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Food Service Manager Resume Samples

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• Manages the front of the house dining operation including marketing, merchandising and cash handling
• Manages the sales, coordination, planning, staff scheduling, special purchasing, menu planning, lay out, execution and break down of catering functions
• Ensure quality, consistency, and adherence to standards based on ARAMARK’s Education and Global Operational Excellence Food Management Process. Deliver strong operational performance by executing against Aramark and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service
• In conjunction with the Derby Chef and professional staff to conduct training of University Support Staff (USS) and hourly student employees in proper use of equipment; food preparation techniques; safe food handling and storage; food allergies; organization of work; and quality standards. Assist with education program for Dietetics and Hospitality Management students by sharing information to routine questions about food service procedures
• Work with professional staff to establish policy and instructions and training documents for equipment cleaning and maintenance. Instruct and supervise personnel in the operation and maintenance of equipment and work area by using established procedures to decrease personal injury and increase equipment life. Report equipment problems to maintenance or professional staff for proper repair
• Responsbile for recruiting, hiring, developing, promoting, disciplinary action for F&B Team
• Manage marketing, merchandising, cash handling procedures, and reporting process
• Working knowledge of local and state sanitation inspection programs
• Working knowledge of Microsoft Word, Excel, Power Point, etc
• Ensures compliance to sanitation, and general workplace safety standards
• Responsible for purchasing, receiving, scheduling and managing service activities in compliance with Aramark Healthcare service systems
• Develops and implements programs to train employees. Maintains employee documentation and records; prepares and maintains procedure manuals. Responds to employee concerns/questions at the line level. Guides employees through change
• Assist FSD in establishing & maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food & related products, as well as menu planning & development
• Directly supervisetwo or more employees with responsibility for hiring, coaching, performance management and reviews
• Helps analyze financial data including shortage to identify business opportunities, determine proper action plan, and increase of sales
• Maintains a working relationship with all vendors. Monitor and correct delivery procedures, ensure the accuracy of orders. Report any problems to management
• Monitors and ensures compliance with all contractual merchandise agreements and reports any discrepancies to management
• Conduct daily and weekly safety inspections of food service equipment to ensure optimal operation conditions at all times. Ensure a safe environment is maintained at all times
• Respond and report, and fallow-up on all employees and/or customer accidents, injuries and loss or damage to property
• Checks display for neatness and customer appeal. Ensures that all authorized signs are displayed
• Analyzes food service results and trends to determine the proper action plans, to leverage the stores food sales and address areas for improvement. Maintains 100% in-stock efficiency on top selling items
• Proficient computer skills, and strong attention to detail
• Ability to work in a collaborative team environment while fostering strong client, customer and employee relationships
• Ability to work in a collaborative team environment while fostering strong client and customer relationships
• Demonstrate ability to perform the four basic arithmetic operations. (add, subtract, multiply and divide)
• Drive, dependability and the ability to handle multiple responsibilities at one time
• Demonstrates ability to read, understand, and utilize profit or loss reports and other store reports to affect change
• Incredible customer service skills & the ability to help maintain a customer focused culture
• The ability to manage in a diverse environment with focus on client and customer services is essential
• Time management skills; ability to handle multiple tasks, set priorities, and meet deadlines
• Demonstrates ability to develop and promote team members

15 Food Service Manager resume templates

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• Supervises production to ensure food safety and handles some purchasing, inventory and receiving
• Associate's Degree or Bachelor's degree preferred in Dietetics, Nutrition, Food Service Management, Hospitality, Business or other related area of study
• Food service operations management experience required
• Experience working with union employees is preferred. Healthcare experience a plus
• Working knowledge of computers including Microsoft Office and web based applications required
• Minimum of 1 to 3 years relevant experience (years of experience is greater for larger unit assignments)
• Ability to identify defects in the preparation and service of food and implement improved quality control procedures
• Attention to details and strong follow up skills a must
• Experience with and knowledge of all Microsoft Office applications

Area Food Service Manager Resume Examples & Samples

• Ensures conformance with Aramark, government and accrediting agency standards, regulations and codes regarding food storage, preparation, sanitation and record keeping
• Must have a minimum of 6 months of food service management experience
• Must have excellent interpersonal skills, ability to build relationships along with a strong sense of food production
• Excellent problem solving and analytical ability is necessary for success in this role

Retail Food Service Manager Resume Examples & Samples

• Primarily responsible for food service at an assigned retail food location
• Assist in location forecast and accounting
• Involved in student and employee advocacy activities
• Support all customer service and employee engagement initiatives
• Bachelor's degree (and/or requisite industry & management experience) and 2-4 years supervisory experience in a food service retail management environment that included Profit & Loss responsibilities
• Good interpersonal and strong conflict resolution skills are required
• Primarily responsible for food service at an assigned location
• Supervision of employees with responsibility for hiring, coaching, performance management and evaluations
• Conduct period inventory; maintaining records to comply with Aramark, government and accrediting agency standards
• Coordinate activities with other internal departmentsand participate in management team meetings
• Interfaces with Vendors and key service users within client organization
• Involvedin Student and employee advocacy activities
• Supportallcustomer service and employee engagement initiatives
• Bachelor's degree (and/or requisite industry & management experience) and at least 1 year of experience in foodservice operations; restaurant, retail food outlet, food court, etc
• Will forecast and calculate food cost; set pars and enter supply and demand in spreadsheet daily
• Involved in Student and employee advocacy activities
• Support allcustomer service and employee engagement initiatives
• Candidate needs to be highly organized
• Microsoft Office skills are required, specifically Excel
• Delivers strong operational performance by executing against Aramark and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service, and customer satisfaction
• Interacts with Client Management and maintains effective client and customer relations at all levels of client organization. Identifies ARAMARK service expansion opportunities
• Provides overall direction and manages performance for all Food Service Leads, Supervisors and front line employees, ensuring employee development, engagement and compliance with human resource related policies and standards
• Directs, staffs, and trains food service staff regarding food production, merchandising, quality, cost control, and cash handling
• Responsible for labor forecasting, scheduling and management
• Develops operational component forecasts and is able to explain variances. Responsible for component’s accounting functions
• Establish and maintain systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products, as well as menu planning and development
• You will conduct period inventory and perform other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards
• The ability to manage in a diverse environment with focus on client and customer service, provide innovative solutions, build and grow a strong business and ability to execute and drive standards is essential for success in this role
• Excellent food production knowledge is essential for this role. The ability to identify defects in the preparation and service of food and implement improved quality control procedures
• Must be able to communicate effectively with clients, client customers and support staff is required
• Should exhibit the ability to respond effectively to changing demands
• Minimum of two to four years of relevant experience (years of experience is greater for larger unit assignments)
• Bachelor's degree in Business Management, Foods and Nutrition or other related fields
• Act as ServSafe certification trainer for front line associates as well as the trainer of Aramark’s enhanced food safety standards along with the support of the company’s third-party assurance partner and local health department
• Supervise, train and maintain process of food production, preparation, presentation, quality, and cost control to ensure that a consistent product is produced which conforms to all established standards. Ensure standard of 90/10 rule is met at the front line level
• Establish and maintain effective community relations through the component’s community outreach plan to educate and connect with parents and community leaders; coordinate activities and education within Community
• Participate in appropriate food service committee meetings, student focus groups and client’s Student Health Advisory Council (SHAC) activities. Present to various partners through meetings, formal presentation and or demonstration cooking
• Partner with the Region’s Culinary Center of Excellence Program; train employees on proper process and procedures to meet Culinary Center of Excellence standards and maintain accountability for excellence at all levels
• Strong catering experience within a high volume catering/banquet organization is preferred
• Must have the ability to identify defects in the preparation and service of food and implement improved quality control procedures
• Possess the skills to develop training programs from scratch and deliver via electronic media, on the job or through train the trainer methodology
• Work all shifts including days, nights, weekends, and/or overtime
• Responsbile for recruiting, hiring, developing, promoting, disciplinary action for F&B Team
• Responsible for forecasting, budgeting, P&L responsibility, food & labor costs, creative food & buffet displays, food and beverage service Standards,
• 4 year Hospitality Degree preferred but not required
• P&L accountability and /or contract -managed service experience is desirable
• Able to work event based hours(nights, weekends, etc)
• Scheduling of employees
• Bachelor's degree (and/or requisite industry & management experience) and at least 3 years of experience in foodservice operations; restaurant, retail food outlet, food court, etc
• Computer data entry accuracy and speed
• Bachelor degree in nutrition, dietetics, hospitality, business or other related field is required
• Must have at least 3 to 5 years of food service management experience
• The ability to manage in a diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential for success in this role
• The ability to identify defects in the preparation and service of food and implement improved quality control procedures as well as to communicate effectively with clients, client customers and support staff is required
• NSLP experience

