Service-oriented Food Service Management with 23 years background in Food Service. Core competencies include culinary skills, customer service and goal Oriented as well as excellent communication and time management skills. Handles tasks with accuracy and efficiency.
Production and Processing
Expedited million dollar tax refunds manually.
Refund inquiry, talk to customers who did not receive tax refunds.
Collect information and build cases for lost refunds.
Input tax forms - Data entry for customers.
Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Greet guests, escort them to their seats, and present them with menus and wine lists.
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
Count money and make bank deposits.
Investigate and resolve complaints regarding food quality, service, or accommodations.
Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
Maintain food and equipment inventories, and keep inventory records.
Establish standards for personnel performance and customer service.
Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
Order and purchase equipment and supplies.
Review work procedures and operational problems to determine ways to improve service, performance, or safety.
Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.
Create specialty dishes and develop recipes to be used in dining facilities.
Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Check the quality of raw or cooked food products to ensure that standards are met.
Monitor sanitation practices to ensure that employees follow standards and regulations.
Check the quantity and quality of received products.
Determine how food should be presented and create decorative food displays.
Instruct cooks or other workers in the preparation, cooking, garnishing, or presentation of food.
Collaborate with other personnel to plan and develop recipes or menus, taking into account such factors as seasonal availability of ingredients or the likely number of customers.
Prepare and cook foods of all types, either on a regular basis or for special guests or functions.
Meet with customers to discuss menus for special occasions, such as weddings, parties, or banquets.
Demonstrate new cooking techniques or equipment to staff.
Minor in Culinary.
Volunteer, Jobs Daughter, Candy Striper, Church Service .
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