Food Service Dining Services

STEPHEN GRIMES

BRUNSWICK, GA ***** 912-***-**** **************@*****.***

Summary

Overall: I would like to be in a position where I can engage in the Food and Beverage Industry on a larger scale as it relates to Food Sales. My specialty is helping Chefs/Dining Room Managers to manage food cost while still being able to produce an exceptional menu for their patrons. I Also have a background in Health Care Food Menus and planning according to Georgia State Regulations/Guidelines. I am a knowledgeable Director of Dining Services with advanced understanding of cost control, training and financial leadership while keeping operations efficient and team members productive. Educated in business operations, and accounting. Ready to leverage ample skills to expand success of Food Service establishments. Hardworking and reliable with strong ability in food service/sales.

Skills

Supply Ordering and Management

Back of House Management

Monitoring Food Preparation

Staffing and Sales Reporting

Scheduling Staff

Employee Performance Evaluations

Labor and Overhead Cost Estimation

Equipment Maintenance and Repairs

Relationship Building

Problem Solving

Fire Safety Regulations

Delegating Assignments and Tasks

Recruitment and Hiring

Portion Control

Database Interface and Query Software

Documentation and Recordkeeping

Profit Optimization

Front of House Management

Menu Pricing and Writing

Performance Improvement

Service Delivery Management

Health Code Compliance

Inventory Management

Investigating Complaints

Managing Deliveries

Quality Assurance

Training and Onboarding

Cleaning and Sanitation

Department Management

Service Quality Standards

Catering Proficiency

Liquor Law Compliance

POS Terminal Operation

Sales and Marketing

Written and Verbal Communication

Expense Tracking

Enforcing Nutritional Standards

Conflict Resolution

Collaboration and Teamwork

Critical Thinking

Cost Estimation

Event Coordination

Calm and Pleasant Demeanor

Payroll Administration

Reliable and Responsible

Inventory Management Software

Coaching and Mentoring

Team Leadership

Managing Reservations and Large Parties

Microsoft Office

Budget Administration

Calendar and Scheduling Software

Experience

DIRECTOR OF DINING SERVICES 05/2010 - Current

Marshs Edge Senior Living Community - Saint Simons Island, GA Oversaw hiring, training and management of more than 30 personnel across all areas of dining services. Kept facility in compliance with applicable safety and sanitation requirements. Held daily meetings for all staff to cover policy changes, menu updates and upcoming events. Completed frequent checks of food production to assess preparation standards, portioning and performance speed.

Improved controls to streamline procedures, eliminate waste and control costs. Projected inventory needs and maintained levels within ideal parameters. Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

Trained front-of-house staff on dining policies and procedures, guest service techniques and communication skills to promote positive experiences.

Resolved problems or concerns to satisfaction of involved parties. Performed restaurant walk-throughs to gauge timeliness and excellent service quality. Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions. Mentored front of house personnel on company policies customer service techniques and professional communication.

Reconciled daily transactions

Minimized loss and misuse of equipment through proper dining supervision and staff training. Supervised staff preparing and serving 200 meals per day. Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction. Worked closely with Executive chef and cooks to determine menu plans for daily and special events or occasions. Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards. Built revenue by coming up with themed monthly events for members to attend. Created new safety procedures manual that met local regulations and disseminated to bartenders and wait staff. Obtained highest rating from county health department year over year. DINING ROOM MANAGER 06/1995 - 08/2008

Sea Island/Ocean Forest Clubhouse - Sea Island, GA Maintained presence on dining room floor and assisted team to support efficiency of service. Scheduled front of house staff to open, close and work dining room floor daily. Fielded complaints from customers and corrected issues with both front of house and kitchen staff. Adhered to and enforced health and safety standards regarding food preparation, serving and storage. Reported staff performance, inventory, overall dining room needs and special events information to Ocean Forest Club Manager.

Acted as liaison between head of kitchen staff and front of house to update staff on menu updates, special requests and canceled items.

Reviewed closing reports at end of shifts and corrected mistakes. Arranged proper seating facilities to promote rules and regulations concerning safety, fire and health concerns. Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.

Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

Resolved problems or concerns to satisfaction of involved parties. Performed restaurant walk-throughs to gauge timeliness and excellent service quality. Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions. Mentored front of house personnel on company policies customer service techniques and professional communication.

Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Determined root cause of performance trends and developed process improvement plans which targeted assurance in safety, health, quality and customer satisfaction. Worked closely with Certified Executive Chef and cooks to determine menu plans for special events or occasions. Applied classic culinary training, awareness of market and menu trends, cost control process and team building to meet and exceed brand-based performance standards. Created new safety procedures manual that met local regulations and disseminated to bartenders and wait staff. Obtained highest rating from county health department year over year. Education and Training

Glynn Academy - Brunswick, GA

College of Coastal Georgia - Brunswick, GA

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