Anthony HASTINGS
HOPE MILLS
Summary
Results-oriented Food Truck Owner experienced in marketing strategies, financial management, and operational efficiency. Enhanced customer engagement and fostered team collaboration through strong leadership and analytical problem-solving skills. Focused on boosting employee performance and engagement by applying training and morale-building techniques.
Overview
32
32
years of professional experience
Work History
Food Truck Owner Operator
Myself
Fayetteville, NC
02.2021 - 03.2026
- Oversaw daily operations, ensuring efficient workflow and compliance with industry standards.
- Managed financial planning, budgeting, and forecasting to ensure business sustainability.
- Managed financial aspects of the business, including budgeting, financial reporting, and tax preparation.
- Developed and implemented marketing strategies to increase brand awareness and customer engagement.
- Developed and maintained strong relationships with clients, resulting in repeat business and referrals.
- Cultivated relationships with vendors and suppliers to secure favorable terms and enhance service delivery.
- Trained and mentored new employees on company policies, procedures, and best practices.
- Established a positive workplace culture that fostered employee engagement, collaboration, and loyalty.
Cook
North Carolina Food Service
Fort Bragg, NC
02.2007 - 02.2012
- Prepared and cooked diverse menu items following established recipes and safety protocols.
- Maintained high standards of cleanliness and sanitation in kitchen and food preparation areas.
- Collaborated with kitchen staff to ensure timely meal service during peak hours.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Trained new kitchen personnel on food handling safety and cooking techniques.
- Oversaw daily kitchen operations, ensuring adherence to health regulations and quality standards.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Streamlined inventory management processes to reduce waste and optimize ingredient usage.
- Inspected food items for quality and freshness before use., kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
92G Food Service Specialist
United States Army
Fort Bragg, NC
03.1994 - 03.2007
- Managed food preparation and service operations for diverse units, ensuring high standards of quality and safety.
- Trained and mentored junior personnel in food handling procedures and kitchen safety protocols.
- Ensured compliance with health codes and regulations by regularly inspecting kitchen equipment and facilities.
- Conducted regular inspections of food storage areas to ensure compliance with health regulations and standards.
- Oversaw inventory management, including stock rotation and ordering supplies to maintain optimal levels.
- Reduced food waste by effectively managing inventory and utilizing proper storage techniques.
- Streamlined food preparation processes by implementing efficient time-management techniques.
- Enhanced dining experience by maintaining cleanliness and food safety standards in the kitchen.
- Improved kitchen workflow by training new staff members on proper cooking techniques, sanitation procedures, and equipment usage.
- Coordinated large-scale meal planning for events, adapting menus based on dietary restrictions and preferences.
- Developed standardized recipes to enhance efficiency and consistency across meal services.
- Strictly followed sanitation and food safety guidelines set by regulatory agencies and the company.
Education
Associate of Arts - Culinary Arts
Robeson Community College
Lumberton, NC05-2016
Timeline
Food Truck Owner Operator
Myself
02.2021 - 03.2026
Cook
North Carolina Food Service
02.2007 - 02.2012
92G Food Service Specialist
United States Army
03.1994 - 03.2007
Associate of Arts - Culinary Arts
Robeson Community College
ServSafe
The Basic Food Handlers Course is designed for entry-level food professionals, focusing on safe food handling practices and proper hygiene to prevent foodborne illnesses. Throughout the course, you'll learn the essential food safety protocols, understand the causes of foodborne diseases, and explore the importance of personal hygiene and optimal food handling practices.