Julie Romano

• AYR operation
• Hiring new staff.
• Completed annual employee evaluations
• Knowledgeable with special diets/dietary needs
• Oversaw balancing of cash registers, reconciled transactions and completed deposits
• Reviewed and approved employee schedules and timesheets.
• Established and managed team schedules and shift assignments.
• Maintained compliance with company policies and procedures for food safety, sanitation and quality.
• Maximized quality assurance by completing frequent line checks.
• Verified prepared food met standards for quality and quantity before serving to customers.
• Oversaw food preparation and monitored safety protocols.
• Identified team weak points and implemented corrective actions to resolve concerns.
• Kept patient food prep and work areas clean, organized and sanitized per established standards.
• Monitored food quality and service levels to maximize kitchen and patient meal production

· Preparing meals for approximately 300 students

· Assume duties for cook manager when absent

· Serve students

· Assist with cashiering

Complete bank deposits

• Made food for according to standard recipes with requested changes for student/staff dietary needs.
• Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
• Ordered new supplies and food to maintain service levels.
• Maintained health and food safety standards at all stages, from storage through delivery.
• Maintained effective supply levels by monitoring and reordering food stock and dry goods.
• Tracked food production levels, meal counts and supply costs.
• Limited portion sizes and used garnishes to control food costs.

· Oversee all operations of kitchen and dining hall

· Responsible for preparation of 700 – 800 meals daily

· Train new employees

· Responsible for food and supply orders/manage inventory

· Assist with special events/banquets

· Accommodate campers/staff with allergy restrictions

· Supervise staff of approximately 12 employees

· Finalize employee schedule

• Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
• Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.

• Supervised all functions of kitchen and serving areas.
• Oversaw food preparation of 600-700 meals per day including meals for daycare facilities (50-75 meals).
• Prepared in-house caterings daily for 12-25 people.
• Organized and ran banquet dinners for approximately 400 people.
• Responsible for ordering and receiving food and supplies.
• Hired and trained new employees.
• Completed employee schedule.
• Supervised 20 employees.
• Completed bank deposits daily.

• Responsible for opening and closing the store.
• Handled bank deposits daily.
• Order/receive food and supplies.
• Managed 15 employees.
• Completed weekly employee schedule.
• Responsible for training/ hiring new employees.

• Controlled inventory.
• Managed 10 employees.
• Handled money daily.
• Hire/train employees.
• Open/close store.