Summary
Overview
Work History
Education
Skills
Timeline
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Marileta Terwilliger

Port St. Lucie ,FL

Summary

Driven leader with strong problem-solving and customer service skills. Dedicated to providing highest level of service to customers and creating pleasant work environment for staff. Knowledgeable in food safety and sanitation protocols.

Overview

12
12
years of professional experience

Work History

Food Service Manager

Hartford Job Corps Academy
04.2011 - 06.2016
  • Cultivated an inclusive atmosphere that fostered collaboration between diverse team members within the kitchen space.
  • Developed unique events and special occasions.
  • Continually sought opportunities for professional development, participating in industry conferences and workshops to stay current with best practices in food service management.
  • Addressed and resolved customer service issues to establish trust and increase satisfaction.
  • Purchased food and cultivated strong vendor relationships.
  • Enhanced employee productivity through the development of comprehensive training programs and performance evaluations.
  • Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
  • Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
  • Monitored and adjusted pricing, discounts and promotions to maximize profitability.
  • Motivated staff to perform at peak efficiency and quality.
  • Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
  • Collaborated with other departments to coordinate events and promotions.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
  • Upheld company policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
  • Formulated and implemented marketing strategies to increase sales and customer loyalty.
  • Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
  • Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
  • Reviewed and approved employee schedules and timesheets.
  • Implemented cost-saving measures in areas such as labor management, portion control, and energy usage to maximize profit margins.
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maximized quality assurance by completing frequent line checks.
  • Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Coordinated with catering staff to deliver food services for special events and functions.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Oversaw food preparation and monitored safety protocols.
  • Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
  • Delivered exceptional guest experiences through diligent oversight of daily operations, addressing concerns promptly and professionally.
  • Self-motivated, with a strong sense of personal responsibility.
  • Demonstrated strong organizational and time management skills while managing multiple projects.
  • Oversaw training of more than 10 team members.
  • Oversaw training of more than 10 team members.

Food and Beverage Manager

The Cloisters
11.2004 - 11.2008
  • Maximized quality assurance by completing frequent line checks.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Used [Software] to record ordering data and created organization and room storage system.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
  • Organized successful special events that contributed to the quality of residents holidays.
  • Analyzed [Type] beverage consumption trends, preparing subsequent action plans to maintain product freshness and consistent inventory levels.
  • Managed bar and wait staff and directed hiring program.

Education

High School Diploma -

Avon High School
Avon, CT
06.1971

Skills

  • Health Inspections
  • Reliable and Responsible
  • Front of House Management
  • Recruitment and hiring
  • Staff Supervision
  • Quality Control
  • Catering Coordination

Timeline

Food Service Manager

Hartford Job Corps Academy
04.2011 - 06.2016

Food and Beverage Manager

The Cloisters
11.2004 - 11.2008

High School Diploma -

Avon High School

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Marileta Terwilliger