Bolaji Olaniran

Versatile and proactive culinary professional with a proven track record in restaurant supervision, adept at adapting to diverse kitchen environments With a strong passion for innovation and problem-solving, I am eager to apply my adaptable nature and multifaceted skills to support kitchen management, elevate culinary standards, and contribute to the overall success of the team.

Restaurant supervisor and shift manager - 702 gourmet buka

(2025-01)

• Oversee daily floor operations, assign sections, and ensure smooth service flow during busy shifts.
• Train, coach, and schedule front of house staff to maintain service standards and upsell targets.
• Manage guest experience: handle complaints, resolve issues, and ensure high customer satisfaction.
• Monitor KPIs including order accuracy, table turn time, labor cost, and food waste.
• Act as liaison between kitchen and service team to ensure timely, accurate order delivery.
• Handle opening/closing procedures, cash handling, inventory checks, and shift reporting.
• Enforce health, safety, and company service standards during all shifts

Kitchen Manager - La'Abula

(2024-01 - 2025-12)

• Monitor workload, productivity, and team morale, providing support and intervention as needed.
• Ensuring excellent customer service and handling complaints.
• Ensure timely and accurate ordering of ingredients, tools, and materials
• Create and manage staffing schedules to meet production and service demands.
• Lead the prep team, ensuring optimal staffing, performance, and adherence to standards.
• Maintain proper documentation and flow of requisition data for accountability and traceability.
• Manage prep team labor and materials within approved budget parameters.
• Oversee onboarding, training, and integration of new hires into the team and processes.

Restaurant Supervisor - Farmers Kitchen

(2020-01 - 2022-12)

• Managing restaurant staff, delegating tasks.
• Ensuring excellent customer service and handling complaints.
• Monitoring and ordering inventory.
• Ensuring food quantity and safety standards.
• Creating employee schedules.
• Managing finances and optimizing profitability.
• Providing training and development for associates.
• Ensuring compliance with health and safety regulations.
• Leading and motivating team members.
• Solving operational challenges and addressing issues promptly

Pasty, Continental and Africana Dishes - Yekods Culinary Catering School (2024-07 - 2024-10)

National Diploma (ND) - College of Health Science & Technology, Ijero Ekiti (2020-01 - 2022-12)