Food Services Manager Resume Samples
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Food Services Manager Resume Samples
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DM
D Mraz
Drake
Mraz
7964 Reichert Springs
Dallas
TX
+1 (555) 156 1329
7964 Reichert Springs
Dallas
TX
Phone
p
+1 (555) 156 1329
Experience
Experience
Dallas, TX
Food Services Manager
Dallas, TX
Dietrich, Mitchell and Reilly
Dallas, TX
Food Services Manager
- Formulates operating budgets for the main Exchange and/or branch activities. Conducts budget reviews and submits adjustments
- Analyzes financial statements, management audit reports and other pertinent financial data to evaluate operational efficiency
- Ensures that established sales and profit goals are achieved through sound management and creative promotional actions
- Reviews and controls food operation staffing and training, merchandise presentation, menu planning, pricing, portion control, food preparation and quality, stock rotation and customer service
- Maintains liaison with medical personnel concerning the adequacy/sanitation of food services and the settlement of problems and complaints. Corrects deficiencies in a timely manner
- Provides administrative and technical support and guidance to the Exchange branch activities
- Carries out EEO policies and communicates support of these policies to subordinates
Boston, MA
Manager, Food Services
Boston, MA
Littel, Mills and Schmitt
Boston, MA
Manager, Food Services
- Prepares and distributes catering/special event orders; checking shared G-Drive to review catering / special events / deliveries
- Supervises the recruitment, hiring, and training of workforce; assures competency of personnel through approved hospital mechanisms
- Directs work, provides training and performs inspections of work performed by detainee food service staff
- Conducts daily inspections of all Front of the House areas to ensure cleanliness and proper set-up, standards are being followed
- Manages food service budget including all food and equipment inventory. Produces various reports on operational efficiencies, staff usage, as requested
- Be informed and enforce all safety measures for Front of the House as well as local health codes applying to food preparation and all food preparation areas
- Reviews menus and supervises the handling, preparation, and storage of food, maintenance of equipment, records and sanitation
present
Phoenix, AZ
Food & Beverage Services Manager
Phoenix, AZ
Gorczany LLC
present
Phoenix, AZ
Food & Beverage Services Manager
present
- Provides information to supervisors, co-workers, and subordinates by telephone, in written form, e-mail, or in person
- Manage and support the overall strategic management of Food and Beverage operations
- Assist with strategic planning to achieve financial targets and mitigate any shortfalls in revenues
- Train, coach and develop team members
- Evaluate levels of guest satisfaction with a focus on continuous improvement
- Duty Management shifts
- Flexibility to respond to a range of different work situations
Education
Education
Bachelor’s Degree in Dietetic Technology
Bachelor’s Degree in Dietetic Technology
University of Kentucky
Bachelor’s Degree in Dietetic Technology
Skills
Skills
- Strong leadership skills and the ability to coach and mentor team partners with professional maturity
- The ability to systematically gather information from a variety of sources, analyze information, identify implications of data, draw appropriate conclusions, generate viable, alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative
- The willingness and ability to be aware of, understand, respect, and values the diverse cultural, ethnic, gender, age, educational, professional, etc. backgrounds and styles of other and to adapt one’s own behavior based on that understanding
- The ability to set priorities, plan, and coordinate work activities including developing plans with long-range horizons based upon a sound knowledge of corporate expectations (policies, budgets, strategic plans)
- Strong knowledge of food and catering trends
- Large scale food management, preparation and service including, but not limited to, quantity menu planning, food preparation and cooking practices, methods and procedures
- Ability to use a PC and MS Office Suite (or similar) proficiently
- Ability to establish and maintain cooperative working relationships with others; develop a cohesive functioning work team; work collaboratively with others to achieve a common goal; provide constructive feedback both verbally and in writing; both issue and follow written and oral instructions; and exhibit strong problem-solving and prioritization skills
- The ability to establish work methods, schedules and routines; supervise and train others in food service preparation, cooking, packing, delivering, storing, cleaning, sanitizing, and general kitchen work
- The ability to develop and maintain professional, trusting, positive working relationships with clients, supervisors, staff, managers, customers, and vendors
15 Food Services Manager resume templates
Read our complete resume writing guides
1
Manager, Food Services Resume Examples & Samples
- Food
- Manage and execute an improved menu development program to provide innovative and on trend food
- Lead food trends and innovate service execution while maximizing sales and profit
- Ensure a high quality and consistent preparation and service of food
- Service Experience
- Maximize the service experience of each customer at every touch point
- Effectively lead, communicate and build relationships with customers, employees and vendors
- Implement policies and procedures that motivate employees towards quality execution and customer satisfaction
- Hire the best people to deliver an extraordinary service experience
- Ensure your associates are empowered, fully trained on customer service expectations and delivery requirements within the restaurant
- Create succession planning, team building and skill development programs
- Proactively implement and monitor operational strategies that enhance the profitability of all food, restaurant and catering business opportunities. SOP – Standard Operating Procedures
- Identify and resolve operational deficiencies, deviations and variances to Holt Renfrew standards
- Drive business improvements and champion systems and process change
- Manage and control your restaurant payroll and expense budgets
- Ensure compliance with all food handling policies, and Health & Safety practices
- 3-5 years of restaurant management experience
- Lead with Passion
- Earn lasting Relationships
2
Manager, Food Services Resume Examples & Samples
- Supervises corporate restaurants, Commissary, Moe's and News Cafe, providing leadership and direction to Assistant Managers, cashiers and other staff on Front of the House operations, including quality customer service, quantity and cost control, appearance and temperature of the finished product, and promptness (timeliness) of service
- Holds discussions pertaining to job performance with all Front of the House employees on an individual basis to review overall expectations, job performance, objectives, etc
- Assists in development and implementation of an annual training plan for the Front of the House Departments based on assesses; needs to ensure an attitude of continuous improvement
- Conduct / supervise pre-shift meeting for Front of the House Staff; keeping them informed of all policies, changes in policies/procedures, customer service expectations, and overall departmental and Studio progress
- Conducts daily inspections of all Front of the House areas to ensure cleanliness and proper set-up, standards are being followed
- Follow and utilize opening and closing checklists, as developed, to ensure proper sanitation and impeccable physical condition of the Front of the House and related areas
- Provide input to Restaurant Chef on daily menus with respect to feedback from guests, trends and popularity of items
- Prepares and distributes catering/special event orders; checking shared G-Drive to review catering / special events / deliveries
- Manages and ensures successful execution of Special Events within the department
- Previous experience managing and being accountable for P&L/budget is essential
- College degree from 2 or 4 year institution or equivalent experience in the Food Beverage/Hospitality industry required
- Solutions oriented manager that demonstrates strong leadership and interpersonal skills, and the ability to delegate effectively
