Candidate Information Title Food Service Facilities Manager Target Location US-NC-Gastonia	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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OBJECTIVE: Obtain a professional position in the Food Service Operations field where I can use my education and management expertise to benefit the company at large.EXPERIENCE:Pittsburg& Berkeley Pine Skilled Nursing Centers2016 - 2022 Director of Facilities ManagementFacilities ManagerResponsible for scheduling and Management of all Dietary Staff and providing in-service training. Assure all dietary staff is oriented on policy & procedures regarding RDs for Healthcare, Inc...Responsible for the preparation and serving of all food and ensuring that approved menus and accompanying recipes are followed and to participate in menu planning including responding to client preferences, substitution lists, therapeutic diets, and industry trends. Plan kitchen procedures to ensure that all food items are prepared in the proper manner. Test cooked food by taste to determine if perfectly cooked and seasoned. Oversee all special catering to include daily meal set-ups for management, staff, and guest. Maintaining cleanliness of kitchen equipment and ensuring that all department health regulations are followed. Maintain weekly inventory of food assuring that sufficient supplies are on hand to meet state and federal regulations. Monitor, maintain, and rotate emergency supplies. Make menu adjustments as needed according to food cost, season availability, and resident request. Responsible for all ordering of food, paper, chemical, and needed equipment and supplies. Hiring, transfer, promotion, demotion, or dismissal of food service employees. Develop work schedules to ensure adequate staff to cover all shifts. Work cooperatively with clients, facility staff, physicians, consultants, vendors, and other service providers. Trained personnel in appropriate PPE use and worked with positive covid-19 patients daily. Additional duties total supervision of the following, housekeeping, janitorial, laundry, and maintenance.Fred Finch Youth Centers1997  2014: Director of Facilities Food Service & Purchasing, StatewideFood Service DirectorResponsible for overseeing the Food Service Departments and all food service-related operations for multiple locations within the company. The average employee count per facility is 25-30. Supervised a team of managers, employees and supervisors, sous chef, union cooks, food preparers, cashiers, and other employees to fulfill the following requirements: Hands-on assistance in dining facilities application of food service principles, practices, and methods governing food preparation activities such as menu planning, portion control, planning ground, pureed, chopped salt-free diets, etc. budgeting, labor control, scheduling of employees, food handling, proper storage, and temperature control, cleaning of kitchens equipment and utensils to comply with safety and sanitary standards and applicable state and federal rules and regulations, provide tasteful well-presented meals to customers. Responsible for meeting with vendors to establish the cost of purchasing food and other supplies in a cost-effective manner, maintaining control and costs of inventory as well as meal counts, and other records as required by funding agencies. Developed and maintained written policies, practices, and procedures governing all aspects of food services. Responsible for total profit and loss. Maintained a proper cost per guest count (CPG) monthly. Hiring, transfer, promotion, demotion, or dismissal of food service workers. Frequently met with other directors to ensure company banquets, board meetings, and daily catering services were provided efficiently. Managed food service staff to ensure the highest possible customer satisfaction experience was provided. Respond to customer preferences and concerns in an effective manner. Additional duties total supervision of the following, housekeeping, janitorial, laundry, and maintenance. Fleet department, Contracting, and office supplies.M&C Cumberland Dining Facility 1990  19971994  1997 Facilities Manager/Montgomery ALPerformed inspections for multiple locations as required by the company and federal rules and regulations and provide tasteful well-presented meals to customers. Ensuring training of all management and union employees in proper food preparations, recipe conversion, food presentation sanitation, and customer service. Oversaw ordering of all food products for all locations to include maintenance of all inventories, etc. Responsibilities also included all administrative tasks for cash accounts and audits of subsistence. Provide the home office with documentation for all the above-listed functions. Established and maintained an on-the-Job Training Apprentice Training Program which was responsible for counseling all union personnel, completing personnel evaluation reports, accounting reports, and various administrative and technical reports.M&C Cumberland Dining Facility1990  1994 Facilities Supervisory/Hattiesburg MSResponsible for opening and closing the Dining Facility which included the start of the day functions,(a) determining the appropriate amount of food to be prepared according to recipe and menus, making adjustments when necessary, (b) establishing work procedures for cooks and other kitchen personnel, (c) provide technical guidance during the preparation of complex menus, specialty menus, and meals, (d) composition of production schedules, (e) inspection of storage and dining room service areas to conform with prescribed sanitary standards. Performed inspections as required by company specifications each day to include food preparations, sanitation, personnel, and all administrative tasks for cash accounts and audits of subsistence. Conduct training and orientation classes for all personnel employed by the company. Instruct Dining Facility personnel in the needed correction of deficiencies.US Government 1987  1989Food Service Forman/Anniston, ALOversaw and managed (8) dining facilities that provided meals to over 1800 individuals per meal per dining facility. Insured all cleaning personnel maintained the following areas in accordance with the TB-Med 5-30n sanitation standards which included the Serving line, floor, refrigerators, wall, dishwashing areas, food storage areas, and kitchen. Oversaw all employees scheduling. Insured that each food service worker was at their assigned place of duty each day and that all duties were performed by the food service workers.United States Army 1980  1987Food Service Sergeant/First Cook/BakerEDUCATION:1977  1979 San Francisco City College, Associate in Science (Food Service Management)1980  1987 Diploma in Food Service Management US ArmyMeritorious Service in Administrative Operations, United States Army2018-2023 International Food Safety Council, Manager ServSafe Certification2018-2025 International Food Service Executive Association / (IFSEA) Certified Food Service Manager2018-2020 Merritt (CDM) College Dietary Manager Food ServiceTraining & Curriculum in Restaurant OperationsThe course of study entailed Restaurant & Commercial Food PreparationUnited States ArmyComputer Skills: Sysco Ordering System, PowerPoint, Word, Excel Windows,temUS Food Order System.