A highly dedicated, Food Service professional adept at FOH and BOH operations. Utilizing over 20 years of management experience, a demonstrated team leader with excellent staff management skills including staff development, training and recruiting, currently managing upwards of 40 front of house employees, in a union environment. Experienced with catering and banquets for 30-200 people with a passion for details and quality customer care, organizing large-scale events, including weddings, banquets. Currently, I desire a position of increased authority in the food and beverage industry.
Top Organizational and Analytical Skills
Confident interpersonal and communication skills
Conflict resolution techniques
Passion for customer satisfaction
Point of Sale (POS) system operation
Trained in performance and wage reviews
Experienced Trainer & Facilitator
Food & Beverage Assistant Manager, 03/2016 to Current Yosemite Hospitality, LLC - Aramark – Yosemite National Park Yosemite Valley Lodge is a Triple A- three Diamond, 245 room resort in Yosemite National Park. YVL features fine and casual dining rooms, a lounge, coffee corner, conference facilities, hosting over 900,000 dining guests annually.
Interview, select, train and supervise 40+ year round and seasonal associates in a union environment
Clearly and promptly communicate pertinent information to staff, such as policy and procedure changes
Knowledgable of Food Safety and Labor compliance requirements to ensure passing scores for Quality Assessment Inspections and Health and Safety Inspections.
Coordinate with back of house leadership and staff.
Interact positively with customers while promoting restaurant services.
Organize special events, including tour breakfast/luncheons, weddings, corporate conferences and banquets.
Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
Actively participate in ongoing customer service program.
Promote a positive atmosphere and interact with guests to create positive, memorable experiences.
Manage Labor Standards for front of house personnel to maintain adequate staffing, while maintaining daily labor cost expectations.
Effectively manage payroll and timekeeping, including completion of the proper paperwork for new hires, transfers and terminations.
Quickly identify problem situations and skillfully resolve incidents to the satisfaction of involved parties.
Meet, greet and encourage feedback from customers and use feedback to implement positive changes within the restaurant.
Knowledgable and maintain compliance of the Collective Bargaining Agreement for all hourly associates in a Union Environment.
Assistant Manager - F&B, 05/2015 to 02/2016 Delaware North – Yosemite I transitioned to the F&B Industry, from an Operations/Administrative Career spanning 20 years, as the Assistant Manager of the Food Court at the Yosemite Valley Lodge. The Food Court includes a fast food grill, grab and go offerings of fresh sandwiches and a variety of salads, a homestyle hot food station and a coffee and ice cream corner, with an average daily guest cover of 2,000 during breakfast, lunch and dinner. Aramark transitioned to the new National Park Service concessionaire in March of 2016. My role continued as detailed above.
Recruited, trained and supervised staff.
Strong communication regarding policies and procedures
Recognized and formally acknowledged outstanding staff performance
Actively participated in ongoing customer service program, while promoting positive guest interaction.
Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
Conducted timely performance evaluations for all front of house staff.
Effectively managed payroll and timekeeping, including completion of the proper paperwork for new hires and terminations.
Quickly identified problem situations and skillfully resolved incidents.
Knowledgable and maintained compliance of the Collective Bargaining Agreement for all hourly associates in a Union Environment.
Training Facilitator, Recruiter and HR Coordinator, 03/2013 to 05/2015 Delaware North – Yosemite
Prepared and presented onboarding paperwork to incoming hourly associates
Responded to associates concerns and inquiries as they pertained to Human Resources on a daily basis.
Conducted telephone interviews for hourly seasonal and permanent associates and recommended associates to front line management for hire.
Evaluated the effectiveness of training programs and recommended improvements to upper management.
Conducted orientation sessions for new hires.
Organized and edited training manuals, multimedia visual aids and other educational materials.
Reviewed and edited all training materials for accuracy and policy compliance.
Communicated all learning and performance objectives, schedules and training assessments to upper management.
Led comprehensive New Associate Orientation, Guest Path, Workplace Safety, Cash Handling, Food Handling Safety Practices and TIPs training for all new hourly and salary staff members. Instructed and Proctor the National Restaurant Association ServSafe Manager Food Safety Certification for salaried staff required to have this certification.
Tips Trainer for the Training, Intervention and Prevention for the responsible service, sale and consumption of alcohol