Schoenbaechler Ivy

Food Manager

Thorntons Gas Station

09.2016 - Current

Managed daily operational tasks such as staff scheduling, budgeting, ordering supplies, and quality assurance checks.
Reduced food waste by closely monitoring inventory levels and adjusting purchasing decisions accordingly.
Enhanced customer satisfaction by implementing new food safety protocols and ensuring proper food handling procedures.
Negotiated vendor contracts for better pricing options on ingredients while not compromising on quality or freshness of products used in our dishes.
Achieved consistent Food Safety Inspection scores by maintaining a clean, organized, and compliant working environment.
Limited portion sizes and used garnishes to control food costs.
Increased overall profitability through cost control measures, including portion control and supplier negotiations.
Orchestrated positive customer experiences by overseeing every area of Type operations.
Maintained compliance with local health regulations by conducting routine inspections of facilities and equipment.
Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Verified prepared food met standards for quality and quantity before serving to customers.
Implemented effective inventory control systems to reduce food spoilage and waste.
Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
Oversaw food preparation and monitored safety protocols.
Motivated staff to perform at peak efficiency and quality.
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.
Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
Maintained effective supply levels by monitoring and reordering food stock and dry goods.