Vaughn Kendricks

Led High Point Outback team to record-breaking profitability by managing controllable expenses effectively.

Sustained competitive food cost and labor performance at Golden Corral over two years consecutively.

Assisted in launching 19 new stores, training grill cooks, servers, and kitchen managers effectively.

Facilitated promotion of AKMs and kitchen managers into independent roles, enhancing leadership capacity across stores.

Implemented ongoing training initiatives that reduced turnover rates and enhanced team productivity.

• Directed daily operations, ensuring efficient service from entry to kitchen areas.
• Recognized as Best Kitchen of the Quarter nine times, achieving six consecutive awards among 232 locations.
• Transitioned from hourly staff to management, demonstrating commitment to professional growth and leadership development.

• Managed meal preparation while ensuring compliance with food safety and handling standards.
• Supervised staff to uphold high standards of food safety and hygiene.
• Developed weekly schedules for kitchen team to align staffing with anticipated business volume.
• Implemented cost control measures to optimize ingredient usage and minimize waste.
• Cultivated teamwork among kitchen staff through regular communication and collaboration sessions.
• Collaborated with front-of-house staff to enhance dining experiences.
• Performed weekly inventories of food items in refrigerators and freezers.

• Oversaw daily operations, ensuring efficiency and compliance with company standards.
• Led cross-functional teams to improve communication and streamline productivity.
• Analyzed operational data to uncover trends that informed continuous improvement initiatives.
• Facilitated meetings with department heads to align on goals and priorities.
• Monitored inventory levels, placing orders to maintain adequate supplies.
• Managed training programs for new employees, covering orientation and onboarding activities.
• Recruited, hired, and trained new staff according to organizational standards.
• Identified and proposed cost-saving initiatives for adoption across departments.

• Oversaw daily kitchen operations and managed staff to ensure efficiency.
• Motivated kitchen staff by establishing clear productivity and quality goals to foster accountability.
• Trained employees on cooking techniques, safety standards, and performance strategies.
• Developed strategies that enhanced team performance and streamlined processes to achieve operational goals.
• Monitored food and labor costs to meet budget objectives.
• Cultivated vendor relationships to secure quality inventory supplies.
• Coordinated staff shifts to ensure adequate kitchen coverage during busy hours. to optimize kitchen coverage.
• Organized and executed special events, including banquets and catering functions, ensuring seamless service for large groups.

• Trained and mentored kitchen staff in advanced food preparation techniques, improving skill levels and kitchen efficiency.
• Created seasonal menus reflecting customer preferences, enhancing overall dining experience.
• Managed inventory levels to ensure timely ordering of necessary supplies.
• Ordered ingredients and supplies essential for daily kitchen operations.
• Collaborated with front-of-house staff to ensure seamless service delivery during peak dining times.
• Participated in weekly meetings with front-of-house managers to discuss upcoming events.
• Ordered ingredients and suSearch by Job Title
  Senior Kitchen Manager
  
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  pplies essential for daily kitchen operations.
• Analyzed sales data to identify popular menu items among customers.