Livecareer-Resume
Jessica Claire
  • , , 100 Montgomery St. 10th Floor
  • H: (555) 432-1000
  • C:
  • resumesample@example.com
  • Date of Birth:
  • India:
  • :
  • single:
Summary

History of successfully transforming food service operations through performance improvements and cost reductions to maximize service and profits. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business problems.

Over 20 years dedicated to food service.

Skills
  • PPE use
  • Special diets for Senior Community Knowledge
  • Staff leadership
  • Business leadership
  • Menu development
  • Sales planning
  • Policy implementation
  • Sanitation
  • Training
  • Portioning understanding
  • Purchasing
  • Recruitment and hiring
  • Organization
  • Team building
  • Work ethic
  • Problem resolution
  • Troubleshooting
  • Working collaboratively
  • Process updates
Experience
FOOD SERVICE DIRECTOR, 06/2009 - Current
Capital District Ymca Delmar, NY,
  • Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
  • Estimated potential worker issues to produce detailed resource documentation.
  • Managed food service sales, costs, and budget administration to keep operations in line with financial targets.
  • Improved presentation and sales approaches to increase revenue.
  • Collaborated with trainees to document and resolve potential customer concerns to drive brand satisfaction and loyalty.
  • Performed continuous reviews of operations in order to meet needs, control costs and optimize procedures for maximum customer satisfaction.
  • Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
  • Collaborated with trainees to bolster understanding of project management, safety and inventory waste to meet pre-established business thresholds for operation.
  • Oversaw operations for high-volume facility managing 4500 daily meals.
  • Developed and implemented strategies to enhance team performance, improve processes and increase efficiency.
  • Reduced food waste 99 % by overseeing and planning ingredients, anticipated customers and popularity of items.
  • Coordinated optimal guest relations from initial contact through final check-out to boost satisfaction and brand loyalty.
  • Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Controlled portion sizes and garnishing for optimal cost controls.
  • Prepared and led foodservice training programs to teach staff various tasks such as stocking and restocking condiments, correctly inputting orders into system and performing credit and debit card transactions.
  • Priced and ordered food products, kitchen equipment and food service supplies.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
  • Trained employees on safety standards and performance strategies.
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Banquet Manager, 03/2006 - 06/2009
Noble House Hotels And Resorts Key West, FL,
  • Prepared and reviewed event budgets with clients and negotiated pricing.
  • Communicated with venue personnel to coordinate event logistics.
  • Reviewed banquet event orders to determine room layouts and schedule staff.
  • Analyzed event expenses and profit potential to inform Banquet Director.
  • Ordered necessary items to meet customer needs and specifications.
  • Attended and monitored events to direct staff, proactively address issues and solve problems or concerns.
  • Hired and trained staff, including Captains, Brtenders and Servers.
  • Maintained detailed records of stock and reviewed inventory to plan events.
  • Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
  • Orchestrated breakdown of rooms and cleanup to return event spaces to original order.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized Event and Meeting Rooms.
  • Interviewed, hired and supervised back of house staff to clean tables, remove dishes, take food to tables and assist servers and bartenders.
  • Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
  • Organized and laid out buffet equipment, food displays and other items.
  • Developed highly effective wait staff through continuous mentoring and monthly training sessions.
Banquet Manager, 05/2002 - 03/2006
Noble House Hotels And Resorts Napa, CA,
  • Hired and trained staff.
  • Instructed staff on appropriate equipment disassembly and storage.
  • Coordinated with employees to arrange tables, chairs and other equipment needed for functions.
  • Reviewed banquet event orders to determine room layouts and schedule staff.
  • Communicated with external vendors such as florists and musicians to plan details and guide from beginning to end of event.
  • Communicated with venue personnel to coordinate event logistics.
  • Analyzed event expenses and profit potential.
  • Created schedules for food and beverage service employees.
  • Booked groups of people for weddings, seminars, conferences and other events.
  • Cultivated long-lasting relationships with outside vendors including florists and restaurants so that guests could secure valuable deals on services and meals.
  • Handled guest complaints in most effective manner possible and offered complimentary services for hardship cases.
Education and Training
BBA: Hospitality And Tourism, Expected in 08/1989
-
Universidad Automoma De Aguascalientes - Aguascalientes, Mexico,
GPA:
Certifications
  • ServSafe Certified
  • Serv Safe Allergens Certified
  • Covid-19 Certified
  • Food Management Certified

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School Attended

  • Universidad Automoma De Aguascalientes

Job Titles Held:

  • FOOD SERVICE DIRECTOR
  • Banquet Manager
  • Banquet Manager

Degrees

  • BBA

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