Food Service General Manager
Resume:
Patricia Marshall
Haltom City, TX *****
**********.******@*****.***
Professional Summary
Food Service oriented-Food and beverage manager with 22 years background in much faced paced work environment in the hospitality industry.
Core competencies include budgeting, managerial and leadership skills as well as excellent communication and time management skills. Handles tasks with accuracy and efficiency. Authorized to work in the US for any employer.
Work Experience
Assistant General Manager (AGM)
High Flying Foods-Grapevine, TX
April 2018 to Present
• Oversee, lead and manage restaurant personnel located at DFW Airport. • Train personnel in food preparation, service and safety procedures. •
Compile and balance cash receipts at the end of the day. • Perform various financial activities such as cash handling and deposit preparation. •
Supervise and participate in dining cleaning activities. • Resolve customer complaints regarding food and service issues. • Observe and evaluate staff members and work procedures to ensure quality standards and service are being met. • Assign duties, responsibilities and work stations to employees in accordance to work requirement. • Perform personnel action. • Control inventories of food and beverage, equipment and small ware.
Food and Beverage Supervisor
DFW Marriott-Dallas, TX
January 2018 to June 2019
• Oversee and lead main hotel dining room, room service, member concierge lounge and Starbucks Coffee shop personnel. • Assign duties and responsibilities to staff members. • Supervise and participate in dining cleaning activities. • Resolve customer complaints regarding food and service issues. • Recommend and implement measures for improving work procedures according to company standards.
• Compile and balance cash receipts at the end of the day. Food and Beverage Manager
Hotel del Coronado-Coronado, CA
April 1998 to February 2017
• Oversee 9 venues which consist of a coffee shop, ice cream creamery, outdoor full service restaurant, 5 outdoor full service bars and a member lounge with breakfast and dinner offerings. • Oversee, lead and manage over 55 full and part time staff members, seasonally an additional 64 staff members in a million dollar operation. • Train personnel in food preparation, 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 cleaning activities. • Resolve customer complaints regarding food and service issues. • Control inventories of food and beverage, equipment, small ware and report shortages to designated personnel. • Inspect supplies, equipment and work areas to ensure efficient service and conformance to company and departmental standard. • Forecast staff, equipment and supply based on weekly, monthly and yearly budgets. • Purchase or requisition supplies and equipment needs to ensure quality and timely delivery service. • Observe and evaluate staff members and work procedures to ensure quality standards and service are being met according to departmental expectations and regulations, and complete disciplinary corrective action forms. • 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.
• Perform personnel actions, such as hiring and terminating staff, providing employee orientation and department training. • Recommend measures for improving work procedures, staff performance to increase service quality and increase check average. Education
Maric College
January 1992 to December 1992
Mar Vista High School
January 1989 to December 1989
Skills
• Inventory Scheduling Payroll
Team Building Retail Sales Time Management
• Food Safety
• Labor Cost Analysis
Certifications and Licenses
TABC Certification
ServSafe
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