Geraldine Zumdome
Fort Madison,IA
Summary
A seasoned Kitchen Manager with a proven track record at Fort Madison Community School District, I excel in staff training and development, and inventory control. Demonstrated success in enhancing kitchen efficiency and fostering a collaborative environment, I've significantly boosted team performance and profitability through strategic leadership and meticulous inventory management.
Knowledgeable [Desired Position] with comprehensive background in managing kitchen operations and ensuring food safety. Proven track record in streamlining kitchen processes and enhancing team productivity. Demonstrated proficiency in inventory management and staff training.
Food service professional with extensive experience in kitchen management and culinary operations. Known for maintaining high standards of cleanliness and food safety while fostering collaborative team environment. Reliable and adaptable, with strong skills in leadership and problem-solving.
Overview
35
35
years of professional experience
Work History
Kitchen Manager
Fort Madison Community School District
2001 Avenue B
10.2006 - Current
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Contributed to a positive workplace culture by actively engaging with staff members, promoting open communication channels, and demonstrating support for ongoing professional development opportunities.
- Reviewed and analyzed kitchen performance to verify gaps and observe continuous improvement.
- Increased overall profitability with effective budget management, including cost control strategies for purchasing and labor expenses.
- Fostered a collaborative working environment among diverse teams of chefs, line cooks, prep cooks, dishwashers, and other support staff.
- Evaluated employee performance regularly, addressing any skill gaps or growth opportunities through ongoing training initiatives.
- Streamlined kitchen operations through regular equipment maintenance checks, minimizing downtime due to malfunctions or repairs.
- Conducted regular performance evaluations for direct reports to help identify areas for improvement as well as recognizing successes and contributions.
- Utilized advanced culinary techniques to create visually appealing dishes that delighted guests while maintaining the highest of quality standards.
- Boosted team morale and performance through effective leadership and training programs.
- Maintained meticulous records of health inspections, consistently achieving high scores.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Bar Manager
Beverly & William McGregor
2617 IA 2 West Point, Iowa 52656
01.1990 - 09.2001
- Closed out cash register and prepared cashier report at close of business.
- Created a welcoming atmosphere, fostering a loyal customer base and repeat business.
- Oversaw maintenance tasks for the bar area, ensuring a clean and safe environment for patrons at all times.
- Mentored and trained staff members to ensure exceptional customer service standards.
- Kept alcoholic beverages well-stocked and organized to meet expected demands.
- Maximized customer service by training staff, overseeing operations, and resolving issues.
- Crafted special drink and cocktail menu items for seasonal offerings.
- Adhered to state laws regarding alcoholic beverage services and customer regulations.
- Maintained high standards of customer service by staying up to date on bar and menu options and providing effective food recommendations for guests.
- Handled conflict resolution among staff members promptly and professionally, maintaining a positive work environment.
Education
High School Diploma -
Fort Madison Senior High School
2001 Avenue B Fort Madison Iowa, 5262705-1987
Skills
- Multitasking and organization
- Customer service
- Food safety
- Inventory management
- Staff supervision
- Food preparation
- Staff training and development
- Kitchen management
- Inventory control
Timeline
Kitchen Manager
Fort Madison Community School District
10.2006 - Current
Bar Manager
Beverly & William McGregor
01.1990 - 09.2001
High School Diploma -
Fort Madison Senior High School