Alex Mathews

• Met internal and external customer expectations through teamwork, respect and willingness to help and support others.
• Earned certification in organic foods and understood safety requirements across spectrum of food types.
• Led development, training and maintenance of plant quality and food safety programs.
• Audited internal activities and conducted thorough inspections.
• Documented and escalated deviations to supervisors and recommended resolutions.
• Developed and delivered training on quality assurance procedures and production operations.
• Kept eye on quality assurance information to review compliance against specifications and company standards.
• Monitored and controlled temperature of products.
• Identified non-conforming food products and led decision-making process for disposition based on risk to food safety and quality.
• Created safe and healthy work environment throughout plant, adhered to safety policies and procedures and drove safe work behaviors in leadership and front line staff.
• Reacted productively under constantly changing priorities with numerous interruptions and continuously monitored food safety.
• Cultivated and maintained customer-focused mindset that acknowledged importance and value of food safety for customers.
• Worked extensively in hands-on food processing environment before developing expert focus on food safety.
• Adapted to shifting priorities and aligned food safety activities to meet organizational goals.
• Tasted or smelled foods or beverages to evaluate whether flavors met specifications or to select samples with specific characteristics.

• To identify key areas of risk in various food operations for remedial action in the earliest, by

implementing organization’s ‘Food Safety Management System program’, in Food Receiving,

preparation, package, service, storage areas and catering premises.

• Ensuring ‘Food Safety’ by coordinating food production, service and other activities through proper

communication with ‘FSM System’.

• Verification, monitoring and review of implemented ‘FSMS’ procedure.

• Assisting ‘QHSE In-charge’ in the development, implementation, crosses verification and review of

‘FSMS’ programs.

• Routine inspections throughout catering, and regular analysis of finished product before delivery

and incoming raw materials, in the aspects of ‘Food Safety’.

• Conducting Food Safety Team Meeting, monthly.

• Analyzing and preparing organization Key Performance Indicator (KPI).

• Dealing ‘Customer Complaints’ and suggestions and, preparing Corrective / Preventive Action

Request & Report (CPAR).

• Designing and developing training programs for Food Handlers.

• Conducting In-House training to the ‘Food handlers’ and management, about ‘Food Safety and

Hygiene’ in the view of ‘HACCP’; Trainings includes organization orientation training and ‘HACCP’

based food safety in catering.

• Monitoring Health conditions and Hygiene of ‘Food Handlers’, through regular observation and

external food handler medical examinations.

• Arranging ‘Food Handlers’ to external trainings.

• Coordinating routine Food samples external lab analysis.

• Monitoring the pest control activities in the catering and its premises.

• Coordinate internal and external Calibration of equipment in catering.

• Conducting ‘Customer Satisfaction Survey’.

• Advising the management for Improvement of ‘The System’.

• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
• Identified and addressed customer complaints to promote satisfaction and loyalty.
• Organized implementation of new banners, displays and menus.
• Monitored adherence to corporate policies, procedures and standards as well as industry health and safety regulations.
• Coordinated with kitchen employees and front of house personnel to consistently drive smooth operations.
• Supervised efforts of teams within 120 guest capacity restaurant, ensuring timely and quality servicing of guests.
• Directed both FOH and BOH employees through daily tasks and monitored performance throughout day.
• Effectively scheduled and distributed work assignments in alignment with operational and customer needs.
• Coordinated promotion of special menu items, motivating wait staff to increase sale of new specials and bundles.
• Monitored, evaluated and audited food and beverage services to maintain high levels of patron satisfaction.
• Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.

• Reviewed and improved reimbursement and net receivable policies.
• Spearheaded promotional events to raise awareness and promote initiatives.
• Attended committee meetings to propose, discuss and advance management and investment ideas.
• Developed ideas for raising capital to fund special projects.
• Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
• Kept server areas clean and stocked to increase efficiency while working tables.
• Stayed up-to-date on menu changes to help customers make food choices.
• Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
• Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
• Maintained customer satisfaction by clarifying questions about orders and specialty items.
• Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals and walk-in business.
• Monitored dining rooms for seating availability as well as service, safety and well-being of guests.