Louis Pane
Brewster,NY
Summary
Successful Food Service Director focused on improving sales, menus and policies to optimize food service operations. Results-driven and authoritative leader with a strategic approach. Bringing 20 years' experience in Multi Faceted environments.
Overview
20
20
years of professional experience
1
1
Certification
Work History
Food Service Director
North Westchester Restorative Therapy & Nursing Center
Mohegan Lake , NY
03.2015 - Current
- Organized training sessions for staff members on food safety regulations.
- Supervised the daily operations of the kitchen, cafeteria, and catering services.
- Monitored inventory levels to ensure that adequate supplies were available at all times.
- Created budgets for each department based on projected expenses and revenues.
- Ensured compliance with local health codes and other applicable regulations.
- Conducted regular inspections of kitchen equipment to maintain a safe work environment.
- Negotiated contracts with vendors to secure quality ingredients at competitive prices.
- Assisted in menu planning and recipe development according to customer preferences.
- Collaborated with marketing team to promote new menu items or specials.
- Scheduled staff shifts and managed payroll records for hourly employees.
- Provided feedback to chefs regarding ingredient quality or presentation issues.
- Maintained accurate records of sales, labor costs, food costs, and waste management data.
- Resolved customer complaints promptly in a professional manner.
- Recommended strategies for reducing operational costs without compromising quality standards.
- Implemented best practices for food preparation techniques, storage methods, and portion control.
- Analyzed financial statements regularly to identify areas of improvement within the organization.
- Established systems for tracking performance metrics such as average wait time or cost per plate.
- Reviewed weekly reports from supervisors concerning staffing needs or maintenance requirements.
- Communicated effectively with executive management regarding budgeting decisions or policy changes.
- Performed continuous reviews of operations in order to meet needs, control costs and optimize procedures for maximum customer satisfaction.
- Managed food service sales, costs and budget administration to keep operations in line with financial targets.
- Oversaw operations for high-volume facility managing 550 daily meals.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
- Added new menu options by consulting with talented chef to develop new recipes based on local, seasonal ingredients.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Collaborated with server trainees to promptly resolve potential customer concerns.
- Improved presentation and sales approaches to increase revenue.
- Produced detailed documentation to outline potential worker issues.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Oversaw food preparation, production and presentation according to quality standards.
- Trained new employees to perform duties.
- Inspected dining and serving areas for cleanliness and proper setup.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
- Promoted safe working conditions by monitoring safety procedures and equipment.
Executive Chef
Jewish Home & Hospital
Mamaroneck , NY
07.2003 - 03.2015
- Created daily specials based on seasonal ingredients and customer feedback.
- Directed kitchen staff in food preparation and presentation to ensure high quality standards were met.
- Supervised the selection, training, scheduling, and performance of kitchen personnel.
- Monitored inventory levels of all food items to ensure adequate supplies are available at all times.
- Ensured compliance with health department regulations by implementing proper sanitation procedures.
- Reviewed orders from vendors to ensure accuracy and cost effectiveness.
- Planned weekly production schedules to maximize efficiency while minimizing waste.
- Controlled labor costs through effective use of staff scheduling techniques.
- Worked closely with purchasing manager to control food costs while maintaining product quality standards.
- Maintained excellent relationships with local farmers to secure fresh produce for menu items.
- Conducted regular staff meetings to discuss menu changes, special events, promotions.
- Inspected equipment regularly to maintain safe working conditions in the kitchen.
- Analyzed customer feedback data to improve existing recipes or create new ones.
- Established a culture of safety in the kitchen by enforcing strict safety protocols.
- Provided guidance and support for Sous Chefs during peak service hours.
- Tracked sales figures for each dish served in order to identify popular items.
- Designed innovative dishes that incorporated global flavors into traditional cuisine.
- Assisted in developing marketing strategies designed to increase restaurant revenue.
- Coordinated with front-of-house staff regarding reservations and table management.
- Participated in industry conferences and culinary competitions as a representative of the restaurant.
- Managed ordering, inventory levels, receiving, invoice settling and equipment maintenance.
- Monitored kitchen area and staff to maintain overall safety and establish proper food handling techniques.
- Assessed inventory levels and placed orders to replenish goods before supplies depleted.
- Created new menu items, managed food expenses and supervised quality to ensure adherence to standards.
- Delegated tasks for kitchen employees and developed staff teams to streamline food preparation procedures.
- Trained kitchen workers on culinary techniques.
- Focused on customer satisfaction, creating delicious cuisine to impress diners.
- Coordinated and executed menu planning, recipe development and daily restaurant operations.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Implemented and maintained excellent service to achieve guest satisfaction.
- Created recipes, incorporating various techniques, to build flavor and unique visual appeal.
Education
Bachelor of Arts - Food Services Management
Johnson & Wales University
Providence, RI05.1993
Associate of Arts - Culinary Arts
Johnson & Wales University
Providence, RI05.1991
Skills
- Process Updates
- Staff Leadership
- Portioning
- Portion Control
Certification
- ServSafe
Timeline
Food Service Director
North Westchester Restorative Therapy & Nursing Center
03.2015 - Current
Executive Chef
Jewish Home & Hospital
07.2003 - 03.2015
Bachelor of Arts - Food Services Management
Johnson & Wales University
Associate of Arts - Culinary Arts
Johnson & Wales University
- ServSafe
Similar Profiles
HairVette IncHairVette Inc
Independent Contractor: Hairstylist and Barber at Westchester Rehab and Nursing CenterIndependent Contractor: Hairstylist and Barber at Westchester Rehab and Nursing Center
Deidre RowellDeidre Rowell
Home Health Aide at Westchester Center for Rehabilitation and NursingHome Health Aide at Westchester Center for Rehabilitation and Nursing
Tae Ree KimTae Ree Kim
VOLUNTEER/JOB SHADOW at North Carolina Center for Physical TherapyVOLUNTEER/JOB SHADOW at North Carolina Center for Physical Therapy