Operations Manager Food Service
Resume:
MICHAEL AMATO
West Haven, CT **516
203-***-**** - ad5tjx@r.postjobfree.com
Professional Summary
Seasoned food operations manager with broad experience in hotel, corporate dining, restaurant, and military food entities. Dynamic professional with demonstrated success in maximizing operational efficiency, while utilizing my strong leadership skills. Results oriented with a proven track record of working collaboratively with team members to achieve goals. Adept in effectively managing both retail and culinary settings.
Skills
Customer Service Standards
Operational Protocols
Customer Needs Assessments
Safe Work Practices
Time management
Multi-tasking
Food Service Operations
Cost Control
Food Safety and Quality
Analytical Thinking
Communication
Problem solving
Work History
01/2006 to Current
Army Sergeant First class /Food Operations Manager
CT Army National Guard
Noncommissioned Army Sergeant, commanding squad of 9 to 10 soldiers, sometimes more.
As Army Food Service Manager, purchase, plan, store, prepare, and serve meals.
Direct personnel who prepare and serve food, manage facilities where food is prepared and stored.
Managerial responsibilities also include logistics for food and equipment purchases, developing food service phases of operational plans, hiring and discharging employees and ensuring that mess properties are clean and protected.,
Managed a yearly budget of 3 million in assets.
02/2014 to 03/2019
Chef Manager
Epicurean Feast
Provided daily Café and Catering services for factory with 1200 employees
Managed inventory ordered all food products.
Identified, hired and trained staff.
Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
Utilized culinary techniques to create visually appealing dishes.
Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas
07/2007 to 09/2014
Kitchen Manager
99 Restaurant
Scheduled/directed work assignments to maximize staff productivity.
Conducted pre-shift and department meetings to ensure consistency.
Controlled daily food, beverage, and labor costs to maximize profits.
Monitored service levels, emphasized food quality and safety.
Cooked for over 400 customers per day.
Managed revenue of 2 million per year.
02/2005 to 06/2007
Kitchen Manager
On the Border Mexican Grill & Cantina
Oversaw daily operations, managed employees, complied with food quality and food safety standards.
Utilizing FIFO improved organization and cleanliness in storage areas.
Built sales forecasts and schedules to reflect desired productivity targets.
Established food purchasing specifications, allowing for competitive bidding and controlled food costs.
Managed with revenue of 1.5 million per year.
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