ACS Food Service Manager Resume Examples & Samples

• Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patientpopulation
• Demonstrates accountability for the proper use of patients' protected health information
• Working knowledge of HACCP in a large volume facility
• Assist in location forecast and accounting. Manager food/labor cost
• Conduct period inventory; performs other functions such as maintaining records to comply with Aramark QA standards, government and accrediting agency standards
• Develop, train and recognize employees
• Bachelor's or Associate's Degree in Dietetics, Nutrition, Food Service Management, Hospitality, Business or other related area of study preferred
• Requires minimum 1 to 3 years of production/food service operations management experience working in an institutional food service enivornment
• Working knowledge of HACCP/food safety, production sheets, standardized recipes, and waste management
• 1-3 years’ experience in foodservice operations; restaurant, retail food outlet, food court, etc
• Ideal candidates will possess a bachelor's degree in Finance or Accounting
• 5+ years of experience in AP/AR, payroll, guest ledger/city ledger and P&L
• The ability to work closely with a team in budgeting, cost controls and monthly reporting is critical
• Excellent Microsoft Excel skills required
• Weekly Operating Reports
• Hiring and Training Students
• Order weekly from vendors
• Recruit, hire, train and develop staff
• Supervise and coordinate activities of dining room personnel
• Must be willing to work a flexible schedule that includes days, nights, weekends and holidays
• Maintain records to comply with Aramark, government and accrediting agency standards
• Familiarity with Microsoft OfficeSuite Applications required
• Develop and implement retail services plan to improve service, quality and profitability of service areas
• Computer/automated system experience required (ie) input and extract data, employee schedule, retail programs, etc
• Experience working for a national retail food brand
• Establishes and maintains policies, standards and programs for the provision of optimal, cost-effective nutrition care to patients/residents. This includes coordinating and directing all clinical activities and determining and implementing appropriate staffing levels
• Developes goals and objectives for Clincal Nutrition to maintain high quality care
• Utilizes equipment, resources and programs to provide efficient and high quality care
• Assists in the performance planning process for Dietitians and Dietetic Interns and interviews, selects and trains employees within the Food and Nutrition Services
• Participates in the budget process
• Recognizes and adopts activities appropriate to the specific needs of the patient/resident population and demonstrates knowledge of specific issues directly related to age of patient/resident population
• Establishes and maintains effective working relationships with other facility departments to provide a unified approach to patient/resident care
• Establishes education programs for facility's professional staff (Nursing, pharmacy, medical snd surgical residents)
• Develops, implements and documents inservice education programs for Registered Dietitians, Dietetic Interns and other nutrition personnel to provide continuing education and training
• Engages in and encourages staff to participate in research, submits to professional publications and professional and community lectures
• Maintains establishes systems and training programs to provide a safe working environment. Complies with all OSHA regulations and other local, state and federal government regulations
• Maintains compliance with Aramark's standards of operation, client contract and within Aramark's Business Conduct Policy. Maintains all records and reports necessary to comply with Aramark/HSS, government and accrediting agency standards, regulations and codes
• Maintaines registration status through the Commission on Dietetic Registration and Licensure through the state board
• Maintains professional continuing education annually
• Maintains compliance with all requirements of Federal, State and local regulations and guidelines including the Civil Rights Act of 1964, as amended, the Age Discrimination in Employment Act of 1967, as amended, and the Americans with Disabilities Act, as amended
• O Position requires a Bachelor's degree (BA) from a 4-year college or university, plus Master's degree in dietetics, food science, nutrition, institutional management, business or relevant to function Five years' experience as a Clinical Dietitian plus 2-3 years of management experience Position requires Registered Dietitian with the American Dietetic Association and Licensed Dietitian status, if residing in a state with licensure
• Manage Front of House (Starbucks, Subway, Coffee Kiosk) dining operations adhering to national brand standards compliance
• Requires at least 2 years experience in a front of the house food service management role to include supervision of a large hourly workforce
• Primarily responsible for providing food services at an assigned location. This includes quality product within strict budget, presentation, timeliness
• Assists Operations in maintaining systems and procedures for the ordering, receiving, storing, preparing, labeling, prepping and serving of food & related products, as well as menu planning
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met consistently and QA Audits. Communicates with building maintenance
• Directly supervises entry level employees with responsibility for hiring, discipline, performance reviews, recognition, training and staff development on all shifts
• Assists in location forecast, reporting and accounting weekly
• Conducts inventory, performs other functions such as maintaining records to comply with ARAMARK, government and accrediting agency standards
• Coordinates activities with other internal departments (payroll, HR, Accounting, Marketing, IT). Participates in staff and management team meetings daily. Interfaces with several customers daily in a high volume, fast paced environment
• Ensures standard of 90/10 rule is met- highly visible on the floor
• 2 year: 1 year
• Bachelor's
• Maintains dietetic registration, state-required credentials and continuing education requirements if required
• Position requires a Bachelor's degree, majoring in Food and Nutrition, Hospitality Management, or related field, from a 4-year college or university
• Ability to apply concepts such as fractions, percentages, ratios and proportions to practical situations
• Leadership:Provide food offerings that connect to the Executional Framework. Ensure consistent standards and techniques are applied to the preparation and presentation of food items. Manage and train kitchen employees and front of the house employees including cashiers, food service workers and general utility workers. This position will also oversee catering operations and catering employees including catering service workers, cooks and office workers. Coach employees by creating shared understanding about what to be achieve and how to execute. Reward and recognize employees. Plan and execute daily huddles. Complete and maintain all staff records including training records, shift opening/closing checklists and performance data
• Requires at least 2 years leadership experience and prior culinary experience
• Computer savvy on Microsoft Office
• Drives patient satisfaction and maintains client relationships through rounding. Ensures compliance to food safety, sanitation, and overall workplace safety standards
• Supervises, staffs, trains, conducts applicable rounding and manages the performance of the department to include the Food Service Supervisors and/or front line staff regarding food presentation and quality of service
• Bachelor's degree preferred + 2 years of retail food service management experience
• Contract food service management experience required
• National brand experience a plus
• Manage Front of House operations in a very high volume, fast paced cafeteria
• Requires 3 to 5 years' experience in a Retail Management role within a fast paced, high volume, institutional operation
• Healthcare, Higher Education or Business Dining retail management experience
• Working knowledge of HACCP and sanitation standards in a large volume operation

Food Service Manager of Production & Retail Resume Examples & Samples

• Associate's Degree/2-year degree in Culinary Arts or Food Service Management area of study preferred; 4 year degree preferred
• Requires minimum 3 years of culinary management experience
• Prefers retail/food service operations management experience working in a high-volume hospitality environment (i.e., hospital, restaurant)
• Ability to communicate (listening, verbal and written) effectively with clients, customers of client and support staff
• Lead district in any UDSA or local food service audits
• Establishes and maintains excellent client relations and customer satisfaction including
• Maintain parent communication regarding dietary needs
• Will be responsible for menu and recipe management for whole district
• Responsible for food service department Marketing program
• Maintain food service website
• Conduct Nutritional Education presentations to a wide audiance including K-12 students
• Bachelors degree from a 4 year college or university
• This position requires you to be a registered dietitian with the American Dietetic Association and Licensed Dietitian status, if residing in a state with licensure
• Ability to respons effectiely to changing demands
• Analyze and interpret district nutritional policies
• Understand the USDA regulations covering school foodservice operations
• Creativity!

