Not exact matches
Feldeisen will be responsible for overseeing banquet and catering
operations as well as
daily culinary
operations at Packers Oyster Bar and Pierside
Kitchen, in addition to the Great Blue Heron Grill and Loomis Trail Bar & Grille, which are located at the resort's two award - winning golf courses.
He represented St. Vincent de Paul Place, Norwich, Inc. and the Catholic Church in three federal lawsuits over the denial of zoning relief to operate a soup
kitchen and food pantry serving hundreds of individuals
daily, and he helped to negotiate a favorable settlement to allow their continued
operation.
Perform
daily operation after receiving ingredients and supplies for food preparation from pantry and major
kitchen
Currently responsible for
kitchen and bar set ups on a
daily basis, catering orders and complete
operation of pizza
kitchen
Food Service Managers handle
daily kitchen and food supply
operations in establishments serving food.
Executive Chefs are experienced cooks who oversee
daily operations in a
kitchen and coordinate staff.
Responsibilities: Running the
daily operations of the
kitchen, developing the menu and preparing the food items, overseeing as well as participating in the preparation of the food, calculating the quantities of food to be prepared and served per day, make sure that the expenditures for the food and necessities were within the budget, teach, train, coach, and help the
kitchen staff, make sure that the proper standards of sanitation were being followed.
Proven capability to manage
kitchen staff and oversee
daily restaurant
operations.
• 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
Supervised all
daily operations of hotel
kitchen and negotiated with food suppliers and vendors to participate in all wholesale promotions when available.
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
Professional Experience Jack Byrd Tiles (Pulaski, VA) 2002 — 2007, 2008 — Present Owner / Job Foreman • Owner and operator of home renovation and construction company • Hired, trained, and directed construction crews and administrative staff • Designed and crafted custom
kitchens, bathrooms, and cabinetry • Performed project estimates, set budgets, and ensured timely project completion • Directed all
daily operations including sales, customer service, and accounting
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
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