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Food Service Director

Location:
Newport News, VA
Salary:
85 yearly
Posted:
December 31, 2020

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Resume:

SHERRY L. ARRINGTON, adi17g@r.postjobfree.com 410-***-****

PROFESSIONAL OBJECTIVE:

Restaurant Owner

High energy background in a family own resturant, High Ed, Hospital paced culinary setting. Possess outstanding knowledge of the food industry, superior communication skills and a passion for excellence in a customer-oriented environment. Tenacious and resourceful with deep knowledge of holding and maintain customer loyalty in a food service environment. Major Qualifications include:

· Able to blend creative and administration skills to achieve restaurant staff and customer targets

· Extensive experience in developing customers through well-placed marketing activities

· Functional ability to manage and maintain restaurant finances including payroll, cash-in and blank liaison

· Expansive awareness of culinary trends in the food service industry along with great capability of standing up to competition

CORE COMPETENCIES

-Food quality -Supplies and purchases -Health and safety

-Customer service -Service promotion -Staff development

-Finance handling -Menu planning -Hospitality management

-Events management -Communication -Budget conformity

-Multi-location owner -Proven Sales record -Honed marketing skills Experience Oct 15, 2015 to In the

process of closing down

Jazz’s Island Soul Cuisine LLC

Restaurant Owner

5485 Harpers Farm Road

Columbia Md 21044

· Manage all financial areas and oversee operational aspects of three area location

· Create innovative marketing campaigns to drive business to all stores

· Network in local community to increase profile and bottom-line profit

· Keep businesses running efficiently and profitably

· Maintain locations in good standing with LLC

Coordinated special event, 2016 Art Scape

PROFESSIONAL EXPERIENCE:

Aramark (GBMC) May 2012 – May 2016

Executive Chef/Catering Manager

· Actively prospect/solicit and qualify new business for the Hospital

· Negotiate Food Beverage rates, guest rates, meeting room rental, and function space within approved booking guidelines

· Accurately produce and review all catering contracts and banquet event orders

· Work closely with clients to facilitate services agreed upon the sales office and prospective clients

· Produce monthly sales-related reports and sales forecasts for assigned area of responsibility

· Arrange and conduct special events, site inspections, and for potential clients

· Attend industry events/networking meetings to obtain new business, and also keep a pulse on industry trends

· Coordinate, supervise and direct all group business before after it is booked and through completion of the event function, while maintain profitable operations and high quality products and service levels

· Market ideas to promote business, reduce employee turnover, maintain revenue and payroll budgets, and meet budgeted productivity while keeping quality consistently high

· Act as a liaison between client and operating departments to ensure a successful meeting and to generate repeat business

· Interview, train, counsel, schedule and supervise staff. Contribute to the team’s effort by accomplishing tasks and assisting with projects as needed

· Assist with completion of the Annual Marketing Plan and Budget

· Acknowledge all guests and respond promptly to their needs, however busy and whatever time of day

· Familiarity with all features and local attractions/activities to respond to guest inquiries accurately

· Complete required Appraisals

· Contribute to the team’s success by accomplishing tasks and assisting with projects as needed

· Maintain knowledge and compliance with departmental policies, service procedures, and standards

· Availability during peak operating times, Weekends, Holidays and Special Events

· Work as a Team Member to ensure our guests have the best possible experience

· Support GBMC, Vision, and Values

· Comply with all GBMC policies and procedures

· Ability to work effectively in stressful, high-pressure situations while maintaining composure and guest satisfaction

· Technical knowledgeable in systems and software-(Outlook, Word, Excel, accounting software, Seriousware, Visual One, Delphi, Meeting Matrix, etc.) July 2010 – May 2012 (Sodexo)

George Mason University Resident Dining (Southside) Fairfax VA (Resident Executive Chef/Manager)

Completely accountable for the operations for Resident Dining of Southside. Operates the department in accordance with the approved budge, providing the Client with the maximum value for the dollar spent. Ensuring that the food offered to the students, faculty, guest is of superior quality. Directs and conducts safety, sanitation and maintenance, maintain excellent relationships with students, faculty, guests and client as well as other departments. Promotes the professional growth and development of the entire team, foster strong inter-departmental relations and integrate the Southside dining service with the facility plan of operations. Duties also include Menu development (FMS), weekly inventory, Review and analyzes financial statement and data, operating reports, budget variance reports, financial information to monitor financial goal, invoices (UFS), Payroll and correcting the weekly stop signs, weekly schedule for 183 employees. Food cost controls, training, sanitation and personnel managements to include hiring, counseling, coaching and developing. Giving clear direction as to what needs to be done, and monitoring performance against a predetermined deadline and measure quality to ensure quality and timely completion of assignments, motivate and guide other to work hard by building a sense of teamwork and commitment, communicating and reinforcing aims and goals of team, unity cooperation and excellence.

