Sentences with phrase «oversee food inventory»

Professional Duties & Responsibilities Managed all daily operations of military dining facility serving over 180,000 meals annually Responsible for equipment and facility valued at more than $ 2 million Oversaw food inventory and orders of approximately $ 720,000 annually Designed and implemented daily menu, 1,500 line items, and 48 ethnic dishes Trained, directed, and reviewed kitchen and service staff Maintained 98 % customer satisfaction rate for both food service and meal quality Collected customer feedback and designed strategies to improve client experience Ensured 100 % compliance with all applicable FDA food safety regulations Performed approximately 200 facility inspections and staff evaluations Programmed and repaired cash registers to guarantee accurate financial operations Authored and presented meal, service, personnel, and financial reports for senior leadership Devoted free time to honing skills and assuming additional duties Assisted base with security operations, logistics, inventory, and other tasks as needed Completed all assignments in a professional and positive manner Created an atmosphere of respect and devotion to team goals Received exemplary reviews resulting in consistent promotions ahead of schedule

Not exact matches

He incorporates dynamic action verbs as he describes managing each restaurant's labor pool, tracking and controlling their inventories, overseeing kitchen cleanliness and food sanitation procedures, and communicating with guests.

A Food Services Manager runs the operations of restaurants, grocery stores or other food establishments, overseeing such areas as inventory, staffing, quality control and customer satisfactFood Services Manager runs the operations of restaurants, grocery stores or other food establishments, overseeing such areas as inventory, staffing, quality control and customer satisfactfood establishments, overseeing such areas as inventory, staffing, quality control and customer satisfaction.

Oversaw the cafe by verifying proper training of employees, food and merchandise orders, sanitation training, proper opening and closing procedures, as well as enforcing audit rules and monthly inventory.

Food Service Supervisors oversee operations, staff, compliance and inventory control in various establishments serving food, such as restaurants, healthcare facilities and government institutiFood Service Supervisors oversee operations, staff, compliance and inventory control in various establishments serving food, such as restaurants, healthcare facilities and government institutifood, such as restaurants, healthcare facilities and government institutions.

Oversaw day - to - day operations of cafeteria food including: Cafeteria management, inventory control, scheduling / staffing, budget management, employee monthly in - services

Oversee preparation of food, menus and beverages with full authority over inventory and ordering.

Oversaw equipment, inventory, and food and liquor purchases, and maintained cost and cash - handling controls.

I excel at overseeing day - to - day kitchen operations with full responsibility for maintaining inventories, purchasing foods, enforcing food hygiene regulations, and assigning schedules and tasks.

Kitchen Helper Saucy Asian, Boise, ID 2/2008 — 10/2013 • Cleaned and maintained kitchen areas such as counters and floors on a constant basis • Oversaw inventory levels, and communicated low stock situations to kitchen managers • Assisted in preparing food items by cutting, slicing, chipping, cubing, and marinating them according to recipes • Provided support in tossing salads, and making sandwiches and burgers • Ascertained that all returned plates and dishes were washed, dried, and put away in their designated places

PROFESSIONAL EXPERIENCE Busser The Marquette Hotel, Valley Cottage, NY 2013 — Present • Bus tables and buffets by ensuring that the right type of flatware, dishware, and silverware is placed on them • Clear away dirty dishes and linen and ensure that tables are reset before the next set of patrons arrive • Assist servers in relaying order information to the kitchen area and follow up on orders • Provide support in delivering food items to patrons tables and serving large orders • Server water and welcome drinks, and ensure that patrons» glasses are refilled as desired by them • Set up buffet tables for restaurant events, ensuring that food items are replenished continuously Ascertain that condiments and service stations are adequately stocked, and oversee supplies inventory • Supervise janitorial staff to ensure constant cleanliness and sanitization of assigned restaurant areas

Manage, maintain and provide training to receptionists on our veterinary practice management... Purchase office supplies * Oversee or manage the ordering and inventory of pet food and retail...

Professional Experience General Manager — Le Bistro, Stockton, CA 2008 — Present Oversee all restaurant operations, food and beverage, food safety handling, kitchen operations, staff training, and directly manage large wine inventory of more than $ 60K.

Oversaw all Inventory Management, food safety handling practices, kitchen and bar operations, and kept current on all local and state regulatory compliance laws.

Oversaw all safety food handling initiatives, inventory and stock controls, procurement, and complied with all local and state level regulations.

Manage inventory control, storeroom management, food costs, and oversee all incoming merchandise items.

