Tanya Cunningham
Lodi
Summary
Self-starting operational professional prepared to leverage extensive experience in operational management to enhance business performance. Expertise in developing and implementing process improvements while fostering collaborative environment to meet organizational goals. Reliable team player with focus on adaptability and achieving targeted results. Proficient in strategic planning and operational efficiency.
Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
24
24
years of professional experience
1
1
Certification
Work History
Operations Manager / Interim Director Make and Pack
Gate Gourmet
SFO/EWR
01.2014 - Current
- Ensure quality production standards are maintained and followed.
- Prepare administrative reports.
- Responsible for safety, quality and compliance with customer specifications.
- Maintains all financial goals related to productivity, overtime, goals and meals per hour.
- Manage workflow balancing the division of responsibilities among employees in each shift.
- Train and monitor employee on proper work procedures to ensure maximum productivity with minimum labor and food expense.
- Responsible for employee retention and reducing employee turnover.
- Responsible for coaching, counselling and preparing corrective action for employees in compliance with applicable union collective bargaining agreements.
- Work with management staff to improve performance of the unit.
- Monitor daily manpower planning and schedules employees.
- Supervises and supports lower-level managers/supervisors on operations.
- Conducts performance evaluations for employee.
- Ensured quality production standards are maintained.
- Control food and labor cost.
- Train and monitor employee and proper work standards.
- Ensure prompt and effective communication with all department operations staff to resolve issues.
- Conduct daily department briefing, daily patrol interior SQOR spec checks.
- Assist in audits, menu presentation, charters and special services.
- Ensure safety, quality and compliance to customer specifications and regulatory.
Production Supervisor
Gate Gourmet
NY/CA
01.2006 - 01.2014
- Ensure quality production standards are maintained.
- Control food and labor cost.
- Train and monitor employee and proper work standards.
- Ensure prompt and effective communication with all department operations staff to resolve issues.
- Conduct daily department briefing, daily patrol interior SQOR spec checks.
- Assist in audits, menu presentation, charters and special services.
- Ensure safety, quality and compliance to customer specifications and regulatory.
Owner-Manager
Tee & Vee Restaurant
01.2004 - 01.2006
- Hire and train staff.
- Maintained a sanitary atmosphere for guest by preparing and maintaining work areas.
- Menu Planning.
- Planning and controlling change.
- Recruiting, training and supervising staff.
- Promoting and marketing the business.
- Setting targets.
- Inventory control and purchase order.
- Supervise Employee on portion controlled and tray set and delivery.
Dietary Supervisor/ Recreation Ast. Manager
Long Island
01.2004 - 01.2006
- Maintained thorough nutritional records and patient information.
- Communicate with nurse and dietitian regarding patients’ diet changes.
- Planned and executed parties, games and activities for patient.
- Input patients information using Geri menu system.
Grade Manager/Chef
Harrison Conference Center
01.2002 - 01.2005
- Contributed to kitchen crew efficiency by prepared food.
- Performed a large variety of cooking and food service duties.
- Responsible for all cold food and a daily basic.
- Cater large parties, weddings, anniversaries.
Education
Associate Degree - Culinary Arts and Restaurant Management
Art Institute Of New York
NY01-2000
Skills
- Public Speaking
- Recruiting & Training
- Quality Control
- Operations monitoring
- Customer Service
- Time Management
- Conflict Resolution
- Research
- Business Development
- Problem-solving
- Team leadership
- Operations management
Accomplishments
- Earned the “Manager of the quarter” Award in 5 times for Reducing employee turnover, Reduction of Overtime, Team building, Process flow and Layout.
- Supervised team of 423 staff members.
- Earned the Caterer Award in 2024 for Cathy Airline.
Certification
- Sanitation & Nutrition
- SERV safe Certified
- New York Food Handlers Permit
- Food & Safety Management
- Hotel & Resturant Management
Languages
English
Interests
Soccer, Photography, Traveling, Track & Field, Reading
Timeline
Operations Manager / Interim Director Make and Pack
Gate Gourmet
01.2014 - Current
Production Supervisor
Gate Gourmet
01.2006 - 01.2014
Owner-Manager
Tee & Vee Restaurant
01.2004 - 01.2006
Dietary Supervisor/ Recreation Ast. Manager
Long Island
01.2004 - 01.2006
Grade Manager/Chef
Harrison Conference Center
01.2002 - 01.2005
Associate Degree - Culinary Arts and Restaurant Management
Art Institute Of New York