Worked in the food service industry since 1972. Performed all available positions from bus-boy to chef and have enjoyed learning everything from co-workers. As an assistant manager at Uconn Watched the Department flourish and evolve into the top notch organization it is today. Dealt with the pandemic and all the extra precautions and procedures it has led us to follow. Added a diverse nutritional awareness to the special needs of students. Experienced Assistant Manager with over 40years of experience in Food service . Excellent reputation for resolving problems and improving customer satisfaction. Excellent reputation for resolving problems and improving customer satisfaction.
Knowledge of: · Proper cleaning and sanitation techniques · Food ordering and inventory control · Menu planning, quantity food preparation, and service · Food service equipment and maintenance Skill in: · Planning and organization · Developing and maintaining effective and appropriate working relationships · Critical thinking, problem solving and analysis | Ability to: · Monitor and maintain food service facility and equipment · Communicate effectively through both oral and written means · Respect diversity and work collaboratively with individuals of diverse cultural, social and educational backgrounds · Maintain accurate financial and service records · Maintain confidentiality of information and professional boundaries · Work independently to analyze available information, draw conclusions and understandings, and present such conclusions effectively to senior management
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GENERAL SUMMARY
Oversees menu service, inventory ordering, cooking, and cleaning of assigned dining hall. Ensures safe and sanitary conditions and maintains the department's standards of customer service.
REPORTING RELATIONSHIPS AND TEAMWORK
Works under the limited supervision of a supervisor or manager. Serves as lead worker to employees who perform similar functions.
ESSENTIAL DUTIES AND RESPONSIBILITIES
The intent of this section is to list the primary, fundamental responsibilities of the job – that is, the duties that are central and vital to the role.
· Assists in operating and maintaining an efficient and effective food production and service system. Ensures safe and sanitary conditions, in accordance with appropriate standards, laws, policies, and regulations.
· Supervises production and maintenance operations in assigned dining hall(s) or other food production area(s).
· Leads the work of assigned personnel, including creating work schedules, prioritizing tasks, and providing guidance.
· Oversees computerized food waste tracking system; trains staff in its usage.
· Conducts training programs for Dining Service employees. Participates in evaluating training needs.
· Participates in planning menus and providing nutrition education for students. Develops and updates product specifications.
· Assists in ordering food/beverages and supplies and is responsible for the safe and sanitary receipt of such supplies and food.
· Maintains appropriate records, including financial and student personnel records. Prepares information and/or reports as required.
· Identifies areas for improvement in services, cost effectiveness, physical facilities, and other areas of operation to meet changing needs and priorities.
• Assists in operating and maintaining an efficient and effective food production and service system. Ensures safe and sanitary conditions, in accordance with appropriate standards, laws, policies, andregulations.
• Supervises production and maintenance operations in assigned dining hall(s) or other food production area(s).
• Leads the work of assigned personnel, including creating work schedules, prioritizing tasks, and providing guidance.
• Oversees computerized food waste tracking system; trains staff in its usage.
• Conducts training programs for Dining Service employees. Participates in evaluating training needs.
• Participates in planning menus and providing nutrition education for students. Develops and updates product specifications.
• Assists in ordering food/beverages and supplies and is responsible for the safe and sanitary receipt of such supplies and food.
• Maintains appropriate records, including financial and student personnel records. Prepares information and/or reports as required.
• Identifies areas for improvement in services, cost effectiveness, physical facilities, and other areas of operation to meet changing needs and priorities.
Responsible for all Food & Beverage Operations at the Hotel.
Owner Operator Family Business Responsible for all aspects of a Busy Restaurant/Lounge/Banquet/Catering Business.
Responsible for Hiring, Firing, Ordering, Reservations, Accounting, Advertising, Training, Menus Design & Development & Public Relations.
Graduated Cum Laude. Participated in the MBA Program which allowed me to take Graduate classes for my elective courses.
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