Food Service Director
Compass Group @Middle Twp. Public Schools
Cape May Court House, NJ
07.2001 - Current
- Planned operations to effectively cover needs while controlling costs and maximizing service
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Developed and maintained positive relationships with customers to enhance service.
- Managed and motivated employees to be productive and engaged in work.
- Accomplished multiple tasks within established timeframes.
- Maintained professional, organized, and safe environment for employees and patrons.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Maximized performance by monitoring daily activities and mentoring team members.
- Onboarded new employees with training and new hire documentation.
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
- Controlled costs to keep business operating within budget and increase profits.
- Improved safety procedures to create safe working conditions for workers.
- Planned and budgeted accurately to provide business with resources needed to operate smoothly.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Developed strategies to improve food service levels for busy facility handling meals each 1500 day.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Consulted with marketing to revise presentation and sales approaches.
- Worked with qualified chef to diversify menu with new offerings.
- 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.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Motivated staff to perform at peak efficiency and quality.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction
- Worked with qualified chef to diversify menu with new offerings
- Consulted with marketing to revise presentation and sales approaches