Darwin Haggett
Fayetteville,AR
Summary
To find a meaningful career utilizing my abilities and talents to work with both my hands and my mind.
Sales professional with proven track record in retail environments, focusing on customer interaction and sales growth. Known for reliability and adaptability in meeting dynamic customer needs and market conditions. Possesses strong communication and collaboration skills, contributing to team success and consistent achievement of sales goals.
Diligent [Desired Position] with solid background in retail sales and customer engagement. Demonstrated success in driving store sales and enhancing customer satisfaction through effective communication and product knowledge. Proven ability to utilize problem-solving skills and teamwork to meet customer needs and achieve sales targets.
Experienced with customer relationship management, ensuring high levels of customer satisfaction and retention. Utilizes persuasive communication techniques to drive sales and foster customer loyalty. Track record of effectively collaborating with team members to achieve sales objectives and maintain positive store environment.
Overview
1
1
Certification
19
19
years of professional experience
Work History
Sales Associate
Cheers Liquor and Wine
4828 W Sunset Ave
12.2025 - Current
- Assisted customers in selecting wine and spirits, providing tailored recommendations based on preferences.
- Managed inventory levels, ensuring product availability and minimizing stock discrepancies.
- Collaborated with team members to maintain store presentation and organization standards.
- Trained new staff on product knowledge, sales techniques, and customer service protocols.
- Monitored cash register operations, ensuring accurate transactions and balanced registers at end of shifts.
- Implemented effective merchandising strategies to enhance product visibility and promote sales initiatives.
- Addressed customer inquiries and resolved issues promptly to enhance overall shopping experience.
- Developed strong relationships with regular customers, fostering loyalty through personalized service interactions.
- Organized racks and shelves to maintain store visual appeal, engage customers, and promote specific merchandise.
- Maintained calm demeanor and professionally managed issues in busy, high-stress situations.
- Built relationships with customers to encourage repeat business.
- Prepared merchandise for sales floor by pricing or tagging.
- Helped customers locate products and checked store system for merchandise at other sites.
- Answered customer questions about sizing, accessories, and merchandise care.
Sous Chef
Seneca Allegany Resort and Casino
777 Seneca Alleghany Blvd, Salamanca NY 14779
07.2024 - 04.2025
- -creating menus and new dishes
- - supervising the cooks and day to day operations of restaurants
- - was responsible for 75 + employees
- -training new employees on procedures
- - worked closely with managers from other departments
- - had to order and restock supplies
- - took multiple management courses
- - multiple licenses for alcohol and food handling and serve safe
- Supervised kitchen staff to ensure efficient food preparation and service.
- Developed and implemented seasonal menu items, enhancing guest satisfaction.
- Trained new culinary team members on safety protocols and kitchen operations.
- Collaborated with executive chef to streamline inventory management processes.
- Maintained high standards of food quality, presentation, and hygiene compliance.
- Assisted in monitoring food costs and minimizing waste through effective portion control.
- Led daily pre-shift meetings to communicate menu changes and special promotions.
- Cultivated a positive team environment, fostering collaboration among kitchen personnel.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Planned and directed high-volume food preparation in fast-paced environment.
- Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Contributed to successful catering events by coordinating meal preparation and execution, exceeding client expectations on each occasion.
- Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
Cook Chef
Turning Stone Casino
Verona, NY
12.2022 - 09.2024
- Creating new pizza menus in the Gig restaurant
- Take control of Marketplace when Kiosks break down
- Assist the CDC with teaching procedures and new guidelines to other team members
- Work with supervisors from other departments to ensure smooth running inside the marketplace.
- Go over and above with prep work
- Problem solving role by making sure all machinery and team members are working to the CDC’s expectations
- Train new Policies and procedures to employees as needed as well as train new cooks in all three outlets.
- Prepared diverse menu items in high-volume kitchen environment.
- Developed weekly specials based on seasonal ingredients and customer feedback.
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Prepared diverse cuisines to meet customer dietary needs and preferences, elevating dining experience.
- Conducted regular quality checks on ingredients, ensuring only best were used in meal preparation.
- Managed time effectively to ensure timely meal preparation, even during peak hours.
- Developed system for inventory management, reducing waste and cutting costs.
- Fostered culture of teamwork and communication within kitchen, leading to improved efficiency.
- Measured, weighed, and mixed appropriate ingredients according to recipe directions.
