Robert Cain

Robert Cain - |-| Paoli, PA Logistics Manager | Inventory Coordinator Systematic & Resourceful Professional with Expertise in Inventory Accuracy Monitoring & Control Contributing to Organizational Efficiency & Productivity in Rapidly Changing Environments Exceptionally detailed and organized leader with diverse supply chain, inventory control, and staff management experience. Demonstrated expertise in locating and correcting inventory and process discrepancies, tracking product levels, and managing accuracy metrics and associated reports for upper level stakeholders and leadership. Excellent written, verbal, and interpersonal skills which allow for effective interaction with all customer levels and management. Core Competencies Team Management | Inventory Tracking | Organizational & Time-Management | Relationship Management Vendor Liaison | Strategic Planning | Stock | Food Quality | Inventory Accuracy | Scheduling | Audits | Product Demand Career Highlights Key resource in support of inventory efficiency improvement projects; ability to develop processes, controls, and communications that contribute effectively to increased productivity. Reorganized the inventory system, implementing easier to manage, more effective procedures. Consistently maintaining supplies ensuring constant liaison with core suppliers. Fostering positive working relations between the Kitchen and other departments ensuring co-operation at all times. Consistently achieving and meeting defined deadlines, ensuring timely deliverables throughout assigned projects. Professional Experience Executive Sous Chef | Iron Hill Brewery | Ardmore, PA 2013 - Present Accountable for management and development of 30+ brewery employees; coaching and tracking staff progress, and fostering positive team member thinking and motivation. Managing establishment financials to an 80% success rate, while developing new processes and procedures, performing financial analysis assessments, and conducting internal audits to eliminate waste and ensure continual restaurant profitability. Utilizing supply chain concepts for efficient flow and management of restaurant goods including product purchasing and inventory ordering and control. Prepare daily/weekly market lists and food specials; develop and manage in-house operational systems currently used by multiple already existing locations and future implementation within upcoming locations. Opened a successful Huntington Valley brewery location including recruiting, hiring, and training of 40+ new employees; strategically organizing manpower distribution throughout the kitchen and overseeing scheduling of all sections. Kitchen Manager | Speakeasy Alehouse | Concord, NC 2012 - 2013 Inherited a kitchen with little to no systems in place. Managed high volume day to day operations which included staff selection and schedule creation that ultimately met restaurant demands and eliminated any waste of hours. Utilized a performance based incentive to reward top performers. Communicated with restaurant owners daily to assist with budget goals and reduce labor and food costs. Coordinated food preparation for catered events serving 30-150 guests. Engaged with upper management in creation of staple menu items, marketing strategies, and promotional events. Created systems to standardize kitchen operations, oversaw and participated in food preparation and production, and trained team on cleanliness; customer satisfaction and employee moral improved within one month. Additional Experience Cook | Flame Steak House | Springfield, MO 2011 - 2012 Cook | Devil’s Den | Philadelphia, PA 2010 - 2011 Education High School Diploma – Central High School| Springfield, MO