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Food Service Manager Resume Example

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FOOD SERVICE MANAGER
Summary

Dedicated food service manager with 15+ years of experience overseeing staff and operations for Food Services. Versatile leader with skills in training, managing and problem solving. Quick-thinker with logical solutions to wide variety of issues in food service. Versatile in all areas of food service, from breaking down a dishmachine. to overseeing all aspects of the Food Service Program.

Skills
  • Team management
  • Flexible
  • Collaboration
  • Decision-making
  • Multitasking
  • Coordination
  • Reliable and trustworthy
  • Friendly, positive attitude
  • Recruitment and hiring
  • Sanitation
  • Training
  • Portioning understanding
  • Service records
  • Staff leadership
  • Hiring procedures
  • Portion control
  • Purchasing
  • Self Motivated
  • Serve Safe certified
  • Certified Serve Safe Proctor
  • Maintains Client relationships and trust.
Experience
Food Service Manager / Company Name - City, State10/2017 - Current
  • Completed reports outlining meal numbers, service efficiency and various contributing costs.
  • Established and managed effective controls for labor and inventory costs.
  • Enforced staff performance and service standards to deliver consistent and positive customer experiences.
  • Supervised staff preparing and serving meals.
  • Responded to customer and client concerns efficiently, accurately and with detailed information.
  • Adhered to, and enforced all company food, safety, quality and sanitation policies.
  • Priced and ordered food products, kitchen equipment and food service supplies. Including opening a new elementary, ordering all equipment, smallwares etc.
  • Trained and mentored all new employees. Trianed and mentored all new Cooks and Supervisors.
  • Reconciled daily transactions, balanced cash registers and deposits. Ensured correct claiming procedures are followed
  • Controlled portion sizes and garnishing for optimal cost controls, while staying compliant with the NSLP etc.
  • Assessed employee schedules for effectiveness and approved timesheets.
  • Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items, and by continuous training,
  • Maximized food quality by closely monitoring shipments, preparation and food handling, following recipes by team members.
  • Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations. Follow up on all work orders. In charge of eco lab communications
  • Maintained operations in full compliance with government guidelines.
  • 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.
  • Led ServSafe trainings
  • Registered ServSafe proctor
  • Sought out and implemented methods to improve service and team performance to boost business sustainability.
  • Motivated kitchen staff by establishing goals to increase productivity and quality.
  • Interviewed, hired and supervised employees at 21 Locations
  • Worked with vendors to establish strong relationships and maintain proper inventory supplies.
  • Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
  • Oversaw meal preparation and monitored food handling to encourage safety.
  • Trained employees on cooking techniques, safety standards and performance strategies.
  • Assisted with pricing by providing ingredient costs and portioning information.
  • Safety Manager, in charge of all safety training, tracking (SALUS), and Osha, ordering and distributing PPE. Completing safety audits at all sites.
  • Maintained marketing and paint at all sites
  • In charge of special events, Such as Future Chefs, Fine Dining, assisted with all District Caterings.
  • Handles multiple HR related duties, such as employee relations and discipline, Payroll, Onboarding new hires (completing I-9, paperwork etc.)
Cafeteria Supervisor / Company Name - City, State03/2014 - 10/2017
  • Tracked activities in daily logs and weekly update reports.
  • Oversaw preparation and serving of daily meals.
  • Prepared meals in accordance with operational policies, food safety guidelines and health code requirements, and NSLP requirements.
  • Directed and motivated [6]-member team of cafeteria workers.
  • Projected future needs to requisition food supplies, kitchen equipment, and appliances.
  • Monitored inventory to maintain proper supply level.
  • Monitored food temperatures to maintain food safety.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Demonstrated leadership by making improvements to work processes and helping to train others.
  • Juggled multiple projects and tasks to ensure high quality and timely delivery.
  • Prioritized and organized tasks to efficiently accomplish service goals.
  • Demonstrated self-reliance by meeting and exceeding workflow needs.
  • Created new programs that resulted in increasing productivity and customer satisfaction.
  • Motivated and encouraged team members to communicate more openly and constructively with each other.
Food Service Worker / Company Name - City, State09/2013 - 03/2014
  • Monitored inventory and promptly reported food items requiring reorder.
  • Made orders by slicing, weighing, packaging and pricing meats and cheeses.
  • Complied with company service standards, including inventory and cash control procedures.
  • Washed, peeled, cut and measured recipe ingredients.
  • Distributed supplies, utensils and portable equipment.
  • Created aesthetically pleasing food arrangements
  • Gathered ingredients and cleaned and cut food items to prep recipes.
  • Resolved customer concerns and relayed relevant information to supervisor.
  • Followed recipes and customer requests to prepare high-quality, delicious meals.
  • Sanitized and kept work areas tidy by cleaning surfaces, equipment and floors, removing trash and maintaining machinery.
  • Maintained order and cleanliness of work areas to conform with health codes.
  • Closely adhered to food safety and sanitation procedures established by company and regulatory agencies.
  • Cross-trained in other kitchen positions to support team and meet customer needs.
  • Cleaned utensils, dishes and glasses for customer use.
  • Carried pans, kettles and trays of food to and from work stations, stove and refrigerator in accordance with safety standards.
  • Stored food in designated areas following wrapping, dating, food safety and rotation procedures.
  • Updated displays, cases and other customer-facing areas to increase sales of special items.
  • Adjusted cooking methods and ingredients to accommodate dietary restrictions and allergies.
  • Upheld food safety standards at all times.
  • Completed prepping, cleaning and other kitchen duties to support cooks.
  • Utilized approved food recipes and production standards to monitor quality, serving temperatures and standard portion control.
  • Verified compliance with all sanitation and safety requirements.
  • Checked and recorded temperatures of refrigerator and freezer daily to verify proper working conditions.
  • Performed prep work such as washing, peeling, cutting and seeding fruits and vegetables.
Cafe Manager / Company Name - City, State08/2004 - 04/2008
  • Greeted customers at front counter, answering questions and inputting specialty coffee orders into POS system.
  • Trained new employees in operational procedures and modeled duties for front and back house positions.
  • Collaborated to discuss future adjustments to increase sales and operational efficiency.
  • Reconciled daily sales each shift, counting member drawers to analyze discrepancies.
  • Limited financial discrepancies, reviewing and approving billing invoices and expense reports.
  • Trained, managed and motivated employees to promote professional skill development.
  • Facilitated HR operations, including strategic workforce planning, performance management, staffing and administration of benefits.
  • Hired and mentored core start-up team, working to outline initial company policies and procedures.
  • Streamlined operational efficiencies by coordinating staff development and succession planning.
  • Generated reports detailing project information and predictions.
Education and Training
Los Lunas High School - City, State05/2001High School Diploma
Central New Mexico Community College - City, StateSome College (No Degree)
Certifications
  • ServSafe
  • Certified ServSafe Proctor
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Resume Overview

School Attended

  • Los Lunas High School
  • Central New Mexico Community College

Job Titles Held:

  • Food Service Manager
  • Cafeteria Supervisor
  • Food Service Worker
  • Cafe Manager

Degrees

  • Los Lunas High School - City, State 05/2001 High School Diploma
    Central New Mexico Community College - City, State Some College (No Degree)

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