Ottomeyer Clinics - Front Desk Receptionist Resume Example

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XXXXX XXXXX XXXXXX X, Scandia, MN 55073

XXXXX XXXXX XXXXXX X, 55073, Scandia MN

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Professional Summary

Accomplished and energetic Chef/Kitchen Manager with a solid history of achievement in senior dining services. Motivated leader with strong organizational and prioritization abilities. Areas of expertise include the ability to get dietary staff to perform and work will together, providing nutritionally sound and appetizing meals to tenants, and maintain dining standards and keep dietary program within projected budget. I am a very energetic individual who loves working with seniors and providing them with great dining experiences. .

Skills

Great Organizational SkillsTeam Player

Great Multi-Tasking SkillsProblem Solver

Time Management Very Service Oriented

Great Work EthicListening Skills

Experience

Ottomeyer Clinics Forest Lake, MN Front Desk Receptionist May 2014 ‐ Current

Operate telephone switchboard to answer, screen, or forward calls, providing information, taking messages, or scheduling appointments.

Greet persons entering establishment, determine nature and purpose of visit, and direct or escort them to specific destinations.

Receive payment and record receipts for services.

Schedule appointments and maintain and update appointment calendars.

File and maintain records.

Perform duties, such as taking care of plants or straightening magazines to maintain lobby or reception area.

Ecumen Parmly LifePointes Chisago City, MN Chef/Kitchen Manager Feb 2001 ‐ May 2014

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, service, or accommodations.

Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.

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.

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.

Test cooked food by tasting and smelling it to ensure palatability and flavor conformity.

Order and purchase equipment and supplies.

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.

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

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.

Take dining reservations.

Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
Menu plan and ordering of supplies and food for the Meals on Wheels Program
Meet with Activities Director to plan special events
Menu plan food for Ruben's Cafe of Parmly LifePointes, meet all Health Department specifications

Education