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Yyyyyy x. yyyyyy


0000 xxxxxx xxxx , xxxx , xxxxx 00000 xxx-xxx-xxxx



Management Professional

Operations Quality Assurance Profit & Loss Accountability

Inventory Planning / Purchasing Training & Leadership Regulatory Compliance



         Considerable managerial expertise and skills in connecting with people from all cultures and backgrounds.

         Adept at guiding strategic initiatives to meet quality, schedule, cost, inventory, and other critical objectives.

         Constantly foster a safety-focused, productive, and collaborative workplace environment.

         Versatile and focused; plan and respond accordingly to changing priorities and competing demands.

         Excel at leading teams to maximize use of resources, boost productivity, curtail expenses, and achieve performance goals and deadlines.

         Skilled at inventory control, quality assurance, forecasting, waste reduction, and profit maximization.

         Excel at devising stringent food safety processes, procedures, and HACCP plans.

         Skilled at employee engagement, coaching, training, motivation, and performance management.

         Able to evaluate systems and procedures to identify areas of weakness, and implement solutions that enhance operations.

         Cultivate, nurture, and maintain cooperative supplier relationships built on reliability, quality, efficiency, and responsiveness.


Professional Experience


Meal Works, Coventry, Rl, 2012 to Present

Catering Coordinator

         Plan, coordinate, and deliver customized catering services for broad-scope special events and functions.

         Play an integral role in all aspects of daily operations including meal planning, pricing, customer relationship management, regulatory compliance, financial administration, and inventory control/purchasing.

         Prepare nutritious, creative, and visually-pleasing meals according to client requirements and preferences with a constant eye on quality control and assurance.

         Maintain up-to-date financial records including customer accounts, invoices, and payments.

         Methodically monitor and enforce sanitation protocols and practices to ensure rigorous OSHA compliance.


Cater4U, Coventry, RI, 2006 to Present

Director of Operations

         Hold concurrent roles as private chef, event planner, and operations manager for small catering firm and govern all facets of daily operations from meal planning and preparation to pricing and ordering supplies.

         Maintain financial and customer documentation, oversee regulatory compliance, and ensure stringent adherence to OSHA rules and regulations.


West View Health Care Center, West Warwick, Rl, 2011

Food Service Director

         Spearheaded full-scope food service operations including policies and procedures, safety compliance, sanitation, HACCP, quality management, menu creation, vendor management, scheduling, and staffing.

         Authored job descriptions for dietary department to clarify staff expectations and standardize roles.

         Entered daily information into Meal Tracker System to accurately track residents medical/dietary data.

         Adeptly oversaw financial tasks encompassing payroll processing, budget administration, and purchasing.

         Trained, evaluated, directed, motivated, and mentored team of 20 quality-focused personnel.


Continued ►



Yyyyyy x. yyyyyy Page 2 of 2


Professional Experience continued


Health Concepts, Inc., Warwick, Rl, 1994 to 2008

Assistant Food Service Director / Dietary Technician

         Steadily advanced through a series of promotions to most recently overseeing food service activities and projects including policy & procedure development, planning and revising cycle menus, and enforcing consistent adherence to safety and sanitation criteria.

         Held complete responsibility for department operations and personnel in absence of Food Service Director; reliably ensured alignment with budgets, staffing needs, and optimal resource allocation.

         Successfully transformed organization from lacking in quality and safety metrics to realizing annual inspections with zero major violations.

         Orchestrated implementation and utilization of HACCP (Hazard Analysis and Critical Control Points) to enforce food safety from biological, chemical, and physical hazards.

         Trained, directed, evaluated, and supervised team of four cooks, created work schedules, delegated tasks, and provided hands-on guidance in all areas of dietary department.




Bachelor of Science, Food Service Management, cum laude

Johnson & Wales University, Providence, Rl


Associate of Science Occupational Science, Culinary Arts

Johnson & Wales University, Providence, Rl


Internship: Practicum Properties Working Laboratory of Hospitality Industry

Johnson & Wales Airport Hotel and Restaurant, Providence, Rl


Dietary Managers for Food Science and Nutrition I & II

University of Rhode Island College, Providence, Rl


Criminal Justice / Liberal Arts

Community College of Rhode Island, Warwick. Rl




Manager in Food Safety

State of Rhode Island Department of Health


Basic Sanitation

State of Rhode Island Department of Health



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