dining supervisor resume example with 15+ years of experience
JessicaClaire
, , 100 Montgomery St. 10th Floor(555) 432-1000, resumesample@example.com
Summary
Self-starting Dining Room Manager with almost one year of experience. Successful at multitasking and implementing detail-oriented systems to high-demand dining. Committed to cleanliness and well-rounded professional aesthetics. Energetic with experience leading front of house staff, managing dining room, serving large groups and coordinating food service events. Maintains kitchen and dining facilities with high standard of cleanliness, sanitation and safety. Promotes proper attire and hygiene policies for food service staff. Well-established reputation for delivering high-quality dining experiences and fostering exceptional working environment.
Skills
Timesheet Organization
Deposit Preparation
Equipment Arrangement Specifications
Inventory Control
Food Portion Specification
Food and Beverage Service
Worker Training
Kitchen Staff Supervision
Work Area Inspection
Service Training
Work Station Assignments
Critical Thinking
Safety Training
Dining Area Cleaning Supervision
Complaint Resolution
Production Reporting
Task Delegation
Customer Service
Equipment Inspection
Point of Sale POS Software
Menu Planning
Team Collaboration
Waste Procedures Establishment
Verbal and Written Communication
Experience
04/2022 to CurrentDining SupervisorEcumen | Grand Rapids, MN,
Adhered to and enforced health and safety standards regarding food preparation, serving and storage.
Observed food safety and sanitation protocols to reduce the spread germs.
Promoted safe working conditions by monitoring safety procedures and equipment.
Fielded complaints from residents/staff and corrected issues with both front of house and back of house staff.
Maintained presence on dining room floor and assisted team to support efficiency of service.
Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Delegated work to staff, setting priorities and goals.
Supervised team maintaining positive and productive atmosphere to enhance employee experience.
Acted as liaison between kitchen staff and front of house to update staff on menu updates, special requests and canceled items.
Cleaned and sanitized kitchen equipment, utensils and work stations.
Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
08/2007 to CurrentServerHyatt Hotels Corp. | Stowe, VT,
Completed cleaning duties by sweeping and mopping floors, vacuuming carpet and tidying up server stations.
Trained new employees on restaurant procedures and plating techniques.
Checked with customers to determine satisfaction with meals, promptly taking action to correct problems.
Cleaned tables and chairs to prepare dining area for next customers.
Collected dirty dishes and glasses from tables or counters, preparing areas for next diners.
Addressed complaints to kitchen staff and served replacement items.
Operated POS terminals to input orders, split bills and calculate totals.
Explained menu options to guests, offered suggestions and took orders for food and beverages.
Maintained polite and professional demeanor to patrons to encourage inquiries and order placements.
Arranged place settings with clean tablecloths, napkins and tableware to prepare for incoming guests.
Provided exceptional service to high volume of daily customers.
Greeted customers, answered questions and recommended specials.
Stocked service areas with supplies during slow periods.
Explained menu items, describing ingredients and cooking methods upon request.
Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Set up tables in between patrons to reduce wait times.
2018 to 04/2022Lead Cook Gate Gourmet | Saint Louis, MO,
Washed, sliced, peeled and cut various foods to prepare for cooking or serving.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Discussed safe operations of kitchen equipment, regulating temperatures and cooking times.
Prepared garnishes for later use in meal production.
Modified standard recipes to address customer requests for substitutions or allergen concerns.
Kept stations stocked and ready for use to maximize productivity.
Monitored culinary standards and operational guidelines for kitchen areas, food preparation and facility conditions.
Observed and tested food to determine whether food was cooked sufficiently and according to recipes.
Stood in for other members of kitchen staff.
Trained new chefs on menu items and kitchen procedures.
Monthly inventory.
Doing the ordering for Sysco, Charlies, and Dairy.
Checking labels, manufacture dates, and cleanliness.
Working on Audits.
2008 to 2018CookAffinity Living Group | Rome, GA,
Wrapped, dated and labeled food items in storage for safety and freshness.
Interacted with waitstaff regarding special orders for customers with food allergies and gluten intolerance.
Carried pans and trays of food to and from work stations, stove and refrigerator.
Followed established procedures and requirements for safe food handling, storage and service.
Prepared and served meals by reviewing recipes and combining and cooking ingredients.
Trained, managed and guided kitchen staff to improve overall performance, service quality and productivity.
Retained consistent quality and high accuracy when preparing identical dishes every day.
Chopped, diced and sliced vegetables and fruit ahead of rush periods.
Maintained safe operations of food prep equipment to reduce complications and retain safety procedures.
Grilled and deep fried various foods from meats to potatoes.
Took inventory counts before and after shifts to complete food inventory or storage sheets.
Enforced proper sanitation practices to prevent spoiling or contamination of foods.
Set up and performed initial prep work for soups, sauces and salads.
Prepared dishes in fast-paced environment working with teammates to maintain high customer satisfaction rate.
Replenished food items from inventory and rotated ingredients.
Used standardized recipes and other instructions to prepare food.
Operated ovens, fryers and mixers safely to prevent kitchen accidents and machinery malfunction.
Managed portion control using correct utensils during preparation and plating.
Education and Training
Expected in 05/2012 to to Associate of Arts | PsychologyUniversity Of Phoenix , Online, GPA:
Expected in 06/2006 to to High School Diploma | South Albany High School, Albany, OR, GPA:
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