Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Kimberli Fluette

Muskegon

Summary

Dynamic Food Service Director with a proven track record at SKLD, excelling in staff training and operational efficiency. Enhanced customer satisfaction through innovative menu design and effective inventory management, achieving significant cost savings. Strong leadership and problem-solving skills fostered a collaborative team environment, driving continuous improvement in service quality.

Overview

16
16
years of professional experience
1
1
Certification

Work History

Food Service Director

SKLD
04.2024 - Current
  • Assisted in menu planning and development to enhance customer satisfaction.
  • Collaborated with kitchen staff to ensure adherence to food safety standards.
  • Supported inventory management by tracking supplies and minimizing waste.
  • Provided training on proper food handling techniques for new employees.
  • Monitored dining area cleanliness and organization for optimal guest experience.
  • Aided in scheduling staff shifts to ensure adequate coverage during peak hours.
  • Engaged with customers to gather feedback and improve service quality.
  • Collaborated with other departments to develop cross-functional partnerships that improved overall facility operations and efficiency.

Food Service Director

SKLD
10.2023 - 04.2024
  • Implemented daily operational checklists for efficient kitchen workflow management.
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
  • Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
  • Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
  • Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
  • Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
  • Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
  • Improved customer satisfaction by implementing new menu options and providing excellent food presentation.

Food Service Director

Mission Point Nursing & Physical Rehab
10.2022 - 10.2023
  • Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
  • Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
  • Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
  • Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
  • Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
  • Developed strategies to improve food service levels for busy facility handling 100 meals each day.
  • Oversaw food preparation and monitored safety protocols.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Managed staff schedules and maintained adequate coverage for all shifts.

Food Service Director

SourceTech (Skld)
07.2019 - 10.2022
  • Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
  • Optimized workflow processes by analyzing data on staff performance, customer feedback, and sales trends to make informed decisions about staffing levels and work schedules.
  • Maintained sound financial footing by overseeing department profit, loss and budgeting.
  • Purchased food and cultivated strong vendor relationships.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Motivated staff to perform at peak efficiency and quality.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maximized quality assurance by completing frequent line checks.
  • 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.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
  • Collaborated with kitchen staff to ensure adherence to food safety standards.

Food Service Director

Skld/ HCR
10.2015 - 07.2019
  • Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
  • Worked with qualified chef to diversify menu with new offerings.
  • Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
  • Created comprehensive employee manuals outlining job responsibilities, expectations, policies, and procedures related to foodservice roles.
  • Developed strategies to improve food service levels for busy facility handling 107 meals each day.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
  • Supported inventory management by tracking supplies and minimizing waste.
  • Monitored dining area cleanliness and organization for optimal guest experience.
  • Aided in scheduling staff shifts to ensure adequate coverage during peak hours.
  • Engaged with customers to gather feedback and improve service quality.
  • Collaborated with other departments to develop cross-functional partnerships that improved overall facility operations and efficiency.
  • Implemented daily operational checklists for efficient kitchen workflow management.
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
  • Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
  • Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.

Cook

HCR ManorCare
10.2009 - 07.2015
  • Prepared and presented high-quality dishes in accordance with menu specifications.
  • Managed kitchen operations, ensuring compliance with health and safety standards.
  • Trained and mentored junior staff on culinary techniques and safety protocols.
  • Streamlined food preparation processes to enhance kitchen efficiency and reduce waste.

Education

No Degree - Education

Muskegon Community College
Muskegon, MI

GED -

Muskegon Technical Academy
Muskegon, MI
06-1999

Skills

  • Ordering and purchasing
  • Staff training and development
  • Sanitation standards
  • Staff leadership
  • Staff supervision
  • Food presentation
  • Food safety compliance
  • Policy implementation
  • Facility management
  • Process improvements
  • Health inspections
  • Portion control
  • Teamwork
  • Customer service
  • Problem-solving
  • Safe food handling
  • Relationship building
  • Calm and pleasant demeanor
  • Scheduling staff
  • Employee supervision
  • Team building
  • Self motivation
  • Nutritional knowledge
  • Infection control
  • Health and safety regulations
  • Recruitment and hiring
  • Operations management
  • Kitchen equipment operation and maintenance
  • Goal setting
  • Scheduling
  • Quality control
  • Adaptability
  • Continuous improvement

Certification

  • Certified ServSafe 12/8/22- 12/8/2027
  • CFM Certified

Timeline

Food Service Director

SKLD
04.2024 - Current

Food Service Director

SKLD
10.2023 - 04.2024

Food Service Director

Mission Point Nursing & Physical Rehab
10.2022 - 10.2023

Food Service Director

SourceTech (Skld)
07.2019 - 10.2022

Food Service Director

Skld/ HCR
10.2015 - 07.2019

Cook

HCR ManorCare
10.2009 - 07.2015

No Degree - Education

Muskegon Community College

GED -

Muskegon Technical Academy

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