Sentences with phrase «implemented food service programs»

• Planned, coordinated and implemented food service programs in compliance with USDA standards and Federal Meal Reimbursement program requirements • Handled procurement and maintenance of food and supply inventories for kitchen and commissary.

Not exact matches

The experience gained over the past twenty plus years gives us the ability to design and implement a Harvest Program for your company without distracting your food service operators from their core responsibility of serving their customers.

Food Donation Connection has designed and implemented food recovery Harvest Programs for food service companies with a variety of food produFood Donation Connection has designed and implemented food recovery Harvest Programs for food service companies with a variety of food produfood recovery Harvest Programs for food service companies with a variety of food produfood service companies with a variety of food produfood products.

The food service organizations that have implemented a national Harvest Program have found it well worth their effort.

At the beginning of the 2004 - 2005 school year the Superintendent, Food Services Manager and Staff met to design and implement a new plan for increased nutrition in the school breakfast and lunch program and to add an educational outreach component from food services out into the rest of the camFood Services Manager and Staff met to design and implement a new plan for increased nutrition in the school breakfast and lunch program and to add an educational outreach component from food services out into the rest of theServices Manager and Staff met to design and implement a new plan for increased nutrition in the school breakfast and lunch program and to add an educational outreach component from food services out into the rest of the camfood services out into the rest of theservices out into the rest of the campus.

However, spring is also a great time to look ahead and begin planning — perhaps you are putting the finishing touches on summer feeding, or maybe you are already thinking about fall semester, and that new program you hope to implement, like Grab n» Go breakfast, a food truck, or an updated salad bar for lunch service.

As the Orfalea Foundation's School Food Initiative (SFI) worked with food service operations to implement scratch - cooking and fresh salad bars, SFI funded a county - wide school garden program at elementary schools in order to help students accept the changing food on the plFood Initiative (SFI) worked with food service operations to implement scratch - cooking and fresh salad bars, SFI funded a county - wide school garden program at elementary schools in order to help students accept the changing food on the plfood service operations to implement scratch - cooking and fresh salad bars, SFI funded a county - wide school garden program at elementary schools in order to help students accept the changing food on the plfood on the plate.

The subcommittee's chairman, GOP Rep. Robert Aderholt of Alabama, told Agriculture Secretary Tom Vilsack that he is receiving complaints from schools and from the School Nutrition Association, which represents school food - service directors, that some schools are facing both a financial and logistical burden in implementing the new school - meals programs and are requesting a delay.

In less than a year we have implemented many of the action items in our health and human services plan, «Initiatives for a Strong Community,» as varied as bringing fresh foods and vegetables to inner city neighborhoods labeled «food deserts,» to completing a chronic neglect study and incorporating its findings into our child welfare response programs, to increasing participation in the SNAP program to reduce hunger.

The schools will develop individualized plans for the social services they need — which could include medical, mental, or dental health services, English language or computer classes for parents, or a specialized food program — by the spring, and the plans are expected to be implemented by the beginning of the 2015 - 2016 academic year.

USDA Food and Nutrition Service This toolkit includes a collection of resources that school food service directors, program operators, and other stakeholders may use to establish or expand the breakfast service within their school There are numerous worksheets, surveys, planning tools, and extensive marketing materials to help you implement and spread the word about your School Breakfast ProgFood and Nutrition Service This toolkit includes a collection of resources that school food service directors, program operators, and other stakeholders may use to establish or expand the breakfast service within their school There are numerous worksheets, surveys, planning tools, and extensive marketing materials to help you implement and spread the word about your School Breakfast PService This toolkit includes a collection of resources that school food service directors, program operators, and other stakeholders may use to establish or expand the breakfast service within their school There are numerous worksheets, surveys, planning tools, and extensive marketing materials to help you implement and spread the word about your School Breakfast Progfood service directors, program operators, and other stakeholders may use to establish or expand the breakfast service within their school There are numerous worksheets, surveys, planning tools, and extensive marketing materials to help you implement and spread the word about your School Breakfast Pservice directors, program operators, and other stakeholders may use to establish or expand the breakfast service within their school There are numerous worksheets, surveys, planning tools, and extensive marketing materials to help you implement and spread the word about your School Breakfast Pprogram operators, and other stakeholders may use to establish or expand the breakfast service within their school There are numerous worksheets, surveys, planning tools, and extensive marketing materials to help you implement and spread the word about your School Breakfast Pservice within their school There are numerous worksheets, surveys, planning tools, and extensive marketing materials to help you implement and spread the word about your School Breakfast ProgramProgram.

As an advocate for cats, I find it useful, thought - provoking and inspiring — inspiring, because we must implement humane education in our education system from first entry onwards, and we must provision no - and - low - cost spay / neuter programs, mobile spay / neuter and basic innoculation services, and pet food banks nationwide.

New Leaf Community Markets — New Orleans, LA Food Service Assistant Manager, 11/2009 t 9/2014 • Helped in managing all aspects of food and beverage dining operations • Participated in planning and implementing department programs • Made recommendations to improve department operations • Provided additional cash for cash registers and removed excess cash from registers to Food Service Assistant Manager, 11/2009 t 9/2014 • Helped in managing all aspects of food and beverage dining operations • Participated in planning and implementing department programs • Made recommendations to improve department operations • Provided additional cash for cash registers and removed excess cash from registers to food and beverage dining operations • Participated in planning and implementing department programs • Made recommendations to improve department operations • Provided additional cash for cash registers and removed excess cash from registers to safe

Food Service Operation Director — American Schools Managements Institute, Dearborn, MI 2002 - 2004 Directed all State of State of Michigan Food and Drug Administration's Department implementing the Food Programs in accordance with the HACCP Safety Environmental and Nutritional Guide Lines.

We implement background checks and drug screening screening programs for food service companies of all sizes, working closely with our clients to address the unique risks they face.

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 American Red Cross (Douglasville, GA) 11/2007 — Present Communications Manager • Lead the strategic direction and implementation of all public relations and communication functions to achieve American Red Cross Blood Services collection goals and organizational objectives • Collaborate with Chapter counterparts to promote a singular American Red Cross image and messaging throughout the state • Develop viable communications plan to assure effective community awareness of critical need for donations • Produce market communications and develop media outreach initiatives, including press releases, media inquiries, and special project updates, to ensure image and brand consistency • Author and edit scripts, presentations, and speeches for use by senior - level organization executives • Establish partnership within the community to enhance awareness of the blood donation program while leveraging key relationships with local - and state - level media professionals • Develop and implement an annual public relations and communications budget to ensure self - sufficiency and utilize financial resources in an efficient manner • Execute and supervise all staff - related functions including hiring, training, evaluation, and career development to create a well - qualified team and enhance operational success • Plan and implement employee award and recognition programs to honor milestone achievements, customer service excellence, and the accomplishment of national initiatives • Perform all duties and responsibilities in compliance with standard operating procedures, Safety Quality Identity Potency Purity (SQUIPP), the Code of Federal Regulations (CFR), Occupational Safety and Health Administration (OSHA), the Food and Drug Administration (FDA), and all other applicable federal, state, and local entities

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