- Must be able to work a flexible schedule, which could include weekends, nights and overtime
3
Food Services Manager Resume Examples & Samples
- 3 years experience gained in operational, merchandising, technical, administrative or supervisory positions or other responsible work that enabled the applicant to gain a knowledge of merchandising and procurement practices; skill in dealing with others in person-to-person work relationships; and the ability to exercise mature judgement
- 1 year academic study above the high school level may be substituted for 9 months experience, up to a maximum of a 4 year bachelor's degree for 3 years of general experience
- 3 years of progressively responsible experience which provided a background in services merchandising and operational management; maintenance of inventory levels and stock controls; analyzing operational data; customer relations, exempt or nonexempt supervisory experience of human resources; and maintaining effective sanitation, security and safety measures; or similar work that demonstrated the knowledge and abilities required to manage a multi-location operational area
4
Food Services Manager Resume Examples & Samples
- Implements procedures governing all food operations at an Exchange to include storage and issue food preparation, serving and control of food, supply items and equipment. -
- Formulates operating budgets for the main Exchange and/or branch activities. Conducts budget reviews and submits adjustments relating thereto. - Analyzes financial statements, management audit reports and other pertinent financial data to evaluate operational efficiency. -
- Ensures that established sales and profit goals are achieved through sound management and creative promotional actions. -
- Initiates the procurement of food items, supplies, staples and minor equipment. Maintains adequate stock levels. -
- Reviews and controls food operation staffing and training, merchandise presentation, menu planning, pricing, portion control, food preparation and quality, customer service and stock rotation. -
- Recommends and coordinates improvements in food service facilities to include major alterations, rearrangements of space and the need for the establishment and deactivation of facilities; proposes preliminary layouts, equipment and fixtures required. -
- Supervises personnel through subordinate supervisory staff. -
- Maintains liaison with medical and veterinary personnel concerning the adequacy of food services and the settlement of problems and complaints. Corrects deficiencies in a timely manner. -
- Provides administrative and technical support and guidance to the Exchange branch activities in order. -
- Adheres to Navy Exchange Customer Service standards by exercising tact, good manners and courtesy when serving and assisting customers; provides service in a prompt and friendly manner. -
- Carries out EEO policies and communicates support of these policies to subordinates. -
- Works under the general direction and supervision of the Navy Exchange Officer or Deputy Exchange Manager. Exercises judgment and initiative in carrying out mission functions. Work is reviewed in terms of efficiency and economy of operation, customer satisfaction, regulatory and procedural compliance in meeting operating goals. -
- 3 years experience operational or technical supervisory position which enable the applicant to gain knowledge of Services Management pratices and procurement practices; skill in dealing with others in person-to-person work relationships and the ability to exercise mature judgement
- 1 year academic study, in a food or management related program, above the high school level may be substituted for 9 months of experience, up to a maximum of a 4 year bachelor's degree for 3 years of general experience
- 1 year of responsible experience which provided background in multi-unit food service operational management with personal involvement in menu management; merchandising and procurement knowledge; inventory control; experience in analyzing operating results; coordinating promotional events; knowledge of sanitation requirements; supervisory experience of human resources and customer relations
5
General Manager of Food Services Resume Examples & Samples
- Qualified candidates must possess a Bachelor's Degree, or be a Certified Dietary Manager, or be a Registered Dietitian and have a minimum of 6 years food service management experience to include strong financial acumen as supported by a minimum of 3 years of successful P&L management experience within a professional environment
- Demonstrated attention to the achievement of high quality standards coupled with a proven track record in identifying defects in the preparation and service of food and the implementation of improved quality control procedures
- Demonstrated ability to responding effectively and efficiently to changing client demands
6
Key Account Manager Food Services Resume Examples & Samples
- Managing key accounts – distributors and end-users - in NSW, ACT & SA
- Developing new business (eg. supporting new product launches into the customer)
- Executing business programs that meet financial and business targets – through developing customer plans
- Driving profitable growth
- Planning, analysing and forecasting trade spend management accurately
- Communicating with your customers and managing key data
- Strong background (5+ years) in field sales, ideally with solid recent food services experience
- Key account management experience, along with drive and a proven track record in winning new business
- Demonstrated ability to use data to analyse customer turnover potential and the planning ability to unlock that potential
- Strong communication, presentation, interpersonal and negotiating skills
- Strong resilience with the ability to work under pressure and in tight time constraints
- Computer literacy with intermediate/advanced Excel skills, SAP, SAP BW and Nielsen modules
7
District Manager Global Food Retail Services Resume Examples & Samples
- Associate’s Degree
- 5 years general sales, sales, management and business management experience
- Ability to work nights and weekends as needed
- Ability to do overnight travel as needed
- Valid Driver’s License and acceptable MVR
- No immigration sponsorship available for this role
- Mechanical ability (plumbing, electrical and/or mechanical experience) and problem solving skills
- Bachelor’s Degree in hospitality, restaurant management or related business degree
- CP-FS Certification
- Related industry experience – Food service experience
8
Food Services Operations Manager / Dietitian Resume Examples & Samples
- Interviews, hires, orients, trains, and schedules call center and host/hostess employees. Evaluates performance and takes appropriate action, such as merit increases, promotions, disciplinary actions. Provides in-service and on-the job training programs
- Ensures appropriate staffing levels to meet operational needs within budgetary requirements
- Provides instruction, guidance and leadership to Dietetic Interns during the call center rotation
- Assists with development of standards and policies governing the call center, patient menu, meal service and service quality
- Provides oversight to patient meal selection, tray delivery and service recovery. Promptly responds to patient complaints and follows through until resolution. Applies principles of process improvement to address productivity, accuracy and efficiency
- Monitors quality assurance program for patient services. Maintains records, reports, and statistics as required
- Maintains compliance with established policies, procedures, objectives, quality assurance, safety, environmental and infection control consistent with JCAHO,OSHA, institution, local, state and federal regulations
- Completes weekly inventory of menu paper supplies and orders to established par levels. Ensures equipment service requests submitted in a timely fashion
- Conducts patient, employee and nursing rounds. Attends meetings and participates on committees as appropriate
- Maintains professional registration and licensure requirements, and actively pursues professional growth and development through in-service and other educational programs
- Obtains and maintains ServSafe certification
- Bachelor of Science degree in food and nutrition from an accredited institution, with successful completion of one year internship or equivalent. (Combination of education and experience will be considered.)
