Marie View
Laurel Run,PA
Summary
Dedicated to efficiently organizing and directing dining services at Skilled Nursing, Assisted Living, & Rehab facilities. Familiar with applicable standards and regulations for food services. Quality-driven, attentive and focused on maximizing team performance, food quality and work efficiency. Proficient Director of Dining Services with expertise in budgeting, hiring and financial administration. Successful history of leading streamlined and efficient operation within guidelines. Performance-minded and team-oriented with hands-on approach. Well-qualified to lead food service teams. Knowledgeable about balancing business operational requirements with nutritional standards and guest satisfaction. Articulate and personable leader decisive in leadership style. Well-organized and proactive with good relationship-building, problem-solving and planning skills.
Overview
9
9
years of professional experience
Work History
Director of Dining Services
HCSG
04.2023 - Current
- Strengthened controls to minimize waste and reduce costs.
- Maintained exceptional standards of safety and sanitation in all areas.
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Kept inventory levels in line with expected demands.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed unique events and special events.
- Oversaw food preparation and monitored safety protocols.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Managed staff schedules and maintained adequate coverage for all shifts.
Director of Dining Services
HCSG
04.2017 - 12.2022
- Strengthened controls to minimize waste and reduce costs.
- Hired, trained and directed 25-person team of dining services professionals.
- Kept inventory levels in line with expected demands.
- Led daily staff meetings to implement policies and update team members on meal plans.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed unique events and special events.
- Maintained exceptional standards of safety and sanitation in all areas.
- Monitored food production and corrected issues in preparation, portioning or other areas.
- Oversaw food preparation and monitored safety protocols.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- 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.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Managed staff schedules and maintained adequate coverage for all shifts.
Cook
Genisis Health Care
04.2014 - 05.2017
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Seasoned and cooked food according to recipes or personal judgment and experience.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
Education
High School Diploma -
G.A.R
Wilkes-Barre, PA06.2006
Skills
- Serve Safe Certified
- Schedule Management
- Storage Organization
- Cleaning and Sanitation
- Payroll Submission
- Equipment Maintenance
- Customer Needs Assessments
- Employee Performance Evaluations
- Profit Target Achievement
- Complex Problem-Solving
Timeline
Director of Dining Services
HCSG
04.2023 - Current
Director of Dining Services
HCSG
04.2017 - 12.2022
Cook
Genisis Health Care
04.2014 - 05.2017
High School Diploma -
G.A.R
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