Candidate Information Name Available: Register for Free Title Food Service Manager Target Location US-MD-Hyattsville Email Available with paid plan Phone Available with paid plan	20,000+ Fresh Resumes Monthly     View Phone Numbers     Receive Resume E-mail Alerts     Post Jobs Free     Link your Free Jobs Page     ... and much more Register on Jobvertise Free
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Candidate's Name
OPERATIONS MANAGERMOBILE: PHONE NUMBER AVAILABLEEMAIL: EMAIL AVAILABLEADDRESS: Street Address
CAREER HIGHLIGHTS- Presidential Award in 2014- National Account of the Year 2017- Regional Training Center- Prevention in Workplace Harassment 2020- Certified in Management Food Safety, Serv Safe 2024-Licensed Food Safety ManagerPROFESSIONAL PROFILEAccomplished, energetic, and focused managementprofessional, pursuing a executive role to fully utilize extensive, progressive experience in operations, P&L management, tactical business planning, and personnel management. Empowered with unparalleled work ethic, business acumen, and organizational skills to efficiently manage tasks and priorities under challenging andfastpaced settings. Equipped with remarkablecommunicationand interpersonal proficiencies. Proven team builder decisiveness and who exhibits leadership and determines departmental direction.COMPETENCIES- Financial Planning- Microsoft Office- Budget Creation and Management- Negotiation and Conflict Resolution- Vendor ManagementEMPLOYMENT BACKGROUND- Lead a team of 12 including Catering Manager and Executive Chef daily, In operations of a cafe, conference services and catering in support of strategic planning initiatives to ensure a productive and profitable operation and the consistent delivery of excellent customer service.- Managing sales volume and strictly adhering to brand standards- Restructured departmental operations & controlled operating budgets- Conduct on-site quality control inspections and maintenance needs. with an inspection audit yearly average score 95% .- Ability to plan and modify menus to meet various requirements.- Thorough knowledge of the materials, methods, and equipment used in preparing healthy food on a large scale; knowledge of food preparation and food service management, methods, and techniques.- Proficiency with computer business applications including nutrition analysis of recipes and menus.- Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to identify areas of opportunity and program improvement.- Vendor Management, Coordinate all vendor tasks inclusive of working with external vendors and internal employees.- Coordinate and oversee over 70 internal and external catered events yearly- Ensure successful operations of catering functions including labor cost, food cost and preparation, transportation, setup execution and breakdown of all events.- Effectively delegates departmental goals and objectives efficiently, while motivating individuals to work together as a team.- Creates and nurtures a positive workplace experience that emphasizes motivation, empowerment, teamwork, continuous improvement and a passion for providing service.- Understands employee and guest satisfaction results and develops action plans that need to address weakness to build upon strengths.- Preparing or updating employment records related to hiring, transferring, promoting, and terminating- Explaining human resources policies, procedures, laws, and standards to new and existing employees- Ensuring new hire paperwork is completed and processed.- Informing job applicants of job duties, responsibilities, benefits, schedules, working conditions, promotion opportunities.- Addressing any employment relations issues, such as work complaints and harassment allegations.- Established design guidelines for multiple events- Conducted interviews and created layoutsGeneral ManagerFLIK INTERNATIONAL June 2019- July 2020Squire Patton BoggsEDUCATION BACKGROUNDBACHELOR OF SCIENCE IN FOOD SERVICE MANAGEMENT, 2007 ASSOCIATE OF SCIENE IN CULINARY ARTS, 2003Johnson & Wales UniveristyEMPLOYMENT BACKGROUND- Lead a staff of 25 including 2 supervisors, In operations of a cafe and a Starbucks branded coffee bar.- Conduct on-site quality control inspections and maintenance needs. with an inspection audit yearly average score 97% .- Ability to plan and modify menus to meet various requirements.- Thorough knowledge of the materials, methods, and equipment used in preparing healthy food on a large scale; knowledge of food preparation and food service management, methods, and techniques.- Proficiency with computer business applications including nutrition analysis of recipes and menus.- Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to identify areas of opportunity and program improvement.- Vendor Management, Coordinate all vendor tasks inclusive of working with external vendors and internal employees.- Managed the staff and daily operations of the cafe in support of strategic planning initiatives to ensure a productive and profitable operation that is consistent in delivery of excellent customer service.- Addressing any employment relations issues, such as work complaints and harassment allegations.- Maintains cafe's general supplies inventory by checking stock, anticipating needs, placing and expediting orders and verifying receipts.-Maintains cafe equipment by preforming preventive maintenance, trouble shooting breakdowns, and calling for equipment repairs. Lounge General ManagerCafe Manager-Lead a staff of 30 employees including 2 supervisors . Managed over 2,000 passengers daily.-Review employee performance and to provide relevant training-Coordinates and documents new hire and ongoing training for staff and ensures compliance and consistency with access-badging requirement- Managing sales volume of 2.5m and strictly adhering to brand standards-Reviews financial statements, sales and activity reports, and other performance data to measure productivity and goal achievement and to identify areas of opportunity and program improvement.-Vendor Management, Coordinate all vendor tasks inclusive of working with external vendors and internal employees-Checks to ensure that all display foods are merchandised attractively per standards.-Displays foods under appropriate hot or cold as per standards.-Compete cold food preparation assignments accurately and in a timely fashion.-Maintain knowledge of all liquor regulations-Consistently exhibits the ability to keep up with peak lounge hours and does so calmly, accurately and efficiently.-Demonstrates a complete understanding of daily menu items and explains same to guests accurately.-Responsible for ensuring proper presentation, portion control, and maintenance of proper serving temperatures  follows HACCP standards.-Maintains sanitation and orderliness of all equipment, supplies and utensils within work area.-Handles foods items appropriately during preparation.-Ensures proper food preparation by utilizing approved recipes and in following prescribed production standards.FLIK INTERNATIONAL July 2016- June 2019Arnold & PorterFLIK INTERNATIONAL NOV 2012- June 2015Lufthansa Airlines