Oversee all employee scheduling, quality food safety and food handling practices, inventory management, and food cost and portion control initiatives.

Heritage Food Store • Friendswood, TX 1993 — Present Manager Oversee daily store operations including cash register operations, and inventory management.

Successfully developed 12 - month rolling Production Plan for all 3 AFP plants, and oversaw all capacity planning, Forecast Analysis and maintenance for Retail, Food Service and Industrial Ingredient Customer Channels, managed Company's O&E inventories (Raw materials — Finished goods), and provided oversight for 3 Inventory Managers (1 at each plant), Master Scheduler, and S&OP Analyst.

Executive Chef 3/1/2008 — 6/1/2013 Anna's Tavern — Watertown, NY Planned and directed all food service activities, including catering services, for independent farm - to - table restaurant; oversee sales development, budgeting, seasonal and holiday menu planning, policy planning, hiring and staff development, and inventory management.

• Oversaw inventory management; controlled equipment, food, and payroll costs through efficient allocation of food and beverage budget.

Professional Highlights • Highly skilled in ensuring patron satisfaction through consistent and quick preparation of menu items • Competent in supervising and coordinating the activities of kitchen staff to ensure smooth operations • Expert in planning menus according to the specific tastes of patrons • First - hand experience in handling and overseeing supplies and food items inventory to ensure constant availability of both

• Cooked food by frying, grilling and baking food items according to set recipes • Oversaw the repair and maintenance of kitchen equipment such as ovens, grills, burners and refrigerators • Ascertained that inventory of food items and kitchen supplies was properly handled • Created and maintain effective liaison with suppliers and vendors to ensure timely delivery of both • Creatde entrees and ensured that portioning was done according to the standards set by the restaurant

Skill Highlights Warehouse Operations Inventory Management Workflow Optimization Food Manufacturing and Production Safety Management Supply Chain Management Professional Experience Lead Warehouse Worker 1/1/2013 — Current Bunzl — Groveport, OH Plan and oversee day - to - day operations while ensuring safe working environment for all employees.

Hyatt, Lake Worth, FL 2/2009 — 8/2013 Kitchen Hand • Cleaned and sanitized surfaces such as floors and counters in the kitchen • Performed preventative and regular maintenance on kitchen equipment such as grill, fryers and ovens • Assisted food preparers by cutting, cubing and chopping meats, vegetables and fruits • Coordinated efforts with food servers to ensure that all orders are expedited and delivered to customers in a timely manner • Oversaw food and supplies inventory, ensuring that low stock situations are immediately communicated to the manager

• Singlehandedly set up, oversaw and tore down a banquet for 70 people, during staff shortages in Christmas holidays • Put in place exceptionally organized inventory systems, streamlining the process immensely • Received the Food Service Excellence Award by The Vermont Food Authority for contributing to colossally to The Banquet Project.

• Welcome restaurant patrons as they arrive and inquire if they have reservations • Lead customers to tables reserved in their names and assist them in getting settled • Offer menus and provide information regarding the day's specials • Assist customers in making food and beverage ordering decisions by providing them with ingredient and health information • Take and repeat orders to ensure that they have been recorded accurately and relay them to the kitchen • Follow up with the kitchen staff to ensure timely delivery of orders • Check prepared orders to ensure accuracy, portioning and garnishing • Ascertain that orders are delivered to customers in a time efficient manner • Coordinate the preparation and delivery of checks to customers and process payments • Ascertain the overall maintenance and cleanliness of the restaurant • Respond to telephone calls for information and take and record reservation • Oversee the management of supplies inventory and maintain liaison with vendors

• Oversaw food and kitchen supplies inventory, communicating low stock situations to the kitchen manager.

Apart from food preparation, I have handled equipment maintenance work, managed food storage and inventory, overseen waste disposal and cleanliness, and sanitation of all kitchen areas.

Bringing expertise in overseeing the propriety of food preparation and service activities, setting and assisting staff members in achieving targets, and overseeing food and supplies inventory.

