Sodexo Usa - Dining Room Manager Resume Example

Professional Summary

Multi-Manager/General Manager.
Talented ,Results Producing Managing professional with a proven record of accomplishments in planning and leading ,while maintaining the company's objectives and standards.
Expertise in developments of HAACP program ;superior customer relations skills.
Demonstrated successful methods of improving operating techniques Ensured proper implementation of new products,procedures and policies .
Solid leadership skills;able to build and guide top-performing management teams.
Customer /Client relations.
Maximize Sales profit
Catering/Culinary Presentation.
Maintain quality control standards
Team building and development
Budget preparation/Administration

Skills

Solid background of restaurant environments
Able to work on a rotating shift

Excellent communication and interpersonal skills
Time Management

Service Orientation
Administration and Management

Critical Thinking
Judgment and Decision Making

Monitoring and training
Social Perceptiveness

Management of Personnel Resources
Personnel and Human Resources

Complex Problem Solving
Production and Processing

Management of Financial Resources
Operations Analysis

Sales and Marketing
Operation Monitoring

Operation and Control
Food Production

Troubleshooting

Experience

Chef Manager/Dining Room Manager Aug 2014 ‐ Current Sodexo Usa Hammond, LA

Manage the daily operations on independent resident's dining room at the Audubon Park Town Village
Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.

Investigate and resolve complaints regarding food quality, and service

Schedule staff hours and assign duties.

Establish standards for personnel performance and customer service.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Create specialty dishes and develop recipes to be used in dining facilities.

Establish and enforce nutritional standards for dining establishments based on accepted industry standards.

Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining facilities.

Franchise/Restaurant owner Nov 1996 ‐ Jul 2014 [Company Name] [State]

In 1996 i acquired the right to franchise a unit with the Kettle Restaurant ,which grew to four in a three years period
The main goal of a franchisee is to maintain quality standards set on a national level,preserving branding such as the Logo ,Colors,and the presentation of the final product.

Restaurant Supervisor Nov 1992 ‐ May 1996 [Company Name]

Oversaw twelve restaurants in Texas and Oklahoma
Met Restaurant's Financial Objectives by analyzing variances and initiating corrective actions
Establishing and Monitoring Financial Controls
Implemented Strategies to increase Average Meal Checks
Identified and Tracked Changing Demands
Controlled Food Suppliers preferred lists
Reviewed Daily Reports and Bank Deposits
Maintained Operations By Following Policies and Operating Procedures
Implemented Production,Quality and Patron Service Standards

Food Service Managers Sep 1984 ‐ Oct 1992 [Company Name]

Manage unit
Led a Marketing Campaign to Solicit New Business and Succeeded by Meeting Set Goals Effectively
Interview ,Hire and Train personnel
Trained and deployed Three Batches of Staff as Hosts,Cooks,and General Workers for the Restaurant's Regional Branches
Staff and Schedule Functions for Employees

Greet guests, escort them to their seats, and present them with menus
Ensure Provision of Service in terms of Order Accuracy and time management
Ensure smooth coordination between the back-end and Front-end Activities
Manage Inventory and Stock Supplies
Manage customer Complaints and Queries

Count money and make bank deposits.

Monitor budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.

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.

Establish standards for personnel performance and customer service.

Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.

Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.

Order and purchase equipment and supplies.

Review work procedures and operational problems to determine ways to improve service, performance, or safety.

Assess staffing needs, and recruit staff using methods such as newspaper advertisements or attendance at job fairs.

Education

Bachelor of Arts University Of Texas Austin , TX

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Sodexo Usa - Dining Room Manager Resume Example

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