Anthony Conley
Danville,IN
Summary
Accomplished Food Service Director at Calvary Tabernacle, adept in staff leadership and sanitation standards, enhanced dining experiences through innovative menu development and effective inventory management. Elevated team performance and customer satisfaction by implementing rigorous training and development programs, achieving significant cost savings and operational efficiencies.
Results-driven leader with positive attitude and passion for providing high-quality advice and guidance to clients. Proven ability to identify client needs, resolve conflicts and build strong relationships. Possesses excellent problem-solving, communication and interpersonal skills.
Skilled Counselor with strong background helping all types clients overcome personal challenges and cope with triggering situations. Focused on facilitating exploration of issues, developing individualized plans and developing important skills.
Overview
5
5
years of professional experience
Work History
Food Service Director
Calvary Tabernacle
08.2023 - Current
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
- Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
- Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Improved customer satisfaction by implementing new menu options and providing excellent food presentation.
- Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
- Developed strategies to improve food service levels for busy facility handling [Number] meals each day.
- Created comprehensive employee manuals outlining job responsibilities, expectations, policies, and procedures related to foodservice roles.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Pastoral Care Advisor
Abundant Life the House of Mercy
01.2021 - 08.2023
- Accomplished multiple tasks within established timeframes.
- Provided pastoral care to individuals in need, offering counseling, guidance, and support during difficult times.
- Provided spiritual care through visitation, counseling, and prayer.
- Officiated special services such as weddings, funerals, baptisms, and nursing home services.
- Strengthened relationships between families by initiating regular events and workshops catered to their needs.
- Planned and conducted worship services, wrote sermons, and worked with key church leaders to carry out church mission.
- Fostered welcoming environment for newcomers by creating inclusive culture within church community.
- Helped to create welcoming environment for visitors and encouraged congregation to offer support.
- Oversaw administration and management of all areas of ministry.
- Provided spiritual and administrative leadership to church and managed daily operations.
- Upheld church governance structure by effectively managing staff and volunteer teams while ensuring adherence to established policies and procedures.
- Led programs such as worship, study, fellowship, and service opportunities.
- Advised couples preparing for marriage via pre-marital counseling services tailored specifically towards their unique relational dynamics.
- Empowered church volunteers through training sessions and ongoing support, enhancing their ability to serve congregation effectively.
- Collaborated with church leadership to develop strategic plans for ministry growth and expansion.
- Enhanced congregation's spiritual growth by delivering thought-provoking and engaging sermons.
- Managed church operations, ensuring proper allocation of resources and budget management.
- Volunteered at church-sponsored outreach events.
- Served as mentor to children in church community, offering guidance and support.
- Organized successful fundraising events designed to support church missions locally as well as internationally.
- Coordinated and spearheaded programs to increase church members' service throughout community.
- Supported community development through organizing and leading outreach programs.
- Supervised associate pastors and staff leading education, youth, pastoral care, and older adult ministry programs.
- Facilitated small group discussions aimed at deepening participants'' understanding of core biblical principles and themes.
- Mentored youth group members, offering guidance and support in their personal and spiritual lives.
- Led renovation and expansion project, successfully renovating or remodeling existing sanctuary, multipurpose facility and restroom facilities and classrooms.
- Distributed food and supplies to communities through mutual aid.
- Developed strong partnerships with local organizations to promote collaboration on various community initiatives.
- Built lasting relationships within community, visiting schools and community centers to engage with youth and offer mentorship.
Consultant Executive Chef
Keith & Co
08.2019 - 01.2021
- Collaborated with clients to create tailored culinary experiences, meeting diverse dietary needs and preferences.
- Optimized workflow efficiency among team members by reorganizing kitchen layout and delegation of tasks according to individual strengths.
- Increased employee morale by fostering an open line of communication between staff members regarding concerns or ideas for improvement.
- Boosted restaurant revenue by developing successful promotional events, such as themed dinners and holiday specials.
- Streamlined kitchen operations, utilizing effective time management and organizational skills.
- Expanded clientele base through targeted marketing campaigns showcasing signature dishes via social media platforms.
- Created visually appealing plate presentations that elevated the perceived value of each dish served while remaining cost effective.
- Enhanced dining experiences by designing innovative menus and incorporating seasonal ingredients.
- Implemented staff training programs to maintain consistency in dish preparation and presentation standards across the team.
- Ensured consistent delivery of high-quality dishes by implementing rigorous quality control standards in the kitchen.
- Increased guest satisfaction by implementing personalized catering services for special events.
- Adapted menu offerings based on customer feedback, continuously striving for improvement in overall dining experience.
- Successfully catered high-profile events, showcasing the restaurant's culinary prowess and solidifying its reputation as a top-tier dining establishment.
- Introduced new cooking techniques to enhance flavors, resulting in improved customer feedback and repeat business.
- Developed unique recipes inspired by global cuisines, broadening the appeal of the restaurant's offerings to a wider audience.
- Established strong relationships with local vendors to source fresh, sustainable produce for use in daily meal preparations.
- Mentored junior chefs, fostering a culture of teamwork and skill development within the kitchen staff.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Assisted with menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Set up and broke down kitchen for service.
- Participated in food tastings and taste tests.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Developed close relationships with suppliers to source best ingredients.
Education
Certificate - Christian Counseling
Wilson University
Elk Grove, CA12.2022
Certifcate - Certified Dietary Manager
University of North Dakota
Grand Forks, ND01.2014
High School Diploma -
East Highschool
Cheyenne, WY05.1995
Skills
- Ordering and Purchasing
- Staff Training and Development
- Sanitation Standards
- Staff Leadership
- Food presentation
- Food Safety Compliance
- Business Leadership
- Inventory Management
- Employee Scheduling
- Facility Management
- Menu development
- Excellent Communication
- Relationship Building
- Training and mentoring
- Client Engagement
- Teamwork and Collaboration
- Academic Counseling
- Critical Thinking
- Attention to Detail
- Relationship Development
- Conflict Management
- Individual Counseling
- Counseling and therapy
- Crisis intervention strategies
- School Programs Development
- Alcohol and substance abuse
- Crisis Intervention
- Mental health assessments
- Group therapy facilitator
- Suicide Prevention
- Peer Counseling
- Abuse Identification
- Professionalism
- Time management abilities
Timeline
Food Service Director
Calvary Tabernacle
08.2023 - Current
Pastoral Care Advisor
Abundant Life the House of Mercy
01.2021 - 08.2023
Consultant Executive Chef
Keith & Co
08.2019 - 01.2021
Certificate - Christian Counseling
Wilson University
Certifcate - Certified Dietary Manager
University of North Dakota
High School Diploma -
East Highschool
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