Tennille Simonson
ARAMARK, Contract Services
Hastings,FL
18
years of professional experience
Dynamic Food Service Supervisor with proven expertise in staff supervision, food safety compliance, and inventory management. Committed to enhancing team performance and operational efficiency through effective training and quality assurance.
Detail-oriented Food Service Supervisor skilled in operations management and employee training. Achievements include optimizing inventory processes and enhancing customer satisfaction through consistent quality control and efficient team leadership.
Professional in food service management, equipped to lead and optimize operations. Strong focus on team collaboration and achieving results. Skilled in staff training, inventory control, and customer satisfaction. Reliable and adaptable to changing needs, ensuring smooth and efficient service.
Organized and dependable candidate successful at managing multiple priorities with a positive attitude. Willingness to take on added responsibilities to meet team goals.
Work History
Food Service Supervisor
5 Years 2 Months- Supervised daily operations of food service staff to ensure compliance with health and safety regulations.
- Trained and mentored new team members, enhancing overall service quality and efficiency.
- Coordinated inventory management processes, optimizing supply levels and reducing waste.
- Implemented quality control measures to maintain high standards in food preparation and presentation.
- Developed and enforced standard operating procedures to streamline workflows within the kitchen.
- Conducted regular performance evaluations, providing constructive feedback to improve team productivity.
- Analyzed customer feedback and operational data to identify areas for service improvement initiatives.
- Kept guest and work areas clean, organized, and sanitized per established standards.
- Reduced food waste by implementing proper inventory tracking and storage practices.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Maintained health and food safety standards at all stages, from storage through delivery.
- Closely monitored food safety procedures ensuring consistent adherence to HACCP guidelines, preventing foodborne illnesses.
- Enhanced customer satisfaction by efficiently managing food service operations and maintaining a clean environment.
- Ordered new supplies and food to maintain service levels.
- Boosted employee morale by providing ongoing training, support, and performance feedback to staff members.
- Monitored food quality and service levels to maximize kitchen and dining area performance.
- Tracked kitchen performance metrics to monitor progress and identify areas for improvement.
- Planned and executed promotions and special events in close collaboration with management.
- Controlled expenses and boosted profitability by managing food and labor costs.
- Disciplined and motivated staff to achieve challenging objectives in fast-paced culinary environments.
- Planned routine upkeep of kitchen equipment and facilities for safe and efficient operations.
- Supervised food presentation and plating to enhance visual appeal.
- Scheduled and rotated staff for adequate coverage and fair distribution of workload.
- Served consistent portions following recipes and control standards.
- Directed food preparation and cooking activities to meet health and safety standards.
- Coordinated kitchen activities with front-of-house staff for seamless and service.
- Controlled food costs and managed inventory.
- Monitored food preparation, production, and plating for quality control.
- Maximized team productivity by expertly delegating tasks to kitchen staff.
- Addressed customer complaints with professional demeanor and used communication and problem-solving skills to resolve issues.
- Monitored food inventory and supplies to prevent waste.
- Trained new hires in food handling and safety protocols to boost knowledge and performance.
- Oversaw training of more than 25 team members.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Prepared weekly schedules and assigned tasks to staff to maintain organized shift and smooth operations.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Coordinated schedules of multiple shifts to maximize coverage while minimizing labor costs during slow periods or seasonal fluctuations in business volume.
- Ensured compliance with health department regulations, maintaining a consistently clean and safe kitchen environment for staff and customers alike.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Established and managed team schedules and shift assignments.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Streamlined order processing and improved overall service flow with effective communication between kitchen and front-of-house teams.
- Maintained high-quality standards for food preparation, presentation, and taste across all menu offerings.
- Promoted a positive work culture that encouraged teamwork resulting in an uptick in employee retention rates.
- Improved efficiency of kitchen operations by reorganizing workstations for optimal productivity during peak hours.
Owner
13 Years- Developed and implemented menu offerings to enhance customer satisfaction and drive sales.
- Managed daily operations, ensuring efficient workflow and high-quality service standards.
- Trained and mentored staff on exceptional customer service techniques and food safety practices.
- Oversaw inventory management, optimizing stock levels to minimize waste and reduce costs.
- Managed daily operations to ensure efficient workflow and customer satisfaction.
- Oversaw financial management, including budgeting, forecasting, and expense tracking.
- Led staff training programs to enhance team performance and improve customer service skills.
- Established strong vendor relationships to optimize supply chain efficiency and product quality.
- Streamlined operational processes resulting in reduced costs and improved service delivery time.
- Managed daily operations for a successful small business, ensuring efficient processes and quality services.
- Established a loyal customer base by providing personalized attention, addressing concerns promptly, and exceeding expectations.
- Promoted business via social media to generate leads and maximize brand identity.
- Enhanced company reputation by consistently delivering exceptional service quality to customers.
- Advertised products and services online, social media and through traditional campaigns to target ideal consumers.
- Created financial plans and budgets to optimize resources, track expenses, and ensure profitability.
- Hired trained, and supervised staff to maintain high levels of productivity and customer satisfaction.
- Evaluated sales reports and financial statements to manage cash flow and develop techniques to improve business.
- Launched new products or services by conducting market research, identifying opportunities, and developing targeted promotional campaigns.
- Developed and maintained strong supplier relationships to ensure product quality and timely delivery.
- Provided exceptional after-sales support to build strong customer relationships and encourage repeat business.
Education
No Degree - Computer Graphics
Administrative Certificate of Excellence - Business Administration And Management
Skills
Staff supervision
Kitchen staff coordination
Staff leadership
Food preparation
Schedule management
Ordering supplies
Food safety compliance
Inventory management
Waste reduction
Employee development
Sanitation standards
Hygiene practices
Employee scheduling
Schedule coordination
Food presentation
Health regulations
Allergy awareness
Food storage
Table setting
Fine-dining expertise
Portioning
Recipe creation
Portion control
HACCP planning
Beverage making
Quality assurance
Nutrition
Point of sale systems
Catering management
Buffet setup and takedown
Customer service
Quality control
Staff motivation
Operations management
Team development
Special events planning
Health inspections
Catering coordination
Hiring procedures
Hiring standards
Equipment inspection
ServSafe food manager
Greeting and seating guests
Production and time sequencing
Data entry software
Cooking
Food plating and presentation
Staff management
Opening and closing procedures
Work schedule creation
Task delegation
Food production management
Point of sale POS software
Safety training
Service training
Kitchen equipment operation and maintenance
Inventory controls
Food and beverage service
Food safety understanding
Microsoft Excel
Worker training
Critical thinking
Cash handling
Inventory control
Kitchen staff supervision
Food safety
Table service
Food safety management
Service records
Timeline
Food Service Supervisor
ARAMARK, Contract Services
02.2021 - 04.2026Read More
Owner
Courthouse Cafe'
06.2008 - 06.2021Read More
Truckee Meadows Community College
No Degree from Computer Graphics
Read More
Clearfield Job Corps
Administrative Certificate of Excellence from Business Administration And Management
Read More