Supervised food operation in a Banquet Department that revenue nearly $ 2 million in food and $ 600k in beverage.
Not exact matches
Key staff members who help the company's
operations run smoothly include General Manager Sherry Hibshman, who carries out company policies and
supervises other managers;
Food Scientist Brandy Kendig, who tests flour to make sure it conforms to government regulations; and Mike Gingrich, who is in charge of the milling
operations.
Coordinated and
supervised the dining and
food operation within the restaurant in order to comply with the company's regulations
Supervise and manage catering
operations for an event to ensure the adequate provision of
food and other edible items
Resume format for dietician incorporates responsibilities of assessing, promoting, protecting and enhancing the overall health of others for preventing diseases borne of ill nutrition in addition to manage a cost effective
food production
operation,
supervising sanitation and safety standards in a
food service setting, to work with individuals, groups, workplaces and media for offering dietary advice for healthy living, to work with
food and pharmaceutical companies for providing research, developing products, educating consumers and promoting better
food and nutritional products in a business setting.
Supervised the entire hotel functions such as: reservations, reception, concierge,
food and beverage departments, restaurants
operations and housekeeping.
From my experience I can state that Sous chefs have to handle the routine
operations in a kitchen: preparing
food or
supervising the kitchen staff.
Empress River Casino, Joliet • IL 3/1994 — 5/1995 Chef Garde Manager
Supervised cold
food production including all banquet, catering, restaurants and
food court
operations.
PGA Tour / TPC at Avenel • Potomac, MD 10/1997 — 06/1999 F&B Manager
Supervised food and beverage
operations for a 1,200 member private club serving breakfast, lunch, and dinner.
• Excellent
food preparation and cooking skills • Strong work ethic and highly personable chef with excellent communication, interpersonal, and conversation skills • Experience overseeing kitchen safety and sanitation and following
food quality and presentation standards • Knowledge of using commercial kitchen equipment • Understanding of overseeing
operations, including ensuring guidelines are followed, monitoring stock, and maintaining daily production levels • Leadership experience
supervising line cooks and training new kitchen employees
Jan 2011 — Present Regency Inn, Worland, WY Butler •
Supervise the activities of kitchen and housekeeping staff • Proactively greet all guests with special attention to VIP guests •
Supervise room service and
food and beverage
operations for guests • Assist customers with their demands and problems • Arrange for personal services such as haircuts, manicures and massages
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
PROFESSIONAL HIGHLIGHTS • 11 + years» progressively responsible experience in managing kitchen
operations and
supervising staff • Demonstrated ability to prepare hygienic and delicious
food following prescribed menu, recipes and techniques • Well versed in assigning responsibilities to the culinary team • Known for setting deadlines ensuring the timely completion of work • Able to create and maintain excellent rapport with the patrons and co-workers • Competent at preparing and organizing banquet as well as restaurant meals
My extensive experience in collecting payments and maintaining sales records has enabled me to help
supervise staff and manage
food service
operations.
Supervised all daily
operations of hotel kitchen and negotiated with
food suppliers and vendors to participate in all wholesale promotions when available.
Inland Foods (Burger King)(Georgetown, SC) 1996 — 2002 Restaurant Manager •
Supervised employees, client service, and overall restaurant
operations • Delivered consistent sales exceeding company goals and projections • Created an environment which prized professionalism and customer satisfaction • Performed multiple tasks including in store sales, inventory management, and administrative functions • Promoted health and safety in
food preparation and service
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
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
• Combat Life Saver Course, Certified to assist in giving First Aid in real life situation — 2009 • AT Level 2 Officer's Course, Trained to apply base - level anti-terrorism measures and Force Protection at Joint Forward
Operation Bases — 2009 •
Food Defense, Qualified to prevent subsistence that has been intentionally tampered with, from entering the Army's food supply chain — 2009 • ServSafe, Qualified to maintain and teach the safe handling of food items in dining facilities, restaurants, grocery stores, and storage facilities — 2008 • Supervisor's Development Course, Trained and proficient in managing, supervising, and training military and civilian personnel in a mixed environment — 2005 • Advanced Safety Officers Course, Proficient in implementing and maintaining safety procedures for the military —
Food Defense, Qualified to prevent subsistence that has been intentionally tampered with, from entering the Army's
food supply chain — 2009 • ServSafe, Qualified to maintain and teach the safe handling of food items in dining facilities, restaurants, grocery stores, and storage facilities — 2008 • Supervisor's Development Course, Trained and proficient in managing, supervising, and training military and civilian personnel in a mixed environment — 2005 • Advanced Safety Officers Course, Proficient in implementing and maintaining safety procedures for the military —
food supply chain — 2009 • ServSafe, Qualified to maintain and teach the safe handling of
food items in dining facilities, restaurants, grocery stores, and storage facilities — 2008 • Supervisor's Development Course, Trained and proficient in managing, supervising, and training military and civilian personnel in a mixed environment — 2005 • Advanced Safety Officers Course, Proficient in implementing and maintaining safety procedures for the military —
food items in dining facilities, restaurants, grocery stores, and storage facilities — 2008 • Supervisor's Development Course, Trained and proficient in managing,
supervising, and training military and civilian personnel in a mixed environment — 2005 • Advanced Safety Officers Course, Proficient in implementing and maintaining safety procedures for the military — 1999