Della Atkinson
Trenton,NC
Summary
Background includes inventory management, sales leadership and recordkeeping. Organized and forward-thinking food service professional with a flexible and motivational management style. Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols. Ambitious [Job Title] with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure entry-level [Job Title] position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy.
Overview
39
39
years of professional experience
Work History
Food Service Manager
Mccs Camp Lejeune
06.1984 - 07.2023
- Tracked food production levels, meal counts, and supply costs.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed and approved employee schedules and timesheets.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Promoted n positive work environment by fostering open communication among team members and resolving conflicts effectively.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Upheld company policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
- Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
- Oversaw training of more than 16 team members.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Cultivated inclusive atmosphere that fostered collaboration between diverse team members within the kitchen space.
- Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
- Collaborated with other departments to coordinate events and promotions.
- Increased overall efficiency by optimizing staff schedules to meet fluctuating business demands.
- Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
- Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Enhanced employee productivity through the development of comprehensive training programs and performance evaluations.
- Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Delivered exceptional guest experiences through diligent oversight of daily operations, addressing concerns promptly and professionally.
- Streamlined catering services for special events, liaising with clients to ensure their needs were met efficiently and successfully executing functions from start to finish.
- Managed budgetary constraints effectively, allocating funds appropriately across various departments based on prioritized needs assessment.
- Implemented cost-saving measures in areas such as labor management, portion control, and energy usage to maximize profit margins.
- Boosted profitability by analyzing sales data to identify popular menu items and adjust offerings accordingly.
- Stayed abreast of industry trends, incorporating innovative ideas into menus, service techniques, or other operational aspects when beneficial for establishment''s success.
- Assessed an effectiveness of implemented changes periodically, adjusting strategies as needed based on performance metrics and feedback from staff members
- Formulated and implemented marketing strategies to increase sales and customer loyalty.
- Continually sought opportunities for professional development, participating in industry conferences and workshops to stay current with best practices in food service management.
- Developed strong relationships with vendors, negotiating favorable pricing on ingredients and supplies.
- Collaborated with marketing teams to develop promotional strategies that attracted new customers while retaining existing clientele.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- 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.
- Purchased food and cultivated strong vendor relationships.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Maximized quality assurance by completing frequent line checks.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Developed unique events and special promotions to drive sales.
- 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.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Coordinated with catering staff to deliver food services for special events and functions.
- Oversaw training of more than 16 team members.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
Food Service Worker
Onslow County Memorial Hospital
2007 - 03.2024
- Utilized strong multitasking skills to manage multiple orders simultaneously without compromising quality or accuracy.
- Maintained clean, trash-free workspaces to maximize productivity and safety.
- Supported team members during peak hours, ensuring smooth operations and minimal wait times for customers.
- Restocked supplies and prepared additional ingredients during downtime for expected busy periods.
- Maintained safety standards by properly handling food and adhering to sanitation guidelines.
- Strictly followed sanitation and food safety guidelines as required by regulatory agencies and company.
- Greeted customers at counter to fulfill requests and answer questions.
- Cleaned and sanitized dishes and utensils, consistently keeping adequate supplies on hand for expected customer loads.
- Operated cash register accurately, managing transactions efficiently while providing excellent customer service.
- Promoted a positive work environment through effective communication with colleagues and supervisors.
- Prepared and served various food and drink items to customer specifications in fast-paced environments.
- Made food according to standard recipes with requested changes for customer satisfaction.
Education
Business Degree - Business Administration And Management
Southwest High School
Jacksonville, NC06.1979
Skills
- Customer Service
- Food Storage
- Staff Supervision
- Staff Leadership
- Portion Control
- Cross-Training Staff
- Team Development
- Food presentation
- Hiring procedures
- Performance Evaluations
- Staff Motivation
- Nutrition knowledge
- Quality Control
- Menu development
- Food Preparation
- Catering Coordination
- Hiring standards
- Cost Control
- Allergy awareness
- Promotions planning
- Production records
- Ordering Supplies
- Equipment management
- Health Inspections
- Special events planning
- Hiring and Firing
- Banquet operations
- Cost controls
- Regulatory Compliance
- Employee Retention
- Sanitation Standards
- Waste Reduction
- Sales Leadership
- Price Negotiation
- Recipe creation
- Beverage Inventory
- Facility Maintenance
- Sales Planning
- Operations Management
- Purchasing
- Inventory Management
- Problem-Solving
- Reliable and Responsible
- Safe Food Handling
- Conflict Resolution
- Money Handling
- ServSafe Food Manager
- Monitoring Food Preparation
- Collaboration and Teamwork
- Critical Thinking
- Scheduling Staff
- Relationship Building
- Training and Onboarding
- Scheduling
- Delegating Assignments and Tasks
- Team Leadership
Timeline
Food Service Manager
Mccs Camp Lejeune
06.1984 - 07.2023
Food Service Worker
Onslow County Memorial Hospital
2007 - 03.2024
Business Degree - Business Administration And Management
Southwest High School