Charlotte Fittro
Summary
Ambitious [Job Title] with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. I have been inspected by Oflac, Joint Commission, CMS, and our local health dept with no tags Over the 10 years. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals.
Overview
9
9
years of professional experience
Work History
Culinary Director
Clarksburg Healthcare Center
05.2023 - Current
- Inspected deliveries for accuracy and safety.
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Established food preparation procedures and guidelines to promote meal consistency and quality.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Maintained records and awareness of unique dietary restrictions or allergies of personnel, accommodating needs in meal preparation.
- Prepared and served food to approximately [Number] personnel in upscale urban restaurant.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Managed delivery of fresh rations in [Type] environments for over [Number] personnel.
- Reduced spending by [Number]% by documenting inventory and purchases for budget management.
- Motivated staff to perform at peak efficiency and quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- 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.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Purchased food and cultivated strong vendor relationships.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Developed unique events and special promotions to drive sales.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maximized quality assurance by completing frequent line checks.
- 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.
General Manager
Hardees
09.2022 - 05.2023
- Developed and implemented strategies to increase sales and profitability.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Implemented operational strategies and effectively built customer and employee loyalty.
- Developed and maintained relationships with customers and suppliers through account development.
- Managed budget implementations, employee evaluations, and contract details.
- Maximized operational excellence mentoring personnel on management principles, industry practices, and company procedures.
- Formulated policies and procedures to streamline operations.
- Introduced new methods, practices, and systems to reduce turnaround time.
- Analyzed market trends and competitor activities to create competitive advantages.
- Provided thoughtful guidance to personnel in navigating and resolving snags in productivity.
- Collaborated with cross-functional teams to develop innovative solutions.
- Provided strategic oversight of marketing and promotional campaigns to keep campaigns aligned with overall goals and objectives.
- Trained new employees on proper protocols and customer service standards.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Interacted well with customers to build connections and nurture relationships.
- Assisted in recruiting, hiring and training of team members.
- Trained and guided team members to maintain high productivity and performance metrics.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Reported issues to higher management with great detail.
- Implemented business strategies, increasing revenue and effectively targeting new markets.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Mitigated business risks by working closely with staff members and assessing performance.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Reduced operational risks while organizing data to forecast performance trends.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Raised property accuracy and accountability by creating new automated tracking method.
Dietary Manager
Highland Hospital
05.2014 - 12.2022
- Purchased food supplies for department according to budget limitations.
- Interviewed, hired and trained dietary personnel to provide optimal service.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Visited with residents to inquire about satisfaction, quality and personal preferences.
- Monitored production to check safety, standardized production and appropriate portioning.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- 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.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Motivated staff to perform at peak efficiency and quality.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maximized quality assurance by completing frequent line checks.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Coordinated with catering staff to deliver food services for special events and functions.
- Developed unique events and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
Education
Associate of Science - Certified Dietary Manager
University of Florida
Gainesville, FLHigh School Diploma -
Washington Irving High
Clarksburg, WV06.1989
Skills
- Budget Development
- Special Requests
- Food Consumption Estimates
- Portion Sizes
- Different Culinary Techniques
- Portion Standards
- Dining Facility Management
- Guest Interaction
- Delivery Inspections
- Transaction Reporting
- Service Quality Enhancements
- Cooking and Baking
- Cooking Procedures
- Asian Cuisines
- Food Preparation
- Food Services
- Brand Alignment
- Planning Nutritious Meals
- Cleaning and Sanitizing
- Procedure Preparation
- Culinary Staff Management
- High-Volume Environments
- Proper Storage Procedures
- Contamination Prevention
- Food Safety and Sanitation
- Workstation Maintenance
- Customer Experience
- Customer Service Best Practices
- Work Assignments
- Critical Thinking
- Performance Strategies
- Guest Relations
- Team Goals
- Cost Efficiency
- Disciplinary Action
- Cost Optimization
- Equipment Preparation
- Production Preparation
- Preventive Maintenance
- Employee Performance Evaluations
- Collaborative Relationships
- Staff Scheduling
- Equipment Inspection
Timeline
Culinary Director
Clarksburg Healthcare Center
05.2023 - Current
General Manager
Hardees
09.2022 - 05.2023
Dietary Manager
Highland Hospital
05.2014 - 12.2022
Associate of Science - Certified Dietary Manager
University of Florida
High School Diploma -
Washington Irving High
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