Hi, I’m
Sheriel Campbell
Tahoe City
Summary
Passionate and Dedicated Food Service manager with profound knowledge of varied food ingredients and recipes.. Adept at coordinating and planning special meals for groups of 20 to 6000. Adept at optimizing department operations by maximizing efficiency, performance and cost controls. Strong communicator and strategic planner with excellent conflict management abilities. Built exceptional rapport with vendors to support consistent and favorable inventory replenishment. Sincerely targets team building through mutual respect, creating culture if inclusion and diversity, ongoing coaching, development procedures ensuring career growth opportunities are available to team members.
Overview
20
years of professional experience
1
Bachelors in Business
Work History
Private ContractorTahoe City
Private Chef
08.2023 - 03.2024
Job overview
- Elevated dining experiences for elite clientele as a Private Chef
- Implemented personalized diets catering to specific needs
- Maintained exceptional kitchen hygiene and safety protocol
- Passionately crafted unique dishes, elevating guest dining experiences.
AramarkFarmington, Pennsylvania
Kitchen Manager
01.2023 - 01.2023
NJY CampsMilford, Pennsylvania
Dining Service Manager
05.2014 - 09.2018
Job overview
- Spearheaded dining service operations at NJY Camps, ensuring efficient service
- Implemented innovative special diet protocols boosting parental confidence in sending their child with food allergies to camp
- Managed a dynamic team of 20+ members, fostering a collaborative environment
- Adhered to strict food safety regulations, maintaining top hygiene standards
- Conducted staff training, increasing team efficiency and morale.
Rutgers University HilelNew Brunswick , NJ
Catering Sales Manager
09.2016 - 05.2018
Job overview
- Coached team members on effective communication techniques when dealing with clients during pre-event meetings or post-event follow ups.
- Coordinated logistics for all catered events including staffing, transportation of equipment, set up and breakdown of event space.
- Assisted in developing standard operating procedures for catering operations.
- Ensured compliance with health regulations regarding food preparation, storage, handling and presentation at all catered events.
- Conducted market research, analyzed trends, monitored competitors' activities, and identified potential target markets.
- Monitored budgets closely to ensure profitability on each event.
- Prepared detailed proposals outlining menu options, costs, delivery times, payment terms.
- Developed and implemented strategic sales plans to increase profits and maximize customer satisfaction.
- Established relationships with clients by providing superior customer service.
- Negotiated contracts with vendors to ensure competitive pricing on food and beverages for catered events.
- Attended industry conferences and trade shows in order to stay abreast of current trends within the hospitality industry.
Camp MonroeMonroe, New York
Director of Food Service
06.2011 - 09.2014
Job overview
- Directed food service operations at Camp Monroe, prioritizing quality and efficiency
- Led a dynamic team of 25, fostering a culture of exceptional service
- Implemented tech-based inventory management, reducing food waste by 20%
- Enhanced camper satisfaction by 30% through diverse and quality meal options
- Introduced innovative, nutrition-focused menus catering to varied dietary needs
- Monitored compliance with health regulations, achieving a 100% pass rate
- Mentored junior staff, improving their culinary skills and service speed.
- Established systems for tracking performance metrics such as average wait time or cost per plate.
- Analyzed financial statements regularly to identify areas of improvement within the organization.
- Ensured compliance with local health codes and other applicable regulations.
- Maintained accurate records of sales, labor costs, food costs, and waste management data.
Education
Lock Haven University
Bachelor of Science from Sociology/Global Diversity/ Business Management
05.2011
University Overview
Honors: Magna cum Laude with Global Honors
Skills
- Menu Development
- Event Planning
- Team Leadership
- Budget Management
- Inventory Control
- Maintain market awareness to obtain competitive pricing
- Utilized proactive forecasting strategies
- Budgeting and cost control
- Sanitation and safety knowledge
- Team Management
- Client Relationship Building
- Performance Assessments
- Vendor Relationship Management
- Food Stock and Supply Management
- Hiring, Training, and Development
- Purchasing
- Dietary Restrictions
- Regulatory Compliance
Age
51
Personal Information
- Title: Food and Beverage Manager
- Driving License: D2273182
Timeline
Private Chef
Private Contractor
08.2023 - 03.2024
Kitchen Manager
Aramark
01.2023 - 01.2023
Catering Sales Manager
Rutgers University Hilel
09.2016 - 05.2018
Dining Service Manager
NJY Camps
05.2014 - 09.2018
Director of Food Service
Camp Monroe
06.2011 - 09.2014
Lock Haven University
Bachelor of Science from Sociology/Global Diversity/ Business Management
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