Food Service Manager 1 Free Sample Resume - Resume Example - Free Resume Template - Resume Format - Resume Writing

• Supervise subordinate personnel including: hiring, determining workload and delegating assignments, training, monitoring and evaluating performance, and initiating corrective or disciplinary actions.
• Supervise volunteers, interns, students, seasonal staff and clients. Include: hiring, termination, training, scheduling, delegating, monitoring and reviewing work.
• Deliver presentations, stand up training, and instruction to staff, management, clients, and the general public.
• Ensure equipment, supplies, and work areas are maintained and sanitized in compliance with health standards.
• Inspect and maintain food quality, handling, and safety standards.
• Prepare preliminary and final cost estimates.
• Oversee offenders in institutions by monitoring schedules, participating in resolution of disorderly behavior, riots, etc.
• Performed other tasks as assigned.

• Planned, assigned, and reviewed work of assigned staff; adjusted work assignments and schedules to maintain adequate staffing levels and responded to fluctuating workloads.
• Evaluated employee performance and prepared performance appraisals.
• Assessed training need of staff and arranged for appropriate instruction.
• Provided initial orientation to new employees.
• Reviewed applicant's credentials, participated in the interview process, and hired or effectively recommended hiring of staff.
• Resolved personnel problems, complaints, and formal grievances at the first level.
• Disciplined and rewarded employees.
• Counseled employees in work-related activities, personal growth, and career development.
• Participated in planning and preparing menus.
• Checked daily menus for possible changes to recipes.
• Made recipe changes and informed staff.
• Made sure all menu items were ready for distribution at prearranged times.
• Updated and evaluated recipes; ensured that the staff served the food at proper temperatures.

• Provided general supervision in the areas of cooks, salad, desserts, bakers, Crunch and Munch, and all dietary aides in order to check menus, supplies, recipes, and equipment.
• Adjusted schedules as necessary to produce optimum results.
• Assisted in inventory, procurement of food and supplies in all areas of food production.
• Supervised the tray assembly at mealtime assigning positions on service line schedules.
• Reported malfunctioning equipment to appropriate authorities for repairs.
• Assisted in training personnel in safe, effective work habits.
• Supervised sanitation functions such as dish cleaning, department housekeeping and other support functions to ensure completion of tasks in a timely fashion.
• Planned a two-week schedule for personnel and assigned job rotation, according to established policies.
• In the absence of the Assistant Food Service Manager, computed time cards in the department and posted employees schedule for each payroll period.
• Participated in the preliminary employees' evaluation.
• Attended all menu planning meetings and supervised meeting for purpose of staff coordination.
• Coordinated and conducted employee in service meetings as required.
• Coordinated the work of the food production schedule and exercised direct supervision.
• Ensured standardization of all recipes for use by the Food Service Department.
• Assisted in the planning, coordination and production of special functions for residents.

• Cooked foodstuffs according to menus, special dietary or nutritional restrictions, and numbers of portions to be served.
• Cleaned and inspected galley equipment, kitchen appliances, and work areas in order to ensure cleanliness and functional operation.
• Directed activities of three workers who assisted in preparing and serving meals.
• Baked breads, rolls, and other pastries.
• Cleaned, cut, and cooked meat, fish, and poultry.
• Compiled and maintained records of food used and expenditures.
• Determined meal prices based on calculations of ingredient prices.
• Requisitioned food supplies, kitchen equipment, and appliances, based on estimates of future needs.
• Apportioned and served food to facility residents, employees, and patrons.
• Monitored menus and spending in order to ensure that meals were prepared economically.

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