- Measured and mixed ingredients according to precise recipes for best results.
- Managed kitchen budget for supplies and labor hours, consistently meeting targets.
Restaurant Manager
Dunkin Donuts
Syracuse, NY
11.2019 - 01.2021
- Supervisors from other departments to ensure smooth running inside marketplace
- Direct Sales Report ..
- Management of Inventory
- Development of Team { training new leaders}
- Delegation of tasks
- Scheduling to optimization of team according to sales trends and forecasts of sales
- Coaching team on proper techniques to optimize guest satisfaction
- Creating a positive culture for each and every guest and employee
- Hire and Train new employees
- Integrating the Store into the community
- Being a positive force in the community
- Developed and executed marketing strategies to increase brand awareness and drive sales growth.
- Analyzed financial reports to identify areas for cost reduction and revenue enhancement.
- Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
- Carefully interviewed, selected, trained, and supervised staff.
- Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
- Correctly calculated inventory and ordered appropriate supplies.
- Effectively managed payroll and timekeeping, and paperwork for new hires and terminations.
- Conducted performance evaluations for staff members, identifying areas of improvement while recognizing outstanding achievements as well.
- Increased restaurant revenue by optimizing table turnover rates and enhancing menu offerings.
- Conducted health, safety, and sanitation process evaluations to identify and remedy any violations immediately.
- Improved overall customer satisfaction by implementing new service standards and staff training programs.
- Mentored and developed staff members for career advancement opportunities, leading to a more skilled and motivated workforce.
- Increased sales during off-peak hours by creating and promoting special offers.
- Improved operational efficiency by implementing more effective table management system.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
Manager
Speedway
Syracuse, NY
10.2017 - 08.2019
- DSR ( Direct sales report) Manage profit and loss. Attention to detail while monitoring sales trends for marketing purposes.
- ITVM ( Lotto machine )
- Inventory count to accurately access product placement and renewal
- Delegating tasks to employees for the improvement and smooth operation of the store daily.
- Scheduling employees in their proper placement to assure accurate store success.
- Food production, making sure all food is up to date and meets or exceeds expectations.
- Assuring customer satisfaction to even above 100 percent.
- Maintaining the quality and cleanliness of the store
- Employee training- training newly hired employees in how to accurately be successful on their jobs.
Chef
Hilton Garden Inn
Joplin, MO
03.2017 - 07.2017
- Prepare, create and serve made to order meals upon customer requests
- Creating daily specials in possible addition to the overall Hilton menu
- Familiar with POS daily
- Troubleshooter and problem solver in all areas of the kitchen and bar
- Room service orders
- Experience in bar management and sales while interacting with customers to improve customer service and relations.
- Developed and executed diverse menus to enhance guest satisfaction and dining experiences.
- Conducted regular training sessions to improve staff performance and culinary skills.
- Maintained well-organized mise en place to keep work consistent.
- Utilized proper cleaning techniques to sanitize counters and utensils used in preparation of raw meat, poultry, fish, and eggs.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Responded to dietary concerns and food allergies, creating dishes to meet customer needs and palates.
- Continually improved kitchen safety by enforcing strict hygiene protocols and staff training on equipment usage.
- Managed food costs, sourcing ingredients from local suppliers to support community partnerships and sustainable practices.
- Developed innovative recipes, attracting new clientele and increasing overall sales.
- Designed and executed catering menus for high-profile events, adapting offerings to meet diverse client needs.
- Improved kitchen safety, conducting comprehensive training on proper equipment use and emergency procedures.
- Streamlined kitchen operations for increased efficiency, implementing new inventory management system.
Saute’ Chef/ Culinary Consultant
Olive Garden
Dewitt, NY
02.2017 - 03.2017
- Assembling orders and making sure they are done accurately and in a timely fashion
- Counseling others to increase their performance and abilities
- Management and quality team work
- Strong attention to safe food handling procedures
- Continually raise the bar on kitchen and front of the house performance levels through training
- Train cooks and leaders up to increase in their strength, resilience, pace, creativity, speed, and performance within the work environment as well as individual
First Cook/Sous Chef/ Assistant Manager
Compass Group National Grid contract
Syracuse, NY
05.2015 - 10.2015
- Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.
- Positively engaged with customers in open presentation, offering menu information, providing suggestions and showing genuine appreciation for their business.
