Anita Valentine
Rantoul,Illinois
Summary
Background includes inventory management, sales leadership and recordkeeping. Organized and forward-thinking food service professional with a flexible and motivational management style. Committed and hardworking [Job Title] with [Number] years of experience directing [Industry] food service. Well-rounded leader with talent for supervising employees and [Skill]. Swift problem solver with quick and effective solutions to wide array of issues. Veteran Food Service Manager successful at improving operations through efficiency updates, cost control strategies and profit management optimization. Excellent communication, planning and conflict resolutions skills.
Overview
32
32
years of professional experience
Work History
General Manager of Food Service
Rantoul Dairy Queen
04.2002 - Current
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Tracked food production levels, meal counts, and supply costs.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Reviewed and approved employee schedules and timesheets.
- Oversaw training of more than [Number] team members.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.
- Formulated and implemented marketing strategies to increase sales and customer loyalty.
- Collaborated with other departments to coordinate events and promotions.
- 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.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- 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.
- 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.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Purchased food and cultivated strong vendor relationships.
Cafeteria Cook
Rantoul City Schools
04.2002 - 04.2005
- Cooked meals according to administrative policies, health code regulations and food service standards.
- Monitored food temperatures throughout preparation and serving process.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Measured, weighed and mixed appropriate ingredients according to recipe directions.
- Followed proper procedures for use of government-provided commodities.
- Skilled at working independently and collaboratively in a team environment.
- Self-motivated, with a strong sense of personal responsibility.
- Proven ability to learn quickly and adapt to new situations.
- Worked well in a team setting, providing support and guidance.
- Worked effectively in fast-paced environments.
- Managed time efficiently in order to complete all tasks within deadlines.
- Demonstrated respect, friendliness and willingness to help wherever needed.
- Excellent communication skills, both verbal and written.
- Proved successful working within tight deadlines and a fast-paced environment.
Waitress
Century Restaraunt
05.1991 - 12.2001
- Remained calm and poised when dealing with difficult customers or during busy shifts.
- Kept server areas clean and stocked to increase efficiency while working tables.
- Used cash registers and credit card machines to cash out customers.
- Greeted new customers, discussed specials, and took drink orders.
- Maintained customer satisfaction with timely table check-ins to assess food and beverage needs.
- Displayed enthusiasm and promoted excellent service to customers, successfully increasing referrals, and walk-in business.
- Bussed and reset tables to keep dining room and work areas clean.
- Followed health and safety regulations relevant to hospitality industry to minimize accidents, incidents and liability to restaurant.
- Trained new waitstaff on proper food handling, customer service and safety procedures.
- Resolved guest and employee complaints to maintain complete customer satisfaction and workforce effectiveness.
- Bussed tables during busy periods to assist staff and quickly turn over tables.
- Folded napkins and prepared silverware sets to provide adequate supply for host station.
- Shared knowledge of menu items and flavors, enabling customers to make personal decisions based on taste and interest.
- Collaborated with kitchen staff to correctly update customers on unavailable dishes and wait times.
- Provided recommendations on menu items and upsold food and drinks to increase sales.
- Carried out complete opening, closing and shift change duties to keep restaurant working efficiently and teams ready to meet customer needs.
- Answered customers' questions, recommended items, and recorded order information.
- Collected payment for food and drinks served, balanced cash receipts and maintained accurate cash drawer.
- Processed orders and sent to kitchen employees for preparation.
- Maintained thorough menu knowledge to sufficiently answer questions regarding menu item sourcing, ingredients and cooking methods.
- Maintained order efficiency and accuracy through clear communication with kitchen staff, earning numerous recommendations from satisfied customers.
- Helped customers with dietary restrictions, allergies and intolerances obtain safe, delicious food by working closely with kitchen staff on alternatives.
- Presented menus to patrons promptly after seating and answered questions about menu items, making recommendations upon request.
- Inspected dishes and utensils for cleanliness.
- Printed dining checks with total due, collected payment and offered receipts to complete transactions.
- Strategically timed check-ins with customers to take orders and confirm satisfaction with meals after delivery, taking action to correct any problems.
- Supervised dining table set-up to prepare for diversity of event types, following strict service standards.
Education
GED -
Myna Thompson School
RantoulSkills
- Labor and Overhead Cost Estimation
- Hiring Standards
- Quality Control
- Serve Customers
- Equipment Maintenance
- Operations Management
- Station Preparation
- Professional Relationships
- Reading Comprehension
- Sales Leadership
- Monetary Transactions
- Calm and Pleasant Demeanor
- Investigating Complaints
- Brand Loyalty
- Disciplinary Action
- Customer Needs Assessments
- Front of House Management
- Hiring Procedures
- Teamwork and Collaboration
- Bank Financing
- Counting Money
- Staff Scheduling
- Delivery Storage
- Guest Inquiries
- Monitoring Food Preparation
- Portion Standards
- Managing Reservations and Large Parties
- Delegating Assignments and Tasks
- Service Delivery Management
- Suggestive Selling
- Tool Preparation
- Cook Foods
- Hospitality Management
- Control Inventory Costs
- Portion Control
- Safety and Sanitation Standards
- Safe Handling Standards
- Service Records
- Guest Relations
- Menu Pricing and Writing
- Customer Service
- Ingredient Management
- Critical Thinking
- Cost Control
- Rotation Procedures
- Schedule Crew Members
- Performance Goals
- Safe Work Practices
- Purchasing
- Supply Ordering and Management
- Manage Promotions
- Facility Policies and Procedures
- Inventory Management Software
- Staff Leadership
- Cost Estimation
- Staff Supervision
- High-Volume Environments
- Food Safety Management
- Regulatory Compliance
- Fire Safety Regulations
- Production Records
- Procedure Preparation
- Waste Reduction
- Managing Deliveries
- Vendor Contracts
- Proper Storage Procedures
- Guest Interaction
- Invoice Logging
- Minor Repairs
- Ingredient Restocking
I enjoy my horses dogs cats and the outside
We own 3 horses 2 dogs and 2 cats. Rent a barn for horses because we never could afford to buy our own place. We enjoy being with them and it is very relaxing.
Timeline
General Manager of Food Service
Rantoul Dairy Queen
04.2002 - Current
Cafeteria Cook
Rantoul City Schools
04.2002 - 04.2005
Waitress
Century Restaraunt
05.1991 - 12.2001
GED -
Myna Thompson School