Troubleshoot problems with computer hardware and software, administer computer-based tests, and maintain/update computerized database systems, provide clear, accurate and concise testing instructions to groups and individuals, communicate effectively both orally and in writing. Work effectively either independently or as a team member, remain calm and professional while working under pressure in a fast-paced, constantly changing work environment and while handling multiple tasks simultaneously with frequent interruptions.

Learn quickly, organize and prioritize assignment, and focus on details critical to the effective and efficient performance of duties.

Nov 2008 – July 29, 2010

Chartwells K-12 District of Columbia-Washington

District Resident Executive Chef

Overseeing the day to day operations for Account (K-12). Support 148 school in the District of Columbia, responsible for managing client relationships, along with ensuring that the food offered to the students is of superior quality. P&L and budgeting with my Regional Manager, as it pertains to the account. Maintain excellent relationships with the schools client, work with and trained all Area Chefs and cooks and management team in creating nutritious and top quality food for the students. Implement new culinary programs in conjuction with the Chartwells/Thompson marketing and culinary team. Maintain accurate and up to date records on all catering functions and transaction, trained and supervise the catering department, coordinators. Overseeing off-site breakfast and lunch meal programs, and after-school snacks. Advises Regional management of potential forecast deviations, making frequent operating decisions, often with the benefit of direct guidance.

Supervise food, maintenance of food equipment, and Warehouse services. Responsible to motivate and support 13 salaried Area Managers. Assigned in regards to people coaching and development, safety, compliance, meals, and profit. Assigned geography on additional tasks related to K-12 including but not limited to new sales, industry events, community events. Functions and not limited to revenue, and profit. Ensuring compliance to food safety, financial, and other mandated programs, coaching and developing Front Line Managers and their teams, building and fostering meaningful relationships with clients. Conduct operational audits of District units and designs improvements to optimize financial performance and operational productivity. Audits units to ensure conformance with Chartwells/Thompson, government and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation, and record keeping. Develops and inspires a workforce to achieve maximum employee utilization and satisfaction, and periodically measures the effectiveness and productivity, comprehensive annual operating planning effectively, successfully executes the plan, and deliver. I have experience over $8M in P&L, and the ability to lead and motivate teams, create menus, maintain HACCP standards and always create a positive team environment. August 2004 – November 2008

Chartwells Higher Education Dining Service

Montgomery College (Rockville MD) 1st year Executive Chef/ 2nd year Food Service Director Responsible for the overall operation of the dining service department and retails Outtakes, Au Bon Pain, Salsarita’s Fresh Cantina, Jerry’s Sub and Fresh Fusions. Operated the department in accordance with the approved budget, and providing the Client with the maximum value, also ensuring the food offered to the residents, guests and employees of the community is of superior quality. Direct and conduct safety, sanitation, maintenance programs, while maintain excellent relationships with residents, guest and Client, as well as other departments within the community. Also promoting the professional growth and development of the entire team, foster strong inter-departmental relations and integrate the dining service department with facility plan of operations.

Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control as well as labor scheduling, staffing and employee training and conducts period inventory, maintaining records to comply with Chartwells. Working with the clients and up selling menu items. Preparation and service of food and implement improved quality control procedures. With catering bringing fresh ideas, keen eye for detail in catering set-ups and innovative concepts to higher education, menu presentation and customer service, working with the Chef in creating menus. Deliver a fabulous catering results. Responsible for the Summer Dinner Theater every year from July 15-31st.

Enjoy current food trends, and have nutritional and wellness awareness as well as extensive food production experience, in the addition great skills with people, planning organizational, computer, and customer service, manage and train the kitchen and catering staff. Creativity and demonstrate a strong work ethic and understand what it mean to add a little WOW to whatever I am doing. I possess the skills and leadership necessary to get all employees to follow him/her to reach not only Chartwells goal but the employee goals.

