Yassell Gonzalez
Fort Worth,TX
Summary
Adaptable professional with 17 years of experience.
Hardworking kitchen supervisor driven to maximize guest satisfaction with exceptional food. Train, discipline and motivate team members to new levels of excellence, decision-making to leverage my skills to successfully fill the Food Service Supervisor role at your company.
Overview
17
17
years of professional experience
1
1
Certification
Work History
Food Service Supervisor
Aramark
07.2020 - 06.2024
- Flawless Opening Meetings (Meet with all assigned campus principals)
- Cashier Audits (Mgrs & Employees)
- Start Up Cash audit (Once per Qtr)
- Train dual managers to manage more than 1 campus
- Train managers to train new employees and develop new managers
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- 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.
- Food Inventory(Spot Check, only order approved items & only 2 weeks of food in stock)
- Enhanced overall dining experience by attentively addressing customer concerns or complaints, taking appropriate actions to rectify issues and prevent future occurrences.
- Identified team weak points and implemented corrective actions to resolve concerns.
- Promoted a positive work culture that encouraged teamwork resulting in an uptick in employee retention rates.
- Ensured compliance with health department regulations, maintaining a consistently clean and safe kitchen environment for staff and customers alike.
- Coordinated schedules of multiple shifts to maximize coverage while minimizing labor costs during slow periods or seasonal fluctuations in business volume.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Facilitated team collaboration through regular meetings where staff provided input on menu items, promotions, and daily specials.
- Oversaw balancing of cash registers, reconciled transactions, and deposited establishment's earnings to bank.
- Reviewed and approved employee schedules and timesheets.
- Planned and executed promotions and special events in close collaboration with management.
- Site visitation forms(Campus assessment checklist)
- Safety incident & accident reports( gather info and details, call it in to insurance company or take employee to seek medical attention)
- Participate on Menu planning, safety & employee engagement committees.
- Reduced food waste by implementing proper inventory tracking and storage practices.
- Check Production records are filled out correctly and completed
- Managers Performance Evaluations
FOOD SERVICE MANAGER
Aramark
09.2015 - 06.2020
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Tracked food production levels, meal counts, and supply costs.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Maintain food and equipment inventories, and keep inventory records
- Assign duties to campus staff
- Perform some food preparation or service tasks such as cooking, prepping food, and serving food, seep and mop when necessary
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Compile and balance cash receipts at the end of the day or shift
- Supervise and participate in kitchen, dining, catering set up and cleaning activities
- Estimate ingredients and supplies required to prepare a recipe
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements
- Compile and balance cash receipts at the end of the day or shift.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
- Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
- Train employees to fill out production records correctly and completed
- Conduct 5 min safety huddle daily with campus team
- Employee Performance Evaluations
FOOD SERVICE SUPERVISOR
Aramark
08.2013 - 06.2015
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Count money and make bank deposits
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Maintain food and equipment inventories, and keep inventory records
- Assign duties to campus staff
- Perform some food preparation or service tasks such as cooking, prepping food, and serving food, sweep and mop when necessary
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Train workers in food preparation, service, sanitation, and safety procedures
- 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.
- Enhanced overall dining experience by attentively addressing customer concerns or complaints, taking appropriate actions to rectify issues and prevent future occurrences.
- Compile and balance cash receipts at the end of the day or shift
- Perform various financial activities such as cash handling, deposit preparation, and payroll
- Supervise and participate in kitchen, dining, catering set up and cleaning activities
- Estimate ingredients and supplies required to prepare a recipe
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements
- Compile and balance cash receipts at the end of the day or shift.
FOOD SERVICE SUPERVISOR
Chartwells/Compass Group
08.2009 - 08.2013
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Count money and make bank deposits
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation
- Receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Maintain food and equipment inventories, and keep inventory records
- Assign duties to campus staff
- Perform some food preparation or service tasks such as cooking, prepping food, and serving food, seep and mop when necessary
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity
- Train workers in food preparation, and in service, sanitation, and safety procedures
- Compile and balance cash receipts at the end of the day or shift
- Perform various financial activities such as cash handling, deposit preparation, and payroll
- Supervise and participate in kitchen, dining, catering set up and cleaning activities
- Estimate ingredients and supplies required to prepare a recipe
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements
- Compile and balance cash receipts at the end of the day or shift.
FOOD SERVICE MANAGER
sodexo/Marriot
10.2007 - 08.2009
- Perform various financial activities such as cash handling, deposit preparation, and payroll
- Control inventories of food, equipment, smallware, and report shortages to designated personnel
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups
- Forecast staff, equipment, and supply requirements based on a master menu
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety
- Monitor food preparation methods, portion sizes, and presentation of food to ensure that food is prepared and presented in an acceptable manner
- Count money and make bank deposits
- Investigate and resolve complaints regarding food quality, service, or accommodations
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity
- Maintain food and equipment inventories, and keep inventory records
- Schedule staff hours and assign duties.
Education
ELGIN COMMUNITY COLLEGE
Elgin, IL12.2003
High School Diploma -
IRVIN HIGH SCHOOL
El Paso, TX07.2000
Skills
- Bilingual- English & Spanish-Business level speaking, reading & writing
- Quick learner who is willing and able to ramp up to speed in learning the job
- Team Development, Employee Retention
- Health Inspections
- Production records; Food Safety understanding
- Service & Safety Training
- Point of Sale POS Software
- Opening and closing procedures
- ServSafe Food Manager
- Service Quality Standards Evaluation
- Task Delegation
- HACCP Knowledge
Accomplishments
- Supervised team of 88-120 staff members.
- Achieved low employee turn over through effectively helping with employee engagement fun activities for employee retention
- Participate on development of training program with Efficiency.
Certification
- Serve Safe Certification
- First Aid CPR AED
- Youth Mental Health First Aid USA
- Notary Public License
Roles And Responsibilities
- Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Count money and make bank deposits.
- Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
- Receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Maintain food and equipment inventories, and keep inventory records.
- Assign duties to campus staff.
- Perform some food preparation or service tasks such as cooking, prepping food, and serving food, seep and mop when necessary.
- Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
- Train workers in food preparation, and in service, sanitation, and safety procedures.
- Compile and balance cash receipts at the end of the day or shift.
- Perform various financial activities such as cash handling, deposit preparation, and payroll.
- Supervise and participate in kitchen, dining, catering set up and cleaning activities.
- Estimate ingredients and supplies required to prepare a recipe.
- Observe and evaluate workers and work procedures to ensure quality standards and service, and complete disciplinary write-ups.
- Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
- Control inventories of food, equipment, smallware, and report shortages to designated personnel.
- Forecast staff, equipment, and supply requirements based on a master menu.
- Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
- Perform personnel actions, such as hiring and firing staff, providing employee orientation and training, and conducting supervisory activities, such as creating work schedules or organizing employee time sheets.
- Recommend measures for improving work procedures and worker performance to increase service quality and enhance job safety.
- Monitor food preparation methods, portion sizes, and presentation of food to ensure that food is prepared and presented in an acceptable manner.
- Investigate and resolve complaints regarding food quality, service, or accommodations.
- Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
- Schedule staff hours and assign duties.
Personal Information
Title: Food Service Supervisor
Timeline
Food Service Supervisor
Aramark
07.2020 - 06.2024
FOOD SERVICE MANAGER
Aramark
09.2015 - 06.2020
FOOD SERVICE SUPERVISOR
Aramark
08.2013 - 06.2015
FOOD SERVICE SUPERVISOR
Chartwells/Compass Group
08.2009 - 08.2013
FOOD SERVICE MANAGER
sodexo/Marriot
10.2007 - 08.2009
ELGIN COMMUNITY COLLEGE
High School Diploma -
IRVIN HIGH SCHOOL
- Serve Safe Certification
- First Aid CPR AED
- Youth Mental Health First Aid USA
- Notary Public License
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