Matthew Andres
Wisconsin Rapids
Summary
Dynamic Food Service Director with a proven track record at Pittsville School District, enhancing meal performance and reducing waste through innovative strategies. Skilled in inventory management and staff leadership, I successfully implemented cost control measures, achieving significant operational improvements while fostering a collaborative team environment.
Results-driven leader with solid background in food service planning, sales and management. Hardworking, ambitious and resourceful with clear understanding of business priorities and best practices.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Overview
22
22
years of professional experience
1
1
Certification
Work History
District Food Service Director
Pittsville School District
07.2019 - Current
- Created and deployed successful strategies to boost meal and student/community performance, streamline food prep processes and reduce waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition from an aging infrastructure.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Worked to diversify menu with new offerings.
- Developed strategies to improve food service levels for busy facility handling 500 plus meals each day.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Analyzed data to identify trends and adjust purchasing decisions accordingly.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled/personally preformed cleaning of surfaces and equipment.
- Monitored and adjusted pricing and promotions to maximize profitability.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Reduced inaccuracies by carefully counting purchases/costs and keeping meticulous records of transactions.
- Motivated staff to perform at peak efficiency and quality.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Reduced health risks and safety hazards by preparing products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Developed unique events and special promotions to drive meal counts and improve and maintain high demand/praise from our students, their families and the community.
- Prepared grants for state and/or federal funding.
- Prepared and overseen contracts and bids with numerous vendors.
- Responded to customer requests for products, services, and company information.
- Delivered prompt service to prioritize customer needs.
- Monitored funding sources through Skyward software and others in multiple checkout stations and maintained adequate supply.
- Followed up with customers about resolved issues to maintain high standards of customer service.
- Cross-trained and provided backup support for organizational leadership.
- Delivered exceptional customer service to every customer by leveraging extensive knowledge of products and services and creating welcoming, positive experiences.
- Created and maintained detailed database to develop current and future goals.
- Trained staff on operating procedures and company services.
- Promptly responded to inquiries and requests from prospective customers.
- Collaborated with staff members to enhance customer service experience and exceed team goals through effective client satisfaction rates.
- Calculated correct order totals, updated accounts, and maintained detailed records for inventory management.
- Exhibited high energy and professionalism when dealing with clients and staff.
- Provided excellent customer care by responding to requests, assisting with product selection and handling ordering functions.
- Optimized customer support by establishing collaborative service environments through targeted operational initiatives.
- Promoted superior experience by addressing customer concerns, demonstrating empathy, and resolving problems swiftly.
- Resolved associate, tool and service delivery issues revealed by statistical reports.
- Investigated and resolved accounting, service and delivery concerns.
- Increased efficiency and team productivity by promoting operational best practices.
- Cross-trained and backed up other team members for key roles.
- Implemented and developed customer service training processes.
- Followed-through on all critical inter-departmental escalations to increase student meal retention rates.
- Met customer call guidelines for service levels, handle time and productivity.
- Managed timely and effective replacement of damaged or missing products.
- Liaised with administration, vendors, community members and management teams to develop solutions and accomplish shared objectives.
- Developed highly empathetic client relationships and earned reputation for exceeding service standard goals.
- Reduced process inconsistencies and effectively trained team members on best practices and protocols.
- Responded to customer requests, offering excellent support and tailored recommendations to address needs.
- Increased efficiency and performance by monitoring team member productivity and providing feedback.
- Responded proactively and positively to rapid change.
- Educated families about billing, payment processing and support policies and procedures.
- Identified and resolved discrepancies and errors in customer accounts.
- Enhanced productivity levels by anticipating needs and delivering outstanding support.
- Sought ways to improve processes and services provided.
- Trained new personnel regarding company operations, policies and services.
Food Service Director
Nekoosa School District
12.2013 - 06.2019
- Created and deployed successful strategies to boost meal performance, streamline food prep processes and reduce waste.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Consulted with all team members to revise presentation and food prep approaches.
- Developed strategies to improve food service levels for busy facility handling 500 plus meals each day.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Reduced health risks and safety hazards by preparing products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Developed unique events and special promotions to drive sales.
- Coordinated with staff to deliver food services for special events and functions.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Motivated staff to perform at peak efficiency and quality.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Handled escalated student/family concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Maximized quality assurance by completing frequent line checks.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Maximized performance by monitoring daily activities and mentoring team members.
- Maintained professional, organized, and safe environment for employees and patrons.
- Accomplished multiple tasks within established timeframes.
- Cross-trained existing employees to maximize team agility and performance.
- Managed and motivated employees to be productive and engaged in work.
