Director Of Operations Resume Example

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Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000,
Professional Summary

Focused Operations & Culinary Chef with 26 years of success in designing customer-oriented programs and developing high performing service-oriented teams. Accomplished in working with Local Farmers to establish business goals and devise strategies driving revenue generation and business growth. Proven track record in creating scalable customer service operations infrastructures and leveraging social media to drive our program to be recognized as the number one college dining facility in the northeast Region with extreme customer satisfaction and nationally recognized for it Allergens programs.

  • Supplier Monitoring
  • Financial Statement Review
  • Records Organization and Management
  • Recruitment and Hiring
  • Department Oversight
  • Cost Reduction
  • Employee Motivation
  • Quality Assurance
Work History
05/1995 to Current Director of Operations The One Group | Denver, CO,
  • Collaborated with management, technical crew members and fellow supervisors to organize efficient operations and achieve demanding schedule targets.
  • Achieved substantial customer satisfaction by using market expertise and business knowledge to make proactive decisions.
  • Devised new promotional approaches to boost customer numbers and market penetration while enhancing engagement and driving growth.
  • Produced regular performance appraisals and Safety trainings to evaluate performance, adjust strategies and maintain agile, sustainable operations.
  • Delegated assignments based on culinary trends and implemented plans, project needs and knowledge of individual team members.
  • Designed modern employee recognition program which boosted productivity and improved morale.
02/2003 to 02/2022 Executive Chef Boyd Gaming, Inc. | Michigan City, IN,
  • Developed menus, controlled food costs and oversaw quality, sanitation and safety processes.
  • Generated employee schedules, work assignments and determined appropriate compensation rates.
  • Applied entrepreneurial leadership and vision for one of Salve's premier full-service catering and event production companies.
  • Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
  • Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for food allergy sufferers.
  • Monitored and controlled overhead and production costs with responsibility for profit and loss.
  • Inventoried food, ingredient and supply stock to prepare and plan vendor orders.
  • Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
  • Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique.
  • Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Assisted customers in planning corporate events, social galas and gourmet dinners.
  • Hired, trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews.
06/1990 to 04/1995 Sales Representative Crexendo, Inc. | Tempe, AZ,
  • Met with existing customers and prospects to discuss business needs and recommend optimal solutions.
  • Identified client needs, built relationships and overcame objections to drive sales.
  • Utilized professional sales techniques to persuasively communicate with clients.
  • Proactively managed client correspondence and recorded all tracking and communications.
  • Fostered close-nit partnerships with customers to uncover and meet specific goals.
  • Drove business development through proactive networking and relationship-building strengths.
  • Created professional sales presentations and seminars to effectively demonstrate product features and competitive advantages.
  • Utilized effective communication and active listening skills to create client rapport to grow profitability.
  • Met frequently with technical, product management and service personnel to stay current on company offerings and business policies.
  • Cold-called leads with great success of gathering new restaurant and developed 2 new areas of business in R.I.
01/1988 to 02/1990 Dining Room Manager Brookdale Senior Living | Arlington, TX,
  • Greeted guests, sat at tables and brought orders to assist front of house staff.
  • Led planning, set up and takedown for special events.
  • Took special reservations and planned restaurant accommodations with kitchen and front of house staff.
  • Maximized quality assurance by completing frequent checks of line.
  • Coordinated and organized all restaurant inventory.
  • 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.
  • Verified prepared food met all standards for quality and quantity before serving to customers.
  • Maintained high standards of food quality by reviewing shipments, overseeing preparation and monitoring food safety.
  • Hired and managed all kitchen staff.
Expected in 05/1990 Associate of Science | Culinary Arts Johnson & Wales University, Providence, RI GPA:
Expected in 06/1988 High School Diploma | Warren High School, Warren R.I., GPA:

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Resume Overview

School Attended
  • Johnson & Wales University
  • Warren High School
Job Titles Held:
  • Director of Operations
  • Executive Chef
  • Sales Representative
  • Dining Room Manager
  • Associate of Science
  • High School Diploma