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GRANTLEY BROOKS
RICHMOND,TEXAS
Summary
Dynamic Dining Services Director with a proven track record at Meridian Senior Living, excelling in menu planning and operational efficiency. Expert in staff training and customer satisfaction, I have successfully enhanced dining experiences and implemented waste reduction strategies, fostering a culture of excellence and compliance in food safety standards.
Overview
23
23
years of professional experience
1
1
Certification
Work History
Dining Services Director
Meridian Senior Living & Orchard Park Senior Living
Manvel, Texas
03.2014 - 10.2021
- Hired, trained, and directed kitchen staff and servers to enhance operational efficiency.
- Managed office tasks, including schedule creation, to maximize productivity and profitability.
- Coordinated customer service initiatives that strengthened resident relationships and enhanced overall satisfaction.
- Planned menu offerings while assuring quality control and minimizing waste.
- Oversaw marketing strategies to elevate dining experience and attract clientele.
- Facilitated opening of new community establishment, ensuring all systems were operational.
- Collaborated with health professionals to support resident nutrition plans.
- Developed and implemented menus catering to diverse dietary needs.
- Evaluated staff performance to improve team efficiency and morale.
- Enhanced resident engagement through special dining events and activities.
- Conducted periodic evaluations of staff performance in order to identify areas for improvement.
- Ensured proper sanitation practices were followed by kitchen staff during meal preparation.
- Monitored inventory levels of food items to ensure adequate supplies were available at all times.
- Oversaw daily operations of dining hall, ensuring compliance with health department regulations and maintaining service quality.
- Identified and addressed areas of improvement in food quality, presentation and service.
- Coordinated special events requiring catering services from outside vendors.
- Created menus that met nutritional needs while remaining cost-effective.
- Managed the selection, training and development of staff members for all dining services areas.
- Negotiated contracts with suppliers to secure competitive pricing on food products and equipment.
- Established procedures for handling complaints regarding food quality or service issues.
- Developed and implemented strategies that successfully increased customer satisfaction with dining services.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Oversaw food preparation, production and presentation according to quality standards.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
Self Made-Chef
Elmcroft Senior Living
Houston, Texas
04.2011 - 03.2014
- Hired, trained, and directed kitchen staff and servers to enhance team performance and service quality
- Plan menu, assure quality control, and minimize waste
- Delivered high-quality service by attentively addressing customer needs and preferences
- Marketed dining experience through creative promotions and engaging customer interactions
- Provided excellent customer service by addressing inquiries and resolving issues promptly.
- Oversaw daily office operations to ensure efficiency and organization.
- Self Made-Chef, serving Creole, Southern, Italian, French, Jewish, Continental cuisine. Motto: You Name It, I'll Fix It.
Self Made-Chef
Emeritus assisted living
Houston, Texas
09.2001 - 04.2011
- Self-Made Chef, serving Creole, Southern, Italian, French, Jewish, Continental cuisine. Motto: You Name It, I'll Fix It.
- Planned menu and assured quality control while minimizing waste.
- Hire, train, and direct Kitchen Staff & Servers
- Delivered high-quality service to meet customer expectations.
- Provided exceptional customer service to enhance guest satisfaction.
- Marketing the dining experience
- Oversaw daily office operations to ensure efficiency and organization.
Restaurant Manager & Trainer
KFC
Houston, Texas
12.1998 - 10.2001
- Managed restaurant operations and trained staff on service standards.
- Managed daily operations of restaurant ensuring efficient service delivery.
- Supervised and trained team members on food safety and customer service standards.
- Hiring, training & development
- Train & develop shift managers
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Coached team members on food safety, customer service, menu knowledge, and up-selling techniques to improve guest experiences and increase sales.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Conducted performance evaluations to enhance team capabilities and support career development.
- Resolved customer complaints promptly to maintain high satisfaction levels.
- Communicated well and used strong interpersonal skills to establish positive relationships with guests and employees.
- Oversaw the recruitment, hiring, onboarding, training, scheduling and evaluation of employees.
- Scheduled staff shifts to optimize coverage during peak business hours.
- Implemented inventory control procedures to optimize stock levels and minimize waste.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Optimized profits by controlling food, beverage and labor costs.
- Analyze P n L reports
- Enforced compliance with health regulations and company policies for safe operations.
- Ensured compliance with all food safety regulations and sanitation standards.
- Adhered to all health department regulations regarding food storage and preparation.
- Counseled and disciplined staff to address issues promptly and provide constructive feedback.
- Facilitated teambuilding activities for units to improve collaboration.
- Complied with health, sanitation and liquor regulations by clearly communicating and reinforcing standards and procedures to employees.
- Established policies for cash handling procedures to maximize security measures.
- Sought feedback from guests on food quality and addressed any issues promptly.
- Explained goals and expectations required of trainees.
- Explained goals and expectations required of trainees.
Education
St. Croix Central High School
St Croix, U.S.Virgin Islands01-1983
Some College (No Degree) -
Gadsden State College
Gadsden, AlSkills
- Catering management
- Menu planning
- Meal planning
- Food safety compliance
- Food safety
- Health compliance
- Quality control
- Sanitation standards
- Operational efficiency
- Waste reduction
- Inventory management
- Supplier negotiations
- Cost management
- Staff training
- Employee scheduling
- Team leadership
- Employee coaching
- Monitoring food preparation
- Kitchen staff coordination
- Customer satisfaction
- Kitchen staff coordination
Certification
Safe Serve & Health certification
References
References & Supporting Documentation Furnished Upon Request
Languages
Spanish
Professional
Timeline
Dining Services Director
Meridian Senior Living & Orchard Park Senior Living
03.2014 - 10.2021
Self Made-Chef
Elmcroft Senior Living
04.2011 - 03.2014
Self Made-Chef
Emeritus assisted living
09.2001 - 04.2011
Restaurant Manager & Trainer
KFC
12.1998 - 10.2001
St. Croix Central High School
Some College (No Degree) -
Gadsden State College