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Skills

  • Supervision
  • Recruitment
  • Data-driven decision making for operational improvements
  • Business operations
  • Supplier relationship management
  • Project organization
  • Cost control initiatives
  • Budget Analysis and Cost-Saving Initiatives
  • Relationship development
  • Health and sanitation compliance tracking

Work Experiences

  • Collaborated with district-level leaders.
  • Collaborated with procurement teams.
  • Based on customer feedback.
  • Plan and designate shifts and hours for 11 employees' schedules.
  • Achieved Excellence Award for service excellence.
  • Cut ingredient waste by 14%.
  • Coached junior staff on leadership skills.
  • Contributed $6 monthly to overall revenues.
  • Chaired monthly leadership meetings.
  • Analyzed customer feedback and operational data.

Summaries

  • Adept at managing customer demands.
  • Proven leadership, operational excellence, and organizational development skills, as well as a thorough understanding of the program business.
  • Professional who is personable, responsible, and hardworking.
  • Ability to multitask across department functions.
  • The team leader was primarily responsible for training staff and resolving issues related to kitchen efficiency, inventory, and customer satisfaction.
  • Outstanding leader with excellent communication and conflict-resolution skills.
  • Maintain budget controls and coverage requirements in order to meet business objectives and provide excellent program support.
  • Food Executive Team Leader with over 18 years of framework and process service experience.
  • Overall morale and productivity are boosted by experience in policy development and staff management procedures.
  • Food Executive Team Leader with a track record of cutting costs, increasing productivity, and improving customer satisfaction.

Accomplishments

  • Coordinated with the procurement team to source sustainable and high-quality ingredients, resulting in $16 cost savings without compromising quality.
  • Drove company-wide sustainability projects, achieving a 84% reduction in carbon footprint through optimized sourcing and waste management.
  • Partnered with local farmers and sustainable food suppliers, meeting sustainability goals and reducing food costs by $13.
  • Achieved CPA-level food safety compliance for all locations through rigorous audits and real-time improvement measures.
  • Reduced team turnover by 64% over procedure, through the introduction of targeted employee engagement strategies and professional growth opportunities.
  • Implemented advanced inventory management software, reducing stockouts and excess inventory by 68%, saving $18 annually in lost sales.
  • Collaborated with team of 11 in the development of metric.
  • Developed a new menu and pricing model which increased overall profitability by 21% and boosted customer satisfaction scores.
  • Resolved product issue through consumer testing.
  • Launched new product lines in collaboration with the marketing team, generating an additional $7 in regional sales over procedure.

Affiliations

  • International Council of Nurses
  • Institute of Food Technologists (IFT)
  • Lions Club
  • Society of Hospitality and Tourism Educators (SHTE)
  • Multicultural Foodservice & Hospitality Alliance (MFHA)
  • Foodservice Consultants Society International (FCSI)
  • National Restaurant Association
  • USDA National Organic Program (NOP) Certification
  • American Marketing Association
  • Toastmasters

Certifications

  • Digital Ordering System Proficiency Certificate
  • Food Waste Management and Reduction (FWMR) Certification
  • Operations Management Certification
  • Certified Professional in Supply Management (CPSM)
  • Certified Hospitality Supervisor (CHS)
  • Apple Certified Associate (ACA)
  • First Aid/CPR Certified
  • Lean Six Sigma Green Belt
  • Project Management Professional (PMP)
  • CompTIA Network+

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