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Skills

  • Communications
  • Problem resolution
  • Regulatory compliance
  • Sanitizing understanding
  • Conflict resolution training
  • Customer service
  • Kitchen equipment operation and maintenance
  • Client relationship management
  • Budgets
  • Staff scheduling

Work Experiences

  • Coordinated high-volume catering events for up to 9 guests, consistently meeting tight deadlines and achieving client satisfaction.
  • Was in charge of the grill, stove, and oven, as well as cleaning all of the equipment after each shift.
  • Identified operational flaws and took corrective action to address system and metric concerns while also facilitating initiative.
  • Consistently met tight deadlines.
  • Created allergen-sensitive dishes.
  • Used previous supply needs and forecasted business levels to estimate required supplies.
  • Oversaw a team of skilled kitchen workers who prepared and served meals.
  • Achieved growth over 18 months.
  • Was in charge of food costs and inventory management.
  • Collaborated with the marketing team.

Summaries

  • Accomplished Food Service Officer.
  • Adept at creating staff training programs.
  • Costs were consistently reduced while profits were increased.
  • Clear understanding of vendor management and quality assurance as well as client relations training.
  • A goal-oriented Food Service Officer, known for leading innovation in menu offerings and increasing guest retention by 44% through promotions and incentives.
  • Recognized for motivating management team members to achieve their goals and fostering innovative work environments.
  • Dedicated to learning, growing, and succeeding in Miscellaneous.
  • Innovative dishes, effective leadership, and increased productivity have all been demonstrated in the past.
  • Food Service Officer has been certified.
  • Adept at conflict resolution, boosting team morale and productivity, reducing team conflicts by 65% through tailored training and effective communication.

Accomplishments

  • Led a team of 17 food service professionals, increasing overall efficiency through staff performance evaluations and targeted training.
  • Managed food service operations for high-volume catering events serving up to 11 attendees, consistently achieving on-time service delivery and positive client feedback.
  • Certified in health and safety management (ITIL), maintaining a 6-year record of zero violations during routine health inspections.
  • Spearheaded a company-wide initiative to replace single-use plastics, resulting in a 68% decrease in overall waste output.
  • Used Microsoft Excel to develop inventory tracking spreadsheets.
  • Led the introduction and implementation of compostable food packaging, reducing non-recyclable waste by 81% to align with sustainability initiatives.
  • Developed and executed a sustainable menu that resulted in a 30% increase in customer satisfaction and repeat patronage.
  • Collaborated with cross-functional teams in the procurement and installation of energy-efficient kitchen appliances, reducing utility expenses by 53%.
  • Executed cost-effective vendor negotiations, successfully cutting overall supply costs by 84% while enhancing product sourcing reliability.
  • Implemented portion control strategies, leading to a reduction in food waste by 75% and improved profitability by $17.

Affiliations

  • International Association of Administrative Professionals
  • International Association for Food Protection (IAFP)
  • Association for Computing Machinery
  • Society of Women Engineers
  • American Marketing Association
  • American Society of Safety Professionals
  • ServSafe Food Handler Certification
  • Society for Human Resource Management (SHRM)
  • American Medical Informatics Association
  • Professional Association for Catering and Events (PACE)

Certifications

  • Salesforce
  • SHRM Certified Professional (SHRM-CP)
  • CompTIA A+ Technician
  • Project Management Professional (PMP)
  • Certified Kitchen Manager (CKM)
  • Certified Hospitality Supervisor (CHS)
  • Certified in Foodborne Outbreak Investigation and Control (FOIC)
  • Implementing SQF Systems Training
  • Certified Food & Beverage Professional (CFBP)
  • Foodservice Management Professional (FMP)

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