Dynamic and accomplished catering and food service professional with prior work in social and corporate markets. Notable success in large-scale event planning, food preparation and menu development. Currently seeking a food service management role.
Recognized by peers and management for going above and beyond normal job functions.Supported all kitchen operations when chef was absent.Assisted in maintaining preparation and service areas in a sanitary condition.Checked temperatures of freezers, refrigerators, and heating equipment to ensure proper functioning.Cleaned and organized eating, service and kitchen areas.Planned menus according to employers' needs and diet restrictions.Prepared food trays for both general and therapeutic diets, maintaining proper temperatures for hot and cold foods. ServeSafe certified.
General Manager of 2 separate cafeteria's for Hawaii Baptist Academy and 1 cafeteria at the Hongwanji Missions School overseeing a total of 7 full-time and 7 part-time employees. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.Well versed with the HACCP program and also served as District Safety Coordinator for 10 schools and university's in Hawaii. Optimized profits by controlling food, beverage and labor costs on a daily basis.Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.Collaborated with the District Manager to analyze and approve all food and beverage selections. Managed accounts payable, accounts receivable and payroll.Counseled and disciplined staff when necessary.Developed and maintained exceptional customer service standards.
Retail Supervisor of a $1.2 million retail unit at the University's Campus Center. Assisted the Retail manager in the day to day operations which included but not limited to cash handling, customer complaints, menu revisions, inventory and payroll to name a few and oversees a staff of 20 full time and 5 part time workers.
Catering Supervisor of a $ .5 million catering unit at the University's campus Center. Servicing the University community including VIP clientèle which included the University's President. Responsible for day to day operations including overseeing a staff of 20 part-time student staff members.
Resident Dining Supervisor of a $1.5 Million retail unit at the Universit's Hale Aloha Resident Dining facility typically serving up to 1500 boarders 2-3 meal a day, 7 days a week. Assisted the director in the day to day operations.
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