Golf, Pickle Ball, Skiing
Kathleen Flanigan
Burlington,KY
Summary
Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.
Overview
27
27
years of professional experience
Work History
General Manager of Food Service
Sodexo Live!
01.2000 - 02.2024
- Reduced food waste through better inventory management and portion control, leading to increased profitability.
- Maintained open lines of communication between front-of-house and back-of-house staff, ensuring seamless coordination for optimal service delivery.
- Increased customer satisfaction by implementing effective staff training and performance management programs.
- Managed financial aspects of the business including budgeting, forecasting, cost analysis, and profit maximization strategies.
- Optimized scheduling practices for efficient staffing levels during peak hours, reducing labor costs without sacrificing service quality.
- Improved staff retention rates by offering competitive compensation packages and fostering a supportive work environment.
- Cultivated an inclusive workplace culture that encouraged teamwork, promoted diversity, and supported professional growth opportunities for all employees.
- Boosted employee morale with regular team-building activities, improving communication and collaboration.
- Expanded catering services to accommodate various events, increasing overall sales revenue for the business.
- Ensured compliance with health and safety regulations through regular inspections, staff training, and process improvements.
- Enhanced overall efficiency by streamlining food service processes and introducing new menu items.
- Negotiated pricing agreements with suppliers to secure cost-effective products without compromising quality or availability.
- Collaborated with executive chefs on menu development, ensuring diverse offerings that catered to customer preferences while maintaining profitability margins.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Tracked food production levels, meal counts, and supply costs.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Collaborated with other departments to coordinate events and promotions.
- Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.
- Motivated staff to perform at peak efficiency and quality.
- Reduced health risks and safety hazards by preparing beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Coordinated with catering staff to deliver food services for special events and functions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Developed unique events and special promotions to drive sales.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Maximized quality assurance by completing frequent line checks.
- Oversaw training of more than 500 team members.
Food & Beverage Manager
Volume Services America
01.1997 - 12.1999
- Managed inventory effectively, reducing waste and optimizing stock levels.
- Developed staff training programs to enhance service skills and increase overall efficiency.
- Resolved customer complaints involving food or beverage quality and service.
- Maintained highest standards for beverage quality and service.
- Assisted in financial management tasks such as budget planning, forecasting revenue projections, and monitoring expenses closely.
- Implemented creative solutions for space optimization during peak hours or busy seasons.
- Responded to customer complaints, addressing concerns, and distress with amicable interactions.
- Implemented cost-saving measures in purchasing, resulting in significant budgetary improvements.
- Managed bar and wait staff and directed hiring program.
- Purchased food and cultivated strong vendor relationships.
- Streamlined operations through regular review of processes and implementation of best practices.
- Adhered to corporate efficiency and profitability goals for beverage purchasing and distribution.
- Implemented new drink policies, reducing over-pouring by 25%.
Education
B.A. Business Management - Business
Merrimack College
North Andover, MASkills
- Operations Management
- Cost Control
- Creativity and Innovation
- Marketing and Promotions
- Team Development
- Customer Service
- Scheduling and Rostering
- Sales Growth
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
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Assistant Lacrosse Coach
Started the Lacrosse Program at Cooper High School in 2021, for both boys and girls. Coached girls that made the Kentucky team in 2024. Made Playoffs 2 years after beginning.
Interests
Timeline
General Manager of Food Service
Sodexo Live!
01.2000 - 02.2024
Food & Beverage Manager
Volume Services America
01.1997 - 12.1999
B.A. Business Management - Business
Merrimack College
2017 Awarded BTBT Award (Better to Be there)
Company competition finding who has the Best Idea to initiate revenue or increase in customer satisfaction and outstanding Compliance Achievement fo 2017.
Assistant Lacrosse Coach
Started the Lacrosse Program at Cooper High School in 2021, for both boys and girls. Coached girls that made the Kentucky team in 2024. Made Playoffs 2 years after beginning.
2017 Awarded BTBT Award (Better to Be there)
Company competition finding who has the Best Idea to initiate revenue or increase in customer satisfaction and outstanding Compliance Achievement fo 2017.
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