Assistant Director of Dining Services
Unidine
- Coordinated catering functions effectively, ensuring timely delivery of exceptional food presentation and service for clients'' needs.
- Managed inventory control effectively for optimal cost savings and minimal waste.
- Enhanced customer satisfaction by addressing concerns promptly and ensuring high standards of food quality.
- Mentored junior staff members, fostering professional growth and improved performance within the team.
- Fostered an inclusive atmosphere that embraced diversity among employees while promoting mutual respect.
- Contributed to a culture of teamwork by collaborating with colleagues across departments to ensure seamless integration of services.
- Maintained a clean, safe, and organized work environment compliant with health and safety regulations through regular inspections and staff trainings.
- Improved overall dining services by implementing efficient operational procedures and staff training programs.
- Collaborated with executive management to develop strategic plans for continuous improvement in dining services operations.
- Assisted in the planning and execution of special events, enhancing guest experience and generating additional revenue streams for the organization.
- Established positive relationships with guests by consistently offering friendly, attentive service during their dining experiences.
- Conducted regular performance evaluations for team members, identifying areas for improvement and providing constructive feedback to support growth.
- Oversaw budget development and management, ensuring financial goals were met without compromising service quality or employee satisfaction.
- Continually assessed facility maintenance needs, working closely with maintenance teams to address repairs promptly.
- Implemented new menu options based on guest feedback, resulting in increased customer satisfaction and repeat business.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Motivated staff to perform at peak efficiency and quality.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
