Summary
Overview
Work History
Education
Skills
Certification
Languages
Timeline
Heart of House
Generic

David McGraw

Glendale

Summary

Food service professional with comprehensive background in overseeing food service operations, enhancing customer experiences, and maintaining high standards of food quality. Proven ability to foster team collaboration and adapt to changing needs, ensuring reliable and consistent service. Skilled in resource management and strategic planning, known for reliable and results-driven approach.

Overview

20
20
years of professional experience
1
1
Certification

Work History

Food Service Director

ARAMARK, Higher Education
03.2025 - Current
  • Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
  • Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
  • Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
  • Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Worked with qualified chef to diversify menu with new offerings.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.

Dual Food and Beverage Manager

Marriott Courtyard & Residence Inn Salt River
01.2025 - 04.2025
  • Managed inventory effectively, reducing waste and optimizing stock levels.
  • Developed staff training programs to enhance service skills and increase overall efficiency.
  • Maintained highest standards for beverage quality and service.
  • Oversaw the hiring process for new employees, selecting top talent to join our team.
  • Resolved customer concerns promptly and professionally, ensuring repeat business and positive word-of-mouth referrals.
  • Coordinated with vendors to secure competitive pricing on ingredients, supplies, and equipment.
  • Organized and executed catering services for special events, expanding business scope and increasing revenue streams.
  • Maintained high levels of customer satisfaction by managing and training team of over 30 staff members, ensuring exceptional service.
  • Resolved customer complaints involving food or beverage quality and service.

Food And Beverage Supervisor

Marriott Residence Inn Desert View
02.2023 - 01.2025
  • Reduced wait times during peak hours by efficiently allocating resources and coordinating between front-of-house and back-of-house teams.
  • Contributed to overall restaurant profitability by diligently monitoring expenses such as labor costs, supplies purchases, utilities charges.
  • Upheld highest standards of hygiene practices among staff members through ongoing education on sanitation protocols leading to consistent top-rated health inspection scores.
  • Trained new hires in food handling and safety protocols to boost knowledge and performance.
  • Scheduled and rotated staff for adequate coverage and fair distribution of workload.
  • Controlled food costs and managed inventory.
  • Supervised food presentation and plating to enhance visual appeal.
  • Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
  • Set and oversaw weekly and special event menu plans.
  • Created new recipes, outlined steps, and training staff on correct preparation.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.

Guest Service Specialist

Marriott, Residence Inn Desert View
06.2022 - 03.2023
  • Greeted visitors and customers upon arrival, offered assistance, and answered questions to build rapport and retention.
  • Served as a knowledgeable resource for local attractions, restaurants, transportation options, providing valuable information to enhance guests'' stays.
  • Enhanced guest satisfaction by promptly addressing inquiries and resolving issues.
  • Handled high-pressure situations with grace, maintaining professionalism at all times.
  • Processed financial transactions accurately while maintaining strict confidentiality of sensitive information.
  • Provided personalized assistance to guests during their stay, enhancing overall satisfaction.
  • Trained new team members in guest service procedures, contributing to a consistent brand experience.
  • Delivered exceptional service through effective communication and active listening to guests'' needs.
  • Maintained high level of professionalism and discretion when dealing with guests.

Lead Cook

Scottsdale Marriott at Mcdowell Mountains
03.2017 - 06.2022
  • Efficiently handled high-volume orders while maintaining superior food quality through precise execution of cooking methods.
  • Maintained a high standard of food quality by consistently reviewing dishes for taste, presentation, and adherence to established guidelines.
  • Took over line positions in event of emergency.
  • Enhanced kitchen efficiency by streamlining cooking processes and implementing time-saving techniques.
  • Supervised line cooks to monitor food safety and order accuracy.
  • Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
  • Achieved high customer satisfaction ratings by promptly addressing concerns regarding menu items or food quality issues.
  • Coordinated with the front-of-house staff to ensure timely dish preparation and delivery for optimal guest experience.
  • Prepared ingredients ahead of time to promote efficiency in dish garnishing.
  • Contributed to a positive workplace culture through proactive communication with team members at all levels of the organization.
  • Demonstrated strong leadership skills by stepping in as acting kitchen manager during periods of personnel absence or transition.
  • Mentored junior staff members in culinary techniques, fostering an environment of continuous learning within the team.
  • Scheduled and received food and beverage deliveries, adhering to food cost and budget.
  • Developed new recipes and flavor combinations to enhance customer dining experience.

Assistant Manager

Jojo's Pizza And Family Restaurant
01.2006 - 03.2017
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Improved customer satisfaction by addressing and resolving complaints promptly.
  • Generated repeat business through exceptional customer service.
  • Assisted in organizing and overseeing assignments to drive operational excellence.
  • Improved staffing during busy periods by creating employee schedules and monitoring call-outs.
  • Enforced company policies consistently while handling disciplinary actions when necessary with fairness and respect.

Education

Maricopa Community Colleges, Paradise Valley Community College
Phoenix, AZ

High School Diploma -

Barry Goldwater High School
Phoenix, AZ
01-2003

Skills

  • Ordering and purchasing
  • Staff training and development
  • Sanitation standards
  • Staff leadership
  • Inventory management
  • Quality assurance
  • Allergen awareness
  • Employee scheduling
  • Facility management
  • Policy implementation
  • Waste reduction
  • Cost control
  • Customer service
  • Time management
  • Problem-solving
  • Multitasking
  • Collaboration and teamwork
  • Adaptability

Certification

  • Certified Serve Safe Manager

Languages

English
Native or Bilingual
Spanish
Limited Working

Timeline

Food Service Director

ARAMARK, Higher Education
03.2025 - Current

Dual Food and Beverage Manager

Marriott Courtyard & Residence Inn Salt River
01.2025 - 04.2025

Food And Beverage Supervisor

Marriott Residence Inn Desert View
02.2023 - 01.2025

Guest Service Specialist

Marriott, Residence Inn Desert View
06.2022 - 03.2023

Lead Cook

Scottsdale Marriott at Mcdowell Mountains
03.2017 - 06.2022

Assistant Manager

Jojo's Pizza And Family Restaurant
01.2006 - 03.2017

Maricopa Community Colleges, Paradise Valley Community College

High School Diploma -

Barry Goldwater High School

Heart of House

I was delighted to receive the heart of house award in 2018 with Scottsdale Marriott at Mcdowell Mountains. 

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David McGraw