Lance E Freeman
Charlotte,NC
Summary
History of successfully transforming food service operations through performance improvements and cost reductions to maximize service and profits. Forward-thinking leader with analytical and critical thinking skills to solve all types of routine and complex business problems. many years dedicated to food service.
Overview
13
13
years of professional experience
1
1
Certification
Work History
Food Service Director
Carmel Baptist Church
Matthews , North Carolina
07.2015 - Current
- Assisted in menu planning and recipe development according to customer preferences.
- Maintained accurate records of sales, labor costs, food costs, and waste management data.
- Organized training sessions for staff members on food safety regulations.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Supervised the daily operations of the kitchen, cafeteria, and catering services.
- Monitored inventory levels to ensure that adequate supplies were available at all times.
- Scheduled staff shifts and managed payroll records for hourly employees.
- Analyzed financial statements regularly to identify areas of improvement within the organization.
- Conducted regular inspections of kitchen equipment to maintain a safe work environment.
- Communicated effectively with executive management regarding budgeting decisions or policy changes.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Oversaw procurement of food and supplies, ensuring quality and cost-effectiveness.
- Established and maintained health and safety protocols in all food service areas.
- Managed budget for food service operations, including cost control and financial reporting.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Led sustainability initiatives to reduce waste and promote environmentally friendly practices.
- Coordinated with other departments to ensure seamless service delivery across the organization.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Resolved problems or concerns to satisfaction of involved parties.
Executive Sous Chef
Ballantyne resort
Charlotte , NC
10.2011 - 06.2015
- Developed daily production schedules for kitchen staff and monitored performance to ensure quality standards were met.
- Provided support during high volume periods such as holidays or special events by managing extra help scheduling.
- Supervised the preparation of meals to ensure consistency in taste, presentation, and portion size.
- Ordered food supplies, maintained inventory, and managed budgeting of resources.
- Managed multiple projects simultaneously while ensuring deadlines were met in a timely manner.
- Developed creative dishes that showcased seasonal ingredients while adhering to company standards.
- Coordinated catering events from start to finish including menu selection, staffing needs, equipment rentals.
- Oversaw the daily cleaning of all cooking surfaces, utensils, and equipment according to health codes.
- Maintained accurate records of invoices related to food purchases for accounting purposes.
- Assisted Executive Chef in creating new recipes while maintaining traditional favorites.
- Trained new employees in food safety and sanitation regulations.
- Created cost-effective menus that increased customer satisfaction and profitability.
- Cultivated relationships with vendors to secure cost-effective ingredients for recipes.
Education
Collage Prep
Providence High School
Charlotte, NC06-1995
Certification
- Serve safe
Timeline
Food Service Director
Carmel Baptist Church
07.2015 - Current
Executive Sous Chef
Ballantyne resort
10.2011 - 06.2015
Collage Prep
Providence High School
- Serve safe