Thomas Paul
Belford
Summary
Head Custodian with expertise in supervising teams, managing inventory, and ensuring safety compliance. Demonstrated success in training personnel and organizing maintenance schedules to maintain a clean and safe educational environment.
Overview
31
31
years of professional experience
Work History
Head Custodian
Holmdel Board of ed.
HOLMDEL
04.2005 - Current
- Supervised daily cleaning operations across multiple school facilities.
- Trained and mentored custodial staff on best practices and safety protocols.
- Managed inventory of cleaning supplies and equipment for efficient operations.
- Conducted regular inspections to ensure cleanliness and compliance with standards.
- Collaborated with school administration to coordinate maintenance schedules.
- Implemented effective waste management procedures to support environmental initiatives.
- Developed and maintained positive relationships with students and staff members.
- Addressed custodial issues promptly to maintain a safe learning environment.
- Trained new employees in proper use of custodial equipment and techniques.
- Assigned tasks to custodial staff members based on their abilities and expertise.
- Established positive working relationships with staff, supervisors and building occupants.
- Moved equipment and furniture to thoroughly clean space.
- Maintained cleanliness and order in all facilities by sweeping, mopping, vacuuming, scrubbing, waxing, and polishing floors.
- Coordinated janitorial services with outside contractors when necessary.
- Oversaw and facilitated general and preventive maintenance schedule across facility.
- Kept building interiors appealing with routine deep cleaning of high-traffic areas.
- Provided assistance with special events held at the facility such as set-up, breakdown of chairs, tables, stages.
- Ensured the safety of personnel and equipment by regularly inspecting floors, walls, ceilings, lighting fixtures, and other areas for potential hazards.
- Dispensed cleaning materials to custodial staff members according to established procedures.
- Reported any damage or malfunctioning equipment to appropriate departments for repair or replacement.
- Monitored building access and secured premises by locking and unlocking entrances according to established schedule.
- Investigated complaints from visitors regarding custodian service quality.
- Operated industrial cleaning equipment to quickly complete custodial tasks.
- Reported or resolved observed hazards observed and followed up to verify resolution.
- Performed landscaping tasks and removed litter to maintain grounds.
- Discarded cardboard boxes and trash in compactors and balers.
- Implemented energy conservation measures throughout the building.
- Performed minor repairs on equipment such as plumbing systems and electrical wiring.
- Created records of maintenance activities performed in each area.
- Identified areas where improvements can be made in terms of efficiency or cost savings.
- Organized assignments and schedules for subordinates to cover daily and deep cleaning needs.
- Developed policies and procedures related to the maintenance of buildings and grounds.
- Evaluated performance of each employee through regular feedback sessions.
- Reviewed invoices from vendors for accuracy before submitting for payment.
- Wet and spot mopped to clean floors and other surfaces in public corridors.
- Inspected exterior and interior of building for service issues and reported damages and needed repairs to supervisor.
- Stripped, sealed, finished and polished floors to maintain longevity and health.
- Set up and removed furniture, equipment and supplies required for meetings and special events.
- Handled, labeled, and safely stored various hazardous chemicals and solutions to prevent injuries.
- Notified building managers about needed repairs to maintain public safety.
- Followed safety processes for all manual and electric cleaning equipment.
- Addressed minor maintenance issues, reporting more serious conditions to supervisors for attention from maintenance technicians.
- Cleared snow, leaves, trash and debris from steps, walkways and areas around building entrances and exits, maintaining cleanliness and appearance of premises.
- Kept business entrances clean, tidy and professional in appearance.
- Serviced, cleaned and restocked restrooms.
- Completed in-depth restroom cleanings to sanitize partitions, decorations, sinks, counters and mirrors.
- Polished windows, glass partitions or mirrors using sponges or squeegees.
- Requisitioned supplies or equipment for cleaning and maintenance duties.
- Mixed water and detergents or acids to prepare cleaning solutions.
- Steam-cleaned or shampooed carpets.
- Moved furniture, equipment or supplies manually or with hand trucks.
- Monitored supply levels and requested new items to maintain completing daily cleaning tasks.
- Pulled chewing gum from undersides of tables, desks, chairs and various other fixtures, discarding gum and sanitizing area.
- Completed routine maintenance checks, notifying management of needed repairs.
- Dusted furniture, machines or equipment.
- Followed company uniform, performance and security policies with every job.
- Followed chemical cleaner and power equipment procedures to prevent damage to floors and fixtures.
- Notified managers of repair needs or additions to building operating systems.
- Removed snow from sidewalks using snowplows, snow blowers or snow shovels.
Manager
PAULDEBCORP
Middletown
04.1999 - 04.2005
- Managed daily operations of food service department and kitchen staff.
- Oversaw inventory management and ordering of food supplies.
- Developed and implemented training programs for new team members.
- Ensured compliance with health and safety regulations in food preparation areas.
- Enhanced customer service through staff training and performance evaluations.
- Fostered a positive work environment through effective communication and teamwork.
- Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
- Adhered to company food, safety, quality and sanitation policies.
- Provided ongoing training for new employees on safe food handling practices.
- Maintained records of food inventory, supplies, and equipment.
- Resolved customer complaints promptly in a professional manner.
- Coordinated catering services for special events within the facility.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Monitored actions of staff and customers to uphold health and safety standards.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
- Reviewed daily task list with employees and assigned tasks for completion.
- Ensured proper portioning and serving of meals according to established standards.
- Performed routine maintenance checks on all kitchen equipment including ovens, stoves, refrigerators.
- Implemented cost-saving initiatives such as reducing waste and utilizing leftovers effectively.
- Served customers by phone to take orders and answer product or service questions.
- Rotated and replenished products in display cases.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Developed and implemented standard operating procedures for food service staff.
- Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
- Assigned tasks and monitored progress of all kitchen personnel.
- Established relationships with vendors to secure favorable pricing on ingredients.
- Coordinated maintenance and repair of food service equipment.
- Collaborated with health inspectors to address any compliance issues promptly.
- Analyzed sales data and financial reports to identify trends and areas for improvement.
- Updated restaurant policies and procedures as needed to improve workflow and efficiency.
- Assisted in planning and executing special events and catering services.
- Implemented cost control measures to reduce expenses and increase profitability.
- Conducted performance evaluations for staff, providing feedback and setting goals for improvement.
- Oversaw daily operations of restaurant, ensuring efficient service and customer satisfaction.
- Trained new employees on restaurant policies, procedures, and customer service standards.
- Trained new employees to perform duties.
- Oversaw food preparation, production and presentation according to quality standards.
Kitchen supervisor/Cook Shift Leader
Beachview LTC
Keansburg
04.1995 - 04.1999
- Oversaw daily kitchen operations and staff schedules.
- Trained new employees on food safety practices.
- Ensured compliance with health regulations and safety standards.
- Coordinated meal preparation to meet resident dietary needs.
- Supervised cooking staff to maintain quality standards.
- Conducted regular inspections of food storage areas.
- Ensured all kitchen staff adhered to food safety and sanitation regulations.
- Maintained a clean working environment by delegating tasks appropriately among staff members.
- Oversaw food preparation, production and presentation according to quality standards.
- Managed kitchen staff team and assigned tasks for various stages of food production.
- Monitored inventory levels of ingredients, supplies and equipment.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
- Worked closely with front-of-house personnel during peak hours ensuring customer satisfaction.
- Guided trainees to boost safety and inventory waste management to meet pre-established business thresholds for operation.
- Resolved customer complaints regarding food quality or service issues.
- Developed and implemented strategies to enhance team performance, improve processes and boost results.
- Coordinated with other departments to ensure timely delivery of meals to guests.
- Performed regular inspections of storage areas, coolers, freezers, ovens.
- Collaborated with other supervisors on various projects related to restaurant operations.
- Assisted with menu planning, budgeting and cost control processes in the kitchen.
- Inspected freezers and refrigerators prior to each shift to check temperature levels and verify proper functionality.
- Reviewed invoices from vendors to ensure accuracy of orders placed.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Implemented strategies for improving efficiency in the kitchen while minimizing waste.
- Planned menus while taking into account special dietary requirements.
- Maintained records of employee attendance and payroll information.
- Analyzed financial data related to kitchen operations including labor costs, revenue.
- Oversaw personnel scheduling to maintain adequate staffing and minimize overtime.
- Produced detailed documentation to outline potential worker issues.
- Prepared variety of foods according to exact instructions and recipe specifications.
- Completed thorough opening, closing, and shift change functions to maintain operational standards each day.
- Used proper cleaning supplies and methods to disinfect counters where raw meat, poultry, fish and eggs had been prepared.
- Coached staff on strategies to enhance performance and improve customer relations.
- Monitored temperatures of prepared food and cold-storage areas.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Prepared workstations with ingredients and tools to increase efficiency.
- Chopped and diced vegetables and fruits to stock fridge ahead of busy periods.
- Distributed food to service staff for prompt delivery to customers.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
- Created tasty dishes using popular recipes, delighting patrons and generating return business.
- Supervised kitchen staff and coordinated daily meal preparation activities.
- Ensured compliance with food safety standards and sanitation practices.
- Monitored cooking times and temperatures to maintain food quality standards.
- Assisted in budgeting for kitchen expenses and controlled food waste effectively.
- Fostered a positive team environment through effective communication and support.
- Trained new cooks on proper food handling techniques.
- Organized the work area for efficient functioning during shifts.
- Resolved customer complaints in a timely manner.
- Performed regular inventory checks to ensure adequate stock levels were maintained.
- Monitored food preparation to ensure quality standards were met.
- Developed strategies to reduce waste and increase efficiency within the kitchen.
- Assisted in developing new menu items based on customer feedback.
- Cut, chopped and sliced meat and produce to prepare for cooking.
- Kept kitchen, cooking utensils and storeroom clean and neat.
- Served as lead cook, guiding and assisting training of less experienced cooks.
- Followed "first in, first out" rule with every food and beverage item, tossing outdated and expired food products.
- Improved performance of team members resulting in high-quality meals produced daily.
- Trained kitchen workers on culinary techniques.
- Taught kitchen staff about proper nutrition, food allergies and dietary issues.
- Modified existing recipes and created new recipes to meet changing nutritional content needs.
- Oversaw the preparation of meals for special events and catering functions.
- Ensured compliance with all relevant laws and regulations regarding food safety.
- Collaborated with management to design menus and special dishes.
- Led team in high-pressure environments, ensuring timely delivery of orders.
- Trained new kitchen staff on cooking techniques and kitchen procedures.
Skills
- Supervisory skills
- Inventory management
- Custodial training
- Facility maintenance
- Safety compliance
- Time management
Timeline
Head Custodian
Holmdel Board of ed.
04.2005 - Current
Manager
PAULDEBCORP
04.1999 - 04.2005
Kitchen supervisor/Cook Shift Leader
Beachview LTC
04.1995 - 04.1999