Marcia Wright
Honolulu,HI
Summary
Proven Food Service Director with a track record of enhancing meal service quality and efficiency at Punahou School. Expert in strategic planning and staff leadership, significantly improving team performance and customer satisfaction. Skilled in inventory management and sanitation standards, achieving notable cost savings and compliance.
Overview
44
44
years of professional experience
1
1
Certification
Work History
Food Service Director
Punahou School
06.1989 - 06.2024
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- 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 a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
- Increased employee engagement by fostering positive relationships among team members and addressing concerns proactively.
- Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
- Developed professional relationships with other departments and outside vendors to achieve goals.
- Coordinating big events for the school when food was involved, including the Annual Punahou Carnival and the Annual Alumni Luau. These events alone attracted from 2500- over 10,000 people.
- Optimized workflow processes by analyzing data on staff performance, customer feedback, and sales trends to make informed decisions about staffing levels and work schedules.
- Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Worked with qualified chef to diversify menu with new offerings.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Achieved cost savings by negotiating contracts with suppliers, reducing food waste, and streamlining operations when possible.
- Improved customer satisfaction by implementing new menu options and providing excellent food presentation.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- 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 3700+ meals each day.
- Coordinated catering services for special events such as weddings or corporate functions, planning menus tailored specifically to client preferences while managing logistical aspects such as staffing requirements or equipment rentals.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Food Service Director
General Hospital
03.1988 - 05.1989
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- 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.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Developed unique events and special promotions to drive sales.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Coordinated with catering staff to deliver food services for special events and functions.
Assistant Food Service Director
Dameron Hospital
03.1987 - 03.1988
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained a clean, safe, and organized kitchen environment by following established sanitation guidelines and procedures.
- Collaborated with chefs to create diverse menus that catered to various dietary needs and preferences of guests.
- Implemented health and safety protocols compliant with local regulations, maintaining a safe environment for both staff members and customers alike.
- Enforced strict adherence to portion control guidelines as part of cost-saving measures without compromising on customer satisfaction.
- Contributed significantly towards reducing staff turnover by implementing employee recognition programs and fostering a positive work environment.
- Supervised daily operations effectively by delegating tasks appropriately among team members based on skill level and workload capacity.
- Facilitated productive communication between kitchen staff, servers, and management to foster teamwork and smooth operations.
- Assisted in budget management for optimal food service operations and cost reduction.
- Managed staff scheduling efficiently to ensure proper coverage during peak hours while minimizing labor costs.
- Ensured timely and accurate completion of all necessary food service documentation, including inventory records, order forms, and financial statements.
- Monitored customer feedback closely to identify areas of improvement in food quality, service standards, or menu offerings.
- Optimized workflow in the kitchen through strategic planning of equipment layout, prep stations, and storage areas.
- Coordinated catering services for special events, providing exceptional food quality and presentation within budget constraints.
- Enhanced employee performance through regular training sessions and team-building exercises.
- Identified opportunities for process improvements within the food service department leading to increased efficiency across all aspects of operations.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Developed strategies to improve food service levels for busy facility handling 700 meals each day.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
Dietary Aide
Rehabilitation Hospital Of The Pacific
01.1980 - 02.1987
- Kept all kitchen areas clean, tidy and free of hazards.
- Served meals to residents in accordance with established schedules and dietary procedures.
- Washed plates, cups, serving, and eating utensils and kitchen equipment in commercial dishwasher.
- Coordinated with other dietary aides and kitchen staff to ensure efficient workflow and timely delivery of meals, contributing to a smooth-running operation.
- Followed all food safety regulations while preparing meals for patients.
- Supported fellow team members during peak times by assisting with tasks such as dishwashing and restocking supplies, fostering a collaborative work environment.
- Assisted in the preparation of nutritious meals for patients with various medical conditions and dietary restrictions.
- Added food items, beverages, and utensils to trays and immediately delivered to correct rooms.
- Ensured food safety compliance through proper storage, handling, and sanitation procedures, minimizing risk of contamination or illness.
- Maintained accurate records of patient meal orders to ensure appropriate distribution of meals according to individual requirements.
- Assisted in maintaining dry storage areas and handling unpacking, dating, and rotating of food and non-food supplies as directed.
- Provided exceptional customer service to patients and their families, addressing concerns and answering questions about dietary guidelines and restrictions.
- Distributed food during busy peak periods to drive customer satisfaction.
- Identified opportunities for process improvements within the kitchen to increase productivity while maintaining high standards of quality control.
- Contributed to the development of new menu items that aligned with current nutritional guidelines and patient preferences.
- Followed safety and sanitation policies while handling food and beverages to uphold proper health standards.
- Monitored food quality and freshness throughout day.
- Cross-trained in other kitchen positions to support staff and meet customer needs and demands.
- Demonstrated knowledge of menu items and corresponding ingredients.
- Greeted customers and answered inquiries regarding menu items and specials.
- Utilized POS system to receive and process food and beverage orders.
- Processed customer payments and balanced cash drawers.
- Kept register accurate through correct billing, payment processing, and cash management practices.
Education
Bachelor of Science - Nutritional Sciences
University of Washington
Seattle Washington06.1979
Skills
Ordering and Purchasing
Staff Training and Development
Sanitation Standards
Staff Leadership
Food Safety Compliance
Business Leadership
Strategic Planning
Staff Supervision
Meal Planning
Inventory Management
Quality Assurance
Certification
- IFSEA Food Management Certification for CFM, CFE, MCFE and CFBE. June 2007.
- Old School Award- 2017 Punahou School- exemplifies the spirit of Punahou through outstanding service to the school.
Timeline
Food Service Director
Punahou School
06.1989 - 06.2024
Food Service Director
General Hospital
03.1988 - 05.1989
Assistant Food Service Director
Dameron Hospital
03.1987 - 03.1988
Dietary Aide
Rehabilitation Hospital Of The Pacific
01.1980 - 02.1987
Bachelor of Science - Nutritional Sciences
University of Washington
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