- Improved safety procedures to create safe working conditions for workers.
- Improved marketing to attract students and their families and promote our school.
- Controlled costs to keep business operating within budget and increase profits.
- Identified and communicated customer needs to supply chain capacity and quality teams.
Store Manager
Pritzil's Trading Post
04.2010 - 12.2013
- Maintained proper product levels and inventory controls for merchandise and organized backroom to facilitate effective ordering and stock rotation.
- Rotated merchandise and displays to feature new products and promotions.
- Supervised guests at front counter, answering questions regarding products.
- Maximized sales and minimized shrinkage through excellent customer service and adherence to standard practices.
- Approved regular payroll submissions for employees.
- Set effective store schedules based on forecasted customer levels, individual employee knowledge, and service requirements.
- Managed store employees successfully in fast-paced environment through proactive communication and positive feedback.
- Completed point of sale opening and closing procedures.
- Promoted team collaboration, performance, and efficiency by fostering healthy environments focused on mutual success.
- Managed inventory control, cash control, and store opening and closing procedures.
- Reconciled daily sales transactions to balance and log day-to-day revenue.
- Coached sales associates in product specifications, sales incentives, and selling techniques, significantly increasing customer satisfaction ratings.
- Assisted with hiring, training and mentoring new staff members.
- Upheld and communicated store programs and standards to employees for optimal quality, freshness, safety and cleanliness.
- Interacted well with customers to build connections and nurture relationships.
- Monitored daily cash discrepancies, inventory shrinkage and drive-off.
- Observed each employee's individual strengths and initiated mentoring program to improve areas of weakness.
- Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
- Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
- Scheduled employees for shifts, taking into account customer traffic and employee strengths.
- Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
- Trained and guided team members to maintain high productivity and performance metrics.
- Implemented business strategies, increasing revenue, and effectively targeting new markets.
- Supervised creation of exciting merchandise displays to catch attention of store customers.
- Reduced operational risks while organizing data to forecast performance trends.
- Updated and resolved incidents and managed accessorial charges objectively while maximizing profit.
- Managed purchasing, sales, marketing and customer account operations efficiently.
- Implemented innovative programs to increase employee loyalty and reduce turnover.
- Reported issues to higher management(owner) with great detail.
- Tracked trends and suggested enhancements to both challenge and refine company's product offerings.
- Negotiated price and service with customers and vendors to decrease expenses and increase profit.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
- Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
- Identified and qualified customer needs and negotiated and closed profitable projects with high success rate.
- Reduced budgetary expenditures by effectively negotiating contracts for more advantageous terms.
- Assisted in recruiting, hiring and training of team members.
- Achieved consistent budget targets with optimal expense controls and elimination of unnecessary waste.
- Provided excellent customer service, promoting membership loyalty and increasing customer satisfaction rates.
- Kept inventories accurate with daily cycle counts and regular audits to identify and resolve variances.
Executive Chef
Tree's Restaurant
02.2004 - 02.2010
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer requests.
- Inventoried food, ingredient, and supply stock to prepare and plan vendor orders.
- Oversaw business operations, inventory control, and customer service for restaurant.
- Developed kitchen staff through training, disciplinary action, and performance reviews.
- Generated employee schedules and work assignments and determined appropriate compensation rates.
- Developed menus, controlled food costs and oversaw quality, sanitation, and safety processes.
- Handled and stored food to eliminate illness and prevent cross-contamination.
- Requisitioned food, selected and developed recipes and standardized production recipes for consistent quality.
- Coordinated employee schedules and developed staff teams to boost productivity.
- Trained and managed kitchen personnel and supervised related culinary activity.
- Set up and broke down kitchen for service.
- Modified recipes to accommodate dietary restrictions and allergies.
- Implemented food cost and waste reduction initiatives to save money.
- Developed and remained accountable for safety, quality, consistency and adherence to standards.
- Menu development and planning.
- Worked closely with front-of-house staff to facilitate excellent customer service.
- Developed close relationships with suppliers to source best ingredients.
- Trained and mentored new staff members in kitchen safety, sanitation and cooking techniques.
- Monitored food production to verify quality and consistency.
- Evaluated food products to verify freshness and quality.
- Participated in food tastings and taste tests.
- Developed new recipes and flavor combinations to enhance customer dining experience.
- Utilized culinary techniques to create visually appealing dishes.
- Oversaw scheduling, inventory management, and supply ordering to maintain fully stocked kitchen.
- Coordinated with team members to prepare orders on time.
- Disciplined and dedicated to meeting high-quality standards.
- Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
- Worked line open hours.
- Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.
- Developed new culinary programs that increased customer satisfaction and operational excellence levels.
