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Skills

  • Project organization
  • Inventory control and optimization
  • Budgets
  • Health and safety compliance
  • Food plating and presentation
  • Vendor relationship management
  • Budgeting
  • Initiative equipment
  • Customer service
  • Supervision

Work Experiences

  • Limited portion sizes and used garnishes to keep food costs down.
  • Analyzed sales data.
  • Organized and managed food service training for employees to learn about workflow optimization, budget management, and cross-functional collaboration.
  • Checked prices and placed orders for food, kitchen appliances, and supplies.
  • Achieved repeat business growth by 59%.
  • Addressed performance metrics.
  • Was in charge of overseeing food preparation and ensuring that safety protocols were followed.
  • Achieved Innovation Award for best sanitary practices.
  • Achieved compliance with OSHA within 2018.
  • Boosted customer satisfaction.

Summaries

  • Analytical Food Court Manager proficient in leveraging customer insights and sales data to introduce high-demand menu items, increasing revenues by $198,000 within the first 17 months.
  • To handle demanding team leadership needs while maximizing customer service standards, effectively manage personnel and business operations.
  • Food Court Manager with more than 14 years of experience in food service and progressive leadership.
  • The team leader was primarily responsible for training staff and resolving issues related to kitchen efficiency, inventory, and customer satisfaction.
  • Achieved a 21% reduction in employee turnover.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Achieved results within 10 months.
  • Strategic planning and data analysis, a well-rounded leader with a talent for supervising employees.
  • Achieved top cleanliness ratings in 2019.
  • Awarded Outstanding Service Award for compliance with health regulations.

Accomplishments

  • Monitored food court performance metrics weekly, identifying opportunities to improve average transaction value by 32%.
  • Trained a team of 13 employees on industry standards in food handling and safety, reducing incident reports by 40%.
  • Established long-term vendor partnerships through favorable contract negotiations, securing 13-year durations on supply agreements.
  • Collaborated with the local health department to ensure full compliance with food safety regulations, earning a procedure in annual inspections.
  • Developed an efficient floor management strategy, reducing service delays during peak hours by 82%.
  • Established and maintained successful relationships with food vendors, leading to a 32% decrease in supplier-related issues.
  • Analyzed customer preferences and adjusted menu offerings, resulting in a 54% boost in sales within one year.
  • Achieved targeted food sales volumes through the strategic placement of high-margin products at key points in the food court layout.
  • Created and executed seasonal promotions, yielding a 77% year-over-year increase in foot traffic and revenue.
  • Supported budgeting for all food court operations, identifying and resolving financial discrepancies valued at $205,000.

Affiliations

  • Partnership for a Healthier America (PHA)
  • Association for Computing Machinery
  • Society for Human Resource Management (SHRM)
  • Freemason
  • Hospitality Financial and Technology Professionals (HFTP)
  • Retail Industry Leaders Association (RILA)
  • Lions Club
  • International Conference on Food Safety and Regulatory Measures
  • Foodservice Council for Women (FCW)
  • ServSafe Food Handler Certification OSHA

Certifications

  • Sales Forecasting for Food Professionals Certification
  • Project Management for Food Court Professionals Certificate by Summit Group
  • Labor Cost Optimization Certification by the National Restaurant Association
  • Certified Professional in Food Safety (CP-FS)
  • Allergen Awareness Certification by method
  • Apple Certified Associate (ACA)
  • ServSafe
  • Certified Hospitality Supervisor (CHS) by the American Hotel & Lodging Educational Institute (AHLEI)
  • Certified Marketing and Promotions Executive (CMPE) for Restaurants and Cafeterias
  • Certified HACCP (Hazard Analysis and Critical Control Points) Manager

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