manager of operations resume example with 5+ years of experience

(555) 432-1000,
, , 100 Montgomery St. 10th Floor
Professional Summary

Veteran culinarisn with top-level skills in defect identification and biological substances . Likeable personality and customer-focused background coupled with expertise in quality control . Ready to tackle new challenges and build success with exciting organization.

  • Work flow planning
  • Report generation
  • Budgeting and forecasting
  • Management information systems
  • Data analysis
  • Purchasing and procurement
  • Vendor sourcing
  • Search Engine Optimization
  • Customer relations specialist
  • Sales background
  • Negotiation
  • Budgeting
  • Natural leader
  • New product introductions strategies
  • Financial Management
  • Project Management
  • Business administration
  • Unsurpassed work ethic
  • Employee relations and conflict resolution
  • Expense reports
  • Cost reduction and containment
  • Superb time management skills
  • Raw materials, packaging and production
  • Measuring Skills
  • Sampling Methodologies
  • Tool Use Understanding
  • Keen Eye for Detail
  • Defect Identification
  • Troubleshooting and Diagnostics
  • Quality Assurance Controls
  • Function testing
  • Methodical and organized
  • Blueprint reading
Phoebus High School Hampton, VA Expected in 06/2013 High School Diploma : Liberal Arts And General Studies - GPA :
  • Earned two Silver Medal Awards in 2017 for Culinary Team Skills.
  • Promoted to assistant manager after 2.5 years with the company.
  • Resolved product issue through consumer testing.
  • Collaborated with team of 4 in the development of Holiday/Daily Menu Production.
  • Supervised team of 3 staff members.
Work History
Hillel: The Foundation For Jewish Campus Life - Manager of Operations
New York, NY, 05/2021 - 07/2021
  • Worked in matrix management environment with oversight of division level managers, operations, sales, finance, human resources, safety and compliance.
  • Devised processes to boost long-term business success and increase profit levels.
  • Established and administered annual budget with controls to prevent overages, minimize burn rate and support sustainability objectives.
  • Collaborated with process owners to refine procedures, devise best practices and correct quality audit findings.
  • Reviewed shift reports to understand current numbers and trends.
  • Promoted positive customer experience through day-to-day supervision and management of high pace facility.
  • Built loyal account base and long-term business relationships with vendor and investor accounts.
  • Appraised inventory levels and ordered new merchandise to keep quantities well-stocked.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
  • Negotiated price and service with customers and vendors to decrease expenses and increase profit.
  • Supported top-level decision-making and strategy planning, forging productive relationships with top leaders and serving as key advocate for various personnel issues.
  • Directed management meetings to enhance collaboration and maintain culture based on trust and group problem-solving.
Sysco - Culinary Specialist
Fairburn, GA, 07/2015 - 07/2020
  • Planned menus and ordered various food stock to provide balanced and nutritious meals.
  • Established food preparation procedures and guidelines to promote meal consistency and quality.
  • Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
  • Developed and remained accountable for safety, quality, consistency and adherence to standards.
  • Disciplined and dedicated to meeting high-quality standards.
  • Monitored and controlled overhead and production costs with responsibility for profit.
  • Inspected kitchens to observe food preparation quality and service, food appearance and cleanliness of production and service areas.
  • Reduced food costs 1% by using seasonal ingredients, setting standards for portion size and minimizing waste.
  • Trained and managed kitchen personnel and supervised related culinary activity.
  • Implemented successful cross-marketing strategies such as food and wine pairings.
  • Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
  • Prepared and served food to approximately 500-1000 personnel in upscale urban restaurant and field operations.
  • Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
Miss Hawaii Organization - Titleholder
City, STATE, 06/2017 - 11/2017
  • Developed reporting and insights for investor relations meetings.
  • Worked in team environment to maintain high levels of success
  • Coached staff on daily performance and conducted evaluations to constructively address concerns.
  • Gathered, organized and input information into digital database.
  • Decreased product defects 1% by implementing quality assurance guidelines.

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Resume Overview

School Attended

  • Phoebus High School

Job Titles Held:

  • Manager of Operations
  • Culinary Specialist
  • Titleholder


  • High School Diploma

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