Jennifer Ramirez

• Monitor daily operations of production team, offering guidance and support as necessary.
• Coordinate interdepartmental collaboration to ensure efficient material flow during production.
• Review production orders, schedules, delivery dates, and inventory levels to assess product availability.
• Oversee inventory management and conduct periodic cycle counts to verify outgoing orders.

• Prepared weekly schedules to maximize partner coverage during peak to great partner experience.
• Established store tactics and strategies to achieve operational performance and sales goals by formulating weekly goals which tie into the period actions plan.
• Enhanced customer satisfaction and store operations through relationship building and daily problem-solving utilizing system checks.

Food Service Director at Lisle 202, Cass 63, Center Cass 66 and Palos 118 School Districts

Lisle, IL

• Manage food service sales, costs and budget administration to keep operations in line with financial targets with four individual accounts in the district.
• Focus on training team in compliance standards, food preparation, money handling and cleaning responsibilities to facilitate day to day operations.

General Manager at Carpentersville District 300 Carpentersville, IL

• Coordinated partnership with Midwest Dairy Association to roll out breakfast carts at secondary schools to build on participation.
• Guided management and supervisory staff to promote smooth operations during the ever changing pandemic service models ranging from grab and go meals, hybrid meals and back to normal service.
• Recognized by District 300 BOE, District 20 BOE, and Boys & Girls Club of Dundee Township for always pivoting with a plan to provide meals for both districts.
• Rookie of the year for Midwest region 2019-20.
• Oversaw operations for high-volume facility managing 17,000 daily meals at 30 locations.
• Managed staff, financials and key performance indicators to facilitate business operations.

Food Service Director at Chicago Public Schools Chicago, IL

• Led the North Central Chicago Public Schools food service directors to successfully roll out all summer programs and follow through on all food safety and compliance standards.
• Team co-lead to implement new breakfast cart program at select high schools across the district with focus to increase participation. Developed working relationship with Midwest Dairy Association to develop plans and execution.
• Mentor and assist kitchen managers, senior food service employees and food service attendants on customer service, food safety and day to day operations.
• Promote effective client and employee relations through effective communication with principals, school staff, custodial staff and engineers.

• Developed new positions within the dietary department which included tray card coordinator and lead cooks.
• Established a team that obtained a deficiency free survey at the facility's annual IDPH audit.
• Restructured Dining Services Department by implementing core systems which included rounds, tray audits, and weekly inspections by the management team.
• Created temperature and checklist binders for all seven areas of the facility to ensure strong day to day operations.
• Revised and implemented menu cycles with standardized recipes, production sheets and order guides for consistency in all venues which included three restaurants, skilled nursing department, memory support department and Home Delivered Meals.
• Responsible for daily operations, training, staffing, budget, catering and planning for seven venues which included fifty team members.
• Established working relationships with department directors to support the mission of the facility.

• Exceeded company objectives with gathering over 7,000 e-cafes with both the management team and associates during a two year period.
• Defined strategy and business plan for executing mall deliveries which grew from 6 deliveries per week to 40 per week.
• Assisted and trained over 12 managers and supervisors at various training stores the importance of core systems in their daily, weekly, and monthly routines.
• Performed day to day operations which included food cost, labor, supplies, equipment, hiring, and training.
• Analyzed and planned for both high and low volume sales.
• Implemented Corner Bakery 4 P's of catering to increase catering sales to over 10% year to date at the Washington & Wells Bakery.