Tiera Pickett
La Quinta,CA
Summary
A management professional bringing background, leadership talents, and focus on performance. Continuously reviews work to identify areas of opportunity. Focused on enhancing workflows and procedures to maximize team success.
Overview
7
7
years of professional experience
1
1
Certification
Work History
Manager of Food and Nutritional Services
Acadia Healthcare
Indio, CA
09.2024 - Current
- Maintained up-to-date records of employee attendance, payroll information, vacation requests.
- Coached, mentored and trained team members in order to improve their job performance.
- Developed and implemented policies, procedures, and standards for the dietary department.
- Assisted in creating menus that met nutritional needs while adhering to budgetary constraints.
- Maintained records related to staffing numbers, production reports, cost analysis, nutrition data collection forms.
- Scheduled staff hours based on operational needs while ensuring labor costs stayed within budget parameters.
- Coordinated with other departments to ensure efficient operation of the dietary services department.
- Collaborated with health care professionals on nutritional assessments of patients and residents.
- Evaluated current processes regularly to identify areas where improvements could be made.
- Implemented strategies for minimizing waste through careful portion control practices.
- Monitored food inventory levels and ordered supplies as needed.
- Resolved customer complaints regarding food quality or service issues promptly and professionally.
- Established safety protocols for handling food items including proper storage techniques.
- Planned special meals or functions for holidays or other occasions as requested by administration.
- Managed inventory levels and ordered supplies to maintain adequate stock levels.
- Attended meetings with medical staff members regarding therapeutic diets prescribed by physicians.
- Provided oversight of patient and resident tray line operations including meal delivery systems and resident satisfaction surveys.
- Participated in budget development and tracking processes for the dietary services department.
- Reviewed patient and resident diets for accuracy according to physician orders, diet protocols, and facility guidelines.
- Monitored performance of kitchen personnel and provided training when needed.
- Supervised staff in daily activities such as menu planning, meal preparation, portion control, and sanitation.
- Ensured compliance with all applicable regulations related to food service operations.
- Conducted regular inspections of kitchen facilities to ensure high standards of cleanliness were maintained.
- Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Provided leadership, insight and mentoring to newly hired employees to supply knowledge of various company programs.
- Explained goals and expectations required of trainees.
- Delegated work to staff, setting priorities and goals.
- Inspected dining and serving areas for cleanliness and proper setup.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Promoted safe working conditions by monitoring safety procedures and equipment.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Coached staff on strategies to enhance performance and improve customer relations.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Oversaw food preparation, production and presentation according to quality standards.
- Trained new employees to perform duties.
- Inspected restrooms and dining and serving areas to foster cleanliness and proper setup.
- Resolved problems or concerns to satisfaction of involved parties.
- Assisted staff by serving food and beverages or bussing tables.
- Distributed food to service staff for prompt delivery to customers.
- Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.
- Supervised activities of dining room staff to maintain service levels and support guest needs.
Manager of Merchandising
Bristol Farms
Palm Desert, CA
08.2024 - 09.2024
- Managed staff of 50 employees in the perishable departments, including managing the department managers.
- Ensured store shelves were stocked with fresh produce according to company standards.
- Developed strategies for inventory control and rotation of products.
- Monitored temperature logs on a daily basis to ensure proper food safety regulations were met.
- Maintained accurate records of all incoming and outgoing shipments of perishable items.
- Conducted regular training sessions for staff members on proper handling techniques for perishables.
- Implemented methods to reduce spoilage and waste in the department.
- Coordinated with vendors to ensure timely delivery of orders.
- Created weekly reports detailing sales figures, shrinkage, and other pertinent information related to the department's operations.
- Established relationships with local farmers and distributors to obtain the freshest produce at competitive prices.
- Analyzed pricing trends and made adjustments accordingly to maximize profit margins.
- Performed regular audits of stock levels in order to prevent overstocking or understocking issues.
- Investigated customer complaints regarding quality or freshness of perishables.
- Ordered supplies as necessary such as boxes, bags, labels., for packaging perishables.
- Provided guidance and support to team members when needed.
- Reviewed invoices from vendors for accuracy prior to processing payments.
- Adhered strictly to all health codes and sanitation guidelines while handling food items.
- Tracked weekly sales reports and ordered inventory to meet customer demand and store profit goals.
- Established merchandising plans and created attractive displays to drive sales and revenue.
Manager Of Service
Bristol Farms
Rancho Palos Verdes
03.2024 - 07.2024
- Assisted customers with inquiries, complaints and comments regarding products or services.
- Provided leadership, coaching and development for team members.
- Developed strategies to improve customer service levels and ensure customer satisfaction.
- Managed daily operations of the customer service department, including staffing, scheduling, training, performance evaluation and budgeting.
- Supervised a team of floral managers, Front end department, and Juice Department, providing guidance on design techniques, customer service strategies, and product knowledge.
Deli Manager
Bristol Farms
09.2021 - 03.2024
- Worked with chefs to prepare custom menus, special meals, and featured beverages.
- Reconciled daily transactions, balanced cash registers and deposited restaurant's earnings at bank.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Prepared and led food service training programs to teach staff various tasks.
- Consistently maintained high levels of cleanliness, organization, storage, and sanitation of food and beverage products to ensure quality.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Exhibited thorough knowledge of foods, beverages, supervisory duties, service techniques and guest interactions.
