Summary
Overview
Work History
Education
Skills
Certification
References
Timeline
Generic

William Harris

Fort Collins

Summary

Dynamic General Manager with a proven track record at Mugs Coffeehouse, excelling in staff management and business development. Expert in inventory control and employee training, consistently enhancing service quality and operational efficiency. Recognized for resolving customer complaints swiftly while fostering a positive team environment.

Overview

12
12
years of professional experience
1
1
Certification

Work History

General Manager

Mugs Coffeehouse
Fort Collins
03.2023 - Current
  • Oversaw daily operations and staff management at a busy coffeehouse.
  • Coordinated staff schedules to ensure adequate coverage during peak hours.
  • Resolved customer complaints quickly while maintaining high quality standards of service delivery.
  • Tracked monthly sales to generate reports for business development planning.
  • Conducted regular meetings with senior management team to review progress against established objectives.
  • All ordering and Inventory for both locations

Kitchen Manager

Welch Rabbit Bistro
Fort Collins
02.2022 - 03.2023
  • Worked with cheeses that have been sourced from around the world, and wines to create pairings.
  • Trained all new hires.
  • Resolved customer complaints in a timely manner while maintaining a positive attitude towards guests at all times.

Lead Line cook

Henry's Tavern
Loveland
04.2021 - 02.2022
  • Trained junior cooks in food safety standards and cooking techniques.
  • Supervised kitchen staff to ensure efficient meal preparation and service.
  • High intensity, high volume kitchen, up to 250-300 covers a day.

Sous Chef

Paradigm
Severna Park
07.2018 - 03.2020
  • Prepared diverse menu items in alignment with restaurant standards.
  • Maintained cleanliness and organization of kitchen workspace consistently.
  • Created a positive work environment by encouraging teamwork among staff members.
  • Oversaw kitchen employee scheduling to meet coverage needs and avoid wasted labor.
  • Assisted with interviewing, hiring and training kitchen personnel.
  • Placed all orders for BOH needs

Line Cook

Cafe Bretton
Severna Park
03.2016 - 03.2018
  • Cooked fine dining French cuisine within a fast-paced environment.
  • Prepared banquets and wine dinners.
  • Managed inventory levels and restocked supplies as needed.
  • Assisted chefs in executing menu items under high-pressure conditions.

LINE COOK, PIZZA COOK/Lead Line Cook

NORTH FORK TABLE AND TAVERN
Ogden
01.2014 - 01.2016
  • I used the wood-fired pizza oven to create unique pizzas and breads. I moved to the grill and fryer as a promotion for being consistent with quality and cook times. Helped create and prepare specials, and day-to-day prep. Trained new employees. Used locally sourced ingredients in most dishes.

Education

HIGH SCHOOL DIPLOMA -

SAINT JOESPHES CATHOLIC HIGH SCHOOL
Ogden, UT
01.2015

Some College (No Degree) -

ANNE ARUNDEL COMMUNITY COLLEGE
Arnold, MD

Skills

  • Serve Safe Manager Certification
  • Punctuality involves both showing up on time and adhering to ticket times
  • Mastered all stations in the kitchen, including baking
  • Experience in cooking for dietary restrictions
  • Staff management
  • Inventory control
  • Sales tracking
  • Business development
  • Employee training

Certification

  • Serve Safe Manager

References

References available upon request.

Timeline

General Manager

Mugs Coffeehouse
03.2023 - Current

Kitchen Manager

Welch Rabbit Bistro
02.2022 - 03.2023

Lead Line cook

Henry's Tavern
04.2021 - 02.2022

Sous Chef

Paradigm
07.2018 - 03.2020

Line Cook

Cafe Bretton
03.2016 - 03.2018

LINE COOK, PIZZA COOK/Lead Line Cook

NORTH FORK TABLE AND TAVERN
01.2014 - 01.2016

HIGH SCHOOL DIPLOMA -

SAINT JOESPHES CATHOLIC HIGH SCHOOL

Some College (No Degree) -

ANNE ARUNDEL COMMUNITY COLLEGE

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