Master Certified Food Service Professional 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. Action-oriented, specializing in results and focused on setting high expectations and raising service standards.
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Schedule and direct staff in daily work assignments to maximize productivity.
Assign tasks and oversee the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Consistently obtained highest rating from the county health department. Current health inspection score 100
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Managed accounts payable, accounts receivable and payroll.
Regularly update computer systems with new pricing and daily food specials for cafeteria service.
Coordinated nutrition care with other members of the health care team and delegate responsibilities.
Devise meal plans in line with patients' age, gender, diagnosis, cultural background and religious practices.Counseled patients regarding special dietary needs.Develop and oversee preparation of specialized diets.
Establish healthful and therapeutic meal plans and menus.
Efficiently resolved problems or concerns to the satisfaction of all involved patients.
Direct the operation and organization of kitchen and all food-related activities, including the presentation and serving of food
Ensured consistent high quality of plate presentation
Maintained contact with kitchen staff, management, serving staff, and customers
Monitored food distribution, ensured meals were delivered to the correct recipients and that guidelines for special diets were followed
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Scheduled and directed staff in daily work assignments to maximize productivity.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
Developed variety of menu items catering to customers with food allergies and diet restrictions such as gluten-free and vegan items.
Managed staff of 28 employees to include kitchen staff and dining room staff for correct facility procedures, safety codes, proper recipes, serving, plating techniques, customer service
Instructed cooks and other workers in the preparation, cooking, garnishing, and presentation of food
Planned and prepared food for parties, holiday meals, luncheons, special functions, and other social events
Compiled and maintained records of food use and expenditures
Initiated negotiations regarding vendor contracts and kept updated records of contracts.
Managed accounts payable, accounts receivable and payroll.
Consistently obtained highest rating from the county health department.
Obtained every position within food services during tenure.
Eleven promotions in ten years.
Multi- Unit Food Service Trainer for the north and south east.
Developed menus and operation systems for food service departments in multiple states.
Conducted and formulated training for food service managers and staff in various states.Supervised local and non local managers.Submitted monthly reports to senior management.Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.Optimized profits by controlling food, beverage and labor costs.Initiated negotiations regarding vendor contracts and kept updated records of contracts.Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.Worked closely with the chef and cooks to determine menu plans for special events or occasions.
Companies Worked For:
School Attended
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Degrees
Where can I find a Health South Rehabilitation Hospital Nutrition Services Director resume example in Phenix City, Alabama ?
This is an actual resume example of a Nutrition Services Director who works in the Cafeteria and Food Service Industry. LiveCareer has 57015 Cafeteria and Food Service resumes in its database. LiveCareer’s Resume Directory contains real resumes created by subscribers using LiveCareer’s Resume Builder.
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