Assistant Food Service Director Resume Samples

Description :

1. Managed a significant portion of the unit's operation with the support of the Food Service Director.
2. Ensures that requirements for appropriate sanitation and safety levels in respective areas are met.
3. Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control as well as labor scheduling, staffing, and employee training.
4. Conducts period inventory; maintaining records to comply with ARAMARK, government and accrediting agency standards.
5. Coordinates activities with other internal departments participate in management team meetings, interfaces with Vendors and key service users within the client organization.
6. Conducted labor-productivity studies on employees and rewrote job descriptions to make operation more productive
7. Responsible for conducting weekly and monthly physical inventory audits.
8. Managed all functions for the main kitchen, dough room, bakery, pasta station, and salad bar.

Experience

2-5 Years

Level

Junior

Education

Bachelors Of Science

Description :

1. Responsible for all business operations of retail locations across campus, including but not limited to, the POD market place, Starbucks, Cosi, Subway, Salad Creations, Elevation Burger, Einstein Bagels.
2. Assist with catering operations for on-campus events.
3. Decrease the cost of goods by organizing and developing ordering systems.
4. Manages and develops eight supervisors and provides training for Assistant Managers and Supervisors.
5. Creates standard operating procedures for eight different operations.
6. Performs competitive analysis and creates POS interfaces for all retail locations.
7. Develops and implements HACAP plans Manage all aspects of accounting and finance including accounts payable, accounts receivable, cash management, financial reporting and analysis, internal audit, payroll, and tax management.
8. Lead monthly financial and business reviews including actions plan and timeline to deliver targeted results.

Experience

5-7 Years

Level

Executive

Education

Bachelors Of Science

Description :

1. Developed the ability to work in a fast-paced atmosphere.
2. Motivated and supervised 15+ employees daily.
3. Scheduled staff hours and assign duties, as well as attending daily stand-up and monthly meetings.
4. Completed food, beverage, and office supply ordering checked delivery contents to verify product quality and quantity.
5. Filed invoices and other necessary paperwork for the Dietary Department without error.
6. Served as a central point of contact for all outside vendors needing to gain access to the building. Created weekly and monthly reports and presentations.
7. Assist the General Manager in leadership and operations management.
8. Responsible for training and development of leads/managers, meeting local and federal government standards, billing and financial data, managing food costs and inventory.

Experience

7-10 Years

Level

Senior

Education

Bachelor Of Science

Description :

1. Supervised over 21 employees at this location.
2. Hired new employees and was responsible for the counting of all money that was brought in daily and the daily reports.
3. Managed all front-end and back-of-house operations including payroll, scheduling, and all Human Resource responsibility as well as catering to ensure an enjoyable experience for customers.
4. Was involved in a 1.7 renovation from the ground up in less than 90 days.
5. Responsible for all Human Resource responsibilities for existing employees as well as new.
6. Planned the routine and special menus and estimated the relative costs and necessary resources.
7. Distributed the tasks among the team members and provided detailed instructions about the course of action to each of them.
8. Gathered and monitored customer feedback regarding food quality and areas for improvement.

Experience

2-5 Years

Level

Junior

Education

Bachelor Of Science

Description :

1. Expanded Client base from 800 meals a day to 2400 meals a day.
2. Directed ordering, receiving, storing, and preparing food for Meal Service Center.
3. Maintained all records and reports to comply with corporate, government, and accrediting agency standards, regulations, and codes.
4. Ensured utilization of approved menus, computerized menu planning, and costing systems.
5. Maintained effective client relations and customer satisfaction.
6. Assist Food Service Director in supervising a staff of twenty members, in preparing and serving meals for the residents of the facility.
7. Managing and controlling a budget, scheduling, payroll, ordering, and inventory for a facility that occupied 200 persons at its maximum.
8. Revamped the Dietary Staff's job descriptions, in order to maximize productivity, while minimizing overtime.