- 3 years minimum experience in similar or related field
- Must be a team player with excellent interpersonal and communication skills
- Strong computer skills and proficiency in Microsoft Office Suite and similar products. Knowledge of CBORD menu system preferred
- Knowledge of therapeutic diets and medical nutrition therapy. Experience with Electronic Medical Record
- Excellent planning, organizational and prioritization skills
- Ability to work independently and within deadlines, with a high degree of accuracy and attention to detail. Ability to identify and effectively problem solve
- Bachelor of Science degree in food and nutrition from an accredited institution, with successful completion of one year internship or equivalent
- Licensed or licensure eligible and registered with the Commission of Dietetic Registration
9
Food & Beverage Services Manager Resume Examples & Samples
- High school diploma; 4 years’ experience in the Food and Beverage, culinary, or related professional area
- Reading Comprehension –Understanding written sentences and paragraphs in work related documents
- Writing –Communicating effectively in writing as appropriate for the needs of the audience
- Oral Comprehension –The ability to listen to and understand information and ideas presented through spoken words and sentences
- Customer and Personal Service –Knowledge of principles and processes for providing customer and personal services. This includes customer needs assessment, meeting quality standards for services, and evaluation of customer satisfaction
- Mathematics –Using mathematics to solve problems
- Number Facility –The ability to add, subtract, multiply, or divide quickly and correctly
- Basic Computer Skills –Using basic computer hardware and software (e.g personal computers, word processing software, internal browsers etc)
- Economics and Accounting –Knowledge of economic and accounting principles and practices, P&L statements, operating budgets, forecasting and scheduling, and the reporting of financial data
- Analytical/Critical Thinking –The ability to gather and organize information using a logical and systematic process; recognize patterns and relationships in complex data; examine data to identify implications, problems and draw appropriate conclusions; generate alternative solutions to problems; evaluate strengths, weaknesses and consequences of alternative solutions and approaches to problem solving
- Originality –The ability to come up with unusual or clever ideas about products, services or situations, or to develop creative ways to solve a problem
10
Assistant Manager of Food Services Resume Examples & Samples
- Assign daily food production numbers, portion size and count, recipe search, and tasting for quality or adjustment
- Maintain inventory control, including paper goods items, juices, and other beverages. Ensure that there is enough bread, danish, and deserts daily
- Maintain count of food and any extra production for caterings
- Oversee serving lines during lunch hours
- Supervise cashiers
- Observe price verification on deliveries
- Communicate with customers by taking orders and setting up menu ideas for meetings and seminars
- Respond to customer inquiries
- Design the layout of banquet tables and food trays
- Maintain accounting procedures, cash control, inventory control, and First in First Out ( FIFO) method
- Associate’s Degree in Food Technology or Business
- 3-5 years of food service experience
- Some catering experience preferred
- Knowledge of Kashruth laws preferred
- Speaks clearly and expresses self well in one-on-one conversations and groups
- Develops effective written communications and uses them appropriately
- Interacts and proactively shares information with internal and external contacts where appropriate
- Develops effective relationships with peers, students and employees
- Assumes responsibility to ensure issues/concerns will be addressed and monitors them through conclusion
- Identifies, defines and analyzes information and situations before recommending a course of action
- Effectively manages own time and resources
- Ability to troubleshoot and problem solve food service related issues as needed
11
Catering Premium Services Banquet & Retail Food Manager Resume Examples & Samples
- Plan, direct and control premium catering & retail foods operations services within this sports & entertainment facility to meet operating and financial goals, client objectives and customer needs
- Responsible for developing a team to staff catering and retail operations
- Responsible for supervising and maintaining many of the non-selling aspects of the retail operation, that may include, but are not limited to: inventory controls, food service logs, merchandising, marketing, set up & tear down
- Work with Operations & HR department to manage labor & scheduling including hiring staff and ensuring proper staffing levels for catering and/or retail events within budgeted parameters
- Facilitate training on point-of-sale registers and provide technical assistance for minor hardware problems with point-of-sale devices
- Ensure proper procedures for opening and closing retail foods operations/stores, including accountability of cash and credit cards, and security requirements
- Verify accountability report of financial transactions, to include sales and transfers of merchandise to and from the retail foods operations/stores
- Supervise periodic physical inventories as well as potential count discrepancies
- Duties, tasks and responsibilities listed are not exhaustive and may include other duties as assigned
12
Food Services Manager Resume Examples & Samples
- Delivers strong operational performance by executing against Aramark Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service, and drive patient and customer satisfaction
- Establishes and maintains effective working relationships with other departments to provide a unified food service experience for patients, residents, visitors and employees
- Provides overall direction and manages performance for all Food Service Supervisors and front line employees, ensuring employee development, engagement and compliance with human resource related policies and standards, including conducting applicable rounding
- Directs, staffs, and trains food service department regarding food presentation, quality, cost control, and cash handling
- Minimum 3-5 years of management experience
- Healthcare food service management, hospitality or dining room experience is preferred
- The ability to manage in a diverse environment with focus on client and customer services, and building and growing a strong business
- Ability to communicate (listening, verbal and written) effectively with clients, customers of the client and support staff
- Ability to write business letters, summaries and reports, using prescribed format and conform to all rules of punctuation, grammar, diction and style
- Ability to work with mathematical concepts such as probability and statistics. Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations
- Requires strong management and leadership skills, and the ability to work with confidential employee, client, and Aramark information
- Strong cooking abilities and Red Seal ceritifcation are an asset
13
Food & Beverage Services Manager Resume Examples & Samples
- Provide effective leadership to the food and beverage Teams to ensure targets are met and exceeded both for the hotel and for Team Member development goals
- A degree or diploma in Hotel Management or equivalent, required
- A proven track record of success in Food & Beverage
14
Assistant Food & Beverage Services Manager Resume Examples & Samples
- Oversee operations of Food and Beverage outlets, focusing primarily on Quest Restaurant and Bar
- Deputise for the Restaurant Manager in their absence
- Flexibility to respond to a range of different work schedules
