Patricia Black
Findlay,OH
Summary
Professional service leader with strong focus on team collaboration and achieving results. Skilled in problem-solving, customer relations, and process optimization. Adaptable to changing needs and reliable in delivering high-quality outcomes. Known for effective communication, conflict resolution, and driving continuous improvement initiatives.
Overview
22
22
years of professional experience
Work History
Service Manager
Sodexo-University Of Findlay
Findlay, OH
09.2022 - Current
- Resolved customer complaints in professional and timely manner.
- Met with customers to discuss service needs and offer available solutions.
- Resolved escalated customer complaints professionally, turning potentially negative experiences into opportunities for continued patronage.
- Hired, trained and supervised team of service staff members to meet business goals.
- Maintained a safe working environment by enforcing strict safety protocols and providing ongoing staff training on proper equipment use.
- Met with customers to discuss service needs and develop effective and practical solutions.
- Coordinated with other departments to maintain streamlined and productive workflow.
- Conducted regular performance evaluations for staff members, offering constructive feedback and facilitating professional development opportunities.
- Implemented strategies to increase customer service satisfaction ratings.
- Monitored service staff performance and provided feedback for improvement.
Food Service Director
Maple Crest
Bluffton, OH
03.2012 - 12.2021
- Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Improved customer satisfaction by implementing new menu options and providing excellent food presentation.
- Created comprehensive employee manuals outlining job responsibilities, expectations, policies, and procedures related to foodservice roles.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Cook
Birchaven Retirement Village
Findlay, OH
08.2008 - 03.2012
- Maintained clean and organized work areas at all times to bring safety and quality to food preparation process.
- Maintained a clean and sanitary workspace, ensuring compliance with health and safety regulations.
- Prepared meals efficiently under time constraints for timely service during peak hours.
- Demonstrated strong multitasking skills, managing multiple orders simultaneously without sacrificing quality or presentation.
- Set up and prepared cooking supplies and workstations during opening and closing to maximize productivity.
- Prepared food items in compliance with recipes and portioning control guidelines.
- Managed time by organizing and prioritizing kitchen duties to prepare and serve food quickly.
- Checked for quality, kept track of old and new items and rotated stock to confirm freshness of food and ingredients.
- Changed and sanitized cutting boards, benches, and surfaces between tasks to avoid cross-contamination.
- Enhanced customer satisfaction by consistently delivering high-quality, visually appealing dishes.
- Instructed new staff in proper food preparation, storage, use of kitchen equipment and sanitation.
- Contributed to positive guest experiences by accommodating special dietary needs and requests.
- Showcased excellent knife skills for precise cutting and preparation of various ingredients.
- Improved menu offerings, incorporating seasonal ingredients and innovative cooking methods.
- Collaborated with management team to develop new menu items.
- Implemented rotating menu concept, keeping dining experience fresh and engaging for regular customers.
Food Service Director
Incarnation Center
Ivoryton, CT
05.2003 - 03.2007
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
- Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
- Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
- Developed a strong team atmosphere within the kitchen staff, enhancing productivity and employee retention rates.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
- Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
- Collaborated with other departments to develop cross-functional partnerships that improved overall facility operations and efficiency.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Purchased food and cultivated strong vendor relationships.
- Developed unique events and special promotions to drive sales.
Education
Associate of Arts - Culinary
Johnson & Wales University
Providence, RI06.2004
Skills
- Positive attitude
- Team leadership
- Multitasking and organization
- Problem-solving
- Customer service
- Critical thinking
- Reliable and responsible
- Employee training and development
- Time management
- Conflict resolution
- Workflow management
- Team collaboration and leadership
- Trustworthy and honest
- Quality assurance
- KPI monitoring
- Workplace safety
- Documentation and reporting
- Employee supervision
- Outgoing and energetic
- Service scheduling
- Work Planning and Prioritization
- New employee hiring
- Policy and procedure enforcement
- Service quality management
- Quality control
- Budget control
Timeline
Service Manager
Sodexo-University Of Findlay
09.2022 - Current
Food Service Director
Maple Crest
03.2012 - 12.2021
Cook
Birchaven Retirement Village
08.2008 - 03.2012
Food Service Director
Incarnation Center
05.2003 - 03.2007
Associate of Arts - Culinary
Johnson & Wales University