Othniel McDowell
FORT LAUDERDALE,FL
Summary
Proactive Food Service Manager and Chef with extensive experience in staff supervision, inventory management, and customer satisfaction. Skilled in menu development, food safety protocols, and optimizing kitchen workflows. Bringing strong leadership and problem-solving abilities to ensure high-quality food service and operational efficiency. 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. 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. To seek and maintain full-time position that offers professional challenges utilizing interpersonal skills, excellent time management and problem-solving skills.
Overview
20
20
years of professional experience
Work History
Food Service Manager
Adams And Associates Miami Job Corps
07.2019 - Current
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Tracked food production levels, meal counts, and supply costs.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed and approved employee schedules and timesheets.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
- Upheld company policies consistently across all areas of operation while remaining flexible enough to address unique situations as they arose within the workplace setting.
- 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.
- Oversaw training of more than [Number] team members.
- 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.
- 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.
- Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
Breakfast Chef
WellStar Kennestone Hospital
01.2017 - 05.2019
- Maintained a clean and organized kitchen workspace, ensuring compliance with health and safety regulations.
- Introduced farm-to-table options such as organic food and fresh produce enabling creation of new entrees.
- Practiced safe food methods to avoid disease and prevent food poisoning.
- Improved workflow by implementing time-saving strategies during peak service hours, ensuring prompt meal delivery to guests.
- Managed inventory and ordered supplies, reducing costs while maintaining quality standards.
- Collaborated with chef to create exciting, fun menu options for banquets and special events.
- Successfully managed multiple orders simultaneously without sacrificing attention-to-detail or presentation standards.
- Streamlined kitchen processes for increased efficiency and reduced food waste.
- Monitored food portion sizes and presentation standards, maintaining consistency across all prepared dishes.
- Adapted recipes to accommodate guest dietary restrictions, resulting in improved customer satisfaction rates.
Patient Line Cook
Memorial Health Systems
03.2014 - 03.2017
- Balanced a high-volume workload while maintaining meticulous attention to detail, ensuring food safety and patient satisfaction.
- Assisted in inventory management, keeping track of stock levels and ordering supplies as needed.
- Fostered a positive teamwork environment through open communication channels between team members at all times.
- Supported dietary restrictions of patients by creating customized meal options based on their individual needs.
- Collaborated with fellow team members to ensure smooth communication and coordination during busy service periods.
- Demonstrated adaptability through proficiency across multiple stations within the hospital''s fast-paced kitchen environment.
- Expedited plated dishes during peak meal times for efficient delivery to patients'' rooms or the dining area.
- Maintained a clean and sanitary workspace, adhering to strict health code regulations for optimal food safety.
- Delivered consistently delicious meals under strict time constraints without sacrificing presentation or quality.
- Upheld high standards of hygiene and cleanliness by regularly sanitizing surfaces, equipment, and utensils.
- Enhanced customer satisfaction by preparing high-quality, visually appealing meals in a timely manner.
- Provided excellent customer service, addressing patient concerns promptly and professionally.
Event Chef
Chef David's Catered Events
02.2007 - 04.2014
- Delivered exceptional service by accommodating diverse dietary restrictions and special requests from clients.
- Enhanced guest satisfaction by creating custom menus tailored to specific event themes and client preferences.
- Retained a loyal customer base through consistent follow-up communication post-event, gathering valuable feedback for continuous improvement efforts.
- Improved staff performance by providing comprehensive training on proper cooking techniques and presentation skills.
- Maintained high food quality standards by implementing strict safety protocols and adhering to HACCP guidelines.
- Achieved seamless event execution by coordinating closely with event planners, vendors, and front-of-house staff.
- Contributed to increased event bookings through strong partnerships with sales teams in promoting catering services.
- Assisted in the growth of the catering business through successful collaborations with external event spaces, expanding available venue options for clients.
- Showcased culinary creativity through the development of innovative dishes, elevating overall guest experience.
- Safeguarded company reputation by strictly adhering to local health department regulations during all stages of food handling and preparation process.
- Increased efficiency for large-scale events by streamlining food preparation processes and optimizing kitchen workflows.
- Enabled smoother transitions between courses during multi-course events by effectively managing food plating and presentation timelines.
- Streamlined labor allocation by cross-training kitchen staff members in various roles to increase flexibility during peak periods or unexpected absences.
Kitchen Manager
Isaac Hayes Restaurant
10.2004 - 08.2007
- Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
- Scheduled and received food and beverage deliveries, adhering to food cost and budget.
- Checked and tested foods to verify quality and temperature.
- Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
- Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
- Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
- Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
- Improved kitchen efficiency by implementing streamlined processes and optimizing staff scheduling.
- Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
- Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
- Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
- Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
- Implemented and maintained food safety and sanitation standards to establish safe handling and preparation of food.
Education
Associate of Science - Hospitality And Tourism Management
Hocking College
Nelsonville, OH06.2002
Hospitality Management - Culinary Management And Hospitality Management
Runaway Bay Heart Academy
Runaway Bay Jamaica 06.1998
High School Diploma -
Waterford High
Waterford Jamaica07.1995
Skills
- Customer Service
- Food Storage
- Staff Supervision
- Staff Leadership
- Team Development
- Food presentation
- Hiring procedures
- Performance Evaluations
- Staff Motivation
- Nutrition knowledge
- Quality Control
- Menu development
- Catering Coordination
- Food Preparation
- Cost Control
- Hiring standards
- Allergy awareness
- Production records
- Equipment management
- Ordering Supplies
- Promotions planning
- Health Inspections
- Special events planning
- Hiring and Firing
- Banquet operations
- Cost controls
- Regulatory Compliance
- Waste Reduction
- Employee Retention
- Sanitation Standards
- Sales Leadership
- Recipe creation
- Price Negotiation
- Beverage Inventory
- Fine-dining expertise
- Operations Management
- Sales Planning
- Purchasing
- Facility Maintenance
- Inventory Management
- Problem-Solving
- Reliable and Responsible
- Safe Food Handling
- Sanitation
- Conflict Resolution
- Employee Supervision
- ServSafe Food Manager
- Monitoring Food Preparation
- Collaboration and Teamwork
- Critical Thinking
- Scheduling Staff
- Training and Onboarding
- Relationship Building
- Scheduling
- Delegating Assignments and Tasks
- Team Leadership
- Coaching and Mentoring
- Health Code Compliance
- Employee Performance Evaluations
- Workflow Planning
- Kitchen equipment operation and maintenance
- Front of House Management
- ServeSafe Manager
- Recipes and menu planning
- Strategic Planning
- Customer Retention
- Catering Services
- Budget Administration
- Quality Assurance
- Recruitment and hiring
- Payroll Administration
Accomplishments
- Supervised team of 25 staff members.
Timeline
Food Service Manager
Adams And Associates Miami Job Corps
07.2019 - Current
Breakfast Chef
WellStar Kennestone Hospital
01.2017 - 05.2019
Patient Line Cook
Memorial Health Systems
03.2014 - 03.2017
Event Chef
Chef David's Catered Events
02.2007 - 04.2014
Kitchen Manager
Isaac Hayes Restaurant
10.2004 - 08.2007
Associate of Science - Hospitality And Tourism Management
Hocking College
Hospitality Management - Culinary Management And Hospitality Management
Runaway Bay Heart Academy
High School Diploma -
Waterford High
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