Proficient Director of Dining Services with expertise in budgeting, hiring and financial administration. Successful history of leading streamlined and efficient operation within guidelines. Performance-minded and team-oriented with hands-on approach. Well-qualified to lead food service teams in preparation, handling and delivery of more than hundreds of meals per day. Knowledgeable about balancing business operational requirements with nutritional standards and guest satisfaction. Articulate and personable leader decisive in leadership style. Dedicated to efficiently organizing and directing dining services at assisted living facilities and restaurants. Familiar with applicable standards and regulations for food services. Quality-driven, attentive and focused on maximizing team performance, food quality and work efficiency. Committed and hardworking with over 35 years of experience in the food service industry. Well-rounded leader with talent for supervising employees. Swift problem solver with quick and effective solutions to wide array of issues. Competent leader bringing more than 35 years of food service and progressive leadership experience. Maintain budget controls and coverage needs to achieve business targets and provide high-quality support. Build relationships with patrons and employees by applying basic communicating skills. Experienced managerial skills successful at reducing costs, increasing productivity and maximizing customer satisfaction. Exceptional leader with strong communication and conflict resolution abilities. Effectively manage personnel and business operations to handle demanding business needs while maximizing customer service standards. Trained in preparing and handling food, organizing inventory and optimizing customer relations. Diplomatic in addressing customer concerns and resolving issues. Restaurant owner with over 18 years of successful experience in hiring and training staff. Recognized consistently for performance excellence and contributions to success in food industry. Strengths in creating recipes and communicating with staff and customers. Multi-talented cook consistently rewarded for success in planning and operational improvements. Experience in policy development and staff management procedures positively impacting overall morale and productivity.
- Hiring and recruitment
- Supply ordering
- Schedule Management
- Restaurant operations
- Menu Planning
- Cost controls
- Recipes and menu planning
- Kitchen equipment operation and maintenance
- Budgeting
- Food plating and presentation
- Recruitment
- Safe food handling
- Cleanliness
- Scheduling
- Process improvement
- Team building
- Customer service
- Team management
- Operational improvement
- Relationship development
- Problem resolution
- Communications
- ServSafe
Palm Harbor, FL, 08/2019 - Current
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Hired, trained and directed 12 person team of dining services professionals.
- Maintained exceptional standards of safety and sanitation in all areas.
- Kept inventory levels in line with expected demands.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Strengthened controls to minimize waste and reduce costs.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
- Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
- Set schedules for 12 members of staff by planning and designating shifts and hours.
- Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Hired and managed all kitchen staff.
- Oversaw food preparation and monitored safety protocols.
Boston, MA, 02/2009 - 05/2018
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Supervised daily activities of restaurant and 36 employees.
- Sourced vendors, negotiated contracts and managed efficient deliveries of high-quality supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Spearheaded menu and staff development through detailed training and facilitation of staff meetings.
- Managed financial and business operations, including payroll, daily deposits and cost controls.
- Set employee schedules, delegated work and monitored food quality and service performance.
- Recruited, hired and trained talented staff to fill vacancies.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Collaborated with servers,hosts and to collect information about specific customer desires and dietary needs.
- Maintained skill level of kitchen staff by properly coaching, counseling and disciplining employees.
- Led shifts while preparing food items and executing requests based on required specifications.
- Maintained updated knowledge of local competition and restaurant industry trends to stay on top of myrtle beach area changes.
- Baked consistent quality items by accurately mixing, dividing, shaping and proofing.
- Prepared identical dishes numerous times daily with consistent care, attention to detail and quality.
- Mentored staff in expectations and parameters of kitchen goals and daily work.
- Engaged with customers, offering menu information, providing suggestions and showing genuine appreciation for business.
- Upheld optimal staff and customer protections by monitoring food handling, cleaning and sanitation protocols.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with my partner and staff in production or modification of menus and selections.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
- Worked with kitchen managers to improve recipes for all dishes, cutting costs 18% and decreasing waste 30%
- Adapted meals based on FOH tickets while maintaining accuracy and speed of preparation.
- Set up work stations and prepped all food for dishes to increase productivity during busy mealtimes.
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
- Checked meat temperatures prior to plating and serving dishes, upholding strict standards for food safety and preparation.
- Adjusted meal portions based on costs, availability and planned recipes to optimize restaurant revenue.
- Assisted customers in placing special orders for large-scale events such as weddings and birthday parties.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Produced over hundreds of dishes per day and maintained near-perfect customer satisfaction scores.
City, STATE, 07/1990 - 10/2008
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
- Oversaw food preparation and monitored safety protocols.
- Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
- Helped general management develop prices based on inventory costs and portion sizes.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Purchased food and cultivated strong vendor relationships.
- Wiped down counters using sanitizing spray to prevent cross-contamination among food items.
- Determined operational weak points and implemented corrective actions to resolve product loss and high labor and facilitate better profit.
- Hired and managed all kitchen staff.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and increase efficiency in different areas.
- Resolved challenging customer complaints to full satisfaction, promoting brand loyalty and maximizing repeat business.
- Checked and tested foods to verify quality and temperature.
- Supervised team of 40 staff members.
- Resolved product issue through consumer testing.
- Documented and resolved product loss which led to more profit for the business. Which in turn made the business grow and become successful.
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School Attended
- Conway High School
- Horry-Georgetown Technical College
Job Titles Held:
- Dining Services Director
- Restaurant Owner
- Kitchen Manager
Degrees
- High School Diploma
- No Degree
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