Responsibilities Used my expertise to train and evaluate staff members and assisted in the interviewing, hiring and termination process Stayed up - to - date with all regulations regarding food preparation and attended classes to ensure proper food handling techniques Handle any issues that arose between staff member and customers settling disputes in a fast and professional manner Overseen and maintained inventory and managed all task associated with vendors including pricing Preformed routine office duties, reviewed expenditures, maintained budget and made deposits

Regional Restaurant Management — Duties & Responsibilities Lead through example with consistent work ethic, attitude, and professionalism, supervising the facilitation of food sales, overseeing restaurant operations and promoting a high - quality, memorable customer dining experience Participate in all phases of strategic store - level planning with other management professionals, including local staffing, service - related concerns, inventory control, merchandising, sales and revenue projections, and local competition Employ various strategies to manage and reduce food, beverage and labor expenses Supervise all store opening and closing functions, including the acquisition and sale of all equipment, state and county inspections, general contractor relations, hiring and terminations, and financial data transmission Perform continuous assessment of all operational aspects while furnishing oversight and guidance regarding the effective application and execution of critical internal policies and procedures to standardize restaurant offering across markets Meet and exceed customer satisfaction benchmarks while tracking progress versus established branch and corporate guidelines Identify and utilize talent among team members with focused training efforts, targeted professional hiring, job fair management and the promotion of a performance - based work environment that leverages individual talents for group benefit Provide relevant administration and oversight with respect to all HR - related functions, including payroll and compliance tasks Oversee the management of daily, weekly and monthly food and supply inventories, in addition to alcohol products, while holding responsibility for the development of weekly P&L statements and internal store audit execution Address local management and staff queries and resolve them in an expedited manner, promoting sustained revenue growth through relationship development and the leveraging of both talent and resources at all locations Collaborate and communicate effectively with all store personnel as well as with members of corporate management Execute all marketing and sales strategies while tracking progress versus established internal and external industry benchmarks, focusing on both revenue generation, customer acquisition and brand loyalty development Maintain a strong working knowledge of product and services as well as related industry considerations, including pricing and regulatory trends, service - related issues and local competitor operations

Professional Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for multiple hotels and resorts Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Recruited, trained, and oversaw customer service personnel, kitchen staff, and cleaning crews Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Performed site inspection tours as well as potential client tours Built and maintained highly profitable corporate accounts Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality guest experience Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed

Director of Operations — Duties & Responsibilities Manage daily operation, finances and personnel of US Army dining facilities in domestic and international forums Responsible for facility and equipment valued in excess of $ 570,000 Train and supervise large staff ensuring efficient and effective food service operations Design and implement staff workflows, program policies, and meal preparation / service procedures Plan and execute breakfast, lunch, and dinner for more than 3,000 soldiers and civilians Create healthy and enjoyable menus in accordance with national nutrition standards Ensure strict compliance with all applicable health and safety regulations Oversee food / equipment inventory and orders ensuring cost effective operations Coordinate special events, field kitchens, and other special projects as assigned Manage all new construction and modification to facilities and equipment Prepare and present reports concerning finances, client satisfaction, and nutrition for senior leadership Utilize extensive military training to manage security of facilities, assets and personnel in hostile territory Consistently promoted for excellence in team leadership, dedication, professionalism, and integrity

Resort Manager — Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for multiple hotels and resorts Increased Guest Services scores by 21 % and Guest Loyalty Program enrollment by 138 % Consistently ranked as one of the top 50 sales agents throughout the United States Oversaw human resources, accounting, marketing, special events, and sales efforts Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Set company budgets, maintained profit / loss statements, and ensured overall financial health Performed site inspection tours as well as potential client tours Built and maintained highly profitable corporate accounts Ensured compliance with all applicable health and safety regulations Created employee recognition and development programs building staff dedication, skill sets, and value Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality guest experience Built and strengthened relationships with clients, staff, vendor, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed

Professional Duties & Responsibilities Directed all daily operations, customer service, personnel, and finances for varied restaurants Designed and implemented marketing and sales campaigns resulting in increased business Planned and executed successful community events which enhanced brand awareness Responsible for multimillion dollar inventory, facility, and professional food preparation equipment Recruited, trained, and oversaw assistant managers, hosts, waiters, and kitchen staff Set company budgets, maintained profit / loss statements, and ensured overall financial health Cut operational costs through effective inventory management and employee scheduling Negotiated contracts and agreements with suppliers securing quality products at low prices Ensured compliance with all applicable health and safety regulations Created employee development programs building staff skill sets and value Utilized employee recognition tactics to build morale and company loyalty Crafted an atmosphere of respect, professionalism, and dedication to excellence Developed a loyal client base through excellent customer service and a quality product Ensured staff compliance with corporate food and beverage standards of excellence Built and strengthened relationships with clients, staff, and community leaders Performed administrative duties such as data entry, filing, faxing, and phones as needed