Noreen Vance

• Built work schedules and staff assignments, taking workload, space and equipment availability into consideration.
• Collaborated with healthcare providers to coordinate treatment plans for individual patients.
• Resolved complaints from patients in a timely manner while maintaining positive relationships with them.
• Trained, supervised, and evaluated staff performance in order to maintain high standards of quality patient care.

• Trained workers in food preparation, money handling and cleaning roles to facilitate restaurant operations.
• Worked with nutritionist to personalize client meal and snack plans to promote good health and performance.
• Determined appropriate information and nutritional needs for various age groups, developing presentations to meet needs of population.
• Enforced sanitary practices for food handling, general cleanliness, and maintenance of dining and kitchen areas.

• Monitored staff members at catering events and functions, providing in-depth instructions ahead of time.
• Customized menus and managed food preparation for special events.
• Directed food delivery and presentation to maintain catering operations.
• Executed scheduling, logistics and follow-ups with event staff.

• Completed reports outlining meal numbers, service efficiency and various contributing costs.
• Enforced staff performance and service standards to deliver consistent and positive customer experiences.
• Kept food storage and preparation equipment in good working order to maximize safety and cost-efficiency of operations.
• Maximized food quality by closely monitoring shipments, preparation and food handling by team members.
• Trained employees on cooking techniques, safety standards and performance strategies.
• Researched and identified ingredients and nutritional components of foods, diets and menu choices.
• Monitored staff members at catering events and functions, providing in-depth instructions ahead of time.
• Directed food delivery and presentation to maintain catering operations.

Managed inventory to achieve targeted gross profit margin.
Operated check stand equipment including cash register, scanner and scale.
Completed shift beginning and end procedures in full.
Served guests food as soon as it was prepared, which helped to ensure that it was eaten at the proper temperature.

Responsible for catering events on campus, including commencement 

Schedule and train for student servers

Order, organize and inventory of all catering equipment
Engage with Chefs and Dietitian on menus

Train, supervise and evaluate staff

Baking, opening and closing of restaurant, key holder

Train, supervise, and evaluate staff

Schedule personnel and other human resource functions

Handle all payroll functions and Resolve billing issues

Coordinate marketing plan

Handle all bills and payroll

Order merchandise / manage product distribution and tracking of inventory 

Coordinate and market at trade shows in North America

Manage employee schedules, inventory and bookkeeping

Work with food preparation and creation of recipes