Manager Food

CAREER OBJECTIVE

EXPERIENCE

ANGIE BEARD

***** ****** ** ***** ******, Missouri, 65584 573-***-**** adidb4@r.postjobfree.com Results-oriented professional with 20+years of experience and a proven knowledge of customer satisfaction. Aiming to leverage my skills to successfully fill the Manager role at your company. Cracker Barrell, ST.Roberts, MO

Restaurant manager, Jul 2015 - Apr 2020

• Train workers in food preparation, and in service, sanitation, and safety procedures.

• Compile and balance cash receipts at the end of the day or shift.

• Perform various financial activities such as cash handling, deposit preparation, and payroll.

• Supervise and participate in kitchen and dining area cleaning activities.

• Estimate ingredients and supplies required to prepare a recipe.

• Resolve customer complaints regarding food service.

• Control inventories of food, equipment, smallware, and liquor, and report shortages to designated personnel.

• Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services. Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.

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• Forecast staff, equipment, and supply requirements based on a master menu. Specify food portions and courses, production and time sequences, and workstation and equipment arrangements.

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• Assign duties, responsibilities, and work stations to employees in accordance with work requirements. Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.

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Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.

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Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.

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• Record production, operational, and personnel data on specified forms.

• Develop equipment maintenance schedules and arrange for repairs.

• Greet and seat guests, and present menus and wine lists.

• Schedule parties and take reservations.

• Present bills and accept payments.

• Develop departmental objectives, budgets, policies, procedures, and strategies. Wendys of Missouri, ST.Roberts, MO

Restaurant manager, May 2010 - Jan 2015

• Serve customers in eating places that specialize in fast service and inexpensive carry-out food.

• Accept payment from customers, and make change as necessary.

• Request and record customer orders, and compute bills using cash registers, multicounting machines, or EDUCATION

CERTIFICATIONS

pencil and paper.

• Communicate with customers regarding orders, comments, and complaints. Prepare and serve cold drinks, or frozen milk drinks or desserts, using drink-dispensing, milkshake, or frozen custard machines.

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• Perform personnel activities such as supervising and training employees.

• Monitor and order supplies or food items and restock as necessary to maintain inventory. US Beef, ST.Roberts, MO

Restaurant manager, Jan 2000 - Feb 2005

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.

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• Count money and make bank deposits.

• 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.

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Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

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• Schedule staff hours and assign duties.

• Establish standards for personnel performance and customer service. Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

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• Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

• Test cooked food by tasting and smelling it to ensure palatability and flavor conformity. Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.

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• Order and purchase equipment and supplies.

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

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Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.

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Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.

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Waynesville

ST.Roberts, MO

High School Diploma (May 1989)

• Serv safe certificate

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