Summary
Overview
Work History
Education
Skills
Timeline
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Mary Staggs

Ms,Indiana

Summary

Highly-motivated employee with desire to take on new challenges. Strong work ethic, adaptability, and exceptional interpersonal skills. Adept at working effectively unsupervised and quickly mastering new skills.

Overview

1
1
year of professional experience

Work History

Food Service Supervisor

Aramark
Bedford, IN
12.2022 - Current
  • Evaluated food production to check whether food was being made, portioned and handled correctly.
  • Regularly inspected kitchen areas for cleanliness, verifying that surfaces were sanitized according to health code standards.
  • Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
  • Collaborated with Food Service Managers on menu planning activities.
  • Analyzed reports related to nutritional service trends in order to identify opportunities for improvement.
  • Met regularly with Dieticians regarding medical nutrition therapy options for patients.
  • Helped management stay on top of supply needs by sharing information about low or spoiled inventory.
  • Prepared workstations with ingredients and tools to increase efficiency.
  • Established healthful and therapeutic meal plans and menus for individuals with health conditions.
  • Oversaw food preparation, production and presentation according to quality standards.
  • Created tasty dishes using popular recipes, delighting patrons and generating return business.
  • Supervised team of employees, maintaining positive and productive atmosphere to enhance employee experience.
  • Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
  • Coordinated food inventory and maintained costs within budget guidelines.
  • Reviewed patient charts to determine any changes in dietary needs or restrictions due to medical conditions.
  • Assisted in food preparation, including portioning out meals as needed.
  • Observed food safety and sanitation protocols to reduce germ spread.
  • Communicated effectively with nursing staff regarding changes in patient diet orders or requirements.
  • Evaluated performance of Dietary staff members, providing feedback as needed.
  • Worked with dietitians to set menus meeting overall patient needs, as well as implement specific dietary plans for individual patients.
  • Trained, disciplined and motivated staff to give all residents and guests top-notch service.
  • Promoted safe working conditions by monitoring safety procedures and equipment.
  • Verified accuracy of invoices from vendors prior to submitting payment requests.
  • Developed and implemented nutritional care plans for patients based on individual medical needs.
  • Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
  • Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
  • Created monthly menus that complied with established nutrition guidelines for the facility's residents.
  • Completed thorough opening, closing and shift change functions to maintain operational standards each day.
  • Cleaned and sanitized kitchen equipment, utensils and work stations.
  • Monitored kitchen operations to ensure quality control and sanitation standards were met.
  • Ensured compliance with all safety protocols related to food handling and storage procedures.
  • Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
  • Resolved customer complaints in a timely manner while maintaining high quality standards.
  • Distributed food to service staff for prompt delivery to customers.
  • Prepared variety of foods according to exact instructions and recipe specifications.
  • Fulfilled multiple duties by processing transactions, maintaining cleanliness and providing high levels of customer service.
  • Delegated work to staff, setting priorities and goals.
  • Performed administrative tasks such as scheduling shifts, tracking time off requests and completing payroll paperwork.
  • Coached staff on strategies to enhance performance and improve customer relations.
  • Monitored temperatures of prepared food and cold-storage areas.
  • Instructed and administered facility menu and policy exam to new employees.
  • Conducted regular training sessions for new Dietary employees on proper food handling techniques.
  • Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
  • Maintained accurate records of patient meals served, dietary intake and other pertinent information.
  • Educated new employees on proper facility procedures and policies, following [Type] policies.
  • Provided guidance and supervision to Dietary staff members, ensuring compliance with all applicable regulations.
  • Attended weekly interdisciplinary team meetings to discuss resident meal preferences, allergies and special diets.
  • Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
  • Complied with company protocols by maintaining sales floor and back stock inventory levels.
  • Provided support during catering events by monitoring food temperatures and assisting with setup.
  • Communicated effectively with wait staff regarding patron food allergies and dietary restrictions.
  • Explained goals and expectations required of trainees.
  • Ordered necessary supplies, equipment and ingredients to maintain adequate inventory levels.
  • Recognized by management for providing exceptional customer service.
  • Provided excellent service and attention to customers when face-to-face or through phone conversations.
  • Approached customers and engaged in conversation through use of effective interpersonal and people skills.
  • Maintained updated knowledge through continuing education and advanced training.
  • Maintained schedule of class assignments to meet deadlines.
  • Worked successfully with diverse group of coworkers to accomplish goals and address issues related to our products and services.
  • Delivered products to customer locations on time.
  • Identified needs of customers promptly and efficiently.
  • Achieved cost-savings by developing functional solutions to problems.
  • Maintained open communication with team members and stakeholders, resulting in successful project outcomes.
  • Assisted with customer requests and answered questions to improve satisfaction.
  • Planned and completed group projects, working smoothly with others.
  • Completed day-to-day duties accurately and efficiently.
  • Prioritized and organized tasks to efficiently accomplish service goals.

Education

CDM,CFPP - Nutrition

University of North Dakota
North Dakota
06-1999

Skills

  • Friendly, Positive Attitude
  • Training & Development
  • Team Management
  • Verbal Communication
  • Attention to Detail
  • Public Speaking
  • Multitasking
  • Project Planning
  • Communication
  • Microsoft Word
  • Problem-Solving
  • Self-Directed
  • Team Building
  • Written Communication
  • Troubleshooting

Timeline

Food Service Supervisor

Aramark
12.2022 - Current

CDM,CFPP - Nutrition

University of North Dakota

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Mary Staggs