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Peregrine Senior Management - Regional Food Service Director Resume Example

Aubrey James
XXX XXXXXXXX XXXXXX, Rochester, NY 14622
Ph: XXXXXXXXXXXX
XXXXXXXXXXXXXXXXXXXXXXXXXX
Professional Summary:

Seasoned Food Service Director with more than 30 years of experience in fast-paced Restaurant and Health Care Field Excellent Management and Food Service skills. Track record of achieving exceptional results in Customer Service and Food Service Management Skills. 

Skills:
  • Time Management
  • Production and Processing
  • Active Listening
  • Education and Training
  • Instructing
  • Personnel and Human Resources
  • Judgment and Decision Making

  • Operations Analysis
  • Food Production
  • Economics and Accounting
  • Troubleshooting
Experience:
Regional Food Service Director Feb 2006Present Peregrine Senior Management Rochester, NY Direct and oversee 2 on campus Dining Service Departments. Responsible for  Menu development, recipe productions and cost effectiveness and ability to stay within a budgeted amount. Responsible for financial statements and budgeting, In Service Training of staff, meeting quarterly Q/A . Proficient in all New York State DOH for food service. Maintaining daily audits and cost control. Scheduling, hiring and disciplinary procedures. Work closely with Activities and Nursing Departments. Customer Service for residents staff and visitors.
Kitchen Manager Sep 2003Jan 2006 Manettis Restaurant Canandaguia, NY
  • Greet guests, escort them to their seats, and present them with menus and wine lists.
  • Count money and make bank deposits.
  • 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.
  • 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.
Kitchen Manager Jun 1983Sep 2003 Northside Inn East Rochester, NY
  • Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
  • Schedule and receive food and beverage deliveries, checking delivery contents to verify product quality and quantity.
  • Perform some food preparation or service tasks such as cooking, clearing tables, and serving food and drinks when necessary.
  • Order and purchase equipment and supplies.
  • Create specialty dishes and develop recipes to be used in dining facilities.
  • Take dining reservations.
  • Count money and make bank deposits.
Education:
High School Diploma : Business Jun 1984 L.C. Obourn East Rochester, NY
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Resume Details

This is a real resume for a Regional Food Service Director in Rochester, New York with experience working for such companies as Peregrine Senior Management, Manettis Restaurant, Northside Inn. This is one of the hundreds of Regional Food Service Director resumes available on our site for free. Use these resumes as templates to get help creating the best Regional Food Service Director resume.

Previous Companies:

  • Peregrine Senior Management
  • Manettis Restaurant
  • Northside Inn

Previous Job Positions:

  • Regional Food Service Director
  • Kitchen Manager

Schools:

  • L.C. Obourn

Level of Education:

  • High School Diploma

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