Customer Service Room Supervisor
Resume:
C
Doris Camp
*******@*****.***
Sarasota, FL 34243
SUMMARY
GENERAL MANAGER FOR WENDYS.
Detail-oriented Nutrition Manager with 16 years of experience in food service management. Successful team leader with deep knowledge of hiring and training protocols. Budget-conscious when cutting service costs without sacrificing top-notch quality. Poised professional with extensive practice using conflict resolution techniques to drive smooth operations. SKILLS
Promoting healthy lifestyle
Foodservice team development
Safety and sanitation enforcement
Meal program management
Policy compliance
Assistance application assessment
Quality assurance
Cost management
Purchasing
Recruitment and hiring
Sanitation
Portioning understanding
Training
Flexible
People skills
Customer service
Communication
Relationship building
EXPERIENCE
School Nutrition Manager
Bradenton, FL
Manatee School District/ Aug 2016 to Oct 2020
Managed the application process for eligible students to receive meal assistance. Implemented and enforced adherence to school kitchen safety protocols. Demonstrated advanced knowledge of laws and regulations governing school nutrition programs.
Assessed food quality through sampling and marketing for all school programs. Supervised budgeting and purchasing initiative for all meal plan inventory. Reduced food waste 3% by overseeing and planning ingredients, anticipated customers and popularity of items.
Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Oversaw meal preparation and monitored food handling to encourage safety. Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Supervised staff preparing and serving 8 meals per day. Priced and ordered food products, kitchen equipment and food service supplies. Supervised staff preparing and serving 1000 meals per day. Motivated kitchen staff by establishing goals to increase productivity and quality. Sought out and implemented methods to improve service and team performance to boost business sustainability.
Enforced staff performance and service standards to deliver consistent and positive customer experiences.
Trained employees on cooking techniques, safety standards and performance strategies. Implemented surface and equipment schedules and standards to maintain clean, neat and sanitized kitchen.
Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
Interviewed, hired and supervised.
Controlled portion sizes and garnishing for optimal cost controls. School Nutrition Manager
Forsyth, GA
Monroe County School District/ Aug 2005 to May 2011 Managed the application process for eligible students to receive meal assistance. Implemented and enforced adherence to school kitchen safety protocols. Demonstrated advanced knowledge of laws and regulations governing school nutrition programs.
Supervised budgeting and purchasing initiative for all meal plan inventory. Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Oversaw meal preparation and monitored food handling to encourage safety. Dining Room Supervisor
Forsyth, GA
Shoneys/ May 1995 to Aug 2005
Arranged proper seating facilities to promote rules and regulations concerning safety, fire and health concerns.
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. Reported staff performance, inventory, overall dining room needs and special events information to Food and Beverage Director.
Fielded complaints from customers and corrected issues with both front of house and kitchen staff.
Scheduled front of house staff to open, close and work dining room floor daily. Maintained presence on dining room floor and assisted team to support efficiency of service.
Adhered to and enforced health and safety standards regarding food preparation, serving and storage.
Designed custom private function and banquet packages for business dinners, sales presentations, club meetings, weddings and charity events. Answered phone inquiries to schedule and confirm reservations, record takeout orders and respond to service questions.
Stayed abreast of server availability and table turnover to make quick decisions about seating locations.
Performed walked throughs during service to monitor guest satisfaction and advise serving and bussing staff of specific guest needs.
Cleaned and restocked counter areas, replenished cash drawer and checked server supplies to facilitate operations.
Delivered outstanding service and support from initial interaction to final departure, maintaining loyal clientele.
Greeted customers, answered questions and recommended specials, wine and desserts to increase profits.
Set up and decorated menu marketing boards with current meal and drink specials. Enhanced guests' experiences by fulfilling special requests during visits. Communicated with event coordinators to verify appropriate and adequate accommodations for larger parties.
Answered telephone to provide dining information and take party reservations. Accommodated guests with children and special needs to promote comfortable dining experience.
Managed guest expectations by relaying information regarding hours, wait times and specials.
Offered preferred tables and other special accommodations to VIP customers. Helped restaurant staff set up small and large events to coordinate smooth execution. Communicated with kitchen staff about cook times to foster customer satisfaction. Escorted guests to seating area, furnished menus and highlighted daily specials to promote positive experience.
School Nutrition Manager
Griffin, GA
Griffin Spalding County School District/ Aug 2001 to May 2001 Managed the application process for eligible students to receive meal assistance. Implemented and enforced adherence to school kitchen safety protocols. Demonstrated advanced knowledge of laws and regulations governing school nutrition programs.
Assessed food quality through sampling and Marketing for all school programs. Supervised budgeting and purchasing initiative for all meal plan inventory. Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
Worked with vendors to establish strong relationships and maintain proper inventory supplies.
Oversaw meal preparation and monitored food handling to encourage safety. Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
Supervised staff preparing and serving 18 meals per day. EDUCATION AND TRAINING
GED
Forest Park High School May 1990
Forest Park, GA
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