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dining services director resume example with 16+ years of experience

Jessica Claire
  • , , 609 Johnson Ave., 49204, Tulsa, OK 100 Montgomery St. 10th Floor
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Organized and dependable, dedicated Chef/ Dining Service Director with expertise in budgeting, hiring, and financial administration. Performance-minded and team-oriented with hands-on approach. Well-qualified to lead food service teams in preparation, handling and delivery of meals.

Skills
  • Developing Special Dishes and Recipes
  • Maintain food safety Quality control
  • Inventory management Control inventory costs
  • Profit and loss
  • Expense Tracking
  • Catering Services
  • Operation Center Management
  • Portion Sizes
  • Hiring and training
  • Staff supervision Employee supervision
  • Operations management
  • Customer service
  • Schedule crew members Food safety management
  • Created a Scratch food kitchen
  • Training
  • Creative thinking Customer relations
  • Health Code Compliance
  • Full Service Dining
  • Customer Experience
  • Staff Scheduling
  • Event Oversight
  • Managing Dining Facilities
  • Employee Performance Evaluations
  • Menu Pricing and Writing
  • Reading Comprehension
  • Delegating Assignments and Tasks
  • Cooking Procedures
  • Equipment Maintenance
  • Product Availability
  • Disciplinary Action
  • Guest Services
  • Equipment Preparation
  • Proper Storage Procedures
  • Storage Organization
  • Federal Guidelines
  • Upscale Dining
  • Program Oversight
  • Community Engagement
  • Teamwork and Collaboration
  • Enforcing Nutritional Standards
  • Managing Reservations and Large Parties
  • Budget Administration
  • Inventory Management Software
  • Work Planning and Prioritizing
  • Anticipating Problems
  • Payroll Submission
Work History
Dining Services Director, 12/2012 to Current
Century Park AssociatesOcala, FL,
  • Hired, trained and directed a team of dining services professionals.
  • Maintained exceptional standards of safety and sanitation in all areas.
  • Attended appropriate guest food service committee meetings, monitoring guest attitude and food preference surveys to identify possible areas of improvement
  • Performed daily audits of all regular duties and processes to optimize financial and operational performance
  • Monitored food production and corrected issues in preparation, portioning or other areas.
  • Ensured accountability by all personnel in meeting standards for meal service, presentation, and quality of food items
  • Built guest satisfaction by visiting diners at tables to obtain feedback and provide additional services for great dining experience
  • Interviewed, trained, and hired kitchen staff and launched operational improvements, reducing diner wait time for food preparation and service
  • Planned, organized, and supervised daily culinary operation of restaurant and catering services
  • Reduced waste by by improving inventory control and product rotation before expiration dates
  • Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts.
  • Led daily staff meetings to implement policies and update team members on meal plans.
Seasonal chef, 11/2011 to 05/2012
Carson-Tahoe Regional Health CareGardnerville, NV,
  • Improved productivity to work under tight constraints for breakfast, lunch, and dinner service
  • Supervised menu planning and verified prep and line cook compliance with recipes
  • Created new recipes, working with executive chef to offer unique menu
  • Met with restaurant managers to review restaurant sales, costs, and customer feedback and continuously improve results
  • Kept kitchen clean and organized with easy-to-access ingredients
  • Established and enforced presentation standards to uphold the establishment's reputation
  • Demonstrated correct cooking techniques to staff to keep all team members operating as solid unit
  • Consistently prepared the same dishes with the same quality to delight customers and keep them coming back again and again.
Head Chef, 04/2005 to 06/2011
NordstromCity, STATE,
  • Oversaw menu changes to maintain reputation of restaurant in producing exciting dishes
  • Interviewed, trained, and hired kitchen staff and launched operational improvements to reduce turnaround times for food preparation and dining service
  • Planned, organized, and supervised daily culinary operation of restaurant and catering services
  • Kept staff working efficiently and productively to achieve total guest satisfaction
  • Established and enforced presentation standards to uphold the establishment's reputation
  • Supervised menu planning and verified prep and line cook compliance with recipes
  • Led kitchen staff by example, keeping workstations clean and overseeing food preparation and presentation
  • Oversaw team members at each station to verify the consistent and accurate preparation of every dish
  • Demonstrated correct cooking techniques to staff to keep all team members operating as solid unit
  • Estimated the needed levels of foods, ingredients and supplies to make the correct weekly orders
  • Kept kitchen clean and organized with easy-to-access ingredients
  • Consistently prepared dishes to spec.
  • Monitored line processes to maintain consistency in quality, quantity and presentation.
Education
GED: , Expected in 2014 to - Dallas, cordon Bleu, Tx
GPA:

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Resume Overview

School Attended

Job Titles Held:

  • Dining Services Director
  • Seasonal chef
  • Head Chef

Degrees

  • GED

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