Over 30 years experience in restaurant, banquet, and catering management. Proven abilities in planning, marketing, cost analysis, budgeting, expense control, staffing, training, and quality management. Strong leadership skills and the ability to manage and motivate staff; excellent team building and interpersonal relations skills.
Supervised and coordinated activities of cooks and workers engaged in food preparation. Compiled and maintained records of food use. Complied with scheduled kitchen sanitation and ensured all standards and practices were met. Maintained contact with kitchen staff, management, serving staff, and customers. Observed diners to anticipate any additional needs and respond to requests. Oversaw kitchen employee operations to ensure production levels and service standards were maintained. Responded to resident or guest complaints regarding food or service. Maintained knowledge of current menu items, garnishes, ingredients and preparation methods. Consistently adhered to quality expectations and standards. Maintained a professional tone at all times, including during peak rush hours. Ensured proper cleanliness was maintained in all areas of the back and front of house. Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Recruited, hired and trained new employees for front and back of house. Built and maintained effective accounts receivable and cash flow monitoring systems. Mentored, coached and trained 15-20 team members. Developed and implemented efficient accounting, financial and operational systems. Researched market trends and surveys and used information to stimulate business and revenue growth. Facilitated month-end close processes, invoicing, journal entries and account reconciliations.
Serviced a 10 county area in east Texas. Called on existing and new accounts for restaurant small wares, equipment, and chemicals for dish washing and laundry systems. Repaired and maintained commercial dish machines in existing accounts.
Supervised and scheduled wait staff, kitchen, and bar personnel. Interviewed, hired, and trained personnel. Reviewed daily and weekly inventories to ensure accuracy. Evaluated restaurant operations and provided recommendations for improvements in procedures, products, or equipment to General Manager. Directed daily operations in areas of customer relations, food and labor cost, safety, sanitation, product preparation, and recruitment and training of staff.
Approximately 80 hours towards degree
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