Scott Waters

• Self-motivated, with a strong sense of personal responsibility.
• Worked effectively in fast-paced environments.
• Skilled at working independently and collaboratively in a team environment.
• Proven ability to learn quickly and adapt to new situations.
• Excellent communication skills, both verbal and written.
• Worked well in a team setting, providing support and guidance.
• Demonstrated respect, friendliness and willingness to help wherever needed.
• Assisted with day-to-day operations, working efficiently and productively with all team members.
• Passionate about learning and committed to continual improvement.
• Managed time efficiently in order to complete all tasks within deadlines.
• Organized and detail-oriented with a strong work ethic.
• Paid attention to detail while completing assignments.
• Used critical thinking to break down problems, evaluate solutions and make decisions.
• Strengthened communication skills through regular interactions with others.
• Adaptable and proficient in learning new concepts quickly and efficiently.
• Learned and adapted quickly to new technology and software applications.
• Proved successful working within tight deadlines and a fast-paced environment.
• Developed and maintained courteous and effective working relationships.
• Demonstrated strong organizational and time management skills while managing multiple projects.

Handles 15-30 bids per week and successfully manages and bids that are awarded through to completion.

• Led cross-functional teams to ensure project milestones were met on time and within budget.
• Coordinated project schedules using Microsoft Project to optimize resource allocation and workflow efficiency.
• Developed project documentation, including scopes of work and timelines, to support stakeholder communication and alignment.
• Implemented risk management strategies to identify potential issues and develop proactive solutions.

• Developed innovative menu concepts aligning with seasonal ingredients and customer preferences.
• Oversaw kitchen operations, ensuring adherence to food safety standards and quality control measures.
• Led a team of chefs, fostering collaboration and enhancing culinary skills through hands-on mentorship.
• Streamlined inventory management processes, reducing waste and optimizing ingredient costs effectively.