Food Service Manager / Dietitian Resume Examples & Samples

• Partners with Marketing and Food Service Director to provide direction to students, faculty, and staff for dietary needs
• Provides nutritional training to students, faculty, and staff as needed
• Requires 1-3 years experience in a retail or residential setting, preferably in a leadership role
• Previous management experience within a retail or residential food service operation
• P&L accountability and/or contract-managed service experience preferred
• Responsible for managing all aspects of the concessions operations including; recruiting, training, cost analysis, menu development, sales, purchasing, guest satisfaction, accounting, loss prevention, and maintaining the highest standards of quality for all employees, volunteers, products, and services
• Developing and maintaining service techniques and food quality, profit and loss controls, inventory levels, and labor and product cost monitoring
• Responsible for hiring and scheduling of staff; providing leadership, development and motivation of staff
• Responsible for marketing, merchandising, cash handling, purchasing, receiving, scheduling and managing service activities in compliance with Aramark Healthcare service systems
• Position prefers a Bachelor's Degree or an Associate's Degree plus a minimum of 1-3 years food retail/merchandising and management experience including marketing, merchandising and cash handling
• Culinary or production knowledge is a plus
• Ensure appropriate supervisor of the DFAC Supervisor and Headcount personnel
• Ensure facility statutory and regulatory compliance at all sites
• Comply with all relevant policies, procedures, standards, and contractual obligations
• Oversee subcontractor(s) in the day-to-day preparation of meals across dining facilities
• Develop, implement, and enforce the highest standards of sanitation and personal hygiene for food service personnel, in accordance with U.S. Army Technical Bulletin TB Med 530, Food Service Sanitation
• In coordination with the subcontractor, ensure that all food handlers maintain required certifications to handle food and perform required job functions
• Maintain an accurate headcount of all meals served in each dining facility and prepare weekly and monthly reports for the same
• Review and verify all invoices presented for payment by the subcontractor for accuracy and authenticity
• Maintain accurate records of productions sheets to verify the quantity of food used in preparation of meals
• Act as the primary point of contact for all questions related to food services and food service subcontractors, participate as needed in the design of new food service subcontract scopes of work (SOWs) or modifications to existing food service subcontracts
• Track and verify the receipt and proper storage and use of food purchased by the subcontractor for consumption in the dining facilities
• Spot check subcontractor employees for proper dress and personal hygiene
• Ensure that subcontractor consistently implements a food contamination prevention program
• As needed, provide and/or contribute to food handling and regulator training
• Oversee the preparation food to ensure food preparation standards are maintained in accordance with prescribed recipes and is within minimum cooking temperatures and times
• Supervise the disposition/use of leftovers to ensure they are not being improperly used
• Conduct daily inspections of DFACs to ensure facilities are maintained in the highest state of cleanliness
• Inspect fresh fruits and vegetables to ensure they are being properly cleaned to prevent food-borne disease transmission
• Enforce Standard Operating Procedures (SOPs) as appropriate for all aspects of the dining facility operation and oversees the subcontractor in the implementation of these SOPs
• Document deficiencies or unsatisfactory performance by the subcontractor and report them for review and action as necessary
• Work closely with the subcontractor to establish and maintain a written 28-day menu that provides fresh, appealing, and nutritious food at every meal
• Bachelor's degree in restaurant management and 3 years of restaurant or cafeteria management experience required in a large scale dining facility such as a military facility or university; OR 7 years of restaurant or cafeteria management experience in a large scale dining facility
• Demonstrated leadership abilities and organizational skills in the Management and Operation of similar size and scope dinning facilities
• Demonstrated communication and interpersonal skills working with diverse clients and staff
• Ability to be medically cleared to perform on contract
• Ability to obtain a U.S. Government issued MRPT clearance
• Ability to pass a drug screening and background check
• Ability and willingness to work in austere environments
• Leadership:Leverage LifeWorks's coaching model to engage and develop team members to their fullest potential. Reward and recognize employees. Ensure individual and team performance meets objectives and client expectations. Plan and lead daily team briefings. Ensure safety and sanitation standards in all operations
• Client Relationship:Maintain effective client and customer rapport for mutually beneficial business relationships. Identify client needs and communicate operational progress. Demonstrate excellent customer service using LifeWorks's standard service model
• Financial Performance:Ensure the completion and maintenance of P&L statements. Deliver client and company financial targets. Adopt all LifeWorks processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
• Associate's Degree/2-year degree in Food Service Management, Hospitality, Business or other related area of study preferred; 4 year degree preferred
• Requires 1 - 3 years of retail/food service operations management experience working in a high-volume hospitality environment (i.e., hospital, restaurant)
• National Brand experience is a plus!

Assistant Food Service Manager Resume Examples & Samples

• Manage and oversee activities in Catering, Retail Foods, and Beverage departments, as well as all areas of the building and ensure overall guest satisfaction and adherence to business goals
• Assist AGM in establishing and maintaining systems and procedures for ordering, receiving, storing, inventory, serving of food and related products, as well as menu planning and development and rolled-out with signage
• Works closely with our sales admin. in order to ensure operational needs and expenditures are taken into account for each and every event
• Works closely with the Chef to ensure all M&R guidelines are being maintained in a pro-active-professional manner
• Works directly with the AGM, Executive Chef, and Regional Health expert to ensure we are constantly auditing our team and operation to ensure we are running the safest food operation possible
• Works closely with HR and our Safety Champion in an effort to use our BTD program up to date with the latest Operational and Food Safety areas of focus for the month
• Works directly with the Assistant General Manager in order to constantly ensure that labor is being managed and adjusted to ensure we are striving to beat our forecasted goals for the day, week, month, and year
• Ability to manage in a fast-paced, diverse environment with focus on client and customer services, entrepreneurship and building and growing a strong business is essential
• Assist in location forecast and accounting along with other budgetary requirements
• Oversee period inventory
• Strong concessions, catering, cash sales, and beverage experience preferred
• Creative problem solver with exceptional competence with using Microsoft Office programs to provide analysis
• HACCP, Food Safety, TIPS program, Labor management, COS and Inventory analysis skills necessary
• Candidates will be expected to work nights, weekends, and holidays as necessary
• Manages Front of House (Cafeteria, Food Court, Quick Service) dining operations
• At least 2 years experience in a food service managment role
• Marketing and merchandising experience preferred
• Proficiency with Microsoft Office programs is essential
• Maintain effective relationship with client and demonstrates knowledge of contents of current ARAMARK/client contract which include 6 permanent stands and multiple portables
• Must have a strong understanding of catered events, including set up, staffing, and service standards - as well as experience in retail foods
• Establish and maintain a proactive human resource function to ensure employee motivation, training and development, wage/benefit administration and compliance with established labor regulations
• Support GM in managing labor, supply inventory, & equipment
• Maintain product and service quality standards by conducting ongoing evaluations and investigating complaints. Initiates corrective action
• Maintain established systems and training programs to provide a safe working environment
• Comply with all OSHA regulations and other local, state and federal government regulations
• Responsible for working with HR to maintain wage & hour compliance
• Manage operations department in accordance with collective bargaining agreement and utilizes progressive discipline
• Maintain compliance with ARAMARK’s standards of operation, client contract and within ARAMARK’s Business Conduct Policy
• Maintain all records and reports necessary to comply with ARAMARK, government and accrediting agency standards, regulations and codes
• Bachelor Degree in Business, Hospitality, or related field
• Experience in Sports & Entertainment or at least five years experience in hotel or hospitality operations management
• High energy level that is communicated to the team and exhibit a proven track record for growing business
• Highly developed analytical skills
• HACCP, Food Safety, TIPS program, BTD, Labor management, COS and Inventory analysis skills preferred
• Candidates must be willing to work nights, weekends, and holidays as necessary

