April Skinner

Assistant Director of Dining Services

Compass Group USA

Signal Mountain, TN

05.1999 - Current

Hired, trained and directed 95-person team of dining services professionals.
Monitored food production and corrected issues in preparation, portioning or other areas.
Maintained standards of safety and sanitation in all areas.
Kept inventory levels in line with expected demands.
Strengthened controls to minimize waste and reduce costs.
Led daily staff meetings to implement policies and update team members on meal plans.
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.
Verified prepared food met standards for quality and quantity before serving to customers.
Handled money, balanced tills, and prepared bank deposits with accuracy.
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.
Purchased food and cultivated strong vendor relationships.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Maximized quality assurance by completing frequent line checks.
Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
Developed unique events and special promotions to drive sales.
Helped general management develop prices based on inventory costs and portion sizes.
Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Enhanced business productivity by training team members and servers on best practices and protocols.
Enhanced sales by promoting products and assisting with creative menu selections.
Accomplished multiple tasks within established timeframes.
Onboarded new employees with training and new hire documentation.
Cross-trained existing employees to maximize team agility and performance.
Maximized performance by monitoring daily activities and mentoring team members.
Evaluated employees' strengths and assigned tasks based upon experience and training.
Adjusted job assignments and schedules to keep pace with dynamic business needs, factoring in processes, employee knowledge and customer demands.
Developed and maintained relationships with customers and suppliers through account development.
Established and updated work schedules to account for changing staff levels and expected workloads.
Delivered feedback to decision-makers regarding employee performance and training needs.
Approved regular payroll submissions for employees.
Applied customer feedback to develop process improvements and support long-term business needs.
Conducted monthly inventories of raw materials and components on work floor.
Recorded inventory sales into organization's weekly income report.
Achieved or exceeded financial goals on regular basis by controlling expenses, optimizing schedules and regulating inventory usage.
Controlled costs and optimized spending via restructuring of budgets for labor, capital assets, inventory purchasing and technology upgrades.
Expanded cross-functional organizational capacity by collaborating across departments on priorities, functions and common goals.
Evaluated report data to proactively adjust and enhance operations.

Summary

Overview

Work History

Assistant Director of Dining Services

Education

Currently Attending -

High School Diploma -

Skills

Certification

Timeline

Assistant Director of Dining Services

Currently Attending -

High School Diploma -

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