Regina Rivera

Food Service Manager

Southwest Food Service /Miami Unified School

2006.06 - 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.
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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.
Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
Cultivated an inclusive atmosphere that fostered collaboration between diverse team members within the kitchen space.
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.
Maintained a high level of quality control by regularly reviewing dishes for taste, presentation, and adherence to established standards.
Reduced food waste by closely monitoring inventory levels and implementing effective ordering procedures.
Enhanced employee productivity through the development of comprehensive training programs and performance evaluations.
Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
Improved customer satisfaction by implementing new menu options and streamlining food preparation processes.
Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
Delivered exceptional guest experiences through diligent oversight of daily operations, addressing concerns promptly and professionally.
Streamlined catering services for special events, liaising with clients to ensure their needs were met efficiently and successfully executing functions from start to finish.
Assessed the effectiveness of implemented changes periodically, adjusting strategies as needed based on performance metrics and feedback from staff members.
Improved team morale and reduced turnover by developing comprehensive training program for new hires.
Optimized inventory management to minimize waste, negotiating with suppliers for better pricing on bulk purchases.
Improved food quality and presentation, working closely with culinary team to refine recipes and plating techniques.
Maintained high levels of staff performance, implementing system of incentives for meeting and exceeding service targets.
Motivated staff to perform at peak efficiency and quality.

Summary

Overview

Work History

Food Service Manager

Education

High School Diploma -

Skills

Timeline

Food Service Manager

High School Diploma -

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