Experience

0-2 Years

Level

Entry Level

Education

Bachelor Of Science

Description :

1. Reviewed records and assessed the nutritional condition of at-risk residents, including those with unplanned weight changes.
2. Collaborated extensively with the nursing and dietary care team to meet the nutritional needs of each resident.
3. Devised meal plans in line with patients' age, gender, diagnosis, cultural background, and religious practices.
4. Developed and oversaw the preparation of specialized diets.
5. Prepared meals twice daily for 108 residents with unrestricted dietary needs.
6. Met bi-monthly with the resident council to solicit feedback regarding the overall satisfaction of food service including, taste, variety, and availability of specialized products.
7. Conducted extensive monthly product inventory counts.
8. Effectively managed 8 dietary department staff members to ensure the excellence of operation.

Experience

7-10 Years

Level

Senior

Education

Bachelor Of Science

Description :

1. Interview new Residents, and enter data of residents' needs.
2. Distribution and Inventory: order supplies for the facility; manage cycle counts of inventory, placement, and storage of inventory.
3. Keep a balance sheet of invoices and make sure departments receive copies before sending them to accounting.
4. Control budget for raw food, supplements, paper supplies, chemicals, equipment, and staffing.
5. Implement new ways of saving time and money by manipulating ways of completing a task, staffing, menus or services.
6. Train employees to prepare food for Residents.
7. Manage kitchen production, schedule staff, interview potential new hires.

Experience

5-7 Years

Level

Executive

Education

Bachelor Of Science

Description :

1. Organize staff to fulfill day and night deli, store as well as cafeteria assignments such as the setup of meats, produce, drinks, etc. for the service of university alumni and students.
2. Delegate to union and student staff for the storing of goods in the refrigerator and selves with items delivered for sales.
3. Verify all cash drawers have the correct amounts in them.
4. Enter nightly cash amounts into EXCEL worksheets.
5. Responsible for hiring, firing, managing food ordering, creative designs and strategies to promote sales, keeping track of cashier sales through Catapult software, and ensuring that employees don't exceed overtime budgets.
6. Oversee daily operations in multi-unit campus components.
7. Make sure daily tasks are completed and in line with state and health department guidelines.

Experience

2-5 Years

Level

Junior

Education

Diploma

Description :

1. Supervise employees and inmates in the production and service of over 2500 meals three times a day.
2. Train and supervise employees and inmates in the maintenance and cleanliness of the facility in accordance with state and local standards.
3. Maintaining low waste levels and producing to an accurate level using progressive cooking methods.
4. Maintained proper labor numbers so as to be profitable.
5. Adhere to state guidelines for meal substitutions and variations.
6. Completed state paperwork weekly as assigned.
7. Oversee the dining services for 70 residents including menu planning for residents, employees, and guests.
8. Manage the Dietary Department in Nutrition Services, and provided oversight on all aspects of food production.

Experience

10+ Years

Level

Management

Education

Bachelor Of Arts

Description :

1. Responsible for managing a significant portion of a unit operation as well as assist the Director in establishing and maintaining systems and procedures.
2. Coordinate and process the ordering, receiving, storing, preparing and serving of food and related products.
3. Execute daily menus for the specified location.
4. Assist in the unit forecast and accounting process.
5. Ensure the requirements for appropriate sanitation and safety levels in respective areas are met.
6. Supervise unit personnel regarding production, merchandising, quality and cost control.
7. Oversee labor scheduling, staffing, and employee training.
8. Conduct inventory and records management audits to comply with Aramark, government and accrediting agency standards, Supervision of inmates.

Experience

2-5 Years

Level

Junior

Education

Diploma

Description :

1. Currently in charge of all licensed food service areas, overseeing healthcare and assisted living components.
2. Ensuring all areas are operating smoothly.
3. Talking with residents and family members to take care of any concerns and meet expectations.
4. Responsible for all clinical documentation areas of food service, MDS, Care Plans, Weight tracking, and all progress notes as needed.
5. Meeting with dietitian bi-monthly to help coordinate any concerns needing to be addressed.
6. Recently put in charge of all sanitation procedures to ensure compliance in all areas of foodservice.
7. Training staff in areas to include food & equipment temps, food storage, labeling/dating, proper serving sizes, hair restraints, proper use of gloves, etc

Experience

7-10 Years

Level

Senior

Education

Bachelor Of Science