- Accurately and efficiently prepared healthy, delicious fish, meat and vegetable-based dishes
- Regularly interacted with guests to obtain feedback on product quality and service levels.
- Prep work, prepare work station for clientele and customers’ orders
- Strong in customer service
- Achieved and exceeded performance, budget and team goals.
EXECUTIVE CHEF
ARAMARK
Syracuse, NY
08.2007 - 03.2011
- Managed skilled kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating, properly coaching and enforcing discipline when necessary.
- Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
- Maintained updated knowledge of local competition and restaurant industry trends.
- Receiving and organizing orders by phone and computer as well as outside vendors
- Held and attended executive meetings; executing profit and loss spreadsheets
- Created and managed budgets for operations and capital equipment
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Led shifts while personally preparing food items and executing requests based on required specifications.
- Ensured all staff understood expectations and parameters of kitchen goals and daily kitchen work.
- Enhanced and maintained the central standardized recipe and ingredient repository, including nutritional and cost information.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Verified proper portion sizes and consistently attained high food quality standards.
Education
High School Diploma -
Norwood Norfolk High School
Norwood, NY06.1989
University of Tennessee
KnoxvilleSome College (No Degree) -
CIA
Denver, ColoradoSkills
- Excellent interpersonal and communication skills
- Cooperative, patient, supportive, loyal team player
- Ability to ensure a project is completed accurately, and in a timely fashion, strong on follow up
- Strong artistic creative ability : Culinary Arts, Building
- Organization and Management skills
- Customer service
- Teamwork and collaboration
- Time management
- Problem-solving skills
- Listening skills
- Multi-tasking strength
- Problem-solving
- Excellent people skills
- Reliable and punctual
- Goal oriented
- Exceptional customer service
- Relationship building
Certification
- Certifications in multiple levels of alcohol and tobacco sales
- Certifications in multiple levels of food prep. and handling
- Certifications in customer relations management
Timeline
Sales Associate
Cheers Liquor and Wine
12.2025 - Current
Sous Chef
Seneca Allegany Resort and Casino
07.2024 - 04.2025
Cook Chef
Turning Stone Casino
12.2022 - 09.2024
Restaurant Manager
Dunkin Donuts
11.2019 - 01.2021
Manager
Speedway
10.2017 - 08.2019
Chef
Hilton Garden Inn
03.2017 - 07.2017
Saute’ Chef/ Culinary Consultant
Olive Garden
02.2017 - 03.2017
First Cook/Sous Chef/ Assistant Manager
Compass Group National Grid contract
05.2015 - 10.2015
EXECUTIVE CHEF
ARAMARK
08.2007 - 03.2011
High School Diploma -
Norwood Norfolk High School
University of Tennessee
Some College (No Degree) -
CIA
AREAS OF EXPERTISE
- Energetic culinary professional with a blend of creativity, passion for food and exceptional cooking skills. Works well as a dynamic leader in high-pressure settings. Motivated chef offering over 15 years experience in the food industry. Expert in managing kitchen staff and preparing foods at reduced cost without compromising quality and taste. Possessing an innate skill in creating exceptional menu items. Leads productive working environments that attract top-notch talent. Highly adaptable and accomplished in all cuisine types. Possess proven versatility with experience in hotels, independent restaurants, off site catering, store fronts and manufacturing. Exceptional at raising overall scores and keeping them at a consistent level without decrease, as well as, increasing the volume of guests and consumers interests’ from ‘eye catching magnetic and dynamic presentations. Superior communication and leadership skills. Excellent atmosphere changer. Highly experienced in cooking, hiring and training staff, creating schedules and managing labor costs. Focused on high standards for taste, quality, and presentation while maintaining profitable margins. Culinary Consultant with 15 years of experience cooking and training individuals in fine dining environments. Prior work as prep cook, line chef, and sous chef.
- Excellent Management skills also in customer service relations. Accurate and efficient in problem solving . Proper organization to assure order and the productivity of the business and its growing success. Always learning , teaching and looking for ways to improve business growth for both employees and customers alike.
- Over 15 years experience in both management and culinary.
OTHER EXPERIENCES
- Freelance Chef, an active and ongoing member of ministry work preparing dishes for out of town, as well as, in town revival and catering events.
- Catering, Inventive and creative ideas
- Online chef teaching easy to make healthy recipes to bring the family back to the table