Food Operations Manager Resume Samples

Description :

1. Developed a continuity book, household management, military customs and traditions, interpersonal skills, uniform maintenance and assembly, accounting and financial administration, formal table setting and service, basic bartending, planning, preparing and presentation of a 4 course gourmet menu, protocol procedures for official entertaining.
2. Performed duties as an Enlisted Aide ensuring the requirements listed below were tailored to the needs of the General/Flag Officer which included maintaining the General/Flag Officers uniforms, planning and executing official military social events, preparing daily meals, including menu development, shopping and storage of rations.
3. Managed household to include the upkeep and preservation of the assigned quarters.
4. Accomplished tasks that aided the officer in the performance of their military and official responsibilities Food Operations Manager SSG E-6 09/04 - 10/06 United States Army $47, 000 - $49,000/yr 3ID Fort Stewart, GA 31310 Prepared technical, personnel, and administrative reports concerning food service operations.
5. Established operating and work procedures, inspected dining area, food preparation/storage areas, and dining facility personnel.
6. Prepared production schedule and made necessary menu adjustments.
7. Requested, received, and accounted for subsistence items.

Experience

2-5 Years

Level

Executive

Education

Associates In Business

Description :

1. Ensured quality production standards are followed and maintained.
2. Ensured employees adhere to HACCP, FDA and safety regulations and compliance with company policies and procedures.
3. Trained and monitored employees on proper work procedures to ensure maximum productivity with minimum labor and food expenses.
4. Monitored daily manpower planning (bids) and employee turnover.
5. Responsible for employee retention.
6. Maintained all financial goals related to productivity, overtime, labor goals and meals per hour.
7. Worked with management staff to improve performance of the unit.

Experience

2-5 Years

Level

Executive

Education

Associate Of Science In Culinary Arts

Description :

1. Managed daily operations of the food service department including at your request kitchen, hot line production, Cafeteria hot food and action station, Coffee/gift shop and daily catering.
2. Processed cash handling for all areas including drops, change, and employee cash cards and credit transactions.
3. Logged and reported daily.
4. Oversaw preparation, portioning and presentation providing consistent fresh products daily.
5. Ensured the kitchen equipment, storage areas, cafeteria and coffee shop are sanitary, neat and organized according to company standards.
6. Maintained inventory of produce, grocery, small wares, disposables and cleaning supplies to ensure employees have appropriate resources to perform their jobs.
7. Managed by providing positive and constructive feedback to employees in order to reward coach, correct and motivate.

Experience

2-5 Years

Level

Executive

Education

Associate In Applied Science

Description :

1. Managed day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.
2. Established operating standards, implements quality improvements and communicates them to employees.
3. Responsible for total food operation of a 131 bed hospital including retail and patient service.
4. Directed daily contact with the senior management of the Hospital.
5. Managed all financial and budget requirements for this account.
6. Responsible for patient rounding for the tct area in the hospital.
7. Maintained all payroll and employee files per my department.

Experience

5-7 Years

Level

Executive

Education

MS

Description :

1. Managed kitchen operations for large hospital, including cafeteria, patient room service, physician lounge, event catering, and meal delivery to small off-site behavioral health facility.
2. Led teams of cashiers, baristas, bartenders, delivery drivers, catering and kitchen staff.
3. Controlled food and labor costs leveraging knowledge of profit and loss (P&L) statements.
4. Oversaw inventory management and ordering.
5. Coordinated menu with executive chef and manages large private catering events.
6. Directed opening and closing operations as well as regular cash audits and cash / safe management.
7. Maintained unit safety and hazard analysis critical control point (HACCP) files, including conducting safety training, monthly and annual audits.

Experience

2-5 Years

Level

Junior

Education

Certification In Culinary Arts

Description :

1. Supervised, trained, managed 6 employees.
2. Passed all inspections through the Navy's Health Inspectors.
3. Received numerous awards and recommendations for the accomplishments achieved as a young employee.
4. Motivated the team to complete the most demanding tasks.
5. Improved the organization by developing personnel into leaders.
6. Focused on team building and cohesion, created a solid high-performing team.
7. Properly stored, prepared, cooked, and supervised all meals on an Army vessel.

Experience

2-5 Years

Level

Executive

Education

GED

Description :

1. Maintained and cared for all equipment resulting in no loss or damage during our 45-day Trans-Atlantic voyage.
2. Performed all in-unit human resource procedures, including hiring, training, orientation and on-boarding, E-Verify, maintenance of personnel files, performance reviews, staff disciplinary actions and counseling.
3. Managed payroll using Labor Management, ADP eTime, and Kronos; creates all unit schedules.
4. Driven customer satisfaction and HCCAP scores to be a leader in the HCA division of hospitals.
5. Established a safe work environment for employees by providing safety training meeting monthly and identifying problem areas and working together to correct unsafe practices.
6. Managed and maintained cost saving controls and complying with budget requirements of the unit.
7. Responsible for coaching, counseling and preparing corrective action for employees.

Experience

2-5 Years

Level

Executive

Education

Advanced High School Diploma

Description :

1. Supervised up to 16 junior personnel including: hiring, determining workload and delegating assignments, training, monitoring and evaluating performance, and initiating corrective and disciplinary actions.
2. Coordinated daily menus, determining amount of food to be prepared and how leftovers should be utilized to ensure standard operating procedures are met.
3. Conducted weekly and monthly inventory of kitchen supplies in order to maintain a well-stocked facility.
4. Responsible for quality control of a 20-person kitchen, inspecting and maintaining food quality, handling, and safety standards.
5. Ensured compliance with applicable federal and state laws, regulations, and agency rules, standards and guidelines, etc.
6. Managed and coordinated the accordance of three separate agencies, civilian and military, to ensure supplies are delivered to proper location on time.
7. Determined program goals and objectives monthly with employees and senior supervisors.

Experience

7-10 Years

Level

Management

Education

Associate In Criminal Justice

Description :

1. Coordinated and facilitated facilities inspections by State Inspector.
2. Supervised inmate kitchen and dining facilities.
3. Supervised 66 inmates.
4. Monitored and record keeping of prepared meals on Hazard Analysis Critical Control Point.
5. Monitored and recorded freezer and cooler temperatures Scheduled and coordinated distribution and delivery of food stores Maintained 30-day supply of inventory for food stores.
6. Maintained a budget in accordance with amount of people served in each dining facility.
7. Assisted in the development and training of subordinates as required.

Experience

2-5 Years

Level

Executive

Education

High School Diploma

Description :

1. Applied food service accounting procedures
2. Assisted Food Service Director of Garrison dining facility, by supervising the production of more than 36,000 meals to fellow marines in 15 days.
3. Managed menus, designed recipes, trained cooking staff on proper sanitation and food handling.
4. Established and implemented all systems guiding field kitchen operations, instituted sanitation policies in accordance of ServSafe and HCCP guidelines, and distributed 245,500 meals to patrons in 90 days.
5. Managed Culinary Arts Training Center to include equipment and facility maintenance.
6. Enforced safety and sanitation standards.
7. Supervised 28 instructors and 125 students in two culinary training laboratories.

Experience

7-10 Years

Level

Management

Education

Associate In Business