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Director Of Dietary Services Resume Example

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Jessica Claire
, , 100 Montgomery St. 10th Floor
Home: (555) 432-1000 - Cell: - resumesample@example.com - -
Professional Summary

Dedicated professional with history of meeting company goals utilizing consistent and organized practices. Skilled in working under pressure and adapting to new situations and challenges to best enhance the organizational brand. Enthusiastic and eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Motivated to learn, grow and excel. To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Skills
  • Staffing and Sales Reporting
  • Equipment Maintenance and Repairs
  • Labor and Overhead Cost Estimation
  • Delegating Assignments and Tasks
  • Scheduling Staff
  • Health Code Compliance
  • Recruitment and Hiring
  • Monitoring Food Preparation
  • Back of House Management
  • Inventory Management
  • Quality Assurance
  • Service Delivery Management
  • Training and Onboarding
  • Documentation and Recordkeeping
  • Investigating Complaints
  • Money Handling
  • Problem Solving
  • Supply Ordering and Management
  • Event Coordination
  • Conflict Resolution
  • Coaching and Mentoring
  • Calm and Pleasant Demeanor
  • Work Planning and Prioritizing
  • Time Management
  • Written and Verbal Communication
  • Budget Administration
  • Team Leadership
  • Reliable and Responsible
  • Collaboration and Teamwork
  • Customer Retention
  • Payroll Administration
Work History
06/1, to Current
Director of Dietary Services Chadwick Nursing And Rehabilitation Center, Llc Jackson, MS,
  • Purchased food and cultivated strong vendor relationships.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Motivated staff to perform at peak efficiency and quality.
  • Coordinated and organized all dietary department inventory.
  • Enhanced business productivity by training 10-15 team members on best practices and protocols.
  • Inventory costs, control, and portion sizes.
  • Hired and managed all kitchen staff.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Increased kitchen efficiency by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Organized and oversaw food service training to educate employees on various tasks, including resetting tables, relaying orders to cooks and upselling food and beverages.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Prepared all schedules and verified all payroll punch details of staff.
  • End of month reports, both Accounts Payable, and Accounts Receivable.
05/'12 to 05/'15
Senior Kitchen Manager Lifestyle Communities, Ltd. Dublin, OH,
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Followed standardized recipes set by Chef for production of breakfast, lunch and dinner meals.
  • Hired, trained and managed kitchen staff, including developing employees, issuing disciplinary action and conducting performance reviews.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling and surface cleaning.
  • Purchased food and cultivated strong vendor relationships.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Enhanced business productivity by training team members on best practices and protocols.
03/1995 to 03/2012
Dietary Manager Capri Communities Cottage Grove, WI,
  • Monitored production to check safety, standardized production and appropriate portioning.
  • Interviewed, hired and trained dietary personnel to provide optimal service.
  • Consulted with dietitians to plan menus appropriate for patient needs.
  • Visited with residents to inquire about satisfaction, quality and personal preferences.
  • Purchased food supplies for department according to budget limitations.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions for staff dining room.
  • Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
  • Hired and managed all kitchen staff.
  • Coordinated and organized all restaurant inventory.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Purchased food and cultivated strong vendor relationships.
  • Increased kitchen efficiency by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Handled money, balanced tills daily in staff dining room.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Education
Expected in 06/1996
Dietary Manager Certificate: Dietary Manager Course
University of North Dakota - Grand Forks, ND
GPA:
Expected in 05/1978
General Secretarial Program Degree: Secretarial Studies And Office Administration
Willmar Area Vocational School - Willmar, MN,
GPA:
Expected in 05/1977
High School Diploma:
Benson Public High School - Benson, MN,
GPA:
References

References:

1.) Barb Bohlsen: Co-Worker, Accounts Receivable and Accounts Payable Manager at the Clara City Care Center. Personal Phone Number: 1-320-269-1401

2.) Sharon Doesken: Co-Worker, Dietary Aide at the Clara City Care Center. Personal Phone Number: 1-320-979-0735

3.) Brittany Stern, Registered Dietician, Self- Employed. Personal Phone Number: 1-320-905-3971

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Resume Overview

School Attended
  • University of North Dakota
  • Willmar Area Vocational School
  • Benson Public High School
Job Titles Held:
  • Director of Dietary Services
  • Senior Kitchen Manager
  • Dietary Manager
Degrees
  • Dietary Manager Certificate
  • General Secretarial Program Degree
  • High School Diploma