Catering Manager
Bristol Farms
09.2021 - 08.2022
- Handled catering scheduling, ordered food and planned events.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Hired and trained both permanent and temporary staff members.
- Met with clients to outline desired goals and prepared quotes for overall catering costs.
- Coordinated with event planners for floor and table layouts, guest numbers and overall catering needs.
- Organized and oversaw food service training to educate employees on resetting tables, relaying orders to cooks and upselling food and beverages.
- Promoted catering packages with most profitable outcomes without sacrificing client desires.
- Inspected preparation and storage equipment regularly to assess and maintain performance for cost-effective, safe operations.
- Limited portion sizes and used garnishes to control food costs.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Oversaw food preparation and monitored safety protocols.
Perishable Manager
Sprouts Farmers Market
11.2020 - 06.2021
- Managed day-to-day operations for bakery, deli, meat, seafood and produce departments.
- Identified opportunities for improvements and implemented changes to processes, procedures and workflows.
- Managed employees by performing training, development and workflow planning tasks.
- Tracked store inventory, reviewed outgoing orders and submitted verified orders for billing.
- Tracked weekly sales reports and ordered inventory to meet customer demand and store profit goals.
- Forecasted, monitored and scheduled labor to meet wage budgets and productivity guidelines.
- Prepared inventory for shipment by attaching tags and labels.
Service Manager
Sprouts Famers Market
06.2019 - 11.2020
- Met with customers to discuss service needs and offer available solutions.
- Maintained team productivity and quality of service by establishing and maintaining clear benchmarks.
- Met with customers to discuss service needs and develop effective and practical solutions.
- Monitored team performance, adhered to service level agreements (SLAs) and provided detailed job training.
- Trained 20 less-skilled service workers on standards, efficiency and conflict resolution for best-in-class customer service.
- Set and administered department budgets for expenditures, materials and labor.
- Efficiently assisted service workers with problematic transactions to maintain customer satisfaction and quickly rectify issues.
- Enhanced customer satisfaction ratings by motivating team members to strengthen quality and increase productivity.
- Managed efficient teams of up to 30 employees.
- Kept watchful eye on equipment inventories, optimizing work readiness and aligning supplies with specifications for each job.
- Monitored safety compliance to maintain strict standards and protect team members from harm.
- Oversaw team of service professionals focused on front end.
- Organized ongoing maintenance schedules to boost system performance.
- Monitored priorities and liaised between maintenance team and management, delegating tasks to complete on time.
- Monitored equipment, tools and system upgrades to compile data into detailed reports for upper management.
- Evaluated final results to determine quality levels and isolate root causes of any identified faults.
Deli Manager
Sprouts Farmers Market
09.2017 - 08.2019
- Managed team of 35 employees in high-volume deli doing more than $85,000 in business each week.
- Priced and ordered food products, kitchen equipment and food service supplies.
- Prepared and led food service training programs to teach staff various tasks.
- Created effective marketing promotions to improve business.
- Reduced food waste by overseeing and planning ingredients, anticipated customers and popularity of items.
- Oversaw food preparation, production and presentation according to quality standards.
- Coached kitchen team members and motivated performance in order to achieve demanding objectives in high-volume kitchen settings.
- Maximized customer satisfaction scores by training employees well and implementing strong customer relations standards.
- Maintained optimal inventory levels and kept food costs in line with budget limitations.
Education
Bachelor of Arts - Restaurant And Culinary Management
Art Institute of Las Vegas
Las Vegas, NV04.2017
High School Diploma -
Westchester Senior High School
Los Angeles, CA06.2010
Skills
- Leadership and Team Management
- Customer Service
- Inventory Monitoring & Management
- Budgeting and Financial Acumen
- Problem-solving and Decision-making
- Sales and Marketing Knowledge
- Health, Safety, and Regulatory Compliant
- Communication Skills
- Time Management
- Tech Savvy
- Food Preparation Knowledge
- Customer Service
- Merchandising
- Cost Control
- Attention To Detail
- Trainer
- Patient Care
- Empathy and Compassion
- Teamwork and Collaboration
- Nutrition education
- Menu implementation
- Action plan development
- Employee coaching
- Meal preparation
- Healthcare regulations
- Nutrition expertise
- Allergen awareness
- Meal plan development
- Special diets
- Food safety compliance
- Financial report creation
- Sanitation standards
- Kitchen staff coordination
- Recruitment
- Effective communication
- Anticipating problems
- ServeSafe manager
- Portion control
- Project management
- Back of house management
- Operations management
- Business development
- Crisis management
- Infection control
- Building maintenance
- Adaptability and flexibility
- Reliable and responsible
Certification
ServSafe Food Handler October 2023 to October 2028
Timeline
Manager of Food and Nutritional Services
Acadia Healthcare
09.2024 - Current
Manager of Merchandising
Bristol Farms
08.2024 - 09.2024
Manager Of Service
Bristol Farms
03.2024 - 07.2024
Deli Manager
Bristol Farms
09.2021 - 03.2024
Catering Manager
Bristol Farms
09.2021 - 08.2022
Perishable Manager
Sprouts Farmers Market
11.2020 - 06.2021
Service Manager
Sprouts Famers Market
06.2019 - 11.2020
Deli Manager
Sprouts Farmers Market
09.2017 - 08.2019
Bachelor of Arts - Restaurant And Culinary Management
Art Institute of Las Vegas
High School Diploma -
Westchester Senior High School
ServSafe Food Handler October 2023 to October 2028
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