Manager Food Service.
sodexo
Total des années d'expérience :29 years, 3 Mois
It is a 550 beds Assisted Living, Independent Living and Rehab/Nursing Home facility, affiliated with the Saint Joseph Hospital, Tampa, Florida.
Job are included Sanitation, safety and customer service, physical safety audit, payroll, HACCP, catering, restaurant, and all other related food service jobs.
Managed the Quick service Restaurants, (QSR), Reduced and controlled expenses by strict control on food cost, labor cost, inventory control, menu planning and wastage control. Initiated program that standardized employee training and led to increase in customer satisfaction.
Managed efficiently and successfully the operations of the food service department. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Carefully prepared weekly payroll to keep up with the projected one. Consistently obtained highest rating from the county health department.
Scheduled and directed staff in daily work assignments to maximize productivity. Minimized loss and misuse of equipment through proper restaurant supervision and staff training.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines. Ordering, purchasing and inventory control.
Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality. Optimized profits by controlling food, beverage and labor costs on a daily basis.
Scheduled and directed staff in daily work assignments to maximize productivity. Efficiently resolved problems or concerns to the satisfaction of all involved parties. Optimized profits by controlling food, beverage and labor costs on a daily basis. Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines .Minimized loss and misuse of equipment through proper restaurant supervision and staff training. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Responsible for the initial set-up, organization, and leadership of the department. Created and developed policy and procedures. Developed and maintained a staff that provided hospitable, professional service while adhering to policies and business initiatives.
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Conducted daily pre-shift and weekly departmental meetings to ensure organizational efficiency.
Responsibilities encompassed cafeteria and patient menu planning and service. Scheduled and directed staff in daily work assignments to maximize productivity.
Directed overall operation for Six restaurants located at the Karachi Airport terminal buildings.
Efficiently resolved problems or concerns to the satisfaction of all involved parties
Optimized profits by controlling food, beverage and labor costs on a daily basis.
Initiated negotiations regarding vendor contracts and kept updated records of contracts. Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
Managed accounts payable, accounts receivable and payroll.
Responsible for the F&B operations and administration for over 300 rooms hotel. Developed and maintained a staff that provided hospitable, professional service by the extensive training, while adhering to policies and business initiatives. Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees. Increased revenue. Collaborated with the Executive Chef to analyze and approve all food and beverage selections. Performed restaurant walk-through to gauge timeliness and excellent service quality. Built sales forecasts and schedules to reflected desired productivity targets. Optimized profits by controlling food, beverage and labor costs on a daily basis. Room Service, mini Bars, food promotions, Coffee Shop, and specialty restaurants and opening of new outlets were successfully done.
Responsible for the operations of Front of the House and Back of the House, Housekeeping, finances, payroll, purchasing, marketing and especial events. Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
Started and managed Fight Kitchen for the pre and post Hajj fights catering, for Pakistan International Airlines, successfully. Managed accounts payable, accounts receivable and payroll. Optimized profits by controlling food, beverage and labor costs on a daily basis.
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Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.
Continually monitored restaurant and took appropriate action to ensure food quality and service standards were consistently met.
Ensured proper cleanliness was maintained in all areas of the bar and front of house.
Scheduled and directed staff in daily work assignments to maximize productivity.
Courses taken: Accountancy, Business Administration, Culinary, Service, Wine & Oenology, House Keeping.