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Area Manager Of Nutrition Services Resume Example

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Jessica Claire
  • Montgomery Street, San Francisco, CA 94105
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Professional Summary
5 years of experience as an Area Manager of Food and Nutrition Services, in the Douglas County and Cherry Creek School Districts. Multi-site Area Manager for 14 school kitchens. 17 years of experience in foodservice and personnel management. Designed and implemented a Management Training Program to develop and train new Kitchen Managers. Helped to increase meal participation by over 3% in my schools for school year 2015-2016.
Core Qualifications
  • Guest services
  • Inventory control procedures
  • Merchandising expertise
  • Loss prevention
  • Cash register operations
  • Product promotions
Accomplishments
  • Menu Development - Certified as a 'Training Kitchen' for the company.
  • Partnered in the development of new menu items to be tested at our restaurant for feasibility for national market.
  • Food Quality - Focused on delivering fresh, high quality food complemented by a great pint of beer while maintaining high levels of profitability.
  • Human Resource Management - Accountable for all levels of human resource management for the restaurant, from interviewing, hiring, training, evaluations, complaints, workers compensation, through termination.
  • Labor Management - Using HotSchedules, developed and implemented employee and management schedules that were written with both the restaurants and employees needs in mind.
  • Marketing - Wrote quarterly business and marketing plans to set direction and goals for the restaurant and management team.
  • 2002 - 2005 Applebee's Neighborhood Grill and Bar, General Manager, 3209 East Grand Avenue, Laramie, WY, 82070 Responsible for the direct administration, management, and supervision of all aspects of the restaurant, including compliance with all company policies, financial oversight of a $2,00,000 dollar budget, customer service, human resources, and other duties.
  • Major responsibilities and skills include: Financial Management - Developed, managed, and implemented an annual budget of over $2.0 million.
  • Customer Service - Ensured every guest was provided with 100% genuine and honest customer service.
  • Food Quality - Focused on delivering fresh, high quality food while maintaining high levels of profitability.
  • Human Resource Management - Accountable for all levels of human resource management for the restaurant, from interviewing, hiring, training, evaluations, complaints, workers compensation, through termination.
  • Labor Management - Implemented employee and management schedules that met company goals.
  • Marketing - Wrote quarterly business and marketing plans to set direction and goals for the restaurant and management team.
Experience
Area Manager of Nutrition Services, 01/2015 to Present
Hca Glastonbury, CT,
  • Responsible for the administration, management, and supervision of all aspects of the federal National School Lunch and Breakfast Programs, including compliance with federal and state regulations, financial oversight of a $17,000,000 dollar budget, purchasing compliance, technology, warehousing, and other key components of operations.
  • Major responsibilities and skills include: Human Resource Management - Notable strength in human resource management by devoting proper attention to training and retention.
  • Experience includes writing job descriptions, interviewing applicants, conducting evaluations, coaching, counseling, hiring, and dismissal of employees for non-performance.
  • Supervise approximately 60 staff members located within 14 building locations.
  • Federal/State Programs - Monitor compliance of Federal, State, and local school foodservice regulations, as well as District food service policies, at all cafeteria locations.
  • Financial Management - Sound financial management for 14 cafeteria sites.
  • The profit/loss statements are monitored daily, weekly, monthly and annually, through multiple reports such as statement of revenues to expenses, balance sheets, forecasting, projecting, trends, year to date percentages, daily deposits, meals per labor hour, participation, and inventory usage and loss.
  • Problem solve discrepancies through supervision and training.
  • Menu Development - Collaborate in the development of new menu items for all applicable Child Nutrition Programs that conform to all department, district, United States Department of Agriculture, state, and federal Guidelines.
  • Technology - Strong background in all areas of technology.
  • Ability to train kitchen staff in the use of a back-of-the-house inventory management system that links to bids, purchase orders, and nutritional analysis.
  • Procurement - Knowledge of strong, accurate, and ethical procurement practices which includes various purchasing methods i.e., competitive sealed bid and request for proposals.