15
Food Services Manager Resume Examples & Samples
- Setting weekly goals for achievement
- Communicating directly with students, faculty, and staff and other guests with suggestions, concerns, and/or complaints
- Overseeing the hiring process for each location and ensuring supervisors are following proper procedures
- Ensuring HR policies and procedures are being followed
- Will develop new processes and procedures as necessary to ensure that each location is run in the most efficient way possible and customer expectations are being met
- Will review needs of each unit as far as equipment, staff, and facility maintenance and make recommendations to Director of Retail Operations
- Work with Division HR representative to handle any employee relations issues issuing disciplinary actions and provide coaching to staff members as necessary
- Will develop training recommendations and oversee the training that will be done by the Assistant Manager
- This position must be available to work late evenings, weekends, early mornings, and holidays as required
- Ability to use a PC and MS Office Suite (or similar) proficiently
- Must have the ability to work a flexible schedule determined by business needs, including late evenings, weekends, early mornings, and holidays as required
- At least three years of progressively responsible retail experience and at least one year of supervisory experience
- Strong organizational, interpersonal, and problem solving skills
- Strong leadership skills and the ability to coach and mentor team partners with professional maturity
16
General Manager, Food Services Café Resume Examples & Samples
- Partner with Executive Chef to develop seasonally appropriate and profitable food and beverage menus, that support an elevated customer experience and maximize sales opportunities
- In collaboration with the Executive Chef and Senior Manager, Operations/GM develops annual business plan for the café and catering services
- Ensure a high quality of food and beverage offerings and consistency in preparation and presentation
- Remain current on emerging food and beverage trends and makes changes to menus and offerings as appropriate
- Collaborate with the Executive Chef on the creation of catering menu and customize to meet the specific needs of the customers
- Maintain relationships with vendors and suppliers to ensure access to unique and high quality products at the best price
- Achieve customer service targets and resolve difficult customer issues
- Recruit, select, hire and on-board the best talent
- Lead, motivate, and retain a team of high-performing employees
- Communicate standards, parameters and performance goals to employees and provide coaching to behaviours that help achieve success
- Work in collaboration with other store managers to deliver seamless sales/service to customers
- Model leadership behaviours that promote a culture of open communication, employee development and trust. Recognize and reward extraordinary performance; give feedback and develop performance improvement plans for underperforming employees
- Lead team to develop, maintain and grow an active client base
- Implement customer relationship and Loyalty management programming
- Maintain high standards of cleanliness and visual presentation at all times
- Regularly evaluate food and beverage sales performance and develop strategies for improvement
- Identify opportunities to drive and improve business
- Manage payroll expense while offering appropriate levels of coverage at all times to meet business needs
- Maintain all Health & Safety practices to code
- A diploma from a culinary school or institute
- 3-10 years restaurant and customer service experience
- 3-5 years of management experience
- Health and Safety provincial certification
- Strong communication skills (verbal and written)
- Skills using Microsoft office software (word, excel, power point)
17
Dietary / Food Services Manager Resume Examples & Samples
- Should have at least two years of experience with cafeteria or large quantity food preparation
- Should have at least one year of experience in a supervisory role to include budget or P/L management
- Serv-Safe certification (or equivalent)
- Knowledge of all applicable local, state, and federal and regulatory guidelines pertaining to healthcare
- Knowledge of safe food preparation and handling techniques
- Ability to communicate effectively with residents and with all levels of staff members
- CERTIFICATIONS, LICENSES, REGISTRATIONS
18
Food & Beverage Services Manager Resume Examples & Samples
- Manage all Food and Beverage Outlet (Tower's, Applejack's & C&E) operations
- Work within budgeted guidelines in relation to Food, Liquor Costs and Payroll budgets and labour management system
- Accountable for monthly beverage stock takes
- Carry out annual and mid-year appraisals with Supervisors and team members under your responsibility
- Ensure Monthly communication meetings are conducted and post-meeting minutes generated
- Be environmentally aware and assist Hotel and departmental Blue Energy initiatives
- Complete Duty Management Shifts as per weekly/monthly schedules
- Previous management experience as Head of department
- Previous experience of multi-outlet operation
- Able to meet financial and departmental targets
- Ability to comply with all Food and Beverage brand standards and QA requirements
- Ability to work under pressure in a fast paced operation
- Willingness to develop team members by implementing robust action plans
- Ability to communicate clearly and concisely with guests, team members and stake holders
- Ability to work on your own or in teams on projects
- Duty Management shifts
- Personal License
- Passion and track record of delivering exceptional levels of guest service
19
Food Services Program Manager Resume Examples & Samples
- Strong knowledge of food service operations
- Strong understanding of food service Profit and Loss statements and term knowledge
- Basic knowledge of food service equipment maintenance and procurement
- Basic computer skills (i.e. Microsoft Word, Excel and PowerPoint)
- Ability to work overtime and irregular hours as needed
- Excellent verbal, presentation and written communication skills
- Strong organizational and analytical skills
- Availability for frequent travel required between the area Kansas City facilities
- Associate degree or higher preferred
- 3+ years food and beverage experience ( Culinary, Hotel, Casino or Restaurant)
20
Food Services Manager Resume Examples & Samples
- Strong knowledge of food and catering trends
- Strong leadership, management and coaching skills
- Delegate the authority to complete work activities, giving clear direction as to what needs to be done, and monitoring performance against a predetermined deadline and/or measure of quality to ensure quality and timely completion of assignment
- The ability to set priorities, plan, and coordinate work activities including developing plans with long-range horizons based upon a sound knowledge of corporate expectations (policies, budgets, strategic plans)
- The ability to systematically gather information from a variety of sources, analyze information, identify implications of data, draw appropriate conclusions, generate viable, alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative
- The ability to develop and maintain professional, trusting, positive working relationships with clients, supervisors, staff, managers, customers, and vendors
- The willingness and ability to be aware of, understand, respect, and values the diverse cultural, ethnic, gender, age, educational, professional, etc. backgrounds and styles of other and to adapt one’s own behavior based on that understanding
- Must be able to work productively and effectively in a fast paced, stressful, demanding, and/or ambiguous work environment
21
Food Services Sales Manager, South East Asia Resume Examples & Samples
- This role leads the planning process which integrates the company, brand and strategy within the SEA market
- This role is the custodian of all business processes that relate to managing 3rd party suppliers in order to extract maximum value
- Leads and develops a unified direction and development discipline for foodservice business across SEA countries
- Designs and implements a strategic agenda that significantly advances the contribution of foodservice across countries assigned in market share, volume, NSV and GP terms
- Deliver on an annualised basis the company budgeted net sales and mix within the required marketing allowances
- Effectively formulate and control marketing allowance spend budgets in a manner consistent with the company’s volume to value objectives, and to the maximum return of the company utilising pre and post promotional evaluation systems. Developing systems & programs that will enhance the effectiveness and controls
- A commercial related degree (e.g. BComm), coupled with at least 7 years’ experience in FMCG Sales. South East Asia market experience is an added advantage
- At least 5 years’ experience at a management level with customer exposure is required
- Skilled in handling people, excellent communicator and demonstrate the ability to make decisions and work under pressure, which will enable guidance and influence to be exercised over individuals within the Kellogg’s and the 3rd party organisations serviced
- Ability to understand market dynamics, forecast results, and analyze and interpret data
22
Manager of Food Services Resume Examples & Samples
- Ensure proper product handling to control cost (e.g. shrink and waste)
- Follows all company, store and department policies and procedures
- Manage the Food Services program while adhering to local, state and federal regulations and requirements
- Institute ‘Best Practice’ leadership and management principles
- Drive sales and profits through innovative merchandising, industry knowledge and technical expertise
- Provide leadership, support/guidance to ensure food quality standards, inventory levels, food safety, sanitation guidelines and customer service expectations are met and maintained
- Direct/coordinate all food production and processing; oversee and/or participates in menu planning
- Manage prep work for multiple departments up to and including finished product
- Manage all phases of serving food to the customers; meet with customer and plan catering needs or functions supplying food and other services as agreed to by the parties; supervise all staff in managing the event
- Maintain required records including food production and inventory records
- Review work procedures and operational concerns; determine methods to improve customer service, production, performance, safety and sanitation
- Communicate daily with the store director regarding the department status (e.g., success, issues and planning)
- Interview and select best fit team members in partnership with the People Services Manager
- Physical demands include, but are not limited to, regularly sit, stand and use hands to handle, finger or feel objects, tools or controls; frequently walk, talk, hear, climb stairs, reach with hands or arms and adjust visual focus. Occasionally kneel, crouch, lift objects up to 50 lbs., and climb ladders
- Supervise and coach direct reports in the performance of their duties; complete performance reviews and provide feedback to direct reports
- High school diploma/GED, 5 yrs in supermarket industry and completion of mangement training program, or equvilent combination of education/experience
- Ability to work in a fast paced environment; strong time management skills
- Sound judgement/problem solving and decision making skills
- Ability to create operating budgets/financial forecast
23
Technical Services Manager, Food Colors Resume Examples & Samples
- Plan, design and supervise projects and technical activities for the Sensient Food Colors US business
- Manage the day-to-day operations of a segment of the US Foods Applications lab
- Assist in the development of new, innovative products and product concepts and assist in evaluation of new raw materials
- Generate reports on specific projects and summarize and track lab projects
- Assist field sales, customers and prospects by providing technical solutions as requested. Assist field sales through joint visits to accounts and prospects with Account representatives
- Stay current of evolving trends in colors and ideas in the food industry
- As needed, and with support from the Marketing Department, present technical seminars and speak at local and national association meetings and publish these speeches when practical. Maintain active attendance at local and regional foosd events and symposia
- Respond to and resolve customer complaints relating to technical aspects of food product formulation. Help guide customers in the best use of Sensient’s broad food ingredient portfolio
- Maintain technical documentation for all products and application formulations. Help develop product formulation prototypes with Sensient ingredients for strategic commercial documents and presentations
- Abide by company policies / procedures
- May perform other functions as required
24
Manager, Food Services Resume Examples & Samples
- Manages the daily operation of the facility food service operations. A wide degree of creativity and latitude is expected
- Develops and maintains food services policies and procedures in accordance with professional standards and the guidelines established for the facility by the company
- Monitors and maintains company quality assurance and controls in the food production areas
25
Food Services Manager Resume Examples & Samples
- Establishes and maintains effective working relationships with other departments to provide a unified food service experience for residents
- Graduate of an accredited Food Supervisor's Program or a Bachelor's degree program with a major in food and nutrition
- Membership in the Canadian Society of Nutrition Management (CSNM) or in the College of Dietitians of Ontario and Dietitians of Canada
- Minimum 2-3 years of management experience
- Long term food service management experience is preferred
26
Patient Food Services Manager Resume Examples & Samples
- Supervises, staffs, trains, conducts applicable rounding and manages the performance of the food service supervisors, diet office, kitchen, tray line and patient meal delivery staff, including applicable rounding
- Serves as liaison between the dietetics staff and food service departments
- Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient population
- Coordinates activities related to menu distribution and other menu-related issues, and facilitate operations related to production, distribution and service of food to ensure optimal nutrition care of patients/residents
- Position prefers a Bachelor's degree, majoring in Food and Nutrition, Hospitality Management, or related field, from a 4-year college or university
- Requires minimum 2-3 years of food service operations management experience preferrably working in a healthcare environment
- Strong customer service skills and experience with microsoft office programs are essential in this role
- Requires management and leadership skills and the ability to work with confidential employee, client and Aramark information
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Food & Nutritional Services Manager Resume Examples & Samples
- High School or GED Required
- Associates or Bachelor’s Degree Preferred
- Registration with American Dietetic Association Preferred
- Three (3) + years of Food Service Management experience required
- Working knowledge of current health and safety regulations, Federal Food Codes
- Strong interpersonal skills with the ability to engage and motivate staff
- Ability to communicate on various levels to include management, client, customer, and associate level
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Manager, Food Services Resume Examples & Samples
- Supervises corporate restaurants, Commissary, Moe's, and News Cafe, providing leadership and direction to Assistant Managers, cashiers and other staff on Front of the House operations, including quality customer service, quantity and cost control, appearance and temperature of the finished product, and prompt-timeliness of service
- Reconciles venue outlets’ cashier banks, prepares deposits and change orders, and verifies deposits
- Gains a complete understanding and working knowledge of Point of Sales System with regards to information processed, such as changes and updates to the system, programming of daily menus, and preparing reports
- Conducts / supervises pre-shift meeting for Front of the House Staff; keeping them informed of all policies, changes in policies/procedures, customer service expectations, and overall departmental and Studio progress
- Gains a complete understanding and working knowledge of Point of Sales System with regards to information processed through POS System, changes in system, programming of daily menus, reports available from system, and updates to the system
- Provides input to Restaurant Chef on daily menus with respect to feedback from guests, trends and popularity of items
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Food & Beverage Services Manager Resume Examples & Samples
- Ensures that the management results for the department are in line with the hotel's targets
- Adapts department organisation as required and manages headcount for optimum "prime cost"
- Draws up, implements and ensures that internal checks are carried out
- Supervises F&B purchasing and manages stocks
- Supervises purchasing for the restaurant and kitchen, manages stocks
- Takes part in "Debtor" meetings and implements actions to recover debt
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Patient Food Services Manager Resume Examples & Samples
- You are a Registerd Dietitian
- Experience managing a unionized healthcare environment, cold plating experience would be an asset
- 4 year Bachelors Nutrition degree from an accredited university/college
- Graduate of an accredited Dietetic Internship Program & member of CDO
- Member of the Dietitians of Canada preferred
- Minimum of three years experience in the food services industry
- Experience with computerized menu management system would be an asset
- Ability to respond appropriately and effectively to change
- Ability to manage several food service styles simultaneously
- Experience in implementing of new food service models an asset
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Assistant Food & Beverage Services Manager Resume Examples & Samples
- Handles guest comments and complaints, ensuring follow-up
- Develops strong relationships with guests with the aim of gaining their loyalty
- Ensures the quality of service provided for guests, that they are comfortable and receive a warm and personal welcome
- Guarantees the respect of procedures governing cash operations, administration and audits, in line with the brand's internal audit guidelines
- Checks inventories that have been carried out
- Ensures that food and beverage costs comply with requirements defined by the hotel and the brand
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Food Services Manager RD Resume Examples & Samples
- Two years experience in a foodservice supervisory role and experience with therapeutic diet preparation preferred
- Knowledge of therapeutic diets preferred
- Registered Dietician
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Manager Food Services Resume Examples & Samples
- Plans, organizes and manages the staff and activities of the Food and Nutrition department including food production
- Develops, manages and evaluates direct reports
- Performs daily quality control audits
- Ensures compliance with departmental sanitation and safety standards
- Ensures internal and external customer inquiries are responded to courteously, accurately and in a timely manner
- Coordinates department staffing and scheduling to ensure adequate shift and skill coverage
- Reviews timesheets and maintains records
- Ensures adequate operating supplies and calibrated equipment
- Requisitions supplies as needed
- Records food count and leftovers daily. Monitors and compiles operating expenses
- Assists in the annual budget preparation and tracking for salary, operations, and capital equipment
- Maintains department administrative and compliance records
- High School Diploma or equivalent, required. Knowledge as normally acquired through the completion of an Associate Degree in Food Service Management, Hospitality Administration or Culinary Arts, required
- Food Service Manager Certification, required
- Minimum of five (5) years progressively responsible experience in the food service field, required
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Food & Beverage Services Manager Resume Examples & Samples
- Manage and support the overall strategic management of Food and Beverage operations
- Drive revenues whilst maintain costs in line with budget expectations
- Use your knowledge of local trends to strategies action plans to achieve financial targets
- Train, coach and develop team members
- At least 3 years’ experience in a Food and Beverage Management role
- Must have a current and valid Provide Responsible Service of Alcohol certification
- Proven experience in managing budgets and cost control
- Sales driven with a strong commercial acumen
- A passion for delivering exceptional guest experiences
- Demonstrated success in the Food and Beverage industry, and an ability to meet financial targets
- In depth knowledge of the hotel, leisure and/or service sector
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Assistant Manager Food Services Resume Examples & Samples
- Documents non-compliance and takes suitable action
- Directly supervises the performance of personnel including hiring, firing, disciplining and performance evaluation
- Monitors employee attendance on an on-going basis
- Recommends rewards for exceptional performance to manager
- Five years experience in food/cafeteria service of which at least three years of supervisory experience coordinating a function of food service (Patient Services, Cafeteria, Production, Purchasing) is required
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Food Services Manager Resume Examples & Samples
- Knowledge and use of institutional food services equipment such as blenders, grills, grinders, measuring devices, mixers, ovens, slicers, steamers, scales, food processors and ranges
- Knowledge of bulk food preparation, standardized recipes and quality cooking
- Knowledge and use of computer and cash register
- Performs all job responsibilities in accordance with prescribed safety and infection control procedures, including through hand washing and use of disposable gloves
- Maintains professional and technical knowledge by attending educational offerings; reviewing professional publications; establishing personal network
- Maintains satisfactory financial condition and operating results in the dietary department
- Prepares & performs employee evaluations
- Hires, trains, develops and appraises staff effectively. Takes corrective action as necessary in a timely manner and in accordance with hospital policy. Consults with Human Resources as appropriate
- Adheres to Hospital/Dietary policies
- Attends hospital meetings as assigned. The manager will also function as part of the interdisciplinary team participating in Discharge Planning meetings
- Knowledgeable of Microsoft Outlook and keeps calendar and emails up to date
- 1-3 years of experience in food service management required
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Manager, Food Services Resume Examples & Samples
- Directs and mentors students
- Directs and supervises the daily food service operations compliance according to HACCP and regulatory requirements
- Implements and maintains monitors tools/mechanisms to perform operational analysis to achieve successful outcomes
- Maintains the electronic food and nutrition services tools provided and keeps up with updates and changes to ensure the highest percent of accuracy
- Manages and controls resources and materials to ensure quality and adequacy fo supply
- Manages and maintains the food service systems that provide for high quality, high satisfaction outcomes
- Performs annual customer service training for all front and back of house associates as appropriate
- Plans and implements programs/activities to meet the needs of patients/customers in accordance to budgetary expectations and quality assurance standards
- Plans, controls and monitors budget standards and expectations by maintaining expenses and man-hour utilization
- Provides daily huddles, regular in service and continued education opportunities for all facilities food and nutrition staff
- Supervises the recruitment, hiring, and training of workforce; assures competency of personnel through approved hospital mechanisms
- High School Diploma/GED required, Bachelors preferred
- Four years relevant experience required
- Two years relevant leadership experience required
- Must be able to accommodate flexible scheduling including weekends and holidays
- Good oral/written communication skills
- Act 34 Criminal Clearance
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Food & Beverage Services Manager Resume Examples & Samples
- Implement service and product revenue generating ideas
- On the floor' - we are looking for an individual that will lead from the front
- Cool under pressure - and can train their team to work to the same high standards whatever the situation
- Is on trend - by being in touch with competitors both locally and nationally as well as key suppliers
- Promotes guest satisfaction and ensures there is a culture of care within their team
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Assistant Manager, Banquets & Food Services Resume Examples & Samples
- 2-year degree from an accredited university in Hotel and Restaurant Management, Hospitality, Business Administration is preferred
- 2-3 years leadership experience in banquet operations
- Departmental Management experience required for this role
- Previous experience from Marriott or another world class or luxury hotel is preferred
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Food Services Manager Resume Examples & Samples
- In collaboration with HUDS’ culinary team, assist with the development of the Residential cycle menus and recipes
- Ensure kitchen equipment and related physical space (i.e.: dishwasher, ovens, refrigeration, exhaust and ventilation systems) is operational and in good repair. Submits requests for repair if necessary
- Ensures all reporting is completed per University standards and all record-keeping is maintained in accordance with University policy
- Operational experience with a variety of food service applications and computerized menu management systems
- Good professional judgment and ability to independently make sound decisions
- Works professionally, ethically and with integrity; Uphold the vision and mission of HUDS and the University
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Senior Manager, Food & Beverage Services Resume Examples & Samples
- Must have at least 10 years of experience in a food service environment
- Maître d’ experience an asset
- Must possess excellent written and verbal communication skills in both French and English
- Must be highly organized, efficient and detail oriented
- Must have excellent interpersonal/relationship building skills
- Must be proficient in the use of Microsoft Word, Excel and Gmail (Google+)
- Supervisory, coaching and staff development experience necessary
- Strong business aptitude
- Sense of urgency and prioritization
- Knowledge of Maitre’D POS software an asset
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Food Services Manager Resume Examples & Samples
- To supervise the preparation and service of all meals and snacks following specified menus and standardized recipes
- Delivers strong operational performance by executing against Aramark Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service, and drive resident satisfaction
- Ensure snack and meal preparation meets standards
- Participate in multi-disciplinary meetings and in the nutritional care of residents
- Interacts with Client Management and maintains effective client and customer relations at all levels of client organization
- Provides overall direction and manages performance for Food Service Supervisors and front line employees, ensuring employee development, engagement and compliance with human resource related policies and standards, including conducting applicable rounding
- Directs, staffs, and trains food service department regarding food presentation and quality
- Develops operational component forecasts and is able to explain variances
- Must be a member of Canadian Society of Nutrition Management (or a member of the College of Dietitians of Ontario)
- Minimum 3 years of management experience in Long Term care
- Experience with PointClickCare system
- The ability to manage with a focus on client and resident services,
- Experienced in financial management and food purchasing
- Experience working in a unionized environment
- Current Vulnerable Position/Sector Screening
- Able to communicate effectively with elderly residents
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Banquet & Food Services Manager Resume Examples & Samples
- 2-year degree from an accredited university in Hotel and Restaurant Management or Hospitality is preferred
- 2-3 years leadership experience in Banquet operations
- Previous Banquet management experience required for this role
44
Food Services Manager Resume Examples & Samples
- 5-7 years of related food service management experience
- Strong record of business acumen including financial and human resource management
- Ability to lead, manage and work collaboratively with a team of exempt professionals
- Experience managing multiple work units
- Previous experiencing managing a University dining services operation
45
Food Services Manager Resume Examples & Samples
- Providing leadership for the food service staff in the development, planning, implementing and evaluating Head Start and Early Head Start meal and snack services
- Ensuring all food to be consumed by HS and EHS children and their parents and siblings comes from or through the Central Kitchen
- Meeting or exceeding contractual requirements of USDA and Head Start/Early Head Start and compliance with all pertinent Snohomish Health District laws, codes, rules and regulations
- Providing input to Nutrition-Food Service plans, policies, protocols and procedures that ensure compliance with contractual requirements and pertinent public health laws, codes, rules and regulations; overseeing implementation/monitoring of same, and, if needed, development/implementation of corrective action plans
- Implementing the Nutrition action plans as they relate to Food Services
- Managing the food service program that daily provides approximately 500 lunches, 250 breakfasts, and 250 snacks at 8 locations that includes
- Supervising classified and hourly employees
- Developing and assigning job tasks and work schedules
- Planning and managing resources (personnel, funds, inventory)
- Developing budget estimates, determining and projecting food costs, estimating and ordering food supplies and equipment, tracking and reconciling expenditures to food service budget making needed adjustments to cover shortages or distributing unexpended funds
- Establishing systems to receive, check, store, and distribute food supplies and equipment
- Planning and producing preschool and infant/toddler menus with Registered Dietitian oversight
- Overseeing the day-to-day operation of the Central Kitchen and, as need indicates, taking the lead in preparing/delivering meals and snacks
- Participating in yearly self-assessment activities
- Establishing safety and sanitary standards, monitoring, public health and OHS standards training, and, if needed, development and implementation of corrective action plans
- Assisting in the development of contracts (USDA) and grants (OHS) as they pertain to food services ensuring contract and grant activities occur as outlined
- Under the direction of the Registered Dietitian, developing regular, preference, and special diet menus for HS and EHS children, classes, group socializations, and special catering events
- Working with HS and EHS to establish and maintain efficient service operation
- Advising the Registered Dietitian in matters pertaining to food services and kitchen operation
- Supervising Central Kitchen staff, conducting personnel evaluations, participating in the hiring of Food Service staff, and submitting personnel recommendations to the Registered Dietitian
- Recommending Food Service staffing, FTE assignment, work cycles and schedules that ensures the efficient functioning of the Central Kitchen
- Assigning work tasks, projects and delivery schedules that ensures the timely production, packaging and delivery of quality food and beverages to sites
- Working with the HS and EHS management to strengthen food services, enhance menus, and support food experiences for children and parents
- Ensuring food served complies with USDA content and portions guidelines; public health laws, codes, and regulations; Head Start Performance Standards and HS & EHS policies and protocols
- Inspecting prepared food to ensure proper quantity, quality, and handling methods have occurred
- Establishing inventory system for food and non-food items, minimizing spoilage and loss
- Inspecting Central Kitchen, all child feeding and food storage areas to ensure all required public health sanitary precautions are observed
- Conducting and/or coordinating the on-site observations of meal service per USDA contract and OHS standards
- Preparing menus for review/action by Registered Dietician
- Developing recipes for quantity cooking and, as requested, for use by families
- Providing food for after hour parent/child events and Leadership Council
- Functioning as a Cook 2, as needed
- Training Central Kitchen staff on cooking techniques and menu development; train HS and EHS staff on USDA requirements, food preparation, handling, and clean-up protocols and requirements
- Preparing requisitions and purchasing necessary foods, condiments, supplies, materials and equipment
- Developing, monitoring and reconciling Food Services budget with Registered Dietitian support
- Working with the Fiscal Tech Lead and, if needed the Facility/Fleet Manager, to prepare Food Service bids
- Establishing and maintaining electronic/paper purchasing, USDA and Food Service files, documentation and records
- Working with Fleet/Facility Manager in maintaining and updating Central Kitchen's facility systems, equipment and building
- Working with the Registered Dietitian on the development of the Food Service plan and budget
- Implementing HS/EHS administrative requirements, organizational procedures and Food Service plans
- Preparing reports as needed or requested
- Large scale food management, preparation and service including, but not limited to, quantity menu planning, food preparation and cooking practices, methods and procedures
- Implementing philosophy of farm-to-table that promotes serving local food preferably through direct acquisition from the producer incorporating a form of food traceability (knowing where your food comes from) where the origin of the food is identified to parents and staff
- Implementing and maintaining program of waste reduction and recycling that includes composting and re-sourcing food
- Transporting hot and cold meals
- Implementing public health codes pertaining to sanitation, safety and food handling requirements
- Inventory methods and food and non-food store maintenance (inventory)
- Food values and nutrition
- Knowledge of multi-cultural, multi-ethnic and vegetarian meals
- Care and use of kitchen utensils and equipment
- The ability to establish work methods, schedules and routines; supervise and train others in food service preparation, cooking, packing, delivering, storing, cleaning, sanitizing, and general kitchen work
- Estimate quantities, convert standard recipes to large quantities, and modify, if needed, and follow large?scale recipes
- Implementing USDA contract requirements, Head Start Performance Standards and HS/EHS policies and protocols
- Ability to establish and maintain cooperative working relationships with others; develop a cohesive functioning work team; work collaboratively with others to achieve a common goal; provide constructive feedback both verbally and in writing; both issue and follow written and oral instructions; and exhibit strong problem-solving and prioritization skills
- Preparation of reports and budgets
- Establish, maintain and update both electronic and paper records and files
- Word processing, electronic spreadsheet and database software programs; ability to use email
- Using understandable English communicates orally in a face-to-face, one-to-one, group and/or over the phone setting
- Observes, compares, or monitors data to determine compliance with other prescribed standards
- Observes people's behavior to determine compliance with prescribed standards
- Comprehends and makes inferences from material written in English
- Prepares written documents in English conveying message or concept using correct grammar, sentence structure and spelling
- Sorts and/or alphabetizes documents and uses basic mathematical skills
- Ability to keyboard, input into databases, use computer to develop spreadsheets and basic word documents; use email
- Performs physical inventories of equipment and supplies
- Makes skillful, controlled manipulations of small objects
- Makes precise arm-hand positioning movements and maintains static arm-hand positions
- Using varied methods, cook large quantities of food
- Work in an environment that becomes very warm
- Works with cleaning fluids and compounds and sanitizing agents
- Cleans equipment using appropriate materials
- Lifts and moves heavy and/or bulky objects weighing up to 50 lb
- Punctuality and maintaining consistent 95% attendance are essential functions of this position
- In order to assure the safety of each employee and, when in the presence of children, children, an employee in this position is expected to remain alert and focused at all times and make quick and spontaneous decisions using problem-solving skills and good judgment based on organizational policies and procedures
- Possess a current Snohomish County Food Handler's Permit and
- One-year work experience as a Cook 3 in the state system
- Quantity cooking in a hospital or elementary school
- Developing menus within prescribed nutritional or medical restrictions
- Supervising kitchen staff of 3 or more employees
- Establishing work schedules for commercial kitchen staff
- Developing/managing commercial kitchen budget
- Implementing USDA contract
- On a daily basis, transporting hot and cold meals to off-site locations
- Signed statement declaring any involvement in child abuse or neglect charges, violent crimes or job-related felony convictions
