- Featured in:
-
More Food Service Director Resumes
Use these Food Service Director samples as a guideline or visit our extensive library of customizable best resume templates.
Select
Customize
Download
Find out what is the best resume for you in our Ultimate Resume Format Guide.
Additional Food Service Resume Samples
Food Service Director Resume Samples
No results found
0-5 years of experience
Responsible for 5 different concepts in food court setting at CIC Wells Fargo training center in Charlotte, NC. The brand concepts are Seattle’s Best, Manchu Wok, Chic-Fil-A, Sbarro’s and Quiznos.
- Accomplished “Silver Service Award” conducted by UK for all of food court.
- Established professional working relationships with all franchise representiativs from each brand.
- Maintained Health Department average of all 5 brands of 99.5% or higher.
- Established approved certifications for all brands.
0-5 years of experience
Responsible for Food and Nutrition Services Department with four managers and an expense budget of
$1.8 million.
- Controlled expense costs and improved profitability by $70,000 during the first year.
- Developed a Catering program that was recognized as one of the best in Racine. Catered weddings, including the CEO’s daughter, Doctor’s events, and other events at the Festival Hall and the Kemper Center in Kenosha.
- Responsible for successfully developing a plan to combine the food service operations at [company name] and St. Luke’s Hospital in Racine.
6-10 years of experience
Direct 100 associates and 5 managers in this 424 bed facility using At Your Request Room Service for Patient meals, operating a full service cafeteria 7 days per week and an upscale Doctor’s Dining Room, plus catering operations and distribution of floor stock throughout facility at this fee account
- Increased productivity by 35% in patient meal delivery and reduced late tray delivery by 58% using Lean Process Improvement System. Able to maintain FTEs while increasing Patient Days
- Drove Patient Satisfaction to over 75th percentile on Press-Ganey 3rd party survey
- Doubled retail revenues from $14 K per week to over $30 K per week
- Upgraded retail POS to Micros platform, implemented payroll deduction and installed bar code scanners to increase speed at check-out and increase labor efficiency
- Implemented a Mindful menu to promote healthier food options
- Joint Commission readiness and survey compliance
10+ years of experience
Managed catering functions and food production for patients and retail areas
- Supervised 26 full time employees, 1199 union employees, and managed staff of 3
- Managed day-to-day operations including procurement, financial reporting, inventory control, employee scheduling, and payroll
- Increased retail sales from previous year by 400%
- Participated in departmental in-service training monthly
- Ensured prompt, efficient customer service providing high-level satisfaction to patients, residents, and customers
10+ years of experience
Responsible for overseeing the food service division, including the members dining room, public dining area and catering operations
- Consistently increased yearly sales by 16.5% for all five years.
- Achieved the five year goal of profit within the first six months.
- Planned customer and catering menus.
- Purchased food and related supplies to maintain appropriate inventory levels.
- Orchestrated all receptions, weddings and special events.
- Prepared all financial reports for the Executive Committee.
0-5 years of experience
- Improved sales by 45 percent from prior year through consistent training and coaching of employees
- Successfully reduced food costs of locations by 6 percent and labor costs by 11 percent
- Amplified customer traffic by 10 percent from prior year records
- Managed 30 employees at 3 cafes, Java City and Starbucks brand, on UC Irvine campus to draw $15,000 in daily revenue
- Recruited, employed, trained team through a self-implemented structure, while providing further mentoring and coaching for constant improvement and the advancement of 29 employees to management positions
0-5 years of experience
Responsible for 5 different concepts in food court setting at CIC Wells Fargo training center in Charlotte, NC. The brand concepts are Seattle’s Best, Manchu Wok, Chic-Fil-A, Sbarro’s and Quiznos.
- Accomplished “Silver Service Award” conducted by UK for all of food court.
- Established professional working relationships with all franchise representatives from each brand.
- Maintained Health Department average of all 5 brands of 99.5% or higher.
- Established approved certifications for all brand concepts.
6-10 years of experience
Managed daily operations of multiple outlets for the Port of Seattle, Weyerhaeuser Corp. Campus, Senior care facilities and private schools
- Responsible for all food & Beverage outlet including banquets
- Including payroll, vendor negotiations, menu planning, and food and beverage costs.
- Drove revenues through guest relations and staff management
- Performed catering for 1000+ customers.
- Executed formal (4/5 star) five course meals for High level dignitaries
- Hired, trained, coached, and managed a staff of 36. Led media events and built relationships with high level dignitaries from Asia and the pacific region.
- Implemented health wellness programs
10+ years of experience
Reviewed records and assessed the nutritional condition of at risk residents, including unplanned weight changes, charting and MDS recording.
- Developed and managed budget while actively seeking ways to eliminate or reduce expenses; audited diets as appropriate for compliance.
- Composed meal plans that aligned with the age, gender, diagnosis, cultural background and religious practices of each individual patient.
- Served as a nutritional subject matter resource to departmental and health care staff and helped enhance the nutritional services area.
- Established annual goals, objectives, and budgets.
6-10 years of experience
Performed all menu planning, balancing nutritional requirements with meals designed to attract and please students
- Worked with the state of Connecticut to ensure that all mandated requirements were met
- Hired and trained food preparation personal
- Conducted all food supply purchasing on a weekly basis, in order to meet budget constraints
- Developed and implements all operational and training policies and procedures, maintained compliance with all state and federal regulations
0-5 years of experience
Developed and be accountable for a safety culture that creates a work environment where no one gets hurt.
- Managed overall operation of unit with the support of the Food Service Director.
- Assisted in unit forecasting and accounting.
- Ensured that requirements for appropriate sanitation and food safety levels in respective areas are met.
- Coordinated and supervise unit personnel regarding production, merchandising, quality, and cost control as well as labor scheduling, staffing, and employee training.
6-10 years of experience
Responsible for direct oversight of school kitchens, catering events, and special functions
- Purchased and negotiated all food and supplies with vendors
- Maintained food safety and sanitation and high standards of food preparation
- Developed and planned monthly meal schedule
- Monitored financial stability on an ongoing basis by meeting operating budgets
- Served on monthly food service committees with parents, faculty and student body
- Developed action plans and executed protocol for students with food allergies and sensitivities
0-5 years of experience
Assisted the Food Service Director with overseeing the 9 cafeterias in the Albert Gallatin Area School District K-12
- Placed weekly food orders, planned monthly menus, made monthly board reports, completed closeout at the end of each month, and other various office duties
- Monitored the serving lines during breakfast and lunch
- Planned and set up a Nutrition Education event
- Helped with special functions held in the cafeterias throughout the school year
0-5 years of experience
Implemented & empowered managers & supervisors to properly drive Aramark programs to focus on food safety, patient satisfaction, and retail revenue
- Oversight of safety program, attended meetings with staff and leadership to discuss safety topics
- Assisted Director with breaking down financial information on the P&L, developed plans for improvement where needed
- Retail annual customer count of over 770,000 with $3.18M in revenue for 2013
- 608,000 patient meals delivered in 2013
- Attend meetings with Director and client to discuss our department specific goals and achievements
Food Service Cover Letter Examples
Rate This Article
[Food Service Director]
Last edited by: Gabriela Barcenas, CPRW, Content Writer II -
Gabriela Barcenas
CPRW, Content Writer IIGabriela is a Certified Professional Resume Writer (CPRW) and career adviser. With 10 years of digital media experience and five years of resume writing expertise, her publication history includes fashion, education, travel, social justice, equitable design and career advice.