  • Experience researching products, developing specifications for food products or equipment and evaluating proposal/bids.
  • Strategic Long-range Planning - Participate with the department through participatory long-range planning and the establishment of annual goals for the Child Nutrition department which supports the districts mission and goals.
Supervisor of Food and Nutrition Services, 01/2011 to 01/2015
Cherry Creek School District City, STATE,
  • Responsible for the administration, management, and supervision of all aspects of the federal National School Lunch and Breakfast Programs, including compliance with federal and state regulations, financial oversight of a $15,000,000 dollar budget, purchasing compliance, technology, warehousing, catering, central bakery, and other key components of operations.
  • Major responsibilities and skills include: Federal/State Programs - Extensive knowledge of federal/state programs and health code compliance.
  • Menu Development - Participate in the development of new menu items for all applicable Child Nutrition Programs that conform to all department, district, United States Department of Agriculture, state, and federal Guidelines.
  • Financial Management - Sound financial management for 15 cafeteria sites.
  • The profit/loss statements are monitored daily, weekly, monthly and annually, through multiple reports such as statement of revues to expenses, balance sheets, forecasting, projecting, trends, year to date percentages, daily deposits, meals per labor hour, participation, and inventory usage and loss.
  • Problem solve discrepancies through supervision and training.
  • Technology - Strong background in all areas of technology.
  • Ability to train kitchen staff in the use of a back-of-the-house inventory management system that links to bids, purchase orders, and nutritional analysis.
  • Procurement - Knowledge of strong, accurate, and ethical procurement practices which includes various purchasing methods i.e., competitive sealed bid and request for proposals.
  • Experience researching products, developing specifications for food products or equipment and evaluating proposal/bids.
  • Human Resource Management - Notable strength in human resource management by devoting proper attention to training and retention.
  • Experience includes writing job descriptions, interviewing applicants, conducting evaluations, coaching, counseling, hiring, and dismissal of employees for non-performance.
  • Supervise approximately 70 staff members located within 15 building locations.
  • Warehouse Management - Manage a smallwares warehousing system which receives and distributes over $200,000 of inventory per year and operates under a "just in time" system.
  • Nutrition Education - Assists with the nutrition education training for Cherry Creek students.
  • Strategic Long-range Planning - Participate with the department through participatory long-range planning and the establishment of annual goals for the Child Nutrition department which supports the districts mission and goals.
  • Wellness - Actively involved with five wellness initiatives which support the students and employees of Cherry Creek Schools.
Craftworks General Manager, 01/2005 to 01/2011
Old Chicago Restaurants City, STATE,
  • Responsible for the direct administration, management, and supervision of all aspects of the restaurant, including compliance with all company policies, financial oversight of a $2,500,000 dollar budget, customer service, human resources, and other duties.
  • Increased sales by an annual 2.2%.
  • Major responsibilities and skills include:.
  • Financial Management - Developed, managed, and implemented an annual budget of over $2.5 million.
  • Customer Service - Ensured every guest was provided with 100% genuine and honest customer service, which, in turn, resulted in guest's recommending Old Chicago to their friends.
Education
Bachelor of Science: Zoology and Biological Sciences, Expected in May 1998
to
North Dakota State University - ,
GPA:
Zoology and Biological Sciences 2014 School Nutrition Specialist (SNS), credentialed by the School Nutrition Association.
Professional Affiliations
Member of the School Nutrition Association 2012 to present.
Skills
balance sheets, budget, coaching, competitive, counseling, Customer Service, financial, Financial Management, forecasting, hiring, Human Resource Management, human resources, inventory management, inventory, policies, Procurement - Knowledge, procurement, researching products, profit, proposals, proposal, purchasing, sales, Sound, Strategic, supervision, warehousing

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Resume Overview

School Attended
  • North Dakota State University
Job Titles Held:
  • Area Manager of Nutrition Services
  • Supervisor of Food and Nutrition Services
  • Craftworks General Manager
Degrees
  • Bachelor of Science

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