I was promoted to the position of Chef and salaried manager within four months and subsequently transferred to a different location.

I managed daily opening and closing operations, and executed catering services, and also completed AM and PM prep lists. I adhered to company checklists and daily labor and sales tracking reports, along with facility checklists which were to be submitted twice a day. Would assist in the onboarding of new hires, by coaching on company SOP's and and company policies. Ensured team members were prepared for their shifts and accountable for meeting the company standards.

Opening procedures would include turning on all the equipment. Preparing cook and line stations for service. Receiving and putting away truck orders. Placing truck orders. Making sure sanitizer was placed in each station and being ecosure ready all the time. Completing any catering orders.

Any making sure team members were focusing and in position for their shift for the sake of business.

Closing procedures included the complete cleaning of the restaurant. Entering in critical and waste counts using R365. Checking out team members. Ensuring catering dry goods are ready for AM chef. All communications about shift are entered into log on hotschedules and PM prep was completed. Sending out emails to partners with daily labor and sales reports and end of night hours.

Would make cuts based off business to save on labor and manage when there would be a need to additional labor to the shift.

Coached new hires on food preparation and company policies. Ensuring team members were prepared for their shifts and holding them accountable for meeting company standards.

Closing duties included critical counts and waste logs.

Took weekly inventory.

making sure inventory is available for future caterings and operational requirements.

Did bank deposits, and change orders.

Handled guest disputes for in-house guests in addition to online guests.

Communicated with fellow managers and supervisors daily using hotschedules. As well as utilized hotschedules for scheduling, labor summaries, and onboarding new team members.

• Supervise back-of-house production and support banquet operations for private functions.
• Train new staff on safety protocols, kitchen procedures, and service timing.
• Collaborate with front desk, kitchen, and events teams to ensure seamless guest experiences.

• Manage daily team operations, shift flow, and front-of-house coordination in a high-volume service setting.
• Lead recruitment, onboarding, and performance management for a 20+ person team.
• Implement service standards and coach staff to consistently meet customer satisfaction benchmarks.
• Resolve operational issues quickly to maintain service continuity.
• Oversee inventory controls, shift coverage planning, and cross-functional communication.
• Promoted from Server Key Manager Assistant Store Manager

• Supported kitchen operations in a high-volume, deadline-driven environment.
• Cross-trained across multiple roles to fill gaps and support overall team effectiveness.
• Practiced strict food safety and organization standards to reduce waste and maximize efficiency.