Molly Robinson
Portland,OR
Summary
Background includes inventory management, sales leadership and recordkeeping. Organized and forward-thinking food service professional with a flexible and motivational management style. Veteran Food Service Manager successful at improving operations through efficiency updates, cost control strategies and profit management optimization. Excellent communication, planning and conflict resolutions skills. Committed and hardworking [Job Title] with [Number] years of experience directing [Industry] food service. Well-rounded leader with talent for supervising employees and [Skill]. Swift problem solver with quick and effective solutions to wide array of issues. 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 [Job Title] 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.
Overview
23
23
years of professional experience
Work History
Food Service Manager
The Springs Living
04.2001 - 11.2023
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed and approved employee schedules and timesheets.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Tracked food production levels, meal counts, and supply costs.
- Oversaw training of more than [Number] team members.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Developed and implemented customer service standards and best practices to enforce compliance and meet criteria requirements.
- Collaborated with other departments to coordinate events and promotions.
- Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
- Enhanced employee productivity through the development of comprehensive training programs and performance evaluations.
- Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
- Ensured high standards of cleanliness and sanitation with regular inspections and staff training.
- Increased overall efficiency by optimizing staff schedules to meet fluctuating business demands.
- Developed strong relationships with vendors, negotiating favorable pricing on ingredients and supplies.
- Boosted profitability by analyzing sales data to identify popular menu items and adjust offerings accordingly.
- Implemented cost-saving measures in areas such as labor management, portion control, and energy usage to maximize profit margins.
- Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
- 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.
- Streamlined catering services for special events, liaising with clients to ensure their needs were met efficiently and successfully executing functions from start to finish.
- Stayed abreast of industry trends, incorporating innovative ideas into menus, service techniques, or other operational aspects when beneficial for the establishment''s success.
- Managed budgetary constraints effectively, allocating funds appropriately across various departments based on prioritized needs assessment.
- Upheld company policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
- Cultivated an inclusive atmosphere that fostered collaboration between diverse team members within the kitchen space.
- Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
- Assessed the effectiveness of implemented changes periodically, adjusting strategies as needed based on performance metrics and feedback from staff members.
- Oversaw food preparation and monitored safety protocols.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Motivated staff to perform at peak efficiency and quality.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Managed staff schedules and maintained adequate coverage for all shifts.
- 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.
- 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 beverage products consistently while creating cleaning schedules, restocking items and sanitizing equipment to adhere to health department standards.
- Purchased food and cultivated strong vendor relationships.
- Coordinated with catering staff to deliver food services for special events and functions.
- Maximized quality assurance by completing frequent line checks.
- Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts and cash drawers.
- Developed unique events and special promotions to drive sales.
Education
Associate of Applied Business -
Mt Hood Community College
Gresham, OR06.1999
Skills
- Service Records
- Disciplinary Action
- Shipment Preparation
- Hiring Procedures
- Production Records
- Cost Control
- Safe Work Practices
- Safety and Sanitation Standards
- Staff Leadership
- Portion Control
- Staff Supervision
- Employee Performance Evaluations
- Corrective Actions
- Proper Storage Procedures
- P&L Responsibility
- Portion Standards
- Operations Management
- Food Safety Management
- Supply Ordering and Management
- Delivery Storage
- Facility Policies and Procedures
- Accounts Payable and Accounts Receivable
- Procedure Preparation
- Calm and Pleasant Demeanor
- Catering Services
- Schedule Crew Members
- Teamwork and Collaboration
- Safe Handling Standards
- Service Delivery Management
- Labor and Overhead Cost Estimation
- Monitoring Food Preparation
- Front of House Management
- Staff Scheduling
- Control Inventory Costs
- Ingredient Restocking
- Managing Deliveries
- Rotation Procedures
- Purchasing
Timeline
Food Service Manager
The Springs Living
04.2001 - 11.2023
Associate of Applied Business -
Mt Hood Community College
Similar Profiles
Tracy DarchiniTracy Darchini
Content Director at The Springs LivingContent Director at The Springs Living
Maryssa MillerMaryssa Miller
Resident Services Coordinator at The Springs LivingResident Services Coordinator at The Springs Living
Jessica OeligJessica Oelig
Dining Room Supervisor at The Springs LivingDining Room Supervisor at The Springs Living
Chase PrestonChase Preston
Maintenance Assistant at The Springs LivingMaintenance Assistant at The Springs Living
Michael NicollsMichael Nicolls
Community Building Assistant at Central City ConcernCommunity Building Assistant at Central City Concern