Food Service Manager of Retail Resume Examples & Samples

• Compliance: Maintain a safe and healthy environment for clients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, and wage and hour
• Manage Front of House (Cafeteria, Coffee kiosk, catering) dining operations
• Maintain effective working relationships with other departments to provide a unified retail experience for customers
• Excellent employee relations and customer service experience
• At least 2 years experience in a front of the house managment role or hospitality management role
• Marketing, merchandising and cash handling experience
• Assisting the Food Service Director in establishing and maintaining systems and procedures for the ordering, receiving, storing, preparing and serving of food and related products
• Menu planning and development
• Assist with unit forecast and unit accounting
• Ensures that requirements for appropriate sanitation and safety levels in respective areas are met
• Coordinates and supervises unit personnel regarding production, merchandising, quality and cost control as well as labor scheduling, staffing and employee training
• Conducts period inventory; performs other functions such as maintaining records to comply with Aramark, government and accrediting agency standards
• Manage Front of House (a main cafeteria and a We Proudly Brew - Starbucks) dining operations and assists with Catering Operations
• Requires at least 1 to 3 years of experience in a food service management role
• At least 1 year of experience in a retail managment role including marketing, merchandising and cash handling experience
• Cooking experience is a plus
• Manage Front of House (Cafeteria, Food Court, Quick Service) dining operations
• Marketing, merchandising and cash handling
• Requires at least 2 years of experience in retail operations management
• At least 2 years experience in a restaurant managment role
• Experience working for a national retail food brand such as Starbucks is a plus
• Experience working with union employees is desired
• Manages 4+ associates /BOH Management/Patient Feeding/Catering
• Integrate fully within our client's organization becoming a trusted advisor and member of the accounts leadership team
• Works to achieve company and client financial targets and goals
• Works to achieve high quality patient and client satisfaction scores
• Responsible for implementing / executing program and growing the business
• Have oversight of day-to-day operations for the dining room area of this operation
• Has a work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work collaboratively
• Has front of the house dining room experience in a hospitality or retail restaurant environment and a strong background in safety and sanitation compliance
• Has experience in food production to be able to provide assistance as necessary
• Has experience in management of monthly invoicing and financial budget reporting
• Have strong front of house skills along with basic culinary knowledge, will oversee a staff of approxmately 40-45 hourly FT and PT front of house employees
• Has previous 1-2 years prior food service management experience with strong hospitality skills
• Has basic culinary knowledge and a strong background in safety and sanitation compliance
• Firm understanding of food costs, plate costs, and labor costs
• Willingness to train and develop frontline employees
• Excellent client and guest relation skills
• HACCP/food sanitation and safety knowledge
• Professional presence and great communicator
• The Food Service Manager will report to the General Manager and will help support the Sodexo team to meet all the needs of the USMC and the Sodexo standards
• High-volume, College/University food service management experience
• Experience training and leading service personnel (union experience is a plus)
• Experience managing food services in a contract dining environment
• Basic culinary/kitchen knowledge
• Have strong cooking skills, this position will cook as needed and oversee 4 cooks and total staff of approxmately 35 hourly FT and PT employees
• Has previous 3-5 years prior food service management experience ideally in a healthcare environment
• Has culinary production experience and a strong background in safety and sanitation compliance
• Have ability to be hands on in the production/culinary side of business
• Has strong culinary production experience, ability to mentor and train in this area and a strong background in safety and sanitation compliance
• Has the ability to travel to support accounts located throughout the state of Utah
• This is a temporary position that will be supporting Senior Living Business in the State of Utah lasting up to 12 months and will provide great exposure to the opportunities that exist at Sodexo!
• Experience in large campus or university food service environment
• Work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work collaboratively
• Experience with front of the house operations as well as student meal plans
• RELOCATION ASSISTANCE IS AVAILABLE WITH THIS POSITION! **
• Previous Food Service management experience in a high volume food environment – University or large Corporate dining, mall food court, etc
• Strong relationship building abilities - strong Customer Service skills
• Success managing multiple priorities
• Preferred qualifications include experience with Sodexo's systems and processes
• Requires at least 2 years experience in a prior food service management role
• Previous experience in a healthcare patient services role preferred
• Degree or certification in Nutrition or strong knowledge of modified diets
• Experience working with a large workforce of at least 25+
• Union experience preferred
• Comply with all Aramark policies and procedures related to Food Management
• Work independently and finish tasks in a timely manner
• Supervise all cooks and food service workers in kitchen/front of house
• Order and receive food product from vendors; Check-in by item with invoice and input in receiving log
• Inventory product
• Train new employees
• Schedule labor according to budget guidelines
• Maintain food cost according to budget guidelines
• Comply with all safety and food safety regulations required
• Responsible for ordering, time keeping, and updating employee schedules
• Responsible for opening and closing restaurant and/or kitchen
• Ability to instruct cooks in
• 3– 5 years directly related to cooking, operation of kitchen
• Prior supervisory experience, preferably in a restaurant setting
• Hospitality experience in a customer-centric, seasonally dynamic, multi-faceted environment
• Professional demeanor and the ability to influence & lead others
• Leadership:Leverage Aramark/Lifeworks coaching model to engage and develop team members to their fullest potential. Reward and recognize employees. Ensure individual and team performance meets objectives and client expectations. Plan and lead daily team briefings. Ensure safety and sanitation standards in all operations
• Use of Micros POS, Primaweb, Global Field Financials, Kronos, Aramark hiring and payroll systems
• Previous experience in a business dining and/or coffee bar setting
• Client Relationship:Maintain effective client (Capital One) and customer rapport for mutually beneficial business relationships. Identify client needs and communicate operational progress. Demonstrate excellent customer service using Aramark's standard service model
• Use of Micros POS, Primaweb, GFF, Aramark hiring programs
• Previous experience in a business dining role and/or coffee bar setting
• Client Relationship:Maintain effective client and customer rapport for mutually beneficial business relationships. Identify client needs and communicate operational progress. Demonstrate excellent customer service using Aramark/Lifeworks service model
• Financial Performance:Ensure the completion and maintenance of P&L statements. Deliver client and company financial targets. Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins. Use of Micros POS
• Manage staffing, resolve conflicts, encourage and develop employee growth

