Microsoft Suite
Marylew Smith
Director Of Dining II
Middletown,DE
Summary
Dynamic professional with demonstrated success in developing and executing innovative marketing strategies to boost sales, while maintaining operational efficiency. Skilled in budget management to reduce costs and maximize profits. Passion for food preparation, providing quality products to customers. 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. Ambitious Director with proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers. Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals. Hardworking and passionate job seeker with strong organizational skills eager to secure a position. Ready to help team achieve company goals. Detail-oriented team player with strong organizational skills. Ability to handle multiple projects simultaneously with a high degree of accuracy. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
19
19
years of professional experience
Work History
Director of Dining II
Restaurant Associates C/o Compass Grp.
Penn Medicine Philadelphia, PA
11.2023 - Current
- Implemented innovative strategies to streamline dine-in, take-out, and catering services, resulting in enhanced operational efficiency.
- Coordinated with vendors for timely delivery of ingredients while ensuring optimal quality standards were met consistently.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Built loyalty among customers by consistently delivering exceptional food quality paired with outstanding service levels during each visit.
- Optimized food cost management by implementing effective inventory control measures, reducing waste, and sourcing high-quality ingredients at competitive prices.
- Collaborated with marketing teams for the development of targeted advertising campaigns that boosted restaurant visibility in the community.
- Managed a team of culinary professionals for efficient service delivery, resulting in increased customer satisfaction.
- Spearheaded menu development efforts that catered to diverse dietary needs without compromising on taste or presentation quality.
- Developed and implemented staff training programs to enhance service quality and team productivity.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Established positive working relationships with employees through open communication channels, fostering a productive work environment.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Developed strong partnerships with local farms and producers to source fresh, seasonal ingredients that enhanced menu offerings while supporting the community''s economy.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Successfully negotiated contracts with suppliers that led to significant cost savings without sacrificing ingredient quality.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Increased revenue by designing and executing promotional events and special dining experiences to attract new customers while retaining existing clientele.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Conducted regular reviews of competitor offerings to stay abreast of industry trends and maintain a competitive edge within the market space.
- Improved overall dining experience by regularly updating and refining menu offerings based on customer feedback and preferences.
- Continuously improved operations by monitoring guest feedback and making necessary adjustments in response to their concerns and suggestions.
- Maintained a safe and clean dining environment through strict adherence to sanitation regulations and guidelines.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Championed sustainability initiatives by incorporating eco-friendly practices into daily operations, such as waste reduction and energy-efficient equipment usage.
- Implemented a comprehensive employee performance tracking system to identify strengths, areas of improvement, and opportunities for growth within the team.
- Demonstrated a high level of initiative and creativity while tackling difficult tasks.
- Worked effectively in fast-paced environments.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Multi million dollar account
Operations Manager III
Eurest Compass Group
05.2016 - 10.2023
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Interacted well with customers to build connections and nurture relationships.
- Developed strong relationships with vendors, resulting in better pricing and improved service quality.
- Analyzed and reported on key performance metrics to senior management.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Increased profit by streamlining operations.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Directed initiatives to improve work environment, company culture or overall business strategy.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Reduced operational risks while organizing data to forecast performance trends.
- Enhanced customer satisfaction by establishing clear communication channels and addressing concerns promptly.
- Reduced turnaround time for project completion through effective resource allocation and team management.
- Developed systems and procedures to improve operational quality and team efficiency.
- Multi million dollar campus account.
Operations Manager III
Sodexo USA
01.2012 - 04.2016
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Interacted well with customers to build connections and nurture relationships.
- Developed strong relationships with vendors, resulting in better pricing and improved service quality.
- Analyzed and reported on key performance metrics to senior management.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Increased profit by streamlining operations.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Directed initiatives to improve work environment, company culture or overall business strategy.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Reduced operational risks while organizing data to forecast performance trends.
- Enhanced customer satisfaction by establishing clear communication channels and addressing concerns promptly.
- Oversaw facility maintenance, ensuring optimal functionality of equipment and infrastructure at all times.
- Achieved higher employee retention rates by fostering a positive work environment and providing opportunities for professional growth.
- Developed systems and procedures to improve operational quality and team efficiency.
- Reduced turnaround time for project completion through effective resource allocation and team management.
- Developed robust contingency plans to ensure business continuity during unforeseen disruptions.
- Identified and resolved unauthorized, unsafe, or ineffective practices.
- Facilitated smooth collaboration between departments through clear communication channels.
- Assisted in recruiting, hiring and training of team members.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Devised processes to boost long-term business success and increase profit levels.
- Optimized supply chain operations through strategic vendor partnerships and efficient logistics planning.
- Led successful change initiatives, ensuring seamless transitions during organizational restructuring efforts.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Implemented quality control systems that boosted overall product consistency and reliability.
- Implemented new inventory management system to optimize stock levels and reduce waste.
- Championed safety protocols to maintain a secure working environment, reducing workplace accidents significantly.
- Set, enforced, and optimized internal policies to maintain responsiveness to demands.
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Multi million dollar campus account.
Executive Chef
Sodexo USA
01.2008 - 01.2012
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Developed close relationships with suppliers to source best ingredients.
- Monitored food production to verify quality and consistency.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Designed seasonal menus showcasing fresh local ingredients, supporting sustainable agriculture practices within the community.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
- Developed strong relationships with vendors, negotiating competitive prices on ingredients and supplies.
- Disciplined and dedicated to meeting high-quality standards.
- Implemented successful cross-marketing strategies such as food and wine pairings.
- Modified recipes to accommodate dietary restrictions and allergies.
- Modernized work processes to reduce guest wait times and boost daily output.
Executive Chef
Sodexo
01.2005 - 01.2008
- Participated in food tastings and taste tests.
- Implemented food cost and waste reduction initiatives to save money.
- Expanded catering services through strategic marketing efforts, increasing event bookings and revenue streams.
- Assisted with menu development and planning.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Disciplined and dedicated to meeting high-quality standards.
- Planned promotional menu additions based on seasonal pricing and product availability.
- Collaborated with front-of-house staff to ensure seamless dining experiences for guests.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
Education
Associate of Arts - Sales And Marketing Education
Rowan College At Gloucester County
Sewell, NJ 05.2001 -
Associate of Arts - Business Administration And Management
Rowan University
Glassboro, NJ 05.2001 -
Associate of Arts - Culinary Arts
Gloucester County Community College
Woodbury NJ 05.2001 -
Skills
Inventory Management Software
Recruitment and hiring
Recipes and menu planning
Training and Onboarding
Facilities Planning
Front of House Management
Staff Supervision
Sanitation
Employee Training and Development
Managing Reservations and Large Parties
Professional Demeanor
Calendar and Scheduling Software
Marketing and Promotions
Menu development
Attention to Detail
Teamwork and Collaboration
Decision-Making
Delegating Assignments and Tasks
Employee Scheduling
Menu Pricing and Writing
Strategic Planning
Sanitation Standards
Payroll Administration
Safe Food Handling
Effective Communication
Kitchen staff coordination
Work Planning and Prioritization
Professionalism
Coaching and Mentoring
Reliability
Team Leadership
Time management abilities
Adaptability and Flexibility
Profitability Optimization
Managing Deliveries
Labor and Overhead Cost Estimation
Event Coordination
ServSafe Food Manager
Cost Control
Food presentation
Team building
Sales Promotion
Portion Control
Resource Allocation
Culinary expertise
Excellent Communication
Building Maintenance
Database Interface and Query Software
Food plating and presentation
Cost controls
Interpersonal Communication
POS Terminal Operation
Reliable and Responsible
Kitchen equipment operation and maintenance
Inventory Management
Nutrition knowledge
Conflict Resolution
Operations Management
Staff Management
Continuous Improvement
Analytical Thinking
ServeSafe Manager
Contract Negotiation
Organizational Skills
Monitoring Food Preparation
Interpersonal Skills
Written Communication
Health Code Compliance
Multitasking
Money Handling
Health Inspections
Scheduling
Time Management
Scheduling Staff
Inventory Control
Quality Assurance
Quality Control
Recruitment
Customer Service
Expense Tracking
Critical Thinking
Investigating Complaints
Active Listening
Leadership abilities
Back of House Management
Team Collaboration
Relationship Building
Cost Estimation
Problem-solving abilities
Customer Retention
Problem-solving aptitude
Special diets
Menu pricing strategy
Purchasing
Multitasking Abilities
Software
Microsoft Outlook
Microsoft Teams
Microsoft Excel
Micros Oracle
SaaS
B2B
Timeline
Director of Dining II
Restaurant Associates C/o Compass Grp.
11.2023 - Current
Operations Manager III
Eurest Compass Group
05.2016 - 10.2023
Operations Manager III
Sodexo USA
01.2012 - 04.2016
Executive Chef
Sodexo USA
01.2008 - 01.2012
Executive Chef
Sodexo
01.2005 - 01.2008
Associate of Arts - Sales And Marketing Education
Rowan College At Gloucester County
05.2001 -
Associate of Arts - Business Administration And Management
Rowan University
05.2001 -
Associate of Arts - Culinary Arts
Gloucester County Community College
05.2001 -