Mary Hyde
VERO Beach Country Club
Sebastian,FL
15
years of professional experience
Experienced Food Manager with a strong background in staff leadership, sanitation standards, inventory control, and food safety compliance. Skilled in directing busy kitchen operations, improving efficiency, and maintaining high-quality food presentation.
Work History
Food Manager
12 Years 3 Months- Directed daily food service operations, ensuring consistent quality, sanitation, and member satisfaction.
- Coordinated kitchen and dining room teams to maintain efficient service during peak meal periods.
- Monitored inventory levels, ordering, and vendor deliveries to prevent shortages and waste.
- Enforced food safety standards and health code compliance across storage, preparation, and service areas.
- Reviewed menu performance and service feedback to improve offerings and operational consistency.
- Trained food service staff on procedures, presentation standards, and guest service expectations.
- Resolved service issues promptly, maintaining professional communication with members and department staff.
- Managed daily operational tasks such as staff scheduling, budgeting, ordering supplies, and quality assurance checks.
- Reduced food waste by closely monitoring inventory levels and adjusting purchasing decisions accordingly.
- Enhanced customer satisfaction by implementing new food safety protocols and ensuring proper food handling procedures.
- Negotiated vendor contracts for better pricing options on ingredients while not compromising on quality or freshness of products used in our dishes.
- Conducted regular financial audits of the business to identify areas of improvement and develop strategies for increased revenue generation.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to the bank.
- Achieved consistent Food Safety Inspection scores by maintaining a clean, organized, and compliant working environment.
- Collaborated with other department managers to create cross-functional promotions and special events that boosted sales revenue.
- Limited portion sizes and used garnishes to control food costs.
- Established strong relationships with suppliers to ensure timely delivery of premium-quality ingredients at competitive prices.
- Streamlined kitchen operations for increased efficiency by implementing standardized recipes, cutting down prep time.
- Improved employee retention rates with thorough training programs and ongoing professional development opportunities.
- Coordinated catering services for special events, leading to increased revenues from this service line.
- Developed successful menu items based on market trends and customer feedback, driving repeat business and positive reviews.
- Fostered a team-oriented atmosphere among employees through effective communication techniques and regular performance evaluations.
- Assisted team in meeting sales, stock loss, labor objectives, and margin goals to increase profitability.
- Increased overall profitability through cost control measures, including portion control and supplier negotiations.
- Optimized the dining experience for customers by addressing concerns promptly and professionally, resulting in improved online ratings.
- Reviewed pricing and ordered food ingredients, kitchen appliances, and supplies.
- Monitored industry trends to stay current on best practices related to food management while continuously updating our operating procedures accordingly.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- 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.
Line Cook
9 Years- Prepared station mise en place, maintaining readiness for fast-paced service and consistent plate execution.
- Executed grill, sauté, and fry orders with accuracy, meeting club dining quality standards.
- Monitored food temperatures, portion control, and sanitation requirements to support safe kitchen operations.
- Coordinated with expediters and servers to prioritize tickets and maintain timely service flow.
- Restocked ingredients, organized cold and dry storage, and reduced interruptions during peak meal periods.
- Trained new kitchen staff on prep procedures, station setup, and line efficiency expectations.
- Inspected product freshness and rotated inventory using first-in, first-out methods to limit waste.
- Prepared multiple orders simultaneously during peak periods with high accuracy rate, maximizing customer satisfaction, and repeat business.
- Collaborated with team members to maintain a clean and safe working environment, adhering to health and safety guidelines.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared and cooked full course meals based on restaurant recipes and specifications.
- Adapted quickly to new recipes and techniques, demonstrating versatility and eagerness to learn from colleagues.
- Plated and presented all dishes to match established restaurant standards.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Upheld strict sanitation standards while preparing meals, maintaining a clean workspace free of cross-contamination risks.
- Checked food temperature regularly to verify proper cooking and safety.
- Expedited service during peak hours by coordinating with fellow line cooks on timing of dish completion.
- Created identical dishes numerous times daily with consistent care, attention to detail, and quality.
- Maintained well-stocked stations with supplies and spices for maximum productivity.
- Supported head chef during high-volume periods by efficiently executing complex tasks with precision under pressure.
- Boosted employee morale through positive attitude, willingness to assist others when needed.
- Wrapped up and stored unused food in appropriate containers and placed in refrigerator to avoid spoilage.
- Assisted in inventory management by accurately tracking supplies and placing orders as needed.
Education
Associate of Arts - Culinary Arts
Skills
Ordering and purchasing
Sanitation standards
Staff leadership
Food presentation
Food safety compliance
Timeline
Food Manager
VERO Beach Country Club
08.2014 - CurrentRead More
Line Cook
Orchid Island Country Club
05.2012 - 05.2021Read More
New England Technology
Associate of Arts from Culinary Arts
Read More