Alysa Moore
Bruceville,Texas
Summary
Accomplished Food Service & Front of House Manager with extensive experience in food service industry. Promptly assists customers and identifies specific needs. Consistently adheres to food safety and quality standards to promote customer satisfaction and high-quality service.
Overview
15
15
years of professional experience
Work History
Food Service - Front of House Manager
URJ Greene Family Camp
2021.06 - Current
- Resolved guests complaints while maintaining positive customer environment.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Inspected stocks to identify shortages, replenish supply and maintain consistent inventory.
- Emphasized guest satisfaction during departmental meetings and focused on continuous improvement.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Coordinated with suppliers to establish timely delivery of food and beverage items.
- Collaborated with chefs to create seasonal menus and promotional offers.
- Developed and implemented marketing initiatives to increase sales and revenue.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Front of House Manager
Camp Cho-Yeh
2018.05 - 2020.01
- Resolved guests complaints while maintaining positive customer environment.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Emphasized guest satisfaction during departmental meetings and focused on continuous improvement.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Motivated staff to perform at peak efficiency and quality.
Cook
Wilshire BLV Temple
2017.04 - 2018.11
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
Kitchen-Front of House Manager
Forest Home Christian Camps
2008.06 - 2017.01
- Resolved guests complaints while maintaining positive customer environment.
- Managed day-to-day FOH operations to drive quality, standards, and meet customer expectations.
- Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
- Addressed guest concerns and resolved all issues to guests' satisfaction.
- Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
- Analyzed customer feedback and implemented strategies to improve customer satisfaction.
- Utilized upselling techniques to maximize revenue and increase customer satisfaction.
- Inspected stocks to identify shortages, replenish supply and maintain consistent inventory.
- Emphasized guest satisfaction during departmental meetings and focused on continuous improvement.
- Adhered to safe work practices, food safety regulations, and corporate guidelines.
- Developed and maintained relationships with vendors and other business partners to establish trust and build rapport.
- Collaborated with chefs to create seasonal menus and promotional offers.
- Motivated staff to perform at peak efficiency and quality.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
Education
Associate of Science - Addiction Dissorder Studies in The CJS
Oxnard College
Oxnard, CA06.2020
Associate of Science - Addiction Disorder Studies
Oxnard College
Oxnard, CA06.2018
Skills
- Quality Standards
- Supply Ordering and Management
- Hiring Procedures
- Maintaining Clean Work Areas
- Sanitizing Requirements
- Equipment Maintenance
- Staff Scheduling
- Health Department Inspections
- Developing Special Dishes and Recipes
- Assignment Delegation
- Work Assignments
- Monitoring Food Preparation
- Staff Management
- Schedule Crew Members
- Staff Supervision
- Catering Services
- Calm and Pleasant Demeanor
- Guest Satisfaction
- Mentoring
- Delegating Assignments and Tasks
- Cook Foods
- Anticipating Problems
- Managing Reservations and Large Parties
- Making Change
- Coaching and Training
- Facilities Planning
- Serve Customers
- Shift Checklists
- Quality Control
- Menu Pricing and Writing
- Service Prioritization
- Managing Deliveries
- Fire Safety Regulations
- Health Code Compliance
- Labor and Overhead Cost Estimation
- Team Oversight
- Hospitality Management
- Maintain Food Safety
- Quality Improvement Leadership
- Teamwork and Collaboration
- Back of House Management
Additional Information
Retreat Group Refrences
Hilla Ten-Ami - Friends of Israel Scouts
212-390-8130 x303
financeusa@israelscouts.org
Shai Bachar - Friends of Israel Scouts
617-893-2207
shaibachar1@gmail.com
Carla Puentes - Entre
806-886-8461
carla.puentes.cp@gmail.com
Lambert Havelka - Acts Men's Group
254-715-0616
flying_H@msn.com
Rosco Vallejo - Acts Men's Spanish Group
254-498-6527
vallejoservices@icloud.com
Janie Walker - Acts Women's Group
254-723-1013
walkerljanie@yahoo.com
Kirby Bush - Emaus Men's Group
254-541-5520
bush329@yahoo.com
Tina LaCagnina - Emaus Women's Group
512-917-1827
tinalacagnina@gmail.com
Timeline
Food Service - Front of House Manager
URJ Greene Family Camp
2021.06 - Current
Front of House Manager
Camp Cho-Yeh
2018.05 - 2020.01
Cook
Wilshire BLV Temple
2017.04 - 2018.11
Kitchen-Front of House Manager
Forest Home Christian Camps
2008.06 - 2017.01
Associate of Science - Addiction Dissorder Studies in The CJS
Oxnard College
Associate of Science - Addiction Disorder Studies
Oxnard College
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