Driven to manage costs and establish strategic, mutually beneficial partnerships and relationships with users, vendors and service providers.
Ambitious food service director who creates strategic alliances with organization leaders to effectively align with and support key business initiatives. Builds and retains high performance teams by hiring, developing and motivating skilled professionals.
Expertise in managing food and labor cost and inventory. Slashed payroll/benefits administration cost 30% by negotiating prices and fees,while ensuring the continuation and enhancements of services. Training and development of all staff. Meeting all local and government standards. Established and maintained excellent client relations and customer satisfaction.
In addition I provided food service for Camp Good Grief for the past six years. An Hospice organization that provides a week of camp for children who have suffered a loss to those with cancer.
Directed all food service program throughout the summer camp and retreat season. Provided leadership, support and guidance to all staff. Ensure that food quality ,inventory levels, food safety guidelines and customer service expectations are met. Maintained records of expenditures, food supplies, personnel and equipment. Prepared all menus. Supervise, coordinates, prepares and evaluates work of all food service employees. Provided delicious food geared towards retreat guest, summer campers and special dietary needs.Maintained exceptional clean professional and organized kitchen and dinning hall. Implemented,designed & directed new culinary program for summer camp. All Food Service was terminated at the end of October for Dewolfe.
Owned and operated Food service for Camp DeWolfe independently. Provided guest three meals per day. Duties included all aspect of your own business. Hired, trained and worked side by side with all employees. In charge of all menu planning. Two million dollar renovation took place in summer of 2010. DeWolfe was closed down during renovation. Negotiations took place and was hired by Diocese as Food service manager of DeWolfe center when completion was done in March 2011.
Owned and operated food service for College. Built and Developed all aspect of kitchen. Responsible for overseeing day to day operations. Lead a team of associates. Created menus and providing top quality food.
Suffolk county food managers course
American Red Cross CPR/Aed First Aid
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