General Manager
Michael Moore
Pizza Lottie's
Rogers
9
years of professional experience
Adaptable hospitality professional with extensive experience leading restaurant teams, opening locations, and managing daily operations. Recognized for problem resolution, staff development, and maintaining food safety and service standards. Ready to support stable operations and strong business results.
Work History
General Manager
7 Months- Directed daily restaurant operations to maintain smooth service and consistent guest experience.
- Supervised front-of-house staff, resolving issues and supporting team performance.
- Managed inventory ordering, receiving, and stock control to reduce shortages and waste.
- Set up and initial opening of the restaurant.
- Addressed guest concerns promptly, supporting retention and positive customer feedback.
General Manager and Executive Chef
6 Years 5 Months- Directed daily restaurant operations, aligning service, staffing, and kitchen workflows.
- Led hiring, onboarding, and training for front-of-house and back-of-house staff.
- Managed labor schedules to balance coverage, productivity, and guest demand.
- Monitored inventory, ordering, and vendor coordination to prevent stock shortages.
- Enforced food safety and sanitation practices to support compliance and cleanliness.
Line Cook
4 Months- Executed grill, sauté, and prep station duties while maintaining consistent ticket quality and timing.
- Prepared ingredients, sauces, and garnishes according to kitchen standards and daily menu needs.
- Coordinated with expo and service staff to keep orders moving smoothly during peak volume.
- Monitored food safety, sanitation, and proper storage practices to support compliant kitchen operations.
- Adapted quickly to menu changes, special requests, and high-demand service periods.
Sous Chef
6 Months- Supervised kitchen line execution to ensure consistent plating, timing, and recipe adherence.
- Monitored food quality and adjusted preparation methods to support menu consistency.
- Coordinated prep workflows to maintain readiness during high-volume service periods.
- Trained cooks on knife safety, station standards, and portion control.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
Sous Chef
1 Year 4 Months- Developed prep schedules that improved kitchen organization and daily production flow.
- Resolved service bottlenecks by reassigning staff and balancing station workload.
- Enforced sanitation procedures and supported compliance with food safety requirements.
- Managed inventory levels and communicated ordering needs to reduce supply shortages.
- Trained kitchen staff to perform various preparation tasks under pressure.
Education
Culinary Certificate - Culinary Arts
Skills
Operations management
P&L management
Inventory control
Employee scheduling
Staff training
Problem resolution
Leadership and team building
Collaborative teamwork
Timeline
General Manager
Pizza Lottie's
04.2026 - 11.2026Read More
General Manager and Executive Chef
Co-op Ramen
11.2019 - 04.2026Read More
Line Cook
The Preachers Son
07.2019 - 11.2019Read More
Sous Chef
Moonbroch
01.2019 - 07.2019Read More
Sous Chef
Bocca Italian Eatery
09.2017 - 01.2019Read More
Art Institute of DC
Culinary Certificate from Culinary Arts
Read More