Food Service Manager of Patient Services Resume Examples & Samples

• Requires at least 2 years experience and prior experience in a food service management role
• Previous experience in a healthcare patient services role
• Degree or certification in Nutrition
• Lead the front line staff in providing an exceptional customer service experience every day for the customers and clients we serve
• Select, orient and train employees
• Prepare a variety of coffee beverages
• Ensure consistency in food quality and sanitation
• Maintain HACCP and safety standards for the retail operation
• Maintain Sodexo's cash handling of retail point-of-sale terminal
• Perform day to day assignments including operating equipment and running a store
• Set procedures that follow established department and hospital policies
• Partner with frontline staff to enhance engagement and develop their skill sets
• Grow and develop retail sales
• Ability to build and maintain strong client and customer relationships
• Have strong customer service focus
• Have passion for employee engagement
• Maintain and develop best in class safety culture
• Be well versed in high volume fast paced food service
• Enjoy becoming involved in the campus community, have strengths in relationships with clients, customers, and employees
• Experience in a high volume student Resident Dining operation with board plans. Food Retail experience (QSR) is a plus
• Demonstrated understanding and commitment with Sustainability initiatives to share educational information w/students
• A passion and commitment to providing a welcoming dining experience to our students and leading a team focused on high level of customer satisfaction
• A strong background in excellent operational performance, leading a team to greatness as well as strong client communication and relationship skills
• Understanding of campus resident dining and how to market towards special meal plans, voluntary meal plans, etc and utilize social media in sharing such with student population
• Seeking Bilingual candidates - the ability to speak Spanish would be helpful in managing this position
• Experience working through remodel/redesign
• Must be flexible with work schedule - possible schedule is Sunday - Thursday 10 am - 8 pm
• Represent Core-Mark Ohio Division and its supplier partners with high energy, enthusiasm, and a professional demeanor
• Use business metrics provided by Core Mark to formulate and execute an action plan which aligns with company growth objectives
• Engage with strategic accounts to build a business rapport, recommend strategies for fresh foods and foodservice growth at the operator level. Advise operators on marketing, pricing and profitability
• Make customer recommendations of preparation methods, merchandising and display equipment when appropriate (i.e. soup warmers, roller grills, coffee brewing equipment, pastry displays, refrigerated merchandisers, etc
• Understand how fresh and prepared-on-site food products are packaged and merchandised in a retail setting
• Communicate new items, product information and competitive market information to generate dialogue and create demand among target customers
• Present product and industry information to the Core Mark sales team, customer service team, and other key personnel through training sessions sales meetings, team meetings and on an individual basis
• Under guidance from the General Sales Manager, collaborate with supplier partners and the sales team to conduct market visits and identify new sales opportunities
• Prepare food service sample kits (Bag & Tag) as required to support the sales team
• Maintain positive professional relationships with supplier partners, customers and internal partners
• Understand Core Mark’s product offering as relates to market demands. Provide input and make recommendations regarding product and program placement at the Pine State division of Core Mark
• General knowledge of food safety standards including basic HACCP practice and cold-chain integrity, transporting of perishable foods, and maintain current Serv-Safe certification
• Develop and build catering business
• Ensure compliance with Marketing and Human Resources Programs
• 3 years progressive management experience in a similar sized operation
• Strong leadership and organizational skills
• Ability to communicate effectively with clients, customers, colleagues and staff
• Three years of supervisory or lead work experience in large-scale food operations involving work in the planning, organization, and production of meals, food procurement, storage, and preparation, or closely related work
• Or a Bachelor's degree involving major study in institutional food management, restaurant management, or dietetics may be substituted for twoyears of the required experience
• Or two years of experience as a Cook 3 or Dietitian or equivalent
• Have a current ServSafe Manager Food Safety Certification
• Acting as the liaison between the dietitians and nursing staff
• Working with the diet office to review and address any patient menu/meal concern. Conducting patient meal rounding and working with hospital dietitians on patient nutritional needs
• Employee training for compliance, safety, sanitation, customer service and more
• Ensuring timely meal delivery
• Some HR functions
• Creating a positive environment and successfully motivating and managing your team
• Direct supervision of union client associates
• Have oversight of day-to-day operations of our retail areas
• Achieve company and client patient satisfaction goals
• Ensure positive employee and patient satisfaction levels
• Recommend performance and workflow improvements
• Has a work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work
• Prior food service experience in a high volume, fast paced environment
• Culinary/food management experience,
• Catering experience,
• Experience in training, leading and team building
• Exceptional client and customer service skills
• Experience in a high volume student Resident Dining operation with meal plans. Food Retail experience (QSR) is a plus
• Understanding of campus resident dining and how to market towards special meal plans, voluntary meal plans, etc and utilize social media in sharing such with student population. . Effective increasing student involvement through student events, theme nights, etc
• Strong team development, a Hands On Manager with commitment to train/develop and mentor their team!
• Well-developed client relations skills
• Strong financial understanding – Food and Labor Costs
• Ability to be flexible with work schedule – based on business needs
• Seeking local candidates with knowledge of island cuisine and culture
• Has the ability to travel to support accounts located throughout the state of Bay area as needed
• Must be able to work a shift that may include weekend days, as well as holidays
• This is a temporary position that will be supporting Senior Living Business in the Bay Area lasting up to 12 months and will provide great exposure to the opportunities that exist at Sodexo!
• College University high-volume residential dining management experience
• Excellent client and customer relations skills
• Union experience helpful
• Experience in food service environment, preferably in a campus setting
• Experience and knowledge in managing food and labor cost within the department
• Ability to manage and execute multiple priorities
• Professional communication skills, both verbally and written
• Prior campus / university food service management experience
• Catering, Concessions & Retail Food Experience
• Understanding of marketing concepts and strategies
• Cash control, payroll records, inventory management, on-line purchasing
• Compliance of food safety, sanitation, & workplace safety standards
• Leadership skills to train & develop strong work teams, employees in a fast paced environment;coordinating customer service programs
• Culinary background & hands on food production experience
• Strong skills in Financial, Food & Labor management systems
• Strong Student engagement and active involvement within the campus community
• Current experience managing a high volume patient tray line operation
• Strong sanitation and safety compliance knowledge surrounding kitchen operations, preferably in hospitals
• Ability to deliver high quality food service and customer service to our patients
• Create a positive employee engagement experience for our employees
• Offer us a work history demonstrating strong leadership skills, as well as previous supervisory experience and the ability to work collaboratively
• Basic culinary knowledge and a strong background in safety and sanitation compliance
• A can do spirit with the ability to prioritize tasks and exhibit flexibility to take on additional responsibilities as needed
• Careers in Healthcare
• Oversight of the front-of-the-house operations in the independent living dining room, as well as the tray line service for the healthcare residents
• Manages and engages around 5 front of the house employees
• Works with Sodexo Management to ensure smooth dining services
• Oversees food service safety and sanitation policies
• Accountable for food production quality and resident satisfaction
• Hires and trains, coaches and mentors employees for day to day operations
• Maintains standards for superior Client and Resident relations
• Fine Dining experience in a Restaurant / Hotel is a must
• HR skills to schedule train and coach the hostesses / wait staff
• Passion for customer service
• Servsafe Certified, experience with HACCP monitors
• Some food production experience is ideal
• Large campus/university food service management experience or other high volume environments
• Leadership experience to supervise, train and develop a diverse team of frontline employees with a strong focus on customer service
• Have a true passion for food - "Foodie" mentality that is pervasive within the team
• High expectations for customer service, consistent delivery and quality of food
• Good understanding of financials as they apply to cost controls of food and labor
• Innovative thinker - Ability to think outside of the box to increase sales, new marketing approaches
• Maintain and develop client relationships, ensure account retention
• Fulfill contractual obligations to the client
• Accountable for the execution of service quality by maintaining highest level of delivery
• Promote and support workplace diversity and initiatives
• Manages patient/resident food service activities, complying with established standards
• Leads patient/resident service staff to ensure meals are properly prepared and delivered to patients and residents
• Conducts rounds on patients/residents/departments/nursing
• Oversees the diet office and the host/hostess program and dining room services
• Requires at least 1-2 year experience in a food service management role
• Requires at least 2 years experience in a food service supervisory or management role
• Strong microsoft office computer skills are essential
• Institutional feeding and customer service experience preferred
• Manage Front of House dining operations and assists with Catering Operations
• Develop and implement retail services plan to improve service, quality and profitability of service areas. Drive sales and roll out and maintain new programs
• Requires at least 1 to 3 years of experience in a retail food service management role
• Strong leadership skills with the ability to coach, train and motivate staff
• Customer Service skills and a working knowledge of Microsoft Office computer programs is essential in this role
• Experience working for a national retail food brand preferred
• Culinary experience is a plus
• Associate's Degree/2-year degree in Culinary Arts, Nutrition, Food Service Management, Hospitality, Business or other related area of study preferred; 4 year degree preferred
• Requires a minimum of 2 years of food service management experience
• Prefers 2 to 3 years of production and retail /food service operations management experience working in a healthcare environment
• Assist FSD as interface with vendors and key service users within client organization
• Assists in the development of short term and long term financial and operational plans for the unit which support the overall objectives of the company
• Monitor cash handling training compliance, cash drawer and safe audits
• Campus/University food service experience
• Experience with retail food service sales, supervising labor and food costs, and maintaining employee engagement
• Supervisory experience to provide direction and vision for a diverse team of hourly employees
• Experience establishing operational standards, and working with staff to adhere to standards
• Has prior management experience in high sales volume setting
• Is committed to providing high customer service with demonstrated success in developing a team that is customer oriented
• Focuses on presentation to include facility cleanliness and maintenance
• Is technically competent in unit financial management with proven experience maintaining and controlling labor cost
• Takes responsibility for training and development of front line hourly employees
• Has the ability to speak clearly and politely to management, associates, and customers when conveying information, using correct grammar when speaking and not using slang terms; and targeting the amount, style, and content of the information to the needs of the receiver
• Has the ability to develop and maintain professional, trusting, positive working relationships with supervisors, staff, managers, customers, and vendors. This includes being approachable and taking time to address employees’ personal and professional needs, as well as client and customer concerns; treating others with respect and dignity; and expressing empathy and compassion when dealing with the needs and problems of others
• Possesses a strong understanding of food safety and HACCP standards
• Has the ability to work productively and effectively when faced with stressful work situations and time pressure. This includes maintaining stamina and effective interactions with others under stressful working conditions and maintaining a calm, controlled, professional manner when facing high pressure and demanding situations
• The ability and willingness to demonstrate eagerness, enthusiasm, optimism, and passion when working. This includes demonstrating persistence, heightening personal effort in the face of obstacles and adversity; pursuing excellence for self and organization; having a sense of urgency; and possessing ambition
• Has a background in nutrition, or patient services and
• Possesses exceptional leadership and communication skills
• Has a track record of achieving best in class patient satisfaction scores
• Has high expectations for customer service and quality of food for patients
• Has prior healthcare experience in a similar role
• Is able to work a flexible schedule
• Requires at least 1-2 year experience and 0-2 years of experience in a food service management role overseeing a large employee base
• Strong knowledge of kitchen sanitation and temperature standards required
• Excellent microsoft office skills required
• Requires at least 1 year of experience in a retail management role
• Working knowledge of Microsoft Office programs is essential in this role
• Marketing, merchandising and cash handling experience desired
• Support the Company Vision and Mission Statements and implements the strategies necessary to achieve them
• Ensure that the store is providing the customer service that meets or exceeds Company standards and customer expectations
• Responsible for recruiting, selecting and managing a team of sales oriented associates who perform at levels consistent with our corporate objectives
• Accountable for building store sales and gross profits through implementation of corporate merchandising policies, procedures, and programs
• Supervise all store employees in a fair, consistent, impartial, and timely way, and in accordance with all E.E.O. guidelines
• Support, uphold, and enforce all Company policies as well as local, state, and federal laws/regulations including the local Health Department andKroger Food Safety standards
• Assure that personnel processes (hiring, training, employee evaluations, employee discipline and termination actions) are carried out in a legal andethical manner
• Ensure that the store operates within established inventory levels, salary budgets (and other controllable expenses), and gross profit margins toachieve maximum profitability
• Merchandise all items to provide the highest levels of sales. Ensure that the store is properly supplied and merchandised. Maintain fresh and appealingdisplays with proper signs
• Regularly completes merchandise price surveys of the competition and observes competitors for changes in the street price of gasoline. Adjust the storepricing per established policy
• Ensure information flows to all QSR associates and advises management of significant events affecting the store or the market
• Responsible for building an environment of teamwork between all Store Associates, supervision and vendors
• Supervise and coach direct reports in the performance of their duties; complete performance reviews and provides feedback to direct reports
• 2-3 years experience working in a QSR establishment
• Ability to successfully pass Food Safety Certification
• While performing the duties of this position, the employee is regularly required to stand, walk, climb, balance, stoop, kneel, crouch, crawl, andoccasionally lift and/or move up to 50 pounds
• High School diploma or college helpful
• Front of the house upscale dining and wait staff training experience
• Skills to: interview, hire, train, schedule, and develop up to 35 union employees
• Senior Dining and customer service background
• Computer skills to work in Horizons POS software system
• Servsafe Certified and knowledge of HACCP monitors
• Ability to assist with P&L management
• Experience in retirement community / country club / fine dining
• Have basic culinary knowledge, this position will oversee two satellite kitchens
• Has previous 2 or more years prior food service management experience ideally in a healthcare environment
• Has a strong background in safety and sanitation compliance

