Candidate Information Name Available: Register for Free Title Operations Manager Food Service Target Location US-CT-West Haven 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
Search 2 million Resumes Keywords: City or Zip:	Related Resumes Food Service Manager Katonah, NY Customer Service, Supply Chain and Operations Manager Westbury, NY Operations Manager Clinical Research Milford, CT Customer Service Operations Manager Valley Stream, NY Operations Manager Support Service Stamford, CT Operations Manager, inventory specialist New Haven, CT Site Operations Manager Orange, CT

Candidate's Name
Street Address  Claudia driveWest Haven, CT Street Address
PHONE NUMBER AVAILABLE - EMAIL AVAILABLEProfessional SummarySeasoned food operations manager with broad experience in hotel, corporate dining, restaurant, and military food entities. Dynamic professional with demonstrated success in maximizing operational efficiency, while utilizing my strong leadership skills. Results oriented with a proven track record of working collaboratively with team members to achieve goals. Adept in effectively managing both retail and culinary settings.SkillsCustomer Service StandardsOperational ProtocolsCustomer Needs AssessmentsSafe Work PracticesTime managementMulti-taskingFood Service OperationsCost ControlFood Safety and QualityAnalytical ThinkingCommunicationProblem solvingWork History01/2006 to CurrentArmy Sergeant First class /Food Operations ManagerCT Army National GuardNoncommissioned Army Sergeant, commanding squad of 9 to 10 soldiers, sometimes more.As Army Food Service Manager, purchase, plan, store, prepare, and serve meals.Direct personnel who prepare and serve food, manage facilities where food is prepared and stored.Managerial responsibilities also include logistics for food and equipment purchases, developing food service phases of operational plans, hiring and discharging employees and ensuring that mess properties are clean and protected.,Managed a yearly budget of 3 million in assets.02/2014 to 03/2019Chef ManagerEpicurean FeastProvided daily Caf and Catering services for factory with 1200 employeesManaged inventory ordered all food products.Identified, hired and trained staff.Kept kitchen staff in compliance with safety and food regulations to reduce opportunities for illness or accidents.Utilized culinary techniques to create visually appealing dishes.Inspected kitchens to observe food preparation quality and service, food appearance, and cleanliness of production and service areas07/2007 to 09/2014Kitchen Manager99 RestaurantScheduled/directed work assignments to maximize staff productivity.Conducted pre-shift and department meetings to ensure consistency.Controlled daily food, beverage, and labor costs to maximize profits.Monitored service levels, emphasized food quality and safety.Cooked for over 400 customers per day.Managed revenue of 2 million per year.02/2005 to 06/2007Kitchen ManagerOn the Border Mexican Grill & CantinaOversaw daily operations, managed employees, complied with food quality and food safety standards.Utilizing FIFO improved organization and cleanliness in storage areas.Built sales forecasts and schedules to reflect desired productivity targets.Established food purchasing specifications, allowing for competitive bidding and controlled food costs.Managed with revenue of 1.5 million per year.