Daniella Reyes

Assistant Food Service Director

TKC Holdings

12.2015 - Current

Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
Developed strategies to improve food service levels for busy facility handling 2000 meals each day.
Managed staff scheduling efficiently to ensure proper coverage during peak hours while minimizing labor costs.
Evaluated vendor contracts for competitive pricing and quality assurance, ensuring top-notch ingredients at the best value.
Streamlined inventory management processes to reduce waste, improve efficiency, and maintain adequate stock levels.
Implemented health and safety protocols compliant with local regulations, maintaining a safe environment for both staff members and customers alike.
Ensured timely and accurate completion of all necessary food service documentation, including inventory records, order forms, and financial statements,accounts payable, and receivable.
Optimized workflow in the kitchen through strategic planning of equipment layout, prep stations, and storage areas.
Maintained a clean, safe, and organized kitchen environment by following established sanitation guidelines and procedures.
Enforced strict adherence to portion control guidelines as part of cost-saving measures without compromising on customer satisfaction.
Facilitated productive communication between kitchen staff, servers, and management to foster teamwork and smooth operations.
Supervised daily operations effectively by delegating tasks appropriately among team members based on skill level and workload capacity.
Assisted in budget management for optimal food service operations and cost reduction.
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.
Oversaw food preparation and monitored safety protocols.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
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.