Responsibility directly responsible for cash, accounts payable and receivable, payroll, RMS, knowledge of financial, budgetary, accounting and computational, Marketing Planning. Implement new culinary team. Act as a liaison between Chartwells marketing and culinary administration, staff, students and the community. Ensure that the unit is on budget and follows-through with all marketing and culinary programs.

July 2000 – August 2004

St. Mary Seminary (Baltimore MD)

Chartwells Higher Education Dining Services

Executive Chef/Manager

Serves as the primary Chef for all catered functions and events, involved with all culinary operations including the food productions of corporate dining functions. Adheres to HACCP guidelines to ensure efficient, safe and sanitary food Production, preparation and presentation, duties also include menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, counseling, coaching and developing. Training also include fresh cook, batch cooking.

Preparation Designed balanced menus, cut meat and seafood from portions and prepared balanced meals of calories and protein, attaining significantly high levels of customer satisfaction. Pre-prepared garnishments and food distribution and attained balanced and eye appealing food presentation, attaining very positive customer response. Prepared individual orders as well as large quantities.

Promoted to Food Service Director of Dinning (2003) and held specific responsibility directly responsible for cash, accounts payable and receivable, payroll. Operated in accordance with approved budget, providing the Client with value for the dollars spent, promote growth and development of the entire team, and fosted strong inter-departmental relations and integrate in the dining service department.

Knowledge of financial, budgetary, accounting and computational Marketing Planning. Implement new culinary programs in conjuction with Chartwells marketing and culinary team. Act as a liaison between Chartwells and the administration, staff, students and the community. Ensure that the unit is on budget and follows-through with all marketing and culinary programs. July 1995 - 2000

Marriott Hotel George Town Washington DC.

Executive Chef:

In charge of all phases of the operation of full-meal service(Breakfast, lunch and dinner) cafeteria-style cash dining Operation serving 9,000 students and staff at a rate of Approximately 3,000 meals per day, plus a very heavy catering operation. Interviewed, hired and directly supervise a 16-person staff in a cafeteria-style cash-based dining facility. In charge of menu planning, purchasing, inventory, Production, quality control, sanitation, scheduling and training and development of employees. Advanced culinary skills such as sauté, blanch, poach, simmer, deep fry, braise, sear, grill work and plating presentations. High volume cooking experience, in banquets and line work within a fast paced environment. Created recipes, menu and plating development to show case.

Directly responsible for cash, payroll, accounts payable and Receivable, and cost containment. Also planned and directed numerous catered affairs including Menu selections, staffing, preparation of food, set up and presentation.

1993-1995 Comfort Inn Hotel Bowie MD

Executive Chef:

Serve as the department head for culinary operations with duties that include the food production of guest/employee retail operation, and catering function. HACCP guidelines

To ensure efficient, safe and sanitary food production, preparation and presentation. Menu development, inventory, ordering/purchasing, food cost controls, training, sanitation, and personnel management to include hiring, firing, counseling, coaching and developing.

Supervisory, leadership, hands-on management and coaching skills.

Financial, budgetary, and food control

Communication skills both written and verbal

Communicate on various levels to include management, customer and associate levels.

United States Vice Presidential Residence (3400 Mass Ave.) 1989-1992

Planned and prepared meals for Vice President Quayle and family.

Secondary Chef for 2 years. Prepared and organized various Official functions held at Residence. (Total of 120)

Accompanied 2nd Family on Air Force II. Preparing Meals for Guest at Ocean Reef Florida (Key West)

Chef to Commanding Officer.

Planned and Prepared menus and entertainment for more than 100 official and political functions.

United States Army (Naples Italy)

Chef to Rear Admiral

1986-1987

Planned and prepared meals for Rear Admiral Bacon and European Guest. Including French Minister of Defense Joint Chiefs of Staff (Pentagon)

Chef (Chairmen’s Dining Room)

1985-1986

Formal Education:

United States Army Finance & Accounting School 73C (Chicago Illinois) 1979-1982 Financial Management School Charleston, South Carolina United States Army Food Service School (Santiago, California) 1984-1985 Le Cordon Bleu Paris Culinary Art School 1986-1988 Bayershorhuf Hotel Training School (Munich, Germany) Culinary Training Course – Culinary Institute of America (C.E.U Earned) Paxtauxent River



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