Summary
Overview
Work History
Education
Skills
Certification
Knitting and spending time with my family.
Timeline
Generic

Anna Jaramillo

Hospitality
Edgewood,NM

Summary

Accomplished Food Service Director dedicated to increasing sales, diversifying menus and optimizing policies to transform food service operations. Quality-oriented and decisive leader with proactive approach. Talented kitchen leader offer over 10 years of experience in preparing and serving diverse foods. Motivates employees to exceed customer expectations in high-volume settings while maintaining strong quality and cost controls. Service-oriented with good multitasking, safety management and decision-making skills. Background includes improving performance, reducing costs and eliminating waste to maximize profitability of food service operations. Strategic planner with superior communication and problem-solving abilities. Experienced Food Service Director bringing demonstrated success in developing and motivating strong team. Keeps all areas clean and sanitized while managing inventory and preventing waste. Positive and upbeat with client and team members alike. Results-driven leader with solid background in food service planning, sales and management. Hardworking, ambitious and resourceful with clear understanding of business priorities and best practices. Effective at meeting food service operational and financial objectives. Knowledgeable about budget administration, inventory management and cost-reduction strategies. Ambitious FSD 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 client. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.

Overview

15
15
years of professional experience
1
1
Certification

Work History

Food Service Director

Trinity Services Group
Santa Fe, NM
01.2014 - 03.2023
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • Developed strategies to improve food service levels for busy facility handling 300 meals each day.
  • 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.
  • Reduced inaccuracies by carefully keeping meticulous records of transactions.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Inspected equipment and machinery for proper working condition and directed staff to clean.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maximized quality assurance by completing frequent line checks.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Implemented effective inventory control systems to reduce food spoilage and waste.

Contractor

Self
Santa Fe, NM
10.2013 - 02.2014
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Developed strategies to improve food service levels for busy facility handling 150 meals each day.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • 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.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Inspected equipment and machinery for proper working condition and directed staff to clean.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maximized quality assurance by completing frequent line checks.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Developed unique events and special promotions to drive sales.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Implemented effective inventory control systems to reduce food spoilage and waste.

Kitchen Manager

Santa Fe Public Schools
Santa Fe, NM
03.2008 - 12.2013
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Checked and tested foods to verify quality and temperature.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Delivered in-depth training to workers in food preparation to promote strong team performance.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Maintained menus to offer variety of high quality and consistency of dishes.
  • Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
  • Developed and maintained professional relationships with suppliers to acquire high-quality ingredients and products with reasonable prices.
  • Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
  • Inspected stock to identify shortages, replenish supply and maintain consistent inventory.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Inspected equipment and machinery for proper working condition and directed staff to clean.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Maximized quality assurance by completing frequent line checks.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • 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 students and staff.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Purchased food and cultivated strong vendor relationships.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Motivated staff to perform at peak efficiency and quality.
  • 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.
  • Oversaw food preparation and monitored safety protocols.

Food Service Director

Trinity Service Group
Santa Fe, NM
01.2013 - 10.2013
  • Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Developed strategies to improve food service levels for busy facility handling 200 meals each day.
  • Planned operations to effectively cover needs while controlling costs and maximizing service.
  • 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.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Oversaw food preparation and monitored safety protocols.
  • Motivated staff to perform at peak efficiency and quality.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maximized quality assurance by completing frequent line checks.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Developed unique events and special promotions to drive sales.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
  • Created and deployed successful strategies to boost performance, streamline food prep processes and reduce waste.

Education

Associate of Applied Science - Culinary Arts

Santa Fe Community College
Santa Fe, NM
05.2007

GED -

Santa Fe Community College
Santa Fe, NM
05.2000

Skills

  • Corrective Actions
  • Process Updates
  • Process Evaluations
  • Process Improvement
  • Business Leadership
  • Staff Supervision
  • Production Preparation
  • Portion Control
  • Catering Supervision
  • Profit Target Achievement
  • Resident Satisfaction
  • Shipment Preparation
  • Policy Implementation
  • Employee Performance Evaluations
  • Work Assignments
  • Staff Productivity Management
  • Food Safety Control
  • Continuous Operational Improvement
  • FoodService Recordkeeping
  • Waste Reduction
  • Brand Loyalty
  • Quality Assurance
  • Optimal Inventory Levels
  • POS Terminal Operation
  • Fire Safety Regulations
  • Supply Ordering and Management
  • Calm and Pleasant Demeanor
  • Cook Foods
  • Calendar and Scheduling Software
  • Labor and Overhead Cost Estimation
  • Staff Scheduling
  • Serve Customers
  • Developing Special Dishes and Recipes
  • Control Inventory Costs
  • Catering Services
  • Service Delivery Management
  • Anticipating Problems
  • Managing Deliveries
  • Credit Card Transaction Processing
  • Delegating Assignments and Tasks
  • Staffing and Sales Reporting
  • Investigating Complaints
  • Monitoring Food Preparation
  • Counting Money
  • Schedule Crew Members
  • Teamwork and Collaboration
  • Portioning
  • Quality Standards
  • Train Employees
  • Manage Budgets
  • Verbal and Written Communication
  • Team Leadership
  • Order Supplies
  • Cost Management
  • Financial Forecasting
  • Health and Safety Regulations
  • Customer Relationship Management
  • Control of Expenses
  • Time Management
  • Organizational Policies
  • Configuration and Management
  • Food and Beverage Management
  • Managing Terminations

Certification

ServSafe Certified Management

PREA Certified

RMS Training

Communication: Connect Through Conversation

Basic Fire Extinguisher Training

Knitting and spending time with my family.

I have made a knitted a few scarfs,  baby blankets, hats, baby mittens and booties.  I am currently working on a blanket.  Knitting is a hobby for me to relax and keep my hands busy.

I love  when my adult children and grandchildren all get together and have a BBQ or go out to dinner  or just hang out.  I also love to go to my parents house and spend time with my parents, brothers, sisters, and numerous nieces, nephews , and extended family and friends


Timeline

Food Service Director

Trinity Services Group
01.2014 - 03.2023

Contractor

Self
10.2013 - 02.2014

Food Service Director

Trinity Service Group
01.2013 - 10.2013

Kitchen Manager

Santa Fe Public Schools
03.2008 - 12.2013

Associate of Applied Science - Culinary Arts

Santa Fe Community College

GED -

Santa Fe Community College

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