Food Service Director

Kenneth Peters

*** ****** **., *********, ** ****6 (H) 612-***-**** (email) *********@*****.***

Professional Summery

Accomplished and energetic Food Service Director with a solid history of achievement in Food Service. Motivated Leader with strong organizational and prioritization abilities. Areas of expertise include Microsoft Office Products, National School Lunch Program, and Cooking from scratch.

Skills

Service Orientation, Customer and Personal Service, Administration and Management, Critical Thinking, Management of Personnel Resources, Time Management, Production and Processing, Active Listening, Education and Training, Active Learning, Instructing employees, Personnel and Human Resources, Judgment and Decision Making, Operations Analysis, English Language, Food Production, Complex Problem Solving, Learning Strategies, Public Safety and Security, Management of Financial Resources, Management of Material Resources, Systems Analysis, Operation Monitoring, Transportation, Quality Control Analysis, Computers and Electronics, and Excel Programming.

Experience

Food Service Director 01/2007 to Present

A’viands – Roseville, MN

Monitor Compliance with health and fire regulations regarding food preparation and serving, and building maintenance

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are in line with budget

Maintain food and equipment inventories and keep inventory record

Keep records required by government agencies regarding to health and department of corrections continuing education

Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items

Estimate food, and other beverage consumption to anticipate amounts to be purchased or requisitioned

Monitor food preparation methods, portion sizes, presentation of food to ensure that food is prepared and presented in an acceptable manner

Order an purchase equipment and supplies

Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs, assure quality control, and minimize waste

Investigate and resolve complaints regarding food quality, service, or accommodations.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service.

Assist in opening multiple new accounts, as well as current less profitable.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Analyzing current cost and past cost of inflation or deflation for the C.P.I.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.

Establish and enforce nutritional standards for dining establishments based on accepted industry standards.

Certifications

Food Service Management Institute of University of Mississippi for Food Safety Basics, Food Defense, Meal Pattern, Microsoft Excel 2010 Intermediate From Inver Hills Community College, Dale Carnage Effective Human Communications, Serve Safe Certificate, Food Manger License, and Safety Mentor

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