- , , 100 Montgomery St. 10th Floor
- H: (555) 432-1000
- C:
- resumesample@example.com
- Date of Birth:
- India:
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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.
- PPE use
- Special diets for Senior Community Knowledge
- Staff leadership
- Business leadership
- Menu development
- Sales planning
- Policy implementation
- Sanitation
- Training
- Portioning understanding
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- Purchasing
- Recruitment and hiring
- Organization
- Team building
- Work ethic
- Problem resolution
- Troubleshooting
- Working collaboratively
- Process updates
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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.
BBA: Hospitality And Tourism, Expected in 08/1989
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Universidad Automoma De Aguascalientes - Aguascalientes, Mexico,
GPA:
- ServSafe Certified
- Serv Safe Allergens Certified
- Covid-19 Certified
- Food Management Certified
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