Director of Food Nutrition Services Resume Example
Versatile Buyer driven to lower costs and increase quality of goods with a proactive approach to supplier management. Proficient in purchasing practices with over 20 years of experience including business operations. Finely tuned to customer buying desires, rising trends and changes in supply chain.
Diligent Purchaser regularly maintains inventory to meet vendor product supply requirements and properly fulfill orders. Maintains market awareness by communicating customer needs with buyer and sales teams. Excellent reputation for resolving problems, improving customer satisfaction, and driving overall operational improvements. Consistently saved costs while increasing profits.
Enthusiastic and eager to contribute to team success through hard work, attention to detail and excellent organizational skills. Motivated to learn, grow and excel. Energetic, personable, responsible, and hardworking professional.
Purchased all food and supplies while cultivating strong vendor relationships.
- Created all menus, scheduled production to maintain proper efficiencies.
- Reviewed pricing and ordered food ingredients, kitchen appliances and supplies.
- Investigated and integrated enhanced service and team management strategies to boost business profits.
- Interviewed, hired, and trained staff of 22 on proper cooking procedures as well as safety regulations and productivity strategies.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Completed Annual Financial Report.
- Closely monitor product costs, commodity values, and sales volume.
- Complete all documentations and monthly sales reports for reimbursement from the NSLP.
- Write and receive bids from prospective vendors.
- Track and maintain commodity procurement records.
- Procure whole foods for processing.
- Increased participation 101% within two years.
- Increased reimbursement by 50%.
- Increased event sales by 58%.
- Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
- Cross-trained existing employees to maximize team agility and performance.
- Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
- Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows to meet any daily demand.
- Maintained compliance with company policies and procedures for food safety, sanitation and quality.
- Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to bank each day.
- Tracked food production levels, meal counts and supply costs.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed pricing and purchased food for 2,400 meals each day.
- Reviewed and approved employee schedules and time sheets.
- Scheduled production of food and deliveries.
- Managed onsite staff as well as staff at satellite locations.
- Prepared and placed seafood cuts and products in display counter to appeal to customers.
- Created clean and inviting appearance for fresh seafood cases to encourage sales.
- Provided detailed information to customers about available seafood products and self-service items.
- Trained team members on proper ways to cut variety of fish to eliminate waste from incorrect cutting.
- Wrapped, weighed, labeled and priced cuts of seafood.
- Managed daily work schedules for seafood staff.
- Set and updated weekly work schedules to meet coverage demands by considering factors like expected customer levels, planned promotions and individual employee strengths.
- Oversaw employee performance, corrected problems and increased efficiency to maintain productivity targets.
- Maintained clean, adequately stocked and organized store by streamlining daily operations and introducing new procedures.
- Coached employees and trained on methods for handling various aspects of sales, complicated issues and difficult customers.
- Kept orderly and accurate accounting records by monitoring sales documentation.
- Educated customers on promotions to enhance sales.
- Reduced expenses by renegotiating vendor contracts to eliminate waste and boost cost savings
- Business administration
- Strategic Planning
- Document preparation
- Vendor sourcing
- Bid coordination
- Reporting knowledge
- Requests for information
- Profit and loss understanding
- Operations management
- Excellent verbal/written communication
- Budget Management
- Account management
- Purchasing Processes
- Procurement
- Team management
- Customer service
- Dean's List 1993
- Dean's List 1994
- Coursework in Business, and Catering Administration
- Dean's List 2004
- Dean's List 2005
- Dean's List 2006
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Resume Overview
School Attended
- Southwestern Michigan College
- Indiana University South Bend
- Ivy Tech Community College
Job Titles Held:
- Director of Food Nutrition Services
- Manager
- Seafood Department Manager
Degrees
- Business Administration
Business Administration
Associate of Science : Culinary Arts
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