Barbara Zarlinga
Sodexo
Richlands,NC
27
years of professional experience
Experienced with production planning, quality control, and resource management. Utilizes strategic approaches to streamline operations and boost productivity. Track record of implementing process improvements and fostering cohesive team environments.
Work History
Production Manager
1 Year 9 Months- Oversaw daily production operations to ensure efficient workflow and quality standards.
- Implemented process improvements that enhanced operational efficiency and reduced waste.
- Trained and mentored staff on best practices for safety and productivity.
- Collaborated with cross-functional teams to optimize inventory management and supply chain processes.
- Developed production schedules to align with demand forecasts and resource availability.
- Analyzed performance metrics to identify areas for improvement and drive operational success.
- Managed vendor relationships to secure timely delivery of materials and services.
- Ensured compliance with health, safety, and sanitation regulations throughout production processes.
- Resolved issues quickly to maintain productivity goals.
- Managed multiple projects concurrently, ensuring timely completion and meeting budget constraints.
- Increased overall productivity by identifying bottlenecks in the production process and proposing effective solutions.
- Oversaw quality control efforts, maintaining strict adherence to industry standards and regulatory requirements while achieving high levels of customer satisfaction.
- Fostered a culture of continuous improvement by encouraging open communication between team members and regularly soliciting feedback on operational procedures.
- Collaborated with cross-functional teams to ensure timely delivery of high-quality products according to customer requirements.
- Reviewed work for quality and compliance with company standards and design specifications.
- Managed internal operational standards and productivity targets.
- Sourced materials to keep up with production goals and meet customer demands.
- Reviewed maintenance and repair problems to determine appropriate action for resolution.
- Reduced waste and material costs by optimizing resource allocation and inventory management.
- Estimated labor requirements to support anticipated workload.
- Improved team productivity with introduction of flexible shift patterns that matched production demands.
Production Manager 3
5 Months- Responsibilities included but not limited to meal planning based on projected amount of patrons expected
- Inventory control and reduction usage to help lower food waste
- Oversee cooks to ensure procedure and recipes are followed
- Safety and security of employees in good working conditions
- Ensuring cooks follow guidelines in expectation of Sodexo and the contractor
- Food temperature control and recording
- Truck deliveries and proper storage of all items
- Working with a budget to not exceed expected spending with employee hours and the food budget
- Ensuring that all food prepared and presented is in compliance with the menu for that meal period and day
- All logs are completed by cooks and myself at 100 percent completion and accuracy
- Professionalism is used with all vendors and contractors
- Make decisions when the Operations Manager is absent from the establishment
- Schedules made for the employees based on availability and need of the business
Production Manager 3
5 Months- Responsibilities included but not limited to meal planning based on projected amount of patrons expected
- Inventory control and reduction usage to help lower food waste
- Oversee cooks to ensure procedure and recipes are followed
- Safety and security of employees in good working conditions
- Ensuring cooks follow guidelines in expectation of Sodexo and the contractor
- Food temperature control and recording
- Truck deliveries and proper storage of all items
- Working with a budget to not exceed expected spending with employee hours and the food budget
- Ensuring that all food prepared and presented is in compliance with the menu for that meal period and day
- All logs are completed by cooks and myself at 100 percent completion and accuracy
- Professionalism is used with all vendors and contractors
- Make decisions when the Operations Manager is absent from the establishment
- Schedules made for the employees based on availability and need of the business
Food Service Manager (Management)
3 Years 3 Months- Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
- Order and purchase equipment and supplies.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Arrange for equipment maintenance and repairs, and coordinate a variety of services, such as waste removal and pest control.
- Establish standards for personnel performance and customer service.
- Perform some food preparation or service tasks, such as cooking, clearing tables, and serving food and drinks when necessary.
- Review work procedures and operational problems to determine ways to improve service, performance, or safety.
- Maintain food and equipment inventories, and keep inventory records.
- Count money and make bank deposits.
- Keep records required by government agencies regarding sanitation or food subsidies.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
- Plan menus and food utilization, based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
- Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
General Manager
19 Years 1 Month- Reduce cash balance to lower financing costs
- Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management
- Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures
- Supporting Operations in areas of restaurant profitability
- Analyze information when scheduling and budgeting
- Maintain restaurant inventory and ensure accessibility and organization
- Created and implemented a Customer Service First training program that teaches staff to appropriately greet and how interact with guests
- Achieved a .5% gain in bottom line profits through improvements in inventory
- Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings
- Coordinate the work and activities of staff
- Obtained highest rating from the company business consultant
- Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards
- Learn and grow and apply knowledge and skills to improve results
- Implementing production, productivity, quality, and patron- service standards
- Maintain quality service by establishing and enforcing organization standards
- Completed monthly variance analysis for income results, accounts receivable, G&A and financial statements to maintain internal control procedures in order to safeguard corporate assets per SOX regulations
General Manager
19 Years 1 Month- Reduce cash balance to lower financing costs
- Accomplish restaurant and bar human resource objectives by recruiting, selecting, orienting, training, assigning, scheduling, coaching, counseling, and disciplining management
- Maintain safe, secure, and healthy facility environment by establishing, following, and enforcing sanitation standards and procedures
- Supporting Operations in areas of restaurant profitability
- Analyze information when scheduling and budgeting
- Maintain restaurant inventory and ensure accessibility and organization
- Created and implemented a Customer Service First training program that teaches staff to appropriately greet and how interact with guests
- Achieved a .5% gain in bottom line profits through improvements in inventory
- Maintain patron satisfaction by monitoring, evaluating, and auditing food, beverage, and service offerings
- Coordinate the work and activities of staff
- Obtained highest rating from the company business consultant
- Maintain safe, secure, and healthy environment by establishing, following, and enforcing sanitation standards
- Learn and grow and apply knowledge and skills to improve results
- Implementing production, productivity, quality, and patron-service standards
- Maintain quality service by establishing and enforcing organization standards
- Completed monthly variance analysis for income results, accounts receivable, G&A and financial statements to maintain internal control procedures in order to safeguard corporate assets per SOX regulations
Education
General Studies
Skills
Management
Recruiting
Profit & Loss
Payroll
Food Service Management
Accounts Receivable
Budgeting
Cash handling
Organizational skills
Microsoft Excel
Administrative experience
Time management
Cash register
B2B sales
Outside sales
Staff management
Production planning
Production scheduling
Dedication to product quality
Safety management
Production optimization
Health and safety compliance
Staff scheduling
Quality control
Production oversight
Strategic planning
Cost control
KPI tracking
Business forecasting
Team management
Timeline
Production Manager
Sodexo
10.2024 - CurrentRead More
Production Manager 3
Sodexo
11.2022 - 04.2023Read More
Production Manager 3
Sodexo
11.2022 - 04.2023Read More
Food Service Manager (Management)
Sodexo
01.2020 - 04.2023Read More
General Manager
McDonald's Corporation
12.1999 - 01.2019Read More
General Manager
McDonald's Corporation
12.1999 - 01.2019Read More
Richlands High
General Studies
Read More