Food Service Manager / Catering Manager Resume Examples & Samples

• Client Relationship:Maintain effective client and customer rapport for mutually beneficial business relationships. Identify client needs and communicate operational progress. Demonstrate excellent customer service using Aramark's standard service model
• Financial Performance:Ensure the completion and maintenance of P&L statements. Deliver client and company financial targets. Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins
• Requires at least 2 years’ experience and 0-2 years in a management role
• Oversees the retail unit(s) daily shift operations. Ensures food is correct temperature, quality and appearance meets standards, portion control is being adhered to, and delivery of service to customers is efficient and courteous. Takes corrective action in all of these areas, as appropriate
• Performs quality checks on equipment/appliances to ensure proper working condition, ensures preventive maintenance and repairs to equipment is complete with minimal disruption to services. Evaluates equipment for safety
• Participates in planning menus, pricing and marketing service, which meet the needs of customers. Evaluates menu items for acceptability and use. Researches marketplace for acceptable, lower cost products and new concepts
• Develops fiscal and management controls, which protect the hospital’s assets and ensures compliance with budgetary goals. Plans, projects, and monitors budget for area. Responsible for achieving financial goals for area. Adjusts practice to assure budget is within standards
• Interviews, hires, trains, and orients new staff. Appraises performance, disciplines and terminates staff. Authorizes paid time off, work schedules and time records. Develops, plans and recommends short and long range staffing needs
• Maintains overall cleanliness, neatness and orderliness retail unit(s). Contacts Environmental Services and Maintenance Departments as needed to ensure appearance, cleanliness, and environmental controls (lighting, heat, air conditioning, plumbing) are meeting the needs of the operation
• Implements and monitors quality assurance and sanitation procedures, ensures personal hygiene requirements are consistent with the institution’s and local, state, and federal regulations and food handling principles. Oversees the appearance and personal habits of staff, takes corrective measures when indicated. Prepares for and coordinates health and regulatory inspections
• Attends meetings and schedules meetings with subordinates to communicate changes, modifications, and announcements pertinent to policy, practices, and procedures. Maintains a current awareness of food production and management trends through journals and outside associations
• Provides instruction, guidance, and leadership to Dietetic Interns during their learning experience rotation. Plans work schedule assignments
• Assesses training needs. Plans and executes training which meets both that are mandated by regulatory agencies and indicated by serve standards
• Coaches staff to maintain and “Excellence Every Day” standard
• Fiscal Control – understanding of the fiduciary responsibility of position and appropriate cashing controls and audit trails to ensure the safeguarding of the hospital’s assets. Thorough understanding of all aspects of budge
• Customer Relations – competent in managing customers including projecting a positive image for hospital, handling diversity, managing problems. Competent in providing good customer service with systems and training that result in a positive experience for all
• Human Resources – competent in recruitment, training, counseling, conflict resolution, negotiation, supervision, and managing change. Competent in promoting understanding of diversity as well as compliance with all relevant labor laws and regulations. Demonstrate ability to lead and direct staff to meet established goals
• Food Safety & Sanitation – understands and implements procedures which assure safe food supply for customers and employees
• Equipment Safety – understands and implements procedures that promote safety with regards to equipment safety and personnel practices
• Information Systems – knowledge of computer systems and the potential for technology to assist in the management function
• Knowledge in food service in the areas of— management, financial controls, food safety, and equipment
• Minimum of 3 years supervisory/management experience preferred
• Must be proficient in computer systems and applications
• Manage staff of up to 50 employees
• Hires, trains, coaches, and terminates as needed

