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Skills

  • Customer complaint resolution
  • Compliance with local health and safety regulations
  • Employee performance tracking
  • Process improvement
  • Collaboration with chefs and culinary staff
  • Health and safety compliance coaching
  • Operational improvement
  • Cost reduction strategies
  • Inventory cost tracking and forecasting
  • Cost controls

Work Experiences

  • Bought food and built strong relationships with vendors.
  • Analyzed diner feedback and seasonal availability.
  • Limited portion sizes and used garnishes to keep food costs down.
  • Assisted in overhauling the dining room layout, increasing seating capacity by 65% while reducing meal preparation wait times.
  • Collaborated with marketing to design promotional dining deals that boosted foot traffic by 71% during slower periods.
  • Based packages on client preferences.
  • Boosted foot traffic by 56% during slower periods.
  • Achieved a 9-year injury-free streak in the kitchen.
  • Assisted in overhauling the dining room layout.
  • Was in charge of coordinating and organizing all of the restaurant's inventory.

Summaries

  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Dining Services Manager is a multi-talented Dining Services Manager who is consistently rewarded for planning and operational improvements.
  • Dining Services Manager is a dynamic Dining Services Manager with 12 years of experience in providing high-quality food services.
  • Years of progressive leadership experience 4
  • Addressing customer concerns and resolving issues in a diplomatic manner.
  • Costs were consistently reduced while profits were increased.
  • Dining Services Manager with a track record of cutting costs, increasing productivity, and improving customer satisfaction.
  • Excellent track record of resolving issues, increasing customer satisfaction, and driving overall operational improvements.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Quick problem solver who can come up with quick and effective solutions to a wide range of problems.

Accomplishments

  • Collaborated with team of 3 in the development of procedure.
  • Implemented a food waste reduction initiative through portion control and inventory tracking that decreased overall food costs by 66%.
  • Led a team of 11 dining staff, achieving Top Performer for excellence in dining service management and customer satisfaction.
  • Increased sales of daily specials by 18% through the implementation of a focused upsell training program.
  • Collaborated on the planning and execution of process, leading to a 41% increase in event-related revenue.
  • Expanded catering services to include corporate clients, achieving a 22% increase in revenue within 7 months.
  • Implemented customer feedback survey tools, leading to a 60% improvement in service quality ratings over two years.
  • Optimized kitchen staff communication workflows, leading to a 72% increase in service speed and decreased order delivery time.
  • Standardized banquet procedures, improving setup efficiency and reducing event preparation time by 52% minutes per event.
  • Resolved product issue through consumer testing.

Affiliations

  • Speaker at regional dining workshops on the importance of customer feedback integration into dynamic menu offerings.
  • Partnered with local culinary schools such as framework to mentor aspiring chefs and supervisors, ensuring future talent growth in the industry.
  • Collaborative partnership with procedure, consistently achieving cost reduction in procurement and improving overall vendor relations.
  • Volunteer with metric, organizing charitable events benefiting the community through food-based initiatives and fundraising dinners.
  • Participant in regional workforce development programs to train restaurant staff, enhancing community employment opportunities.
  • Lions Club
  • Society of Women Engineers
  • Engaged in the National Association for College & University Food Services (NACUFS), focusing on institutional dining best practices and leadership.
  • Association of Information Technology Professionals
  • Member of the Global Restaurant Leadership Conference (GRLC), discussing innovation and strategy with international foodservice leaders.

Certifications

  • Apple Certified Associate (ACA)
  • Time Management for Managers Certification
  • CompTIA Security+
  • Certified Foodservice Professional (CFSP)
  • Certified Business Analysis Professional (CBAP)
  • Certified Nutritional Therapist
  • SHRM Senior Certified Professional (SHRM-SCP)
  • Certified Hospitality and Tourism Management Professional (CHTMP)
  • Certified Restaurant Manager (CRM)
  • Certified Public Accountant

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