Summary
Work History
Education
Skills
Work Availability
Quote
Timeline
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Cherreccee Marie Moore

Cherreccee Marie Moore

Certified Food Service Director
Dallas,TX

Summary

A proven leader who has the capability to achieve goals by including and celebrating the entire team. Committed and hardworking Food Service Manager with 15 years of experience directing hospitality food service. Well-rounded leader with talent for supervising employees. Swift problem solver with quick and effective solutions to wide array of issues.

Work History

Certified Food Service Director

Specialty Foods
Forney, TX
03.2023 - 06.2023
  • Banquet and catering skills
  • Conflict Resolution
  • Diversity and Inclusion
  • Batch cooking
  • Project lead
  • Inventory/Purchasing
  • Sales & Marketing
  • Retail Lead ensured customers have access to items and assist with purchasing those items
  • Evaluated employee performance and coached and trained to improve weak areas.
  • Mentored newly hired employees on operating equipment and safety and developed training manual to use for reference.
  • Identified unsafe or unhealthful workplace conditions or hazards to enforce safe work practices and procedures.
  • Maintained overall safe work environment with employee training programs and enforcement of safety procedures.
  • Generated reports detailing findings and recommendations.
  • Cultivated positive relationships with vendors to deliver timely and cost-effective supply of services and materials.
  • Developed and implemented customer service policies to enhance satisfaction.

Certified Food Service Manager

Sodexo/Lancaster Highschool
06.2021 - 09.2021
  • Scheduling, menu planning, communication with various vendors, HACCP, ensure accuracy in recordkeeping, train employees in correct meal preparations or cooking, inventory control and training in proper cleaning of entire kitchen.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Tracked food production levels, meal counts, and supply costs.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Reviewed and approved employee schedules and timesheets.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Collaborated with other departments to coordinate events and promotions.
  • Trained and supervised new staff to enhance customer service skills and comply with food safety standards.

Certified Food Service Manager

Legacy Living Memorial Care
06.2020 - 09.2020
  • Ensured that nutrition diet care orders are provided the patient by offering appropriate menu selections
  • Assist the clinical staff in ensuring all patients basic nutrition care needs are met.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Tracked food production levels, meal counts, and supply costs.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • 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.
  • Reviewed and approved employee schedules and timesheets.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Oversaw food preparation and monitored safety protocols.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Collaborated with other departments to coordinate events and promotions.
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
  • Coordinated with catering staff to deliver food services for special events and functions.

Patient Service Supervisor

Aramark
05.2015 - 06.2018
  • Conducted routine facility inspections, identifying areas needing improvement and eliminating hazards posed to staff and residents for continued compliance with associated regulations.
  • Controlled labor hours and inventory costs through hands-on management and proactive changes.
  • Tracked food production levels, meal counts, and supply costs.
  • Oversaw training of more than 25 team members.
  • Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
  • Ordered new supplies and food to maintain service levels.
  • Monitored food quality and service levels to maximize kitchen and dining area performance.
  • Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
  • Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
  • Established and managed team schedules and shift assignments.
  • Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
  • Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
  • Maintained health and food safety standards at all stages, from storage through delivery.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.

Food Service Director

The Sheraton Hotel
Texarkana, TX
01.2003 - 12.2006
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Purchased food and cultivated strong vendor relationships.
  • 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.
  • Developed unique events and special promotions to drive sales.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.

Education

No Degree - Medical Billing And Coding

Remington College
Dallas, TX
06.2009

Skills

  • Weekly Payroll
  • Meets Deadlines
  • Workflow Processes
  • Production Records
  • Training and Development
  • Mentoring
  • Health Code Compliance
  • Business Leadership
  • Staff Supervision
  • Process Improvement
  • Food Safety Control
  • Waste Reduction
  • Policy Development
  • Project Restructuring
  • Disciplinary Action
  • Policy Implementation
  • Suggestive Selling
  • FoodService Recordkeeping
  • Quality Assurance
  • Staff Productivity Management

Work Availability

monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Quote

Fact explains nothing. On the contrary, it is fact that requires explanation.
Marilynne Robinson

Timeline

Certified Food Service Director

Specialty Foods
03.2023 - 06.2023

Certified Food Service Manager

Sodexo/Lancaster Highschool
06.2021 - 09.2021

Certified Food Service Manager

Legacy Living Memorial Care
06.2020 - 09.2020

Patient Service Supervisor

Aramark
05.2015 - 06.2018

Food Service Director

The Sheraton Hotel
01.2003 - 12.2006

No Degree - Medical Billing And Coding

Remington College

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Cherreccee Marie MooreCertified Food Service Director