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Ricky Bryant

Ricky Bryant

New Job

Company

Ruidoso, NM

I am a dedicated and resourceful team leader with a demonstrated ability to deliver results and motivate teams to success. Powerful verbal and written communicator with exceptional organizational and motivational abilities. Demonstrate ability to interact effectively with team members, customers, vendors and management inside...

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Inn of the Mountain Gods Resort and Casino

Chef de Cuisine

Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Scheduled and directed staff in daily work assignments to maximize productivity. Achieved 100% compliance with company policies and procedure, mission statement and vision statement. Manage staffing, scheduling, training. Responsible for restaurant operation. Review daily and weekly reports to plan and prepare operation accordingly. Price and cost all new menu items to fit organizational food cost. Responsible for the overall food quality and sanitation. Approve time keeping ( KRONOS ) Order all food product thru FOOD-tRAK thru different vendors. Perform coaching and counseling and hold team members accountable for standards.

Tinnie Silver Dollar Steakhouse

Bartender

Mixed various drinks. Collect money for drink serve. Check identification of customers in order to verify age requirements for purchase of alcohol. Balance cash receipts. Attempt to limit problems and liability related to customers' excessive drinking by taking steps such as persuading customers to stop drinking, or ordering taxis or other transportation for intoxicated patrons. Clean glasses, utensils and bar equipment. Take beverage orders from serving staff or directly from patrons.

Alamogordo High School

General Studies

Colorado Tech University

Business Administration , Management

Kokopelli Country Club

Sous Chef

Responsible for the daily operations of a single kitchen. In a way, the chef de cuisine is the first-in-command on a day-to-day basis, managing all other food preparation employees, right from the sous chef to the pastry chef to fry cooks. Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency. Scheduled and directed staff in daily work assignments to maximize productivity.

Chili's Bar

Kitchen Supervisor

Member of the Grand Opening team, Chili's Alamogordo NM, First to Black Hat in 8 months of opening, trained and supervise team member, Responsible for the overall operation for the BOH and kitchen area of a restaurant. Kitchen manager assisting in, purchase food and stock, and makes sure everyone is trained on proper food preparation and kitchen safety techniques.