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Skills

  • Process improvement
  • Food waste reduction strategies
  • Communications
  • Business operations
  • First In, First Out (FIFO) inventory system
  • Supervision
  • Budgets
  • Conflict resolution
  • MS Office
  • Event logistics coordination

Work Experiences

  • Washed, peeled, and cut a variety of fruits and vegetables to prepare for serving.
  • Maintained effective supply levels by counting, monitoring, and reordering food and dry goods.
  • Contributed to $7 savings in operating expenses annually.
  • Contributed to a 58% rise in customer satisfaction.
  • Coached staff to improve retention.
  • Achieved 13 consecutive months without workplace injuries.
  • Achieved results within 17 months.
  • Consistently received Employee of the Year for outstanding customer service.
  • Contributed to a 71% increase in positive reviews.
  • Washed and sanitized the dishes, glassware, and silverware to keep customers safe after each use.

Summaries

  • Aligned team size with demand.
  • Lead Food Service Worker with 2 years of successful performance reporting and risk assessment experience.
  • Adept problem-solver, known for resolving dining room and kitchen conflicts quickly, leading to smoother service during busy shifts.
  • Motivated Food Service Worker who is used to following recipes to the letter when preparing food ingredients and dishes.
  • Bolstered team morale.
  • Takes orders, fills special requests, prepares food, and budget management with ease.
  • Achieved 48% increase in customer satisfaction.
  • Strengths in strategic planning and process improvement backed up by Food and Beverage training.
  • When managing multiple tasks at once and assisting customers, be professional and calm.
  • Achieved 59% reductions in waste.

Accomplishments

  • Resolved product issue through consumer testing.
  • Utilized Asana to track and reallocate labor hours, reducing unnecessary overtime and saving 7 labor hours per month.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Documented and resolved method which led to procedure.
  • Reduced service inconsistency by leading training sessions focused on order accuracy, cutting down errors by 47%.
  • Trained 3 employees on proper food safety protocol, leading to a 59% decrease in health code violations within 3 months.
  • Advised management on kitchen workflow improvements, reducing operational bottlenecks and increasing order throughput by 42%.
  • Developed a strong rapport with front-line team members, motivating them to achieve 72% higher customer service scores.
  • Promoted strict adherence to sanitation protocols by earning and maintaining ITIL for the entire team.
  • Reduced inventory waste by 37% by introducing new food storage protocols, contributing to cost savings of $4 annually.

Affiliations

  • Rotary International
  • National Food Service Management Institute (NFSMI)
  • Academy of Nutrition and Dietetics
  • Association of Nutrition & Foodservice Professionals (ANFP)
  • Association for Supply Chain Management (APICS)
  • International Foodservice Distributors Association (IFDA)
  • Lions Club
  • National Association of College & University Food Services (NACUFS)
  • Certified Food Protection Professional (CFPP) Credential
  • Jaycees

Certifications

  • Certified in HACCP Principles & Application, Chicago
  • First Aid/CPR Certified
  • Certified Safe Food Operations Manager, Meridian
  • Certified Foodservice Professional (CFSP) – Brightline
  • Project Management Professional (PMP)
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Inclusive Dining and Dietary Accommodation Certification, Cedar Works
  • Food Handler's Card - Columbus
  • Certified Supervisor Food Safety in Catering, 2017
  • Apple Certified Associate (ACA)

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