- 11 Roma Dr. Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Healthcare /Hospitality Service Administration/F&B Catering Direxxxxxxor

Qualifications Profile

    Self-assured, dynamic, and results-driven professional with more than13 years providing high-performance customer service, sales, and business operations management in the catering, food and beverage, and hotel industries.

-    Strong passion for delivering outstanding customer service and process efficiencies that provide a competitive edge to the business, while ensuring compliance with all relevant state and federal laws, and industry regulations.

-    Detail-oriented, analytical and methodical, with innovative thinking to strategize marketing and promotional programs to win customers, while resolving professional relationship issues even under stress.

    Well-organized and resourceful with multitasking skills that optimize limited resources to achieve outstanding results.

    Exceptional people management and interpersonal communication skills that inspire customer confidence while forging teamwork synergies with colleagues across diverse ethnicities.

Key Expertise

Sales Management

    Marketing & Sales

    Hospitality Service Sales

    Customer Service Management

    Relationship Management (Customers, Public, & Suppliers)

Healthcare

    Healthcare Administration

    Diet and Nutrition Management

Business Operations

    Catering & Restaurant Operations

    Menu Planning & Execution

    Kitchen Produxxxxxxion Planning

    Kitchen Supplies Inventory Management

    Procurement Management

    Fiscal & Budget Management

    Process/Workflow Improvement

    Catered Event Management

    Relationship Management (Clients, Stakeholders, Public, Government & Suppliers)

    Policies & Regulatory Compliance (i.e. OSHA, HIPAA, FDA, etc.)

    Management

Administration

    Staff Supervision & Training

    Office & Staff Administration

    Records & Document Management

Technical

    Produxxxxxxivity Tools: MS Office (Word, Excel, PowerPoint, Access, & Outlook)

Professional Experience

Brock & Company at Miss Porters School Xxxxxx, XXXXXX

Ÿ Supervise a team of up to 25 food and beverage employees in managing catering operations, producing more than 2000 meals daily in serving boarding and non-boarding students.

Ÿ Develop and execute Farm to Table type of cuisine, providing daily menu planning for regular and special food preparations for students, and managing catering services for various campus events throughout the school year.

Emeritus Senior Living / Brookdale Senior Solutions Ÿ Xxxxxx, XXXXXX

Ÿ Provided strategic direxxxxxxions in managing kitchen food produxxxxxxion, operating and capital budgets, and providing daily QA in ensuring safe and healthy meals in accordance with approved dietary standards for elderly residents.

Ÿ Oversaw HR supports in staff recruitment and continuing education for 22 employees via online courses and weekly in-services, as well as providing exemplary performance through leadership.

    Conduxxxxxxed daily stand up meetings to review diet order changes, requirements for special funxxxxxxions, and operational issues and remediation measures as necessary.

Health Care Service Group Vernon, XXXXXX

    Oversaw food produxxxxxxion and dining services for several client accounts throughout Xxxxxx and parts of New York, addressing dietary requirements of each property, managing anywhere from 15-35 employees depending on property, and ensuring all residents received proper nourishment from each meal.

    Managed purchasing, operating and capital budgets, and resident satisfaxxxxxxion, while educating direxxxxxx reports on company policies, procedures, standards, and ensuring compliance thereof.

Village Gate of Xxxxxx Xxxxxx, XXXXXX

    Prepared and processed breakfast and lunch menu items for 170 residents, supervising 10 kitchen employees, including front of the house staff in ensuring proper daily nutritional content across various dietary needs of residents.

    Assisted the Chef in processing bi-weekly food orders, managing meal produxxxxxxion, and promoting a safe and clean work environment in accordance with QA and regulatory standards.

- 11 Roma Dr. Ÿ Xxxxxx, XXXXXX xxxxxx ( (xxx-xxx-xxxx * abc@xyz.com

Professional Experience (continued)

Country Farms Deli & Catering Berlin, XXXXXX

    Provided strategic and taxxxxxxical direxxxxxxions in managing the business, providing off-premise catering for various occasions such as weddings, graduations, stags, showers, and birthdays, among others, and producing catering menu produxxxxxxs that won customer patronage, tripled profits, and grew the business.

    Provided HR support in staff recruitment and development, supervising all employees, while ensuring process efficiencies and compliance with service quality standards, policies, safety regulations, and performance metrics.

    Oversaw financial records maintenance, budgeting, purchasing, and receiving of all grocery and deli items, while multitasking in managing grocery, food produxxxxxxion, and catering operations.

Marriott International Xxxxxx, Xxxxxx, Orlando

    Supervised a staff of 12 line cooks and 4 dishwashers in managing the operations of a hotel food & beverage sexxxxxxion, assisting in inventory management, and producing creative regular and seasonal menus adhering to produxxxxxx and service quality standards and customer dining habits/preferences.

Lead Line Chef

Ÿ Harnessed creativity and marketing savvy in developing and executing nightly specials for a 5-star, a la carte steakhouse while ensuring compliance with Marriott service quality and sanitation standards.

Ÿ Managed daily inventories to ensure accuracy and uninterrupted availability of needed produxxxxxxion supplies.

Ÿ Provided oversight in shift and station food preparation, while maintaining efficient staff schedules and kitchen produxxxxxxivity levels in accordance with service and performance standards.

Banquet Chef

    Prepared and produced special menu items for contraxxxxxxed banquet funxxxxxxions serving anywhere from 50 to 2000 guests, and overseeing an average of 8 banquets per weekend.

    Leveraged knowledge of kitchen produxxxxxxion equipment such as braisers, steamers, ovens, sterilizers, etc. in ensuring efficient and produxxxxxxive kitchen operations.

    Designed, developed and executed creative food presentations for regular and seasonal menu produxxxxxxion.

    Led and motivated produxxxxxxion staff in cost containment, waste management, produxxxxxxivity improvements, and customer service quality.

Education & Credentials

JOHNSON & WALES UNIVERSITY

Ÿ B.A. in Hotel/Restaurant Management, GPA: 3.0, (2003)

Ÿ A.S. in Culinary Arts, GPA: 3.0 (2001)

Professional Training, Certification & Licensure

Ÿ Licensure Program-Long Term Care Management, University of Xxxxxx,(2013)

Ÿ ServSafe Certified | Supervisory Development Certificate, Marriott International

Ÿ Certified Dietary Manager (CDM) Course started (2012, on-going)

Awards & Recognition

Ÿ Marriott World Star Award (2004)