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Skills

  • Guest seating arrangements
  • Order accuracy
  • Banquet coordination
  • Accurate money handling
  • Electric pallet jack operation
  • Managing changing priorities
  • Standard license
  • Product stocking
  • Sales expertise
  • Team Leadership

Work Experiences

  • Got better.
  • I've worked in retail for 8 years.
  • Hired qualified candidates for the positions of Dining Services Director and Dining Services Director.
  • Was responsible for handling products and equipment in accordance with safety and sanitation regulations.
  • Cleaned, sanitized, and organized food speed racks, bins, and dry storage racks to keep food storage areas neat and prevent food-borne illness.
  • Consistently received a 100% satisfaction rating from my customers.
  • Completed cash transactions in a timely and accurate manner.
  • Prepared specialty meats, salads, and cheeses by slicing, serving, and packaging them.
  • Prepared and maintained the buffet and salad bar by checking temperatures, restocking food, removing dirty containers, and monitoring potential sources of contamination.
  • Reduced food waste by 13% by overseeing and planning ingredients, anticipated customers, and item popularity.

Summaries

  • Bar Manager with a strong desire to increase revenue and productivity.
  • Focused on customer service
  • Experienced Dining Services Director with success in driving innovation and early adoption of emerging technologies and platforms.
  • Customer-focused foodservice professional with vendor management and quality assurance catering experience.
  • Recognized for method, hygienic habits, and dependability.
  • Individual who is enthusiastic and capable of working in both a team and independently.
  • Workflow optimization expert
  • Communicative and team-oriented, with QuickBooks expertise.
  • Experience from metric roles and Scrum Master certification courses that is comparable.
  • Motivating leader who has built and managed standard teams in the past.

Accomplishments

  • Collaborated with culinary staff to design a gluten-free and allergen-sensitive menu, increasing diner inclusivity and customer satisfaction ratings by 70%.
  • Integrated environmentally responsible waste management practices into dining services, achieving a 17% decrease in landfill waste.
  • Introduced a seasonal farm-to-table menu that drove a 22% increase in diner traffic during off-peak hours.
  • Increased average check size by 75% through the implementation of tailored promotional campaigns and upselling strategies.
  • Revamped employee training programs to enhance knowledge of dietary restrictions, boosting staff confidence in product offerings and improving client trust.
  • Earned a 10% bonus for successfully up-selling the most items from the restaurant's new summer menu.
  • Spearheaded a kitchen reorganization that streamlined food preparation processes, cutting service time by 25% and increasing table turnover.
  • Oversaw store renovation and expansion project, which increased revenue by 15%.
  • Led regional expansion of dining services, opening 7 new locations within 6 months and generating a 85% increase in total revenue.
  • Developed and launched a comprehensive dining service strategy, leading to a 43% increase in overall customer satisfaction within 6 months.

Affiliations

  • Long-standing member of the International Association of Conference Centers (IACC), improving event dining experiences and large-scale catering services.
  • Volunteer speaker at industry events through the Healthcare Facilities Management Association (HFMA), educating peers on innovative hospital dining service initiatives.
  • Active member of the Society for Hospitality and Foodservice Management (SHFM), sharing insights on developing strategic vendor partnerships.
  • Member, Green Restaurant Association, committed to furthering sustainable practices, including vendor sourcing and eco-friendly kitchen operations.
  • Active participant in the Restaurant Leadership Conference, learning innovative strategies for operational efficiency and customer satisfaction boost.
  • Served as Founding Member of the Local Culinary Innovation Committee, emphasizing seasonal and sustainable menu planning.
  • Recognized as a Gold Member of the Hospitality Professionals and Chefs Association, consistently sharing best practices in guest experience enhancements.
  • Former Board Member of the American Hotel & Lodging Association (AHLA), facilitating collaborations for improved guest service standards across dining venues.
  • Attended advanced training by the Culinary Institute of America (CIA) in menu development, focusing on dietary restrictions and nutritional balance.
  • Certification-in-development, ServSafe Manager, ensuring food safety and health regulations compliance across multi-unit foodservice operations.

Certifications

  • ServSafe
  • Certified Guest Service Professional (CGSP)
  • CompTIA A+ Technician
  • Cisco Certified Network Associate (CCNA)
  • Certified in Nonprofit Management by Summit Group
  • CompTIA Security+
  • National Foster Care Association Certified Caterer
  • Project Management Professional (PMP)
  • Foodservice Management Professional Certification (FMP)
  • Leadership in Energy and Environmental Design (LEED) Accredited Professional

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