Asst Food Service Manager Resume Examples & Samples

• Assists in the review of daily menus
• Supervises the work of other employees by assigning and inspecting the work performed
• Assures that detainee and staff servers are observed for maintenance of established rules of sanitation, safety and portion control
• Functions as the Food Service Manager in his/her absence
• Applicant will be responsible for directing the ordering, packaging and shipping of various food stuffs to numerous downrange locations and regions
• Applicant will be the liaison between customer Site Managers and the Customer Program Office for all food service issues
• Applicant will be responsible for managing downrange food inventory to ensure all locations have ample food supplies available at all times
• Possess the ability and willingness to effectively ensure dining facilities services located in challenging locations fully meet customer requirements and expectations
• Responsible for assisting in the creation of menus for customer concurrence and for maintaining a continuous customer service quality evaluation process
• Responsible for ensuring and certifying all US Serve-safe food standards are adhered to at all locations and regions
• Responsible for managing and coordinating food service site staffing requirements to include interviewing, hiring and training
• Ensures that all food orders are inspected for quality, appearance and quantity
• Maintain detailed transaction records
• Responsible for coordinating delivery of food items to sites and regions expeditiously via customer approved transportation means
• Applicant must have a minimum of 5 years of increasing managerial experience overseeing complex, large OCONUS food service operations
• Knowledge of and experience supporting OCONUS life support service activities specializing in food service operations
• Documented formal training/degree/certificate in food service, hospitality ORextensive experience in of those areas
• Understand and have extensive experience with US Serve-safe regulations and procedures
• Proven personnel management skills as well as an understanding of program management and meeting contract deliverables
• Experience successfully managing the procurement and shipment of perishable food items
• Ability to write and converse clearly and concisely
• Must successfully complete pre-deployment medical screening
• Establishesquality standards for planning, preparing, and food yield
• Requisitionsand inspects foodstuffs, supplies, and equipment to maintain stocklevels and ensure standards of quality are met
• Trainingstaff in the implementation of Food Services procedures
• Evaluatesperformance of all Food Service Personnel
• Inspectsequipment for cleanliness and functional operation
• Inspectsfood and food preparation to maintain quality standards and sanitationregulations
• FoodBudget and inventory meet DOL guidelines
• 500 Plainfield Ave , Edison, NJ 8817 USA
• Oversight of the front-of-the-house operations in the independent living dining room for 300 independent residents, as well as catering services
• Manages and engages around 55 front-of-the-house employees
• Works to ensure smooth dining services, quality customer service and customer experience
• Organizes all catering function requests for the client administration as well as residents
• Accountable for front-of-the-house staffing and resident satisfaction
• Hires and trains, coaches and mentors hourly employees for day to day operations
• Passion for customer service, preferably in a senior living environment
• Excellent computer skills; Microsoft, Scheduling, SDX Menu Graphics, and POS systems
• Ability to be hands on, and out in front with the residents to build relationships and ensure Sodexo success
• Ability to integrate fully within our client's organization becoming a trusted advisor with a customer service and catering focus
• Ability to be flexible with schedule, as this position will require working some weekends and holidays: Typical schedule will be Thursday through Monday
• Develop a business plan for the administration that establishes a rapport, promotes partnership and exceeds the administrations’ needs and expectations
• Constantly improve food service operations in order to drive patient and customer satisfaction
• Develop strategic plans for account retention and growth
• Have the experience and drive to improve Employee and Customer Satisfaction
• Experience with driving Retail Sales using Sodexo operating processes yet maintain the creativity necessary to exceed customer expectations
• Drive, dependability and the ability to work in a fast paced environment
• Build and foster positive working relationships with key constituents, including Physicians, Nurses, Employees and department team members
• Ability to inspire employees to excel in Customer interactions
• Be able to deliver superior results by directing and motivating a team of employees to complete assigned responsibilities leading to superior outcomes
• Prior health care food service experience desired
• Assists in maintenance of cash control and payroll records
• Ordering and inventory
• Assists in supporting the financial/HR functions
• Maintains customer satisfaction and good public relations
• Requires some experience in a management role in food service/contract management
• Role may reside in accounts/units of various sizes
• Continuously focus on increasing the internal Gold Check compliance for retail café operations and patient room service program
• Ensuring cash handling programs are compliant with company standard
• Other duties as assigned by the General Manager
• Experience in leading and engaging employees
• Experience in food service environment, preferably in patient feeding, retail and production experience, preferably in a healthcare setting
• Passion for food and customer service and ability to drive patient satisfaction scores
• Experience in leading, engaging and developing successful teams
• Ability to be innovative and open to change, or able to lead change initiatives
• Able to manage and execute multiple priorities
• Excellent computer skills are necessary
• Have culinary/food production background or understanding from a high volume dining environment
• Have a strong track record of excellence in Customer Service and Patient services
• Have Accounting Responsibilities for remote locations that we service out of Center City MN
• Assist with HR functions to include scheduling, training and record keeping of in service and related documentation
• Handle day to day cash management functions to comply with Sodexo and our Client’s policies
• Reporting and recording daily POS reports for Center City and outlying locations connected to this account
• Some weekends and holidays will be required
• Sports & Leisure food service management experience in a large college/university stadium/arena
• Experience with Athletic Training Tables
• Prior experience as a Dietitian or a background in nutrition
• Strong financial skills and overall food service management experience at large venues
• Demonstrated ability to provide leadership strength/depth to a diverse management and hourly staff team as well as providing direction for selection, training, guidance, development and supervision
• Strong guest/customer focus, with demonstrated success in developing a team that is customer oriented
• Highly developed organizational skills, including ability to manage multiple and often conflicting priorities, meet deadlines and pro-actively address account needs
• Cash handling,
• Establishing stocking pars,
• Preparing and restocking items to be sold,
• Managing inventory and placing vendor orders
• Direct supervision of five client employees and will coordinate the end of day responsibilities of the Dietary Department
• Relocation Assistance Available for those who qualify**
• 2 years+ of work experience in Food Retail management
• Strong financial acumen and experience with Unit financials/budget
• Ability to develop and administer food policies, programs and practices
• Strong in building client relationships
• Experience in training and mentoring staff
• Conference experience preferred, but not required
• Must have worked as Assistant Food Service Manager with The United Family at least 1 year or a minimum of 2 years restaurant experience required
• Ability to plan and organize the activities of others. Knowledge of the principles and techniques of supervision. Must possess leadership skills, maturity, technical skills, and a proven operations track record
• Knowledge of quality food production and outstanding customer service is essential
• Ability to accept supervisory coaching related to performance, work habits, and attitude
• Must maintain Certified Food Safety Manager Certification
• Cash handing processing and ensuring implementation of proper cash handling policies
• Ensuring excellent guest service and managing guest service training program
• Staffing to include managing the hiring process for supervisors, leads and team members
• Ensuring department HACCP and safety programs for regulatory compliance
• Managing national brand and Sodexo training programs
• Opening and closing operations
• Daily, weekly and monthly standard operating procedures
• The ability to develop team members
• The ability to multi-task and prioritize
• College/University high-volume Resident Dining Management Experience,
• Experience training and leading a resident dining staff,
• Experience with food and labor systems,
• P&L management experience,
• Excellent client and customer service skills,
• Dedication to service and standards
• Position requires Healthcare patient food service management experience
• Experience managing a large staff required
• Strong knowledge of kitchen sanitation procedures preferred
• Healthcare patient services experience preferred
• Excellent communication skills and customer service skills required
• Experience using microsoft office applications is essential in this role
• Ensure all operating standards are achieved
• Train, develop and mentor the management team and establish succession plans
• Develop new initiatives and programs to improve sales and customer satisfaction
• University Degree or College Diploma in Hospitality management or demonstrated experience managing a busy food service operation/restaurant
• Assists management in calculations of food consumption, and requests purchases inventory, as required
• Coaches and supervises team members in all store responsibilities, and teaches them how to handle difficult and complicated situations by fostering a team environment
• Evaluate and take positive and consistent disciplinary actions on violations of company policies
• Maintains a neat personal appearance in accordance with company uniform and personal appearance policy as stated for Restaurant Manager
• Performed other duties as assigned
• Manage Front of House (Cafeteria, Food Court, Quick Service) dining operations and Catering Operations
• Manages the marketing, merchandising and cash handling procedures
• A college degree in Food Marketing or Hospitality highly preferred
• ServSafe Certification required
• Excellent Computer skills required
• Knowledge of federal and local food safety/sanitation codes is essential in this role
• Marketing, merchandising, and cash handling experience preferred
• Strong employee relations and customer skills required
• Catering experience is a plus

Food Service Manager, China Resume Examples & Samples

• Minimum of 5 years in food business management or relevant food service experience is required
• Extremely organized and driven to create systems, establish structures and manage the process and outcome of a growing crew
• Effective and positive leadership skills, including ability to set expectations clearly, train individuals and foster teamwork
• Hold staff accountable, offer constructive and corrective feedback, and provide direction when required while maintaining a supportive and professional rapport
• Pre-existing relationships with food community businesses and individuals
• Clear and effective communication skills, oral and written
• Basic computer skills (doc, spreadsheets, etc.) is required
• Ability to create systems and standards and train others in delivering an exceptional experience while taking pride in service and product
• Works well under pressure, can effectively solve problems and communicate challenges
• Provide on-the-floor planning, coordination, and controlling of Derby Dining Center’s food production platforms and food production support areas. Continually monitors for quality to assure high quality food and services. Order food and supplies, forecasts usage, inventories food supplies. Resolve food production problems that arise throughout production and service meal periods. Reconciles food supplies with needs and takes action to resolve discrepancies. Monitor food yields and makes decisions throughout meal service that will assure adequate food is prepared and leftovers are minimized. Assist with directing food allergy activities for Derby Dining Center, to include overseeing preparation of products that conform to allergen safety guidelines and recording information on production sheets. Plan and communicate food preparation time schedules and large equipment assignments. Follows appropriate schedule for product quality testing/tasting throughout production and resolves problems when they are noted. Coordinates with professional staff to control inventory. Ensure menus and standardized recipes are followed and report recommendations for recipes changes if recipe related problems arise. Assure food production staff follow food safety standards and HACCP principles. Direct production area hourly student employees to maximize productivity
• Work with professional staff to establish policy and develop instructions and training documents for HACCP and Food Safety programs. Ensure employees practice good personal hygiene by following dress code requirements and established hand washing practices
• Develop and maintain good working relationships with USS, professional management staff, student employees, and students. Coach, counsel, and evaluate employees both orally and in writing to improve performance by giving feedback. Promote positive interaction between USS, student employees, customers, and university students. Promote team spirit and cooperation among employees. Promote a harmonious work environment that espouses civility and the University Principles of Community
• Participate in professional development programs and training to maintain and enhance skills
• Supervision Experience
• Experience in quantity food production in a “from scratch” production environment
• Familiarity with Computrition® menu management system
• Food service experience in a college/university setting
• Knowledge of food allergies, HACCP/food safety and sanitation
• Strong organization and coaching skills that support positive encouragement of a large team with a common goal
• Bachelor of Science in hospitality management
• Supervision experience
• Experience with special events and catered functions
• Strong organization and coaching sills that support positive encouragement of a large team with a common goal
• Ability to forecast staff, equipment and supply requirements based on a master menu
• Demonstrated ability to resolve customer service issues with tact and diplomacy with positive results
• Meal rounds on the floors
• Developing relationships with the nursing teams
• Training and development of staff
• Direct customer interaction
• HR functions
• Supervision of 12-14 hourly client associates
• Implement performance improvement and quality assurance programs targeted to improve customer satisfaction
• Monitor patient tray operations and daily meal rounding
• Interact with patients and the nursing staff
• Perform tray assessments, training, stocking/inventory of the floors; and
• Strong management skills, preferably in health care but not necessarily if you are also a dietitian
• Have oversight of day-to-day operations (dining room service and will assist with cook for catering events)
• Oversee scheduling of kitchen staff, maintaining inventory and ordering food
• Has a work history demonstrating strong leadership skills, as well as previous management experience and the ability to work collaboratively
• Has a strong culinary background with ability to mentor and train in culinary
• Has a background in safety and sanitation compliance
• College/University Resident Dining Management Experience or similar
• Experience training and leading a resident dining staff
• Experience with food and labor systems
• Culinary background is a plus
• Excellent computer skills
• Have oversight of day-to-day front of the house operations
• Assist in scheduling of dining hall staff
• Develop and maintain customer relationships
• Assist in developing strategic plans
• Create a positive environment
• Ensure Sodexo safety and customer service standards are met
• Has a strong food service background with ability to mentor and train
• Has a background in food safety and sanitation compliance
• Provide team leadership by ensuring cohesiveness
• Establish rapport and promote partneships which exceed's patient and customer needs and expectations
• Monitor and manage operations
• Improve food service operations to drive customer satisfaction
• Assist with developing strategic plans for account retention and growth
• High-volume, College/University or contract management food service experience
• Restaurant management experience
• Experience training and leading a service staff
• Experience with catering and event coordination (position works with Executive Chef and catering team)
• Have background in high volume dining - restaurant or QSR mgt experience
• Be proficient in use of online Food Management Systems for menu/recipe planning, ordering and inventory; Strong computer/IT and graphic skills a plus
• Demonstrate proven financial acumen/success: Food costs/ labor costs, budgets
• Be a people person with a strong focus with maintaining positive client relations
• Be a multi-tasker, organized, innovative and an effective leader who can motivate their staff. Self motivated and passionate about food service and hospitality
• Customer focused– including providing excellent customer service in a welcoming environment
• Have strong managerial, culinary/food and catering skills
• Have experience or interest in sustainability
• Leadership: Lead, mentor, engage and develop teams to maximize their contributions, including recruiting, assessing, training, coaching and managing performance. Ensure food service appropriately connects to the Executional Framework. Coach employees by creating a shared understanding about what needs to be achieved and how to execute. Reward and recognize employees. Ensure safety and sanitation standards in operation
• Client Relationship: Develop and maintain effective client and customer rapport for mutually beneficial business relationships. Demonstrate excellent customer service using Aramark's standard model. Identify client needs and communicate operational progress
• Compliance: Maintain a safe and healthy environment for clients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, and wage and hour. Ensure compliance with government regulations and education on industry trends
• Health codes require prescribed uniform, hair covering and good personal hygiene
• Meal schedules require extreme attention to promptness and excellent attendance. Meal perquisite is required for all food service employees
• Employees may be required to change work location on a daily basis as needed or for an indefinite time period
• Operating needs of the department require varied work schedules (i.e., a.m., p.m., and/or weekend shifts and/or 10 hour workday)
• Working skills to provide effective interpersonal and work supervision guidance to other personnel and work effectively with partners on joint projects
• Working knowledge to make appropriate decisions, reasoning skills, ability to develop original ideas to solve problems, and conduct basic operations analysis and quality control analysis
• Basic mathematical and cash control skills to accurately complete drawer counts and prepare deposits
• Accounting skills to interpret financial data and make recommendations and proposals for retail prices, as well as unit and departmental budgets
• Intermediate computer application skills to include food service applications such as point of sale and inventory control software. This includes forecasting of inventory, production, recipe file, access control, time and attendance
• Working knowledge in food service and sanitation regulations
• Working verbal and written communication skills in the English language, including active listening, dynamic flexibility, critical thinking, and ability to multi-task and ensure productive time management
• Manages patient food service activities, complying with established standards and patient satisfaction
• Record safety and sanitation compliance/Quality Assurance
• Position has some accounting, cash handling and financial reporting responsibilities
• Previous Healthcare experience preferred
• Food Service Management experience required
• Leads food service supervisors and staff to ensure meals are properly prepared and delivered to patients/residents
• Conducts rounds on patients/residents/departments and responsible for resident and customer satisfaction
• Manages the purchasing, inventory, and food cost
• Preparation for regulatory agency audits and Record safety and sanitation compliance
• Supervises tray line operation and/or the dining room service program
• CDM or Culinary degree preferred
• Strong interpersonal skills and the ability to multi-task is required
• Participates in other food service activities as needed
• Food Service Supervisory experience preferred
• Experience managing in a collective bargaining unit is preferred
• Requires at least 2 year of experience in management role
• Bachelor's degree or equivalent experience in the hospitality field
• Certified Dietary Manager certification is perferred
• Assists in other areas of the department as needed
• Bachelor's degree or equivalent experience/Associate's degree preferred
• Healthcare food service management experience preferred
• Have oversight of daily kitchen operations (dining room service and tray service)
• Has previous food service management experience ideally in a healthcare environment
• Has a dietary manager certification or must be willing to obtain within one year of hire
• Has basic culinary knowledge and is knowledgeable in safety and sanitation compliance
• Manage retail programs to Sodexo / Client specifications
• Create daily promotions, monthly calendars and execute promotions to drive sales and participation
• Maintain POS and all Signage and Electronic Communications
• Analyze sales data to make informed business decisions on employee schedules, employee tasks, recommend hours of operation and offer mix
• Plan employee schedules and monitor
• Conduct retail surveys and run monthly hospital retail focus groups
• High end catering
• Manage and drive profitability
• Recruit, Hire and Train frontline employees
• 2-3 years supervisory or management background with a corporate or licensed Starbucks brand retail and ability to maintain brand standards – ensuring consistency and quality
• A demonstrated track record of a positive customer service culture and ability to train and motivate staff
• Experience using food management systems for ordering and inventory, use payroll systems to track labor, use POS systems

Restaurant / Food Service Manager Resume Examples & Samples

• Manages food cost at prescribed levels fallowing approved portions control and accounting procedures. In addition to all controllable expenses and cost items affecting profitability of food service operation
• Oversees and may assist in preparing food items per required menus and recipes. Inspects food and food preparation to maintain quality standards and sanitation regulations
• Carries out Team Member and Food Service Associates responsibilities in addition to management responsibilities, as required
• Must be at least 18 years or older to apply
• High School diploma or GED required.Two year degree or above is strongly preferred
• Maintain Food Handlers and Food Safety Certification as required by County. (Company will provide this
• Proficient skills in Microsoft Suit (Word, Excel, Power Point, and Outlook.)

Corporate Events & Food Service Manager Resume Examples & Samples

• Leads department staff responsible for the conceptualization, design, plan, budget and execution of exceptional corporate events consistent with the Bank of Hawaii brand and service standards. Ensures all logistics for events are managed within budget and to deadlines, and in accordance with marketing and other internal and external stakeholders’ policies and procedures, to ensure consistency of event set-up, communication and delivery. Works in a fast-paced environment and oversees the execution of multiple events with competing priorities simultaneously. Ensures quality control of all events
• Leads and manages complex, large-scale and high profile events, as well as other corporate events as required. Ensures events/projects run seamlessly and achieve the desired guest experience
• Manages food and service vendor(s) that service and support Bank of Hawaii’s food service establishments in Downtown Honolulu (casual and fine dining) and at Kapolei (casual). Champions initiatives, as well as designs programs, that provide desired food service experiences for employees and the public. Tracks, reports on and forecasts vendor operations budget. Ensures service protocols and procedures are in place and evolve as necessary. Ensures quality control of food and service
• Must possess organizational perspective; ability to manage multiple projects and complex projects/processes
• Minimum eight to ten years of management experience in event, food and beverage, catering and/or hospitality experience in upscale and casual environments or equivalent work experience
• Minimum five years of experience managing budget and staff and possesses the ability to analyze and interpret financial statements and forecast budgets
• Also requires vendor management experience
• Should have knowledge of industry trends and best practices
• Demonstrated proficiency with personal computers in a networked environment and Microsoft applications (Outlook, Word, Excel, and PowerPