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food service director resume example with 20+ years of experience

Jessica Claire
  • Montgomery Street, San Francisco, CA 94105 609 Johnson Ave., 49204, Tulsa, OK
  • Home: (555) 432-1000
  • Cell:
  • resumesample@example.com
  • :
Professional Summary

Friendly and energetic [ Food Service Director ] with [ 12 ]years of foodservice. Motivated to help children become happy, healthy and well-behaved.

Dedicated [ Food Service Director ] successful at collaborating with students and staff. Strong communication skills and decision-making ability.

Effective at meeting food service operational and financial objectives. Knowledgeable about budget administration, inventory management and cost-reduction strategies.

Reliable employee seeking Food Service position. Offering excellent communication and good judgment.

To seek and maintain a full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.

Skills
  • Service-oriented
  • Natural leader
  • Food service background
  • Strong work ethic

  • Conflict resolution techniques

  • Results-oriented
  • Dynamic, friendly hostess
  • Strong work ethic
  • Conflict resolution techniques
Work History
Food Service Director, 11/2011 to Current
Hearth ManagementMadison, CT,
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Prepared for and executed new menu implementations.
  • Led and directed team members on effective methods, operations and procedures.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Identified team weak points and implemented corrective actions to resolve concerns.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • 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.
  • 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.
  • Purchased food and cultivated strong vendor relationships.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
General Manager, 01/2005 to 06/2010
The Container StoreNashville, TN,
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Interacted positively with customers while promoting hotel facilities and services.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Led and directed team members on effective methods, operations and procedures.
  • Prepared for and executed new menu implementations.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
  • 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.
  • Promoted the business through participation in and sponsorship of community events.
  • Created fun team building activities to engage staff in up-selling to meet revenue targets.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Achieved highest employee retention rate in the region.
  • .
  • Received recognition from city of Riverside,Ca] for contributions to the community.
Service Manager, 07/1993 to 11/2004
ServcoKahului, HI,
  • Carefully interviewed, selected, trained and supervised staff.
  • Clearly and promptly communicated pertinent information to staff, such as large reservations or last minute menu changes.
  • Interacted positively with customers while promoting hotel facilities and services.
  • Organized special events in the restaurant, including receptions, promotions and corporate luncheons.
  • Correctly calculated inventory and ordered appropriate supplies.
  • Recognized and formally acknowledged outstanding staff performance to boost company morale and productivity.
  • Actively participated in ongoing customer service programs to build sales and rapport in the community.
  • Promoted a positive atmosphere and went above and beyond to guarantee each customer received exceptional food and service.
  • Led and directed team members on effective methods, operations and procedures.
  • Prepared for and executed new menu implementations.
  • Oversaw front of house personnel to maintain adequate staffing and minimize overtime.
  • Maintained a safe working and guest environment to reduce the risk of injury and accidents.
  • Skillfully interacted with external vendors to obtain the best quality in pricing and product.
  • Conducted timely performance evaluations for all front of house staff.
  • Promoted the business through participation in and sponsorship of community events.
  • Created fun team building activities to engage staff in up-selling to meet revenue targets.
  • Purchased adequate quantities of necessary restaurant items, including food, beverages, equipment and supplies.
  • Met, greeted and encouraged feedback from customers and used feedback to implement positive changes within the restaurant.
  • Received recognition from city of [ Loma Linda ] for contributions to the community.
Education
High School Diploma: , Expected in 1989 to La Puente High School - La Puente, CA
GPA:

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Resume Overview

School Attended

  • La Puente High School

Job Titles Held:

  • Food Service Director
  • General Manager
  • Service Manager

Degrees

  • High School Diploma

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