Rebecca Smith
Crestview,FL
Summary
Accomplished Food Service Director dedicated to increasing sales, diversifying menus and optimizing policies to transform food service operations. Quality-oriented and decisive leader with proactive approach.
Overview
21
21
years of professional experience
1
1
Certification
Work History
Food Service Director
UHS Inc - Okaloosa Youth Academy
08.2021 - Current
- Developed strategies to improve food service levels for busy facility handling 180+ meals each day.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- 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.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Developed unique events and special promotions to drive sales.
- Verified prepared food met standards for quality and quantity before serving to customers.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Implemented culinary training for all youth in the program giving them life skills
- Menu Development
- CNP regulations implemented and adhered to
Food Service Director
HR White Inc - Okaloosa Youth Academy
01.2015 - 08.2021
- Developed strategies to improve food service levels for busy facility handling meals 180+ meals each day.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Verified prepared food met standards for quality and quantity before serving to customers.
- 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.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Developed unique events
- Menu development
- Child Nutrition Program regulations implemented
Food Service Director
FMG, Inc. - Multi Unit Manager
07.2001 - 01.2015
- Developed strategies to improve food service levels for busy facility handling over 500+ meals each day.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Created and deployed successful strategies to boost restaurant performance, streamline food prep processes and reduce waste.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
- Worked with qualified chef to diversify menu with new offerings.
- Continuously evaluated business operations to effectively align workflows for optimal area coverage and customer satisfaction.
- Motivated staff to perform at peak efficiency and quality.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Verified prepared food met standards for quality and quantity before serving to customers.
- 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.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Maximized quality assurance by completing frequent line checks.
- Developed unique evens
- Increased kitchen efficiency by streamlining processes, reducing waste and mentoring team members on proper procedures.
- Multi unit manager with staff of over 20
- Menu Development
- Safety and Security protocols implemented
- CNP regulations implemented
Education
No Degree - Business
Olean Business Institute
Olean, NYHigh School Diploma -
Scio Central School
Scio, NYSkills
- Process Evaluations
- Managing Deliveries
- Catering Supervision
- Menu Development
- ServSafe Instructor/Proctor
- Portion Control
- Staffing
- Performance Improvement
- Corrective Actions
- Health Code Compliance
- Supply Ordering and Management
- Maintaining Clean Work Areas
- Meal Planning and Preparation
Certification
- Certified ServSafe Instructor/Proctor
- Certified ServSafe Manager
Timeline
Food Service Director
UHS Inc - Okaloosa Youth Academy
08.2021 - Current
Food Service Director
HR White Inc - Okaloosa Youth Academy
01.2015 - 08.2021
Food Service Director
FMG, Inc. - Multi Unit Manager
07.2001 - 01.2015
No Degree - Business
Olean Business Institute
High School Diploma -
Scio Central School