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Manager Food Service

Bonita Springs, Florida, United States
January 08, 2018

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Diane Morgan

***** ***** **** #*

Bonita Springs Fla, 34135



• Dietary Management Certification (2004)

• New Jersey State Sanitation Certification (2005) Food Service Director Assistant, 2011-2017

Wanaque Nursing Rehabilitation Center, Haskell NJ

• Assist director in implementation of departmental policies and procedures for the continued improvement of departmental performance.

• Maintains adherence to regulatory agency requirements for sanitation and safety.

• Perform periodic inspections with appropriate personnel.

• Assist with development of patient and non-patient menus and recipes as delegated by the director.

• Responsible for recruitment, training, evaluation, and correction of employees in accordance with hospital and departmental policy.

• Maintain effective interdepartmental communications to identify and solve challenges and sustain operational flow of the department.

• Conduct continual analysis of departmental operations while evaluating new products and services.

• Initiate, review, and approve operational changes for cost effectiveness and improvement in quality of services.

• Prepare daily schedules and assignments for center employees.

• Member of departmental QI committee who would coordinate adherence departmental QI guidelines as they relate to areas of responsibility. Dietary Supervisor, 2010-2011

Lincoln Park Health Care, Lincoln Park, NJ

• Maintain daily employee attendance records.

• Provide orientation and training of new employees.

• Conduct Performance appraisals.

• Correct employees in accordance with hospital policy and procedures.

• Requisitions daily food supplies as needed.

• Monitor patent tray assembly line during meal for accuracy.

• Complete daily sanitation checklist.

• Assist with catered functions.

• Open and close kitchen in accordance with policy. Restaurant Manager 2005-2010

Grasshopper off the Green, Morristown,NJ

• Direct a staff of twenty five employees.

• Communicate daily with the chef, kitchen staff, and provide input on the daily menu.

• Accountable for hiring and scheduling of all employees.

• Direct all house operations

• Directed and organized all catering events from the initial meeting to event execution.

• Proficient with POSI touch and MICROS computer system. REFRENCES: Upon Request

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