Angela Conkling
Fort Wayne,IN
Summary
Accomplished Director of Dining Services and Executive Chef at Compass/Morrison Living, I leveraged culinary expertise and sanitation standards to elevate dining experiences, achieving zero health violations and significantly boosting customer satisfaction. Skilled in menu development and staff training, I effectively managed operations, enhancing efficiency and food safety compliance. Ambitious [Job Title] with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
20
20
year of professional experience
20
20
Certification
Work History
Director of Dining Services
Compass/ Morrison Living
02.2024 - Current
- Collaborated with marketing team to develop promotional strategies that attracted new customers and increased revenue.
- Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
- Improved inventory management system, minimizing waste and maximizing product freshness.
- Implemented customer feedback systems to continually improve upon services offered.
- Oversaw successful catering events, ensuring seamless execution and client satisfaction.
- Developed tailored dietary offerings for guests with specific needs or restrictions.
- Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
- Developed strong vendor relationships to ensure timely delivery of fresh ingredients at competitive prices.
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
- Implemented comprehensive staff training program, improving service quality and consistency.
- Enhanced overall dining experience by implementing innovative menu selections and presentation techniques.
- Boosted customer satisfaction ratings by consistently delivering high-quality food and service.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Motivated staff to perform at peak efficiency and quality.
- Developed unique events and special promotions to drive sales.
Executive Chef
Compass/ Morrison Living
02.2024 - Current
- Managed kitchen staff for efficient food production, ensuring timely delivery of high-quality dishes.
- Developed custom menus for clients with specific dietary restrictions or preferences, ensuring their utmost satisfaction during their dining experience.
- Enhanced guest satisfaction ratings by consistently delivering exceptional service in a high-pressure environment.
- Implemented staff training programs to improve culinary skills, teamwork, and overall productivity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
Education
Associate of Applied Science - Culinary Arts
Culinary Institute of Virginia
Norfolk, VA05-2010
Skills
- Sanitation Standards
- Food presentation
- Food Safety Compliance
- Culinary expertise
- Meal Planning
- Employee Scheduling
- Menu development
- Waste Reduction
- Health Inspections
- Allergy awareness
- Special diets
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of [Number] staff members.
- Resolved product issue through consumer testing.
Certification
- ISO 22000, Food Safety Management Systems Lead Auditor – International Organization for Standardization accredited bodies.
- HACCP (Hazard Analysis Critical Control Point) Certification – International HACCP Alliance or similar accrediting organizations.
Languages
English
Full Professional
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Work Preference
Work Type
Full TimeWork Location
On-SiteRemoteImportant To Me
Career advancementWork-life balanceCompany CulturePersonal development programsFlexible work hoursWork from home optionTeam Building / Company Retreats401k matchTimeline
Director of Dining Services
Compass/ Morrison Living
02.2024 - Current
Executive Chef
Compass/ Morrison Living
02.2024 - Current
- ISO 22000, Food Safety Management Systems Lead Auditor – International Organization for Standardization accredited bodies.
- HACCP (Hazard Analysis Critical Control Point) Certification – International HACCP Alliance or similar accrediting organizations.
Associate of Applied Science - Culinary Arts
Culinary Institute of Virginia
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