- Reduced inaccuracies by carefully keeping meticulous records of transactions.
- Reduced health risks and safety hazards by preparing beverage and food 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.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed unique events and special promotions to drive sales.
- Inspected equipment and machinery for proper working condition and directed staff along with myself to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Purchased food and cultivated strong vendor relationships.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
Education
Associate of Applied Science - Culinary Arts
Madison College
Madison, WI12-2008
High School Diploma -
Lincoln High School
Wisconsin Rapids, WI05-2001
Skills
- Process updates
- Portioning
- Food safety control
- Ordering and purchasing
- Food safety compliance
- Food presentation
- Continuous operational improvement
- Sanitation standards
- Policy development
- Quality assurance
- Process improvements
- Cost control
- Menu pricing
- Facility management
- Health inspections
- Staff leadership
- Business acumen
- Employee scheduling
- Resource coordination and allocation
- Sales planning
- Strategic planning
- Business leadership
- Staff productivity management
- Waste reduction
- Menu development
- Staff supervision
- Nutrition
- Inventory management
- Meal planning
- Recipe creation
- Foodservice recordkeeping
- Staff training and development
- Policy implementation
- Marketing
- Negotiation
- Partnership development
- Decision-making
- Task delegation
- Key performance indicators
- Risk management
- Shift scheduling
- Expense tracking
- Business planning
- Data analysis
- Innovation management
- Budget control
- Revenue management
- Operations management
- Time management
- Performance evaluations
- Contract management
- Disciplinary techniques
- Change management
- Expectation setting
- Goal setting
- Schedule preparation
- Competitor research
- Vendor management
- Policy and procedure development
- Work prioritization
- Project planning
- Salesforce management
- Coaching and mentoring
- Staff management
- Sales techniques
- Safety procedures
- Performance management
- Relationship building
- Skype
- Staff development
- Customer service
- Emergency response
- Resource allocation
- Financial management
- Employee onboarding
- Cross-functional teamwork
- Documentation and reporting
- Brand management
- Team leadership
- Regulatory compliance
- Networking strategies
- Recruiting and interviewing
- Financial records oversight
- Business development
- Complex Problem-solving
- Workforce management
- Business administration
- Clear communication
- Cross-functional team management
- Verbal and written communication
- Product management
- Sales management
- Conflict resolution
- Customer relationship management (CRM)
- Store operations oversight
- Hourly shift management
- Operational budgeting
- Personnel development
- Security system monitoring
- Recruiting and hiring
- Marketing and promotions
- Outstanding communication skills
- Inventory oversight
- MS office proficient
- Loss prevention
- Employee retention strategies
- Bank and safe deposits
- Accurate cash handling
- Program implementation
- Bank deposit procedures
- Mathematical aptitude
- Performance metrics evaluation
- Sales expertise
- Friendly and positive
- Systems and software expertise
- Training and mentoring
- Payroll management
- Strategic thinker
- Market analysis
- Goals and performance
- Sales professional
- Leadership development
- Inventory forecasting
- Special events
- Team building
- Retail inventory management
- Retail merchandise quality standards
- Sales analysis
- Store displays
- Culture development
- Partnership building
- Talent recruitment
- Team motivation
- Program administration
- Loss prevention procedures
- Operational efficiency
- Team leadership and coaching
- Operations oversight
- Database management
- Recruitment and hiring
- Employee training
- Employee terminations
- Accurate money handling
- Inventory control
- Maximizing profitability
- Delegating work
- Opening and closing procedures
- Multitasking and organization
- Advertising and marketing
- Budgeting and cost control
- Order management
- Customer relations
- Project management
- Store merchandising
- Policies and procedures
- Customer service management
- Customer response
- POS systems
- Promotions management
- Root-cause analysis
- Budget administration
- Report generation
- Shift checklists
- Flexible schedule
- Hospitality and accommodation
- Problem-solving
- Employee supervision and motivation
Accomplishments
- Resolved product issue through consumer testing.
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of small scale (6) and large scale (50 plus) staff members.
- Achieved the top summer meal national youth food meal program ranking of gold status. One of only four in state and one of only 84 in the entire country.
Certification
- Licensed Food Service Manager in state of Wisconsin
- Previous held underground storage tack certification
Timeline
District Food Service Director
Pittsville School District
07.2019 - Current
Food Service Director
Nekoosa School District
12.2013 - 06.2019
Store Manager
Pritzil's Trading Post
04.2010 - 12.2013
Executive Chef
Tree's Restaurant
02.2004 - 02.2010
Associate of Applied Science - Culinary Arts
Madison College
High School Diploma -
Lincoln High School