DOMINIQUE MASSIE
San Diego,CA
Summary
Supported teams in achieving revenue goals and enhancing customer satisfaction through effective management practices. Assisted in hiring and developing personnel to maximize individual contributions and team performance. Contributed to strategic planning and efficient operations to align with corporate standards.
Overview
15
15
years of professional experience
1
1
Certification
Work History
Dietary Manager
Stillwater Post Acute
El Cajon, CA
09.2024 - 01.2026
- Directed dietary staff operations, including scheduling, training, and performance management.
- Directed meal planning and oversight of preparation and service processes.
- Monitored and enforced compliance with federal, state, and local health and safety regulations, including sanitation standards.
- Partnered with healthcare providers to design and execute specialized diet plans for residents with unique medical needs.
- Oversaw inventory management, supply ordering, and food cost control to ensure adherence to budgetary goals.
- Executed routine inspections of kitchen and dining areas to uphold cleanliness and safety standards.
- Oversaw maintenance of accurate records for dietary services, encompassing menus, food temperatures, and resident preferences.
- Addressed resident and family inquiries regarding dietary services with promptness and professionalism.
Restaurant Manager
Outback Steakhouse
San Diego, CA
05.2022 - 08.2024
- Manage daily operations to achieve $2-3 million in annual revenue and exceptional customer satisfaction; serve as a training store for management positions.
- Lead a team of 45 in front of house and back of house operations (FOH / BOH) and provide coaching and professional development opportunities.
- Optimize profit from labor and food & beverage costs through cost effective ordering and inventory practices.
- Created a new schedule which reduced labor costs by 2%.
- Lowered purchasing costs by 2% and increased sales of alcoholic beverages to grow revenue by 4%.
- Reduced food costs to 28%, exceeding corporate goal of 30%.
- Champion marketing initiatives to expand business through sales and marketing campaigns including group promotions and donations to non-profit organizations.
- Increase customer satisfaction while managing standards of service and ensuring compliance with policies & procedures.
- Recruit new talent for future openings and deliver detailed training and mentoring.
- Committed to safe food handling, cleanliness, safety, and sanitation standards and oversee food preparation with proper safety equipment, tools, and recipe specifications.
- Passionate about the taste and temperature of each dish and perfect plate presentations.
Dietary Manager
Healthcare Services Group
San Diego, CA
08.2021 - 05.2022
- Managed daily foodservice operations for a senior living facility in National City.
- Served as a hands-on leader and built a high performance team with low turnover; interviewed, trained, and counseled staff of 15.
- Established weekly budget and efficiently managed costs for food, supplies, and equipment.
- Created staff schedules and empowered staff to make schedule changes to foster a work/life balance while ensuring adequate coverage for delivery of exceptional service.
- Partnered with the Nutritionist to develop client-specific dietary plans and diverse options.
- 3rd party contract ended
Casino Host
Barona Valley Ranch Casino
Lakeside, CA
01.2018 - 03.2021
- Cultivated relationships with VIP players providing concierge level service to meet needs.
- Layoff due to Covid
General Manager
El Mezcal
Stevens Point, WI
01.2017 - 12.2017
- Managed FOH and BOH operations for a Mexican restaurant with lunch and dinner service.
- Supervised 15 personnel including hiring, scheduling, training, and coaching to ensure high productivity and excellent customer service.
- Focused on analyzing business operations to determine areas of improvement:
- Researched a time clock system to accurately track staff hours; saved 7% in labor costs.
- Implemented new POS system to improve accuracy and efficiency for nightly accounting and guest services such as splitting checks.
- Reorganized staff schedule to reduce labor costs by 1% and maintain quality of service.
- Analyzed weekly inventory needs and purchased food and beverages within budget and to minimize waste.
- Created monthly specials to offer innovative and seasonal menu items.
- Accountable for accounting (produced monthly reports and paid invoices), administrative tasks (such as documentation for business licenses), and customer service.
Assistant Manager
S. Levy Foods
San Diego, CA
05.2014 - 04.2016
- Managed multiple units at the San Diego International Airport (QSR and casual dining concepts) including Pacifica Breeze Café, Jack in the Box, and Ryan Bros. Coffee.
- Accountable for opening and closing duties, ordering food and supplies, and crew scheduling for three restaurants utilizing each company’s proprietary systems.
- Hired, trained, and supervised 20 personnel to ensure a strong customer service focus.
- Effectively managed fast paced concessions/restaurants requiring critical decision making and innovative problem solving to ensure proper staff coverage and adequate F&B and other supplies in a dynamic environment.
Line Cook
Snooze Eatery
Del Mar, CA
08.2013 - 02.2014
- Prepared foods for a casual dining restaurant specializing in breakfast and lunch menu items.
Assistant Manager
McDonald's Corporation
Coronado, CA
11.2010 - 09.2013
- Managed restaurant staff of over 70 team members. Ranked in the Top 20 Corporate stores and as a ‘Spotlight’ store for consistent high volume sales up to $400,000 monthly and high quality customer service at North Island Naval Base.
- Assisted with interviewing, hiring, and training new employees. Led new hire orientation, ordered uniforms, and prepared schedules for 24/7 service.
- Performed on-going training to achieve high performance levels including on the spot guidance to ensure accuracy and safety. Provided coaching and quarterly reviews for staff.
- Performed administrative duties including daily reports, weekly scheduling, and ordering.
- Achieved Dean's List at McDonalds Corporate Management Training Course.
Education
AS - Culinary Arts
Le Cordon Bleu College of Culinary Arts
Las Vegas, NV01-2009
BA - Communication
San Diego State University
San Diego, CA01-2008
Skills
Microsoft Office Suite: Word, Excel, PowerPoint; Restaurant POS systems
CORE COMPETENCIES
- Restaurant Operations
- P&L Management
- Leadership
- Training & Development
- Guest Relations
- Quality Control
Certification
Food Safety Manager Certification
Timeline
Dietary Manager
Stillwater Post Acute
09.2024 - 01.2026
Restaurant Manager
Outback Steakhouse
05.2022 - 08.2024
Dietary Manager
Healthcare Services Group
08.2021 - 05.2022
Casino Host
Barona Valley Ranch Casino
01.2018 - 03.2021
General Manager
El Mezcal
01.2017 - 12.2017
Assistant Manager
S. Levy Foods
05.2014 - 04.2016
Line Cook
Snooze Eatery
08.2013 - 02.2014
Assistant Manager
McDonald's Corporation
11.2010 - 09.2013
AS - Culinary Arts
Le Cordon Bleu College of Culinary Arts
BA - Communication
San Diego State University