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ridgefield ps dining director resume example with 20+ years of experience

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Jessica Claire
, , 100 Montgomery St. 10th Floor (555) 432-1000, resumesample@example.com
Professional Summary

DINING DIRECTOR Food Service Director with over twenty years’ combined experience in K12 and Higher education food service. Demonstrated Team leader with excellent staff management skills. Strong Knowledge of state and federal requirements for school meals which meet the current NSLP and upcoming federal guidelines. Outstanding computer skills, organizational abilities, verbal, and written communication. Proficient with nutritional software and point of sale systems. Seasoned Dining Services Director offering over 20 years of experience keeping food service delivery clean, sanitary and safe for all diners. Well-organized and proactive with good relationship-building, problem-solving and planning skills.

Skills
  • Menu planning
  • Financial Oversight
  • Supply ordering
  • Schedule Management
  • Cost controls
  • Workflow planning
  • Safe food handling
  • Budgeting
  • Recipes and menu planning
  • Strategic planning
  • Responsible
Work History
11/2017 to Current Ridgefield PS Dining Director Promedica Senior Care | Britton, MI,
  • Supervise a District of 9 schools – 1 High School, 2 Middle Schools and 6 Elementary schools in all school-based Food Service Operations, ensuring compliance with all federal and state requirements.
  • Direct all activities relating to the National School Lunch, and Commodities Distribution Programs.
  • Maintain the POS system in conjunction with the IT department.
  • Plan and publish the school lunch menu within State and federal requirements.
  • Monitored food production and corrected issues in preparation, portioning or other areas.
  • Hired, trained and directed 38-person team of dining services professionals.
  • Increased kitchen efficiency 70% by streamlining processes, reducing waste and mentoring team members on proper procedures.
  • Helped general management develop prices based on inventory costs and portion sizes.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Developed unique events and special promotions to drive sales.
  • Oversaw food preparation and monitored safety protocols.
  • Enhanced sales by promoting Commodity and DOD products and assisting with creative menu selections.
  • Motivated staff to perform at peak efficiency and quality.
  • Reduced financial inaccuracies by using Lunchtime system while verifying receipts.
01/2003 to 01/2017 Residential Dining Director/Manager Yale University | City, STATE,
  • Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
  • Integral part of Committee for recruiting and interviewing potential key members of the Yale Dining Team.
  • Managed multiple units including 2 double colleges and was responsible for the complete operational budgets and service.
  • Production – proper ordering and organization was kept at even levels to exceed department requirements of food cost, inventory control and par requirements.
  • Daily Cash audits and tracking for sales – precise hourly cash checks – all credit, cash and checks Data entered daily and accounted for.
  • Managed a budget of 1.50 million annually - created time period tracking and precise yearly budget forecasting - reflected in a 3.5% reduction in food cost and a 10% overall budget reduction.
  • Supervised 35 - 50 employees on a daily basis in all aspects of service - Dishwashers, Pantry, Service attendants, line cooks & chefs.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Developed and maintained exceptional customer service standards.
  • Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage to ensure quality.
  • Worked with senior leaders to develop sales forecasts and schedules to achieve and exceed desired productivity targets.
  • Developed and maintained a staff that provided hospitable, professional service while Adhering to policies and business initiatives.
  • Regularly updated computer systems with new pricing and daily food specials.
  • Worked closely with the chef and cooks to determine menu plans for special events or occasions.
  • Maintained a food cost below required $3.40 guest cost per meal.
  • Counseled and disciplined staff when necessary.
  • Maintains daily supervision of Union employees within union contract guidelines.
  • Executed and set-up of Yale college reunions on an annual basis which included high ranking alumni and VIP guests - This included many diverse food events such as international dinners, Class Dinners which were table service and supervising staff of 50 - 60 attendants and back of house chefs and cooking staff.
  • Consistently obtained highest rating (above 92) from the county health department.
  • Produced 900 - 1000 meals daily to feed 800 - 900 students.
  • Managed Payroll more than 1 million annually - resolving time clock issues, correct coding & proper historical pay allotments.
01/1998 to 01/2003 Chef Dining Manager All Seasons Services | City, STATE,
  • Created, Prepared and executed Daily Meals and Special Events.
  • Managed Multi Unit operations which included Founders Plaza, River View Square and The Legislature Office Building which accommodated 1500 - 2000 per meal.
  • Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
  • Developed and maintained exceptional customer service standards.
  • Optimized profits by controlling food, beverage and labor costs on a daily basis.
  • Set up and executed various off-site catering events and many themed catered events.
  • Carefully prepared weekly payroll to keep up with projected revenue for the week.
  • Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
  • Food Cost was kept below 35% consistently and labor was kept below 38% - this was achieved through proper scheduling, ordering and forecasting.
01/1996 to 01/1997 Food Service Coordinator Ridge Top Country Club | City, STATE,
  • Scheduled and directed staff in daily work assignments to maximize productivity.
  • Efficiently resolved problems or concerns to the satisfaction of all involved parties.
  • Continually monitored restaurant & snack Bars to ensure food quality and service standards were consistently met.
  • Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques, and guest interactions.
  • 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.
  • Coordinated French Themed Tennis and Pool Parties which included all ethnic foods from the French Cuisine and proper decor and props setup.
  • Maintained a daily service (food and beverage) for all club members and guests.
Education
Expected in to to Associate of Arts | Culinary Arts/Management , , GPA:
Expected in to to Coursework in Hospitality and Hotel & Restaurant Management | Yale University, , GPA:
Expected in to to Basic Vocational Certificate: Culinary Management Serv. Safe Certified | , , GPA:
Expected in 1996 to to Associate of Arts | Hospitality and Restaurant Management, Business Connecticut Culinary Institute, Waterbury, CT GPA:
Affiliations
NACUFS - national association of college & university

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Resume Overview

School Attended

  • Yale University
  • Connecticut Culinary Institute

Job Titles Held:

  • Ridgefield PS Dining Director
  • Residential Dining Director/Manager
  • Chef Dining Manager
  • Food Service Coordinator

Degrees

  • Associate of Arts
  • Coursework in Hospitality and Hotel & Restaurant Management
  • Basic Vocational Certificate: Culinary Management Serv. Safe Certified
  • Associate of Arts

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