Jagrutiben Trivedi
Huntington
Summary
Dynamic Food Service Manager with expertise in optimizing dining experiences and improving operational efficiency. Delivered significant revenue growth through effective team management, inventory control, and cost-saving initiatives. Committed to upholding high standards of food safety and customer service while fostering a positive work environment.
Overview
12
12
years of professional experience
3
3
years of post-secondary education
1
1
Certification
Work History
Food Manager
Foodworx family business
Huntington
05.2014 - Current
- Managed daily food operations, ensuring quality and safety standards.
- Oversaw inventory control, tracking stock levels and ordering supplies.
- Developed and implemented staff training programs for food handling.
- Coordinated menu planning, considering customer preferences and seasonal ingredients.
- Maintained compliance with health regulations through regular inspections.
- Facilitated team meetings to improve communication and workflow efficiency.
- Assisted in budgeting for food costs and labor expenses effectively.
- Streamlined kitchen processes to enhance productivity and reduce waste.
- Handled customer complaints regarding food quality or service promptly and professionally.
- Ensured compliance with all local health department regulations, including sanitation standards, labeling requirements, and pest control activities.
- Ordered supplies while adhering to budget constraints set by management.
- Interviewed potential candidates for open positions within the kitchen staff.
- Provided training on safe food handling practices for new employees.
- Assisted in the development and implementation of food safety policies and procedures.
- Reviewed invoices from vendors for accuracy before approving payment.
- Created weekly schedules for kitchen staff to ensure adequate coverage during peak hours.
- Resolved conflicts between kitchen staff members in a timely manner.
- Managed inventory levels to minimize waste and maximize cost savings.
- Prepared and led food service training programs to teach staff various tasks.
- Maintained records of purchase orders, receipts, inventories, production sheets.
- Supervised daily operations of the kitchen staff to ensure efficient workflow.
- Monitored the temperature of all food storage areas to ensure proper cooling and freezing temperatures were maintained.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Priced and ordered food products, kitchen equipment, and food service supplies.
- Analyzed financial statements related to food sales and expenses each month.
- Negotiated contracts with suppliers to obtain competitive pricing on products purchased regularly by the restaurant.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Participated in menu planning meetings to provide input on recipes, ingredients, costs.
- Resolved customer complaints in a professional manner while adhering to company policies.
- Conducted regular quality audits, ensuring products and services met or exceeded customer expectations.
- Established and maintained relationships with local food vendors, enhancing menu variety and freshness.
- Oversaw inventory control, reducing waste through effective stock management practices.
- Managed customer feedback, resolving complaints and implementing improvements based on suggestions.
- Implemented cost-saving strategies, resulting in a reduction in operational expenses.
- Ensured compliance with all local, state, and federal regulations regarding food preparation and safety.
- Led the transition to more sustainable food sourcing practices, increasing the use of local and organic products.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
Food Manager
Foodworx family business
Huntington
05.2014 - Current
- Managed daily food operations, ensuring quality and safety standards.
- Oversaw inventory control, tracking stock levels and ordering supplies.
- Developed and implemented staff training programs for food handling.cashier,customer service,solutions of the customer complaint.
- Developed and implemented staff training programs for food handling.
- Coordinated menu planning, considering customer preferences and seasonal ingredients.
- Maintained compliance with health regulations through regular inspections.
- Facilitated team meetings to improve communication and workflow efficiency.
- Assisted in budgeting for food costs and labor expenses effectively.
- Streamlined kitchen processes to enhance productivity and reduce waste.
- Handled customer complaints regarding food quality or service promptly and professionally.
- Ensured compliance with all local health department regulations, including sanitation standards, labeling requirements, and pest control activities.
- Ordered supplies as needed while adhering to budget constraints set by management.
- Interviewed potential candidates for open positions within the kitchen staff.
- Provided training on safe food handling practices for new employees.
- Reviewed invoices from vendors for accuracy before approving payment.
- Created weekly schedules for kitchen staff to ensure adequate coverage during peak hours.
- Resolved conflicts between kitchen staff members in a timely manner.
- Managed inventory levels to minimize waste and maximize cost savings.
- Prepared and led food service training programs to teach staff various tasks.
- Maintained records of purchase orders, receipts, inventories, production sheets.
- Reviewed employee performance evaluations periodically throughout the year.
- Supervised daily operations of the kitchen staff to ensure efficient workflow.
- Monitored the temperature of all food storage areas to ensure proper cooling and freezing temperatures were maintained.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Priced and ordered food products, kitchen equipment, and food service supplies.
- Analyzed financial statements related to food sales and expenses each month.
- Negotiated contracts with suppliers to obtain competitive pricing on products purchased regularly by the restaurant.
- Collaborated with other departments such as marketing or catering services when necessary.
- Maintained operations in full compliance with alcohol service standards and legal requirements to prevent incidents of overserving or underage drinking.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Resolved customer complaints in a professional manner while adhering to company policies.
- Conducted regular quality audits, ensuring products and services met or exceeded customer expectations.
- Established and maintained relationships with local food vendors, enhancing menu variety and freshness.
- Managed customer feedback, resolving complaints and implementing improvements based on suggestions.
Education
Bachelor of Commerce -
B.D.commerce College
Gujarat , Gujarat India 06.2004 - 06.2007
Skills
- Inventory management
- Menu planning
- Food safety compliance
- Staff training programs
- Budgeting and cost control
- Customer relationship management
- Quality assurance audits
- Supplier negotiation
- Conflict resolution
- Team leadership
- Effective communication
- Problem solving
- Time management
- Client feedback handling
- Portion control
- Recipe creation
- Staff leadership
- Supply management
- Waste reduction
- Employee scheduling
- Menu development
- Allergen awareness
- Safe food-handling standards
- Staff supervision
- Product procurement
- Ordering and purchasing
- Catering management
- Marketing and promotions
- Foodservice operations
- Nutrition requirements
- Food trend awareness
- Special dietary needs
- Menu pricing
- Food pairing
- Workflow coordination
- Sanitation standards
- Health inspections
- Inventory control
- Cash handling
- Strategic planning
- Staff training
- Safe food handling
- Nutritional knowledge
- Kitchen staff coordination
- Reliability
- Analytical thinking
- Quality assurance
- Money handling
- Staff recruitment
- Multitasking
- Managing deliveries
- Staff scheduling
- Communication
- Health code compliance
Languages
English,Spanish,hindi
Professional
Certification
- Food manager certification
Affiliations
- Reading,watch news and think about increasing business
References
References available upon request.
Timeline
Food Manager
Foodworx family business
05.2014 - Current
Food Manager
Foodworx family business
05.2014 - Current
Bachelor of Commerce -
B.D.commerce College
06.2004 - 06.2007