Jeffrey Roe

· Responsible for providing outstanding customer service, overall leadership, and management of the dining and hospitality operations in the community.

· Partner with the wellness team and consultant dietitian to understand individual resident nutritional needs and preferences, specialized nutrition, beverages, and meals accurately and consistently.

· Keep financial tools up-to-date and ensure budgeted allowances are maintained.

· Coordinate with the Activities Coordinator and the Director of Sales for all dining department events, including banquets and sales marketing events, to help generate census and ensure resident and family satisfaction.

• Developed kitchen staff through training, disciplinary action, and performance reviews.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
• Oversaw business operations, inventory control, and customer service for restaurant.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Scheduled and received food and beverage deliveries, adhering to food cost and budget.

• Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
• Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
• Prepared meals efficiently under time constraints for timely service during peak hours.
• Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.

• Managed day-to-day business operations.
• Operated with safety and skill to avoid accidents and delays.
• Maintained compliance with weight limits, safety regulations, and transportation laws through diligent record-keeping and inspections.
• Maintained daily, legible DOT log book and submitted corresponding documents.
• Delivered exceptional customer service by addressing concerns promptly, resolving issues professionally, and fostering positive rapport with clients.
• Managed financial aspects of business operations including budgeting, expense tracking, invoice processing, and tax filing.
• Inspected vehicle and equipment before and after every trip to monitor routine wear and identify larger maintenance issues.

• Maintained safe driving record by following all rules of the road and using defensive driving techniques.
• Assisted in loading and unloading cargo, ensuring proper handling of goods during transport.
• Minimized potential issues with regulatory compliance by staying up-to-date on industry regulations and best practices for dedicated drivers.
• Promoted sustainability initiatives within the organization by participating in eco-friendly driving programs and reducing overall emissions.
• Collaborated closely with dispatchers for accurate information on pick-up locations, directions, and special instructions.
• Provided excellent customer service by addressing concerns promptly and professionally.
• Contributed to company''s safety record by performing regular vehicle inspections and maintenance tasks.

• Operated with safety and skill to avoid accidents and delays.
• Maintained a clean driving record while adhering to company policies and federal regulations for transportation safety.
• Maintained daily, legible DOT log book and submitted corresponding documents.
• Inspected trucks for malfunctions and reported vehicles to management for corrective action.
• Successfully navigated challenging weather conditions in order to maintain on-time delivery rates without compromising safety or cargo integrity.

• Managed inventory and receiving operations to maintain optimal stock levels and meet expected demands.
• Oversaw inventory management processes, maintaining optimal stock levels while minimizing waste and losses due to shrinkage or obsolescence.
• Kept employee workloads fair and balanced to achieve objectives while maintaining high job satisfaction.
• Maintained a safe and sanitary work environment, adhering to health department standards and regulations.
• Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
• Conducted regular evaluations of kitchen equipment and appliances, ensuring proper maintenance and timely replacement to maintain optimal operational efficiency.

• Managed day-to-day business operations.
• Operated with safety and skill to avoid accidents and delays.
• Maintained compliance with weight limits, safety regulations, and transportation laws through diligent record-keeping and inspections.
• Maintained daily, legible DOT log book and submitted corresponding documents.
• Demonstrated safe driving by following regulations and safety procedures, resulting in zero accidents.
• Delivered exceptional customer service by addressing concerns promptly, resolving issues professionally, and fostering positive rapport with clients.
• Managed financial aspects of business operations including budgeting, expense tracking, invoice processing, and tax filing.
• Inspected vehicle and equipment before and after every trip to monitor routine wear and identify larger maintenance issues.

• Managed daily operations to ensure a high level of efficiency, consistency, and quality in both food and service.
• Carefully interviewed, selected, trained, and supervised staff.
• Met, greeted, and encouraged feedback from customers and used feedback to implement positive changes within restaurant.
• Reconciled cash and credit card transactions to maintain accurate records.
• Correctly calculated inventory and ordered appropriate supplies.
• Tracked daily sales transactions and invoices for accurate and updated financial reporting.
• Optimized labor costs by closely monitoring schedules, adjusting staffing levels according to business needs, and employing cross-training strategies.

• Maximized productivity during busy shifts with efficient multitasking abilities while overseeing multiple stations simultaneously.
• Enhanced guest satisfaction by promptly addressing feedback and implementing changes as necessary to maintain high levels of service excellence.
• Fostered a culture of continuous learning within the kitchen team by staying up-to-date on industry trends and sharing new techniques or best practices with staff members.
• Assisted in the creation of new dishes, testing recipes for flavor balance and presentation appeal before adding to the menu.
• Developed a comprehensive training manual for line cooks, ensuring consistent execution of dishes and adherence to established standards.
• Reduced food waste by implementing inventory management best practices and utilizing creative cooking techniques.
• Enhanced kitchen efficiency by streamlining workstations and optimizing workflow processes.

• Placed orders to restock items before supplies ran out.
• Maintained high standards of cleanliness and sanitation in the kitchen, meeting or exceeding health department requirements.
• Inspected freezer and refrigerator daily to check and maintain proper temperatures.
• Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
• Reduced food waste by implementing inventory management systems and optimizing ingredient usage.
• Developed new menu items for increased customer satisfaction and repeat business.

• Covered, dated, rotated and properly stored food items to preserve quality and freshness.
• Organized server tickets to expedite food orders.
• Sauteed and seasoned meats, pastas and vegetables to customer taste preference.
• Maintained neat appearance and clean uniform to project professionalism to customers.
• Prepared sauces and garnishes to complement sauteed menu items.
• Liaised with sous chef throughout shift to obtain food prep and kitchen management instructions.
• Performed thorough quality checks of food plating and presentation.

• Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
• Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
• Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
• Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
• Plated and presented all dishes to match established restaurant standards.
• Checked food temperature regularly to verify proper cooking and safety.

• Kept kitchen areas neat and clean by removing trash and organizing supplies.
• Followed supervisor instructions to complete tasks on time.
• Kept work area clean, dry, and free of debris to prevent incidents and accidents.
• Kept dishes, utensils and glassware clean and rotated following safety standards set by restaurant.