SENIOR FOOD SERVICE DIRECTOR Resume Example
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SENIOR FOOD SERVICE DIRECTOR
Professional Summary
As a Senior Food Service Director I am consistent in striving to become better at my job every day whether it's through motivating my staff members, being attentive to them, or spending extra time trying to devise ways to improve their work experience, as well as, boosting overall customer satisfaction. In the workplace motivation and proper training are the keystones of success and productivity. Given my extensive experience in the hospitality industry, my goal is to reach the pinnacle of food service management.
Work History
Lintons Managed Services - SENIOR FOOD SERVICE DIRECTORLinwood , PA01/2014 - Current
- MANAGE $10 MIL BOARD OP AND 1.5 MIL RETAIL OPERATION IN HIGHER EDUCATION CONTRACT FOOD SERVICE
- MANAGE 5 SALARIED MANAGERS, 3 HOURLY SUPERVISORS, 65 HOURLY UNION EMPLOYEES
- DEVELOP AND RECOMMEND ANNUAL BUDGETS AND MARKETING PLANS
- MAINTAINS COMPLIANCE FOR MEAL SERVICE AND FOOD QUALITY
- PERFORM DAILY AUDITS OF FOOD QUALITY, SERVICE, SAFETY, AND SANITATION
- CONDUCT WEEKLY MEETINGS WITH DIRECTOR OF OPERATIONS TO ENSURE SAFE WORK ENVIRONMENT IN FACILITY
- CONDUCT MONTHLY MEETINGS WITH CLIENT TO ENSURE CLIENT SATISFACTION
- PERFORMS WEEKLY CLOSE OF OPERATION TO ANALYZE AND ENSURE FINANCIAL GOALS
- DEVELOPS TEAM MEMBERS THROUGH APPROPRIATE TRAINING, COACHING, AND MENTORING TO ENSURE COMPANY STANDARDS AND CLIENT SATISFACTION
- MANAGED ALL SCHEDULING, WEEKLY PAYROLL, HIRING, AND FIRING OF ASSOCIATES
- PLAN, COORDINATE, AND MANAGE SPECIAL EVENTS AND HOLIDAY FUNCTIONS
- PURCHASE AND MERCHANDISE ALL RETAIL ITEMS FOR RETAIL OPERATION, MAINTAINED UP-TO-DATE PRODUCT AND INDUSTRY TRENDS WORKING WITHIN BUDGET GUIDELINES
- DEVELOPED AND IMPLEMENTED CREATIVE STRATEGIES FOR RETAIL OPERATION ENHANCEMENTS AND COST CONTAINMENT
- HIGHLY TRAINED IN NYC DEPARTMENT OF HEALTH AND SANITATION STANDARDS
- STRONG EMPLOYEE AND LABOR RELATIONS SKILLS - UNION LOCAL 100 AND NON UNION ACCOUNTS
- Delegated assignments based on site plans, project needs and knowledge of individual team members
- Focused teams on developing innovative and cutting-edge approaches at all levels with effective resource allocation and strategic planning
- Worked closely with organizational leadership, including the board of directors, to strategically affect the direction of operations
- Directed work of key company policies to team members to create cutting-edge customer service
- Analyzed and created inventory sheets, pricing, and order guides section for regulatory filings in convenient store market place and provided feedback to the student board organization
Aramark Corp. - ASSISTANT FOOD SERVICE DIRECTORBaton Rouge , LA01/2012 - 01/2014
- Worked closely with management to provide effective assistance for specific aspects of business operation
- Trained and mentor new employees on industry practices and business operations
- Created and updated physical records and digital files to maintain current, accurate and compliant documentation
- Maintained tight production timetables and quality standards to give audiences exceptional offerings
- Observed tight deadlines and strict budgetary controls to avoid waste and streamline costs
- Oversaw balancing of cash registers, reconciled transactions and deposited establishment's earnings to cash handling office
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations
- Protected business, team members and customers by monitoring alcohol consumption and keeping operation in line with legal service requirements
- Purchased food and cultivated strong vendor relationships
- Organized and oversaw food service training to educate employees on Trim Track buckets placed at all prep station, Production record-keeping, and menu review
- Orchestrated positive customer experiences at all stages by overseeing every area of dining operations, answered about 20 phone calls daily and responded to about 10 to 15 emails daily concerning customer questions and/or concerns
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction
- Recruited top-notch employees for Retail supervisor role and assistant director positions
Aramark Corp. - FOOD SERVICES MANAGERBeaverton , OR, USA04/2008 - 12/2011
- MANAGE BUSIEST RETAIL CAFETERIA, 15MIL ANNUAL RETAIL SALES
- MANAGE 4 SALARIED MANAGERS, 5 HOURLY SUPERVISORS, 80 HOURLY UNION EMPLOYEES
- HANDLED ALL ASSOCIATE TRAINING, DAILY PRE SHIFT MEETINGS, MONTHLY CAFETERIA PROMOTIONS
- HELPED GEARED ALL MARKETING FOR UNIT
- PLAN, ASSIGN, INSPECT THE WORK OF FOOD SERVICE STAFF
- Negotiated agreements between employees to clarify misunderstood directions Which resolve conflicts affecting performance
- Devoted special emphasis to punctuality, which worked to maintain outstanding attendance record, consistently arriving to work ready to start immediately
- Drove stop food waste program in accordance to production records for operational improvements that resulted in significant savings and improved profit margins
- Managed quality assurance program including on-site evaluations, internal audits and customer surveys
- Resolved conflicts and negotiated agreements between union parties in order to reach win-win solutions to disagreements and clarify misunderstandings
- Developed exceptional attendance record with special attention to punctuality and preparation to work upon arrival
- Developed team communications and information for monthly Chat meetings
- Increased customer satisfaction with repeat business through the relentless pursuit of resolutions to problems arising from the customers dislikes, protecting company reputation to uphold loyal client base
Accomplishments
- 2012-2013 SECTOR DIRECTOR OF THE YEAR AWARD WITH LACKMANN CULINARY SERVICES, NYC FOOD PROTECTION CARD HOLDER SINCE 2008, AND ALL COMPASS CERTIFICATION.
Skills
- COST CONTROL
- EXPERIENCE IN HR/TEAM RECRUITMENT
- ACCOUNTS PAYABLE
- FOOD SAFETY
- SCHEDULING
- BUDGETING
- COACHING
- SPECIAL EVENTS
- INVENTORY
- MARKETING
- MENTORING
- PAYROLL
- QUALITY ASSURANCE
Education
2004ARTS INSTITUTE OF NYCCityAssociate of Science: Culinary Arts
ASSOCIATES DEGREE OF CULINARY ARTS AND RESTAURANT MANAGEMENT
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Resume Overview
School Attended
- ARTS INSTITUTE OF NYC
Job Titles Held:
- SENIOR FOOD SERVICE DIRECTOR
- ASSISTANT FOOD SERVICE DIRECTOR
- FOOD SERVICES MANAGER
Degrees
- Associate of Science : Culinary Arts
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