Amy Coffelt
Jackson,MI
Summary
Seasoned Food Service Supervisor adept at optimizing department operations by maximizing efficiency, performance and cost controls. Strong communicator and strategic planner with excellent conflict management abilities. Built exceptional rapport with vendors to support consistent and favorable inventory replenishment. Experienced in managing inventory, planning and reporting. Detail-oriented and proactive leader with an adaptable approach to team and operations management.
Overview
26
26
years of professional experience
1
1
Certification
Work History
Food Service Supervisor-12
MDOC
Jackson, MI
05.2019 - Current
- Ensured compliance with health and safety regulations in all areas of the kitchen.
- Oversaw operations for high-volume facility managing 1000-1800 3x daily meals.
- Ordered necessary supplies from approved vendors to maintain adequate stock levels.
- Provided direction to staff on proper preparation techniques for menu items.
- Performed regular inspections of kitchen equipment and storage areas for cleanliness and functionality.
- Assisted in recruiting, interviewing, hiring, onboarding new employees when needed.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Delegated work to staff, setting priorities and goals.
- Managed financial aspects such as tracking expenses, calculating costs per meal served.
- Conducted weekly training sessions with staff members on food safety practices and standards.
- Coordinated maintenance and repair of food service equipment.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
Food Service Supervisor-11
MDOC
Jackson, MI
03.2018 - 07.2018
- Organized kitchen equipment for storage or cleaning purposes.
- Followed staff performance and service standards to deliver consistent and positive customer experiences.
- Sought out and implemented methods to improve food service and team performance.
- Enhanced food quality by monitoring shipments, preparation and food handling.
- Maintained professional demeanor during interactions with customers and co-workers.
- Maintained records of food inventory, supplies, and equipment.
- Assigned tasks and monitored progress of all kitchen personnel.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Implemented cost-saving initiatives such as reducing waste and utilizing leftovers effectively.
- Provided ongoing training for new employees on safe food handling practices.
- Adhered to company food, safety, quality and sanitation policies.
- Managed inventory and rotated food products in storage to avoid spoilage and waste.
- Monitored actions of staff and customers to uphold health and safety standards.
- Monitored inventory to keep adequate stock of food items and supplies.
Food Service Manager-12
Trinity Service Group
Jackson, MI
10.2015 - 07.2018
- Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
- Maintained records of food inventory, supplies, and equipment.
- Assigned tasks and monitored progress of all kitchen personnel.
- Ensured proper portioning and serving of meals according to established standards.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Tracked costs associated with food production to maintain profit margins.
- Conducted weekly employee meetings to discuss performance issues and training opportunities.
- Resolved customer complaints promptly in a professional manner.
- Worked closely with other departments within the organization to ensure smooth delivery of services.
- Adhered to company food, safety, quality and sanitation policies.
- Investigated and resolved customer complaints concerning food quality and service.
- Trained and mentored up to 10 new employees each quarter.
- Coordinated maintenance and repair of food service equipment.
- Oversaw food preparation, production and presentation according to quality standards.
- Resolved problems or concerns to satisfaction of involved parties.
- Trained new employees to perform duties.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
Location Manager
WESCO
Brooklyn, MI
08.1998 - 10.2015
- Managed and coordinated the daily operations of a retail location.
- Developed and maintained relationships with vendors, suppliers, customers and employees.
- Ensured compliance with company policies, procedures and safety regulations.
- Recruited, hired, trained and supervised staff members in providing excellent customer service standards.
- Analyzed financial reports to identify areas for improvement in operational efficiency.
- Organized promotional events such as product launches or special discounts to attract more customers.
- Resolved customer complaints in a timely manner and addressed any issues that arose at the store level.
- Created weekly schedules for staff members based on workloads.
- Maintained accurate records of inventory levels to ensure that stock was available when needed.
- Reviewed employee timesheets for accuracy before submitting them for payroll processing.
- Inspected store premises regularly to ensure they met health and safety requirements.
- Provided guidance and direction to team members regarding their daily tasks.
- Coordinated with other departments within the organization to maximize operational efficiency.
- Monitored competitor activities in order to stay ahead of market trends.
- Established effective communication channels between management and staff members.
- Conducted regular meetings with employees in order to discuss performance reviews or goals.
- Monitored store performance and implemented strategies to increase sales volume.
- Resolved customer complaints in a timely manner while maintaining positive relationships with clients.
- Delegated work to staff, setting priorities and goals.
Education
High School Diploma -
Columbia Central High School
Brooklyn, MI05-1990
Skills
- Staff Leadership
- Quality assurance policies
- Staff Supervision
- Inventory Management
- Employee Development
- Schedule Management
- Operations Management
- Regulatory Compliance
- Financial Oversight
- Policy Implementation
- Budget Administration
Certification
- ServSafe
References
References available upon request.
Timeline
Food Service Supervisor-12
MDOC
05.2019 - Current
Food Service Supervisor-11
MDOC
03.2018 - 07.2018
Food Service Manager-12
Trinity Service Group
10.2015 - 07.2018
Location Manager
WESCO
08.1998 - 10.2015
High School Diploma -
Columbia Central High School
- ServSafe
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