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






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AMY SMITH
123 Main Street Atlanta, Georgia 30339
Home: (555) 555-1234, Cell: (555) 555-1235 asmith@sample~resume.com


Objective: Seek the Position of Food Service Manager

SUMMARY:   Exceptionally knowledgeable and resourceful Food Service Manager with great experience in managing and providing administrative support in the acquisition, preparation and distribution of food and the serving of all foods in an institutional setting; monitoring and enforcing health and sanitation standards as set by county health departments and State and Federal regulations and policies.

Summary of Qualifications

  • Over eight years experience.
  • Great knowledge of the principles, theories, and practices of    inventory control.
  • Profound knowledge of applicable laws, rules, regulations and    policies and procedures.
  • In-depth knowledge of principles, theories, and practices of    budget management.
  • Immense knowledge of principles, theories, and practice of    foods and nutrition.
  • Remarkable ability to supervise others by assigning/directing    work; conducting employee evaluations, staff training and    development, taking appropriate disciplinary/corrective    actions, making hiring/termination recommendations, etc.
  • Great ability to functionally supervise interns, volunteers,    seasonals, and resident workers.
  • Uncommon ability to maintain inventory; track receipt, sending    and delivery of materials.
  • Huge knowledge of principles, theories and practices of food    safety and public health protection.
  • Immense ability to distribute food using appropriate food    handling and sanitation techniques.
  • Exceptional ability to estimate sizes, distances, quantities,    and determine time, costs, resources, and materials
  • Profound ability to deliver presentations and training using    acceptable methods and techniques.
  • Great knowledge of principles, theories, and practices of    records management.
  • Great ability to speak clearly, concisely and effectively; listen    to, and understand, information and ideas as presented    verbally.

    Professional Experience

    Delicious Foods Inc., Minneapolis, MN
    2004 - Present

    Food Service Manager
    • 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.

    Delicious Foods Inc., Minneapolis, MN
    2002 - 2004

    Assistant Food Service Manager Assisted the Manager in performing the following:
    • 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.

    Excellent Hotels, Minneapolis, MN
    2000 - 2002

    Food Service Supervisor
    • 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.

    Excellent Hotels, Minneapolis, MN
    1998 - 2000

    Cook
    • 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.

    Education

    State of New York Licensed Cook and Food Handler

    Associate Degree in Food Preparation
    University of New York (1998)




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