ARAMARK Business and Industry Western Union World Headquarters - Director of Food Services Resume Example

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Zoey Brooks
XXXXX XXXX XXXXXX XX, Parker, CO 80134
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Ph: XXXXXXXXXXXX
Professional Summary

Accomplished and energetic leader with a solid history of achievement in project management, human resources and guest services. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include P&L, Marketing/Promotions and Client Satisfaction.

Skills
  • Administration and Management
  • Personnel and Human Resources
  • Judgment and Decision Making
  • Time Management
  • Sales and Marketing
  • Management of Financial Resources
  • Operation and Control
  • Food Production
Experience
ARAMARK Business and Industry - Western Union World Headquarters Englewood, CO Director of Food Services Dec 2008Present
  • Showed competency as Culinary Project Manager of 13 month of 3.5M campus remodel, by directing and coordinating activities of culinary project personnel, project deliverables as well as ensuring adherence to quality standards.
  • Managed project execution to ensure adherence to budget, schedule, and scope.
  • Monitor compliance with county and state health and fire regulations regarding food preparation, serving, and building maintenance throughout all dining facilities.
  • Exemplified proficiency with building client relations and partnership
  • Pioneered menu creation and implementation of digital on screen menu system.
  • Manage client and Aramark annual plans, payroll, safety, inventory, AP and AR to ensure all are authorized and budgeted.
  • Responsibile for HR, P&L, Quality Control 
  • Exebites exemplory customer service thru training staff and maintaing all functions with in facility 
  • Exceeded annual P&L by 36K generating company bonus of 20K 
ARAMARK Business and Industry - Western Union / Sprint Englewood , CO Multi Unit Director of Food Services Jun 2006Nov 2011
  • Awarded multiple P&L locations due to success exhibited with initial account. 
  • Coordinate multi unit assignments of cooking personnel to ensure economical use of food and timely preparation.Cross utilization of accounts. 
  • Accountable for monitoring dual budgets and payroll records, and review financial transactions to ensure that expenditures are authorized and budgeted.
  • Established standards for personnel performance and customer service.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
  • Order and purchase equipment and supplies.
  • Arrange for equipment maintenance and repairs, and coordinate a variety of services such as waste removal and pest control.
  • Establish and enforce nutritional standards for dining establishments based on accepted industry standards.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
  • Exceeded annual plans in both P&L's while growing business with Western Union to the level of passing off Sprint P&L due to travel needs with Western Union Client.
ARAMARK Business Services - Amadaus Global Miami, FL Director of Food Services / District Support Lead Mar 2005Jun 2006
  • Train workers in food preparation, and in service, sanitation, and safety procedures.
  • Resolve customer complaints regarding food service.
  • Control inventories of food, equipment, small wares.
  • Purchase or requisition supplies and equipment needed to ensure quality and timely delivery of services.
  • Inspect supplies, equipment, and work areas to ensure efficient service and conformance to standards.
  • Assign duties, responsibilities, and work stations to employees in accordance with work requirements.
  • Present bills and accept payments.
  • Analyze operational problems, such as theft and wastage, and establish procedures to alleviate these problems.
  • 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.
  • Develop departmental objectives, budgets, policies, procedures, and strategies.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
ARAMARK Business Services - Federal Reserve Bank, Miami Branch Miami, FL Director of Food Services Apr 2001May 2005
  • Review financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to determine areas needing cost reduction and program improvement.
  • Manage staff, preparing work schedules and assigning specific duties.
  • Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
  • 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.
  • Investigate and resolve complaints regarding food quality, service, or accommodations.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • 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.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Keep records required by government agencies regarding sanitation, and food subsidies when appropriate.
  • Organize and direct worker training programs, resolve personnel problems, hire new staff, and evaluate employee performance in dining and lodging facilities.
ARAMARK Business Services - Federal Reserve Bank - Miami Branch Miami, FL Asst. Food Service Director, Catering Manager Oct 2000Apr 2001

  • Monitor employee and patron activities to ensure regulations are obeyed.
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Support Director with assignments of cooking personnel to ensure economical use of food and timely preparation.
  • Maintain food and equipment inventories, and provide inventory records to FSD Director for review.
  • Maintain 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. 
  • Support FSD in menu planning and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Support FSD in data entry of weekly financials. 
ARAMARK Business Services - Miami Herald Publishing Company Miami, FL Catering Manager Feb 2000Oct 2000
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
  • 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.
  • Plan menus and food utilization based on anticipated number of guests, nutritional value, palatability, popularity, and costs.
  • Schedule use of facilities or catering services for events such as banquets or receptions, and negotiate details of arrangements with clients.
  • Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.
  • Review work procedures and operational problems to determine ways to improve service, performance, or safety.
  • Estimate food, liquor, wine, and other beverage consumption to anticipate amounts to be purchased or requisitioned.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Record the number, type, and cost of items sold to determine which items may be unpopular or less profitable.
  • Review menus and analyze recipes to determine labor and overhead costs, and assign prices to menu items.
Sun Cruz Casino Dania, FL Special Events & Promotions Manager Apr 1997Aug 1999
  • Gather and organize information to plan advertising and promotions, policies and strategies for gaming cruise line.
  • Direct, motivate, and monitor the mobilization of promotions and special on board events.
  • Train and direct workers engaged in developing and producing promotions and advertisements.
  • Support Marketing Director with execution of advertising policies and strategies for cruise line.
  • Formulate and roll out plans to execute promotions for six ports of call.
  • Attend to special needs of ships passengers
  • Support crew with safety drills as well as muster stations..
Harry M Stevens - ARAMARK - Sports & Entertainment @ Miami Arena Miami, FL Skybox and Catering Manager Sep 1988Sep 1996
  • Monitor event activities to ensure compliance with applicable regulations and laws, satisfaction of participants, and resolution of any problems that arise.
  • Confer with staff at a chosen event site to coordinate details.
  • Inspect event facilities to ensure that they conform to customer requirements.
  • Coordinate catering, security and special services for events, such as NHL and NBA player and officials locker rooms, VIP skyboxes, VIP member only catering facilities. Back stage promoter dressing rooms and VIP artist catering and accommodations and security.
  • Meet with team and promoter liasions for organizing plan scope and format of events, to establish and monitor budgets, or to review administrative procedures and event progress.
  • Review event bills for accuracy, and approve payment.
  • Evaluate and select staffing of services according to customer requirements.
  • Negotiate contracts with promoters.
  • Maintain records of event aspects, including financial details.
  • Conduct post-event evaluations to determine how future events could be improved.
Education
Miami Dade Community College North Miami, FL Associate of Arts: Hospitality Management May 1982

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About this resume

Director of Food Services FROM Parker , Colorado RESUME

This is a resume for a Director of Food Services in Parker, Colorado with experience working for such companies as ARAMARK Business and Industry Western Union World Headquarters and ARAMARK Business and Industry Western Union. The grade for this resume is 0 and is one of hundreds of Director of Food Services resumes available on our site for free. Use these resumes as templates to get help creating the best Director of Food Services resume.

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School Attended
Miami Dade Community College