Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Haneefah Phelps

East Orange,NJ

Summary

Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers.

Overview

14
14
years of professional experience
1
1
Certification

Work History

Assistant Director of Dining Services

SPRINGPOINT SENIOR LIVING/ CCL
12.2021 - Current
    • Therapeutic diet extension menu planning
    • Meal tracker meal software
    • State & Federal regulation compliance
    • QAPI & QA implementation
    • Fundamentals of medical nutrition therapy
    • Food safety & sanitation P&L reconciliation
    • Implemented new menu options based on guest feedback, resulting in increased customer satisfaction and repeat business.
    • Oversaw budget development and management, ensuring financial goals were met without compromising service quality or employee satisfaction.
    • Collaborated with executive management to develop strategic plans for continuous improvement in dining services operations.
    • Coordinated catering functions effectively, ensuring timely delivery of exceptional food presentation and service for clients'' needs.
    • Improved overall dining services by implementing efficient operational procedures and staff training programs.

Restaurant general manager/ assistant director of food beverage

The Grand Summit Hotel
06.2019 - 11.2021
    • Book private parties for up to 50 guests
    • Assist Director in managing daily operations of food and beverage department
    • Educate team members on food and safety requirements
    • Educate team on wine and wine
    • Assist in inventory management and cost control activities while maintaining high quality.
    • Managed all aspects of daily operations, including managing budgets, inventory control, and vendor relations.
    • Effectively managed labor costs by monitoring productivity levels among staff members and making strategic scheduling decisions.
    • Carefully interviewed, selected, trained, and supervised staff.
    • Coordinated special events bookings, working closely with clients to ensure their expectations were met or exceeded from start to finish.

Assistant Restaurant Manager

Bloomingdale's (40 Carrots)
02.2014 - 03.2019
  • Oversee day to day operations
  • Responsible for creative development of food and beverages
  • Training new hires
  • Maintain strong communication with all colleagues and guest.
  • Supervised all areas of restaurant to keep it clean and well-maintained.
  • Managed staff schedules, ensuring adequate coverage during peak times and reduced labor costs.
  • Kept restaurant compliant with all federal, state, and local hygiene and food safety regulations.
  • Performed daily administrative tasks, such as ordering supplies, processing invoices and reconciling accounts.
  • Immediately resolved issues with patrons by employing careful listening and communication skills.
  • Assisted restaurant manager in financial duties such as budgeting, forecasting, expense tracking, and payroll administration.
  • Managed team of up to 20 restaurant staff, maintaining exceptional customer service and quality standards.

DINING ROOM SUPERVISOR

SPRING MEADOW SUMMIT
08.2010 - 02.2014
  • Oversee day to day operations
  • Training new hires
  • Maintain strong communication with residents while following dietary guidelines.
  • Communicated effectively with dining staff and guests alike to promote adherence to dining room policies and standard operating procedures.
  • Trained, managed and scheduled dining staff, distributing hours, and assignments to leverage strengths of individual team members.
  • Coordinated high-quality dining services to meet or exceed guest expectations, enforcing quality standards and facilitating smooth operations.
  • Circulated throughout dining room to assess general satisfaction of guests and identify appropriate opportunities to ask guests about dining experiences.

Education

Bachelor of Science - Marketing

Rutgers University
Newark, NJ
05.2009

High School Diploma -

Malcom X. Shabazz High School
Newark, NJ
06.1997

Skills

  • Microsoft Word
  • Scheduling Staff
  • Sanitation Procedures
  • Nutrition knowledge
  • Cost Control
  • Microsoft Excel
  • Microsoft Outlook
  • Proficient in Aloha
  • Micros
  • Squirrel
  • Matrix Care
  • Inventory Management
  • Digital Dining
  • Open Table
  • Social Media Management

Certification

  • Serv-Safe Manager Certification
  • TIPS Certification

Timeline

Assistant Director of Dining Services

SPRINGPOINT SENIOR LIVING/ CCL
12.2021 - Current

Restaurant general manager/ assistant director of food beverage

The Grand Summit Hotel
06.2019 - 11.2021

Assistant Restaurant Manager

Bloomingdale's (40 Carrots)
02.2014 - 03.2019

DINING ROOM SUPERVISOR

SPRING MEADOW SUMMIT
08.2010 - 02.2014

Bachelor of Science - Marketing

Rutgers University

High School Diploma -

Malcom X. Shabazz High School

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Haneefah Phelps