Food & Beverage Services Supervisor
Radisson hotel
Total years of experience :24 years, 5 Months
Directed initial screening of prospective employees; reviewed résumés and employment applications; made valuable hire recommendations
Directed foodservice operations, including food preparation, food production, catering (on/off premise), event planning, inventory control, ordering, menu planning, wine list development, receiving, operations, management and food cost control
• Maintained food costs between 28%-31%, bar at 22% and labor between 16%-19%
• Directed initial screening of prospective employees; reviewed résumés and employment applications; made valuable hire recommendations
• Directed foodservice operations, including food preparation, food production, catering (on/off premise), event planning, inventory control, ordering, menu planning, wine list development, receiving, operations, management and food cost control
• Administered and abided by HACCP safety and sanitation policies and procedures at all times exceeding health department requirements
• Provided cost effective scenarios and recommendations on moving forward; managed processes and transitions, coordinated teams, ensuring everyone was on the same page, and developed training programs and tools, assisting team to stay on track
Food & Beverage Services
Undergraduate