Rebecca Garcia

-Manage salaried managers and hourly associates in the Food Service Department

-Oversee the overall management, direct client interface, direction and quality of the account

Train the Assistant Food Service Director to ultimately take on newly awarded contracts or other current business

-Hiring, training and development of staff.  Plan, assign, and directs work; appraises performance; reward and discipline associates; address complaints and resolves problems

-Prepare the district annual budget and manage labor, food cost and other elements to deliver to targets

-Complete daily/weekly/monthly reports such as inventory, production records, payroll/timekeeping, etc.

-Oversee and participate in the preparation and service of food and beverage items in adherence to SLA food standards for preparation, presentation, sanitation and safety (meeting HACCP and OSHA guidelines) and portion control

-Achieve company objectives in sales, service, quality, appearance of facility and sanitation and cleanliness through training of employees and creating a positive, productive working environment.

-Collaborated with the General Manager on marketing initiatives to increase brand awareness and drive sales growth.

-Increased customer satisfaction by addressing and resolving concerns in a timely manner.

-Analyzed customer feedback data to identify areas of improvement and develop solutions.

• Collaborated with team members to maintain cleanliness and safety standards in work areas.
• Trained new staff on stocking procedures and inventory management systems.
• Monitored stock levels and collaborated with management to replenish items as needed.
• Contributed to a positive team atmosphere, consistently lending assistance when needed for timely task completion.
• Conducted regular checks on expiration dates of perishable items, removing expired products from shelves in compliance with health regulations.
• Reduced out-of-stock incidents by promptly unloading delivery trucks and efficiently sorting received goods.
• Optimized endcap displays for increased sales potential while adhering to company guidelines for product presentation standards.
• Utilized store equipment, such as pallet jacks and forklifts, in a safe and efficient manner to transport merchandise from the backroom to sales floor.
• Stocked designated items on shelves, end caps and displays.
• Kept aisles clear and clean while restocking to prevent accidents and enable others to easily pass by.

• Trained and mentored junior chefs, fostering a collaborative environment and enhancing culinary skills.
• Streamlined food preparation procedures, increasing kitchen efficiency while maintaining safety protocols.
• Collaborated with front-of-house staff to synchronize service flow, improving overall guest satisfaction ratings.
• Oversaw daily kitchen operations, ensuring compliance with health regulations and quality assurance standards.
• Researched culinary trends to introduce innovative techniques and flavors into existing menu offerings.
• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Provided exceptional customer service when addressing guest concerns or special dietary requests, building loyalty among returning clientele.