Summary
Overview
Work History
Education
Skills
Work Availability
Timeline
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April Harris

April Harris

Simpsonville,SC

Summary

Dynamic and results-driven professional with extensive experience as a Food Service Director at Morrison Healthcare. Proven ability in problem-solving and time management, enhancing team collaboration and ensuring compliance with safety protocols. Successfully implemented inventory control systems, reducing waste and improving operational efficiency, while fostering a culture of excellence among staff.

Overview

27
27
years of professional experience

Work History

General Laborer

Rich’s Products
08.2023 - 02.2025
  • Maintained clean and organized worksites, minimizing hazards and promoting a safe working environment.
  • Completed tasks efficiently for timely project completion within set deadlines.
  • Assisted team members with tasks that require group effort.
  • Demonstrated strong work ethic, completing physically demanding tasks under varying conditions.
  • Notified supervisors of defective equipment or material.
  • Performed general housekeeping and cleaning tasks.
  • Improved worksite safety by consistently adhering to established protocols and regulations.
  • Followed instructions and safety protocols to prevent accidents and injuries.
  • Loaded, unloaded, and moved material to and from storage and production areas.

Shop Manager

The Hair Vixens
08.2021 - 08.2022
  • Maintained a clean, safe, and inviting store environment for both customers and employees by enforcing proper safety protocols and cleanliness standards.
  • Delivered excellent customer service by addressing and resolving customer inquiries and complaints.
  • Managed inventory control, cash control, and store opening and closing procedures.
  • Managed inventory levels for optimal product availability, resulting in fewer stockouts and increased sales.
  • Enhanced social media presence, driving more foot traffic to store.

Food Service Director

Healthcare Services Group
07.2018 - 08.2021
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
  • Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
  • 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.
  • Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
  • Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
  • Optimized workflow processes by analyzing data on staff performance, customer feedback, and sales trends to make informed decisions about staffing levels and work schedules.
  • 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.
  • Assisted in marketing efforts for special events or promotions to drive increased revenue for the food service department.
  • Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
  • Improved customer satisfaction by implementing new menu options and providing excellent food presentation.
  • Coordinated catering services for special events such as weddings or corporate functions, planning menus tailored specifically to client preferences while managing logistical aspects such as staffing requirements or equipment rentals.
  • 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.
  • Motivated staff to perform at peak efficiency and quality.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Maximized quality assurance by completing frequent line checks.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Coordinated with catering staff to deliver food services for special events and functions.

Food Service Director

Morrison Healthcare
07.2010 - 02.2018
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.a
  • Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
  • Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
  • Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
  • Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
  • Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
  • Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
  • Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
  • Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
  • Optimized workflow processes by analyzing data on staff performance, customer feedback, and sales trends to make informed decisions about staffing levels and work schedules.
  • 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.
  • Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
  • Improved customer satisfaction by implementing new menu options and providing excellent food presentation.
  • Collaborated with other departments to develop cross-functional partnerships that improved overall facility operations and efficiency.
  • Created comprehensive employee manuals outlining job responsibilities, expectations, policies, and procedures related to foodservice roles.
  • Coordinated catering services for special events such as weddings or corporate functions, planning menus tailored specifically to client preferences while managing logistical aspects such as staffing requirements or equipment rentals.
  • 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.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
  • Maximized quality assurance by completing frequent line checks.
  • 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.

Dining on Call Supervisor

Morrison Healthcare
07.1998 - 06.2010
  • Oversaw daily operations of the department, ensuring smooth workflow and timely completion of tasks.
  • Applied strong leadership talents and problem-solving skills to maintain team efficiency and organize workflows.
  • Improved customer satisfaction with timely response to inquiries, addressing concerns, and finding effective solutions.
  • Increased team productivity by implementing efficient workflows and setting clear expectations for staff members.
  • Resolved conflicts among team members promptly, maintaining a harmonious working environment conducive to productivity.
  • Enhanced communication within the team by holding regular meetings and encouraging open dialogue among all members.
  • Demonstrated commitment to the organization''s core values, leading by example and fostering a culture of excellence.
  • Collaborated with other departments to achieve organizational goals, fostering teamwork across various functions.
  • Conducted performance evaluations for staff members, identifying areas of improvement and guiding professional development plans.
  • Implemented safety protocols to minimize workplace accidents and maintain compliance with industry standards.
  • Developed staff skills through targeted training programs, resulting in improved performance and career growth opportunities.
  • Identified operational inefficiencies and implemented corrective measures to increase effectiveness.
  • Improved customer satisfaction with prompt and courteous resolution of inquiries and complaints.
  • Implemented rewards and recognition program that significantly increased employee engagement and satisfaction.
  • Achieved significant improvements in operational efficiency, introducing and enforcing quality control measures.
  • Enhanced operational workflow, identifying and eliminating bottlenecks in daily procedures.
  • Optimized scheduling to ensure full coverage during peak hours without overstaffing, balancing customer service with cost efficiency.
  • Streamlined inventory management processes, leading to more organized and efficient stock handling system.
  • Managed diverse team, promoting inclusive work environment that leveraged individual strengths.
  • Enhanced team productivity by streamlining workflow processes and implementing efficient scheduling systems.
  • Oversaw compliance with industry regulations and company policies, ensuring safe and legal operational environment.
  • Pioneered adoption of new technologies that streamlined tasks and enhanced productivity across team.
  • Facilitated seamless communication between departments, ensuring that all teams were aligned with company goals.
  • Led successful project completions under tight deadlines, coordinating effectively across multiple teams.
  • Boosted team morale and performance, organizing regular training sessions and motivational meetings.
  • Reduced conflict incidents significantly, fostering cohesive team environment through effective conflict resolution strategies.
  • Implemented cost-saving measures, significantly reducing operational expenses.
  • Developed comprehensive training program for new hires, significantly reducing learning curve and integrating them into team quickly.
  • Fostered culture of continuous improvement, encouraging team to suggest and implement process enhancements.
  • Increased customer retention rates by implementing customer feedback into actionable improvements.
  • Conducted thorough employee evaluations to identify areas for growth and development, leading to more skilled workforce.
  • Maintained high safety standards to ensure secure workplace for all employees and visitors.
  • Evaluated staff performance and provided coaching to address inefficiencies.
  • Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
  • Collected, arranged, and input information into database system.
  • Educated staff on organizational mission and goals to help employees achieve success.
  • Optimized customer experience by delivering superior services and effectively troubleshooting issues.
  • Conducted regular reviews of operations and identified areas for improvement.
  • Generated reports detailing findings and recommendations.
  • Evaluated customer needs and feedback to drive product and service improvements.
  • Gathered, organized and input information into digital database.
  • Frequently inspected production area to verify proper equipment operation.
  • Developed effective improvement plans in alignment with goals and specifications.
  • Maintained database systems to track and analyze operational data.
  • Helped meet changing demands by recommending improvements to business systems or procedures.
  • Supported creation of detailed, technical financial models to value potential acquisition targets.
  • Provided reporting for forecast analysis and ad-hoc reporting in support of decision-making.
  • Cultivated positive relationships with vendors to deliver timely and cost-effective supply of services and materials.
  • Created and managed project plans, timelines and budgets.
  • Devised and implemented processes and procedures to streamline operations.
  • Observed packing operations to verify conformance to specifications.

Education

No Degree - Certificate of Business

Greenville Technical College
Greenville, SC
12-2003

GED -

Sullivan Street Learning Center
Greenville SC
11-2003

No Degree - Certificate of Completion in Hospitality Industry

Greenville Technical College
Greenville, SC
08-1996

Skills

  • Problem-solving
  • Time management
  • Attention to detail
  • Team collaboration
  • Regulations compliance
  • Safety protocol
  • Willingness to learn
  • Punctual and reliable
  • Safety awareness
  • Physical strength
  • Job site safety
  • Heavy lifting
  • Quality control

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Timeline

General Laborer

Rich’s Products
08.2023 - 02.2025

Shop Manager

The Hair Vixens
08.2021 - 08.2022

Food Service Director

Healthcare Services Group
07.2018 - 08.2021

Food Service Director

Morrison Healthcare
07.2010 - 02.2018

Dining on Call Supervisor

Morrison Healthcare
07.1998 - 06.2010

No Degree - Certificate of Business

Greenville Technical College

GED -

Sullivan Street Learning Center

No Degree - Certificate of Completion in Hospitality Industry

Greenville Technical College

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April Harris