Crissy Abbagliato
Beacon,NY
Summary
Experienced Food Service Manager with a proven ability to manage all facets of food service operations. Proficient in staff supervision, inventory management, and budget control to optimize efficiency and profitability. Skilled in upholding stringent standards of food quality, safety, and customer satisfaction. Adept leader capable of inspiring and guiding teams to hit goals. Hardworking employee with customer service, multitasking, and time management abilities. Devoted to giving every customer a positive and memorable experience. Dedicated and adaptable professional with a proactive attitude and the ability to learn quickly. Strong work ethic and effective communication skills. Eager to contribute to a dynamic team and support organizational goals.
Overview
28
28
years of professional experience
Work History
Director of Dining Services
Fishkill Center For Rehabilitation And Nursing
Beacon, New York
07.1996 - Current
- Developed and implemented strategies to increase customer satisfaction with dining services.
- Identified and addressed areas of improvement in food quality, presentation and service.
- Managed the selection, training and development of staff members for all dining services areas.
- Oversaw daily operations of the dining hall ensuring compliance with health department regulations.
- Ensured proper sanitation practices were followed by kitchen staff during meal preparation.
- Created menus that met nutritional needs while remaining cost-effective.
- Monitored inventory levels of food items to ensure adequate supplies were available at all times.
- Maintained records related to budgeting, forecasting, payroll and personnel files.
- Inspected facilities regularly to ensure they meet safety standards and are properly maintained.
- Analyzed customer feedback surveys to assess overall satisfaction with the dining experience.
- Conducted periodic evaluations of staff performance in order to identify areas for improvement.
- Established procedures for handling complaints regarding food quality or service issues.
- Scheduled shifts for employees based on projected demand for meals throughout the day.
- Reviewed invoices from vendors prior to authorizing payment ensuring accuracy of orders placed.
- Assisted in recruiting qualified candidates when additional staff was needed due to increased volume or turnover rates.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained new employees to perform duties.
- Oversaw food preparation, production and presentation according to quality standards.
- Assisted staff by serving food and beverages or bussing tables.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Delegated work to staff, setting priorities and goals.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
Education
Certified Food Protection Manger - Food Protection Manger
360 Training Online Course
Texas City, TX05-2019
Skills
- Employee Scheduling
- Health Inspections
- Food presentation
- Sanitation Standards
- Meal Planning
- Menu development
- Portion Control
- Quality Control
- Payroll Administration
- Employee Supervision
- Strategic Planning
- Staff Supervision
- Quality Assurance
- Food Preparation
- Performance Improvement
- Fire Safety Regulations
- Health and Safety Regulations
- Decision-Making
- Excellent Communication
- Crisis Management
- Monitoring Food Preparation
- Dietary Restrictions
- Staff Training
- Safe Food Handling
- Cost Control
- Calm and Pleasant Demeanor
- Staff recruitment
- Employee Performance Evaluations
Timeline
Director of Dining Services
Fishkill Center For Rehabilitation And Nursing
07.1996 - Current
Certified Food Protection Manger - Food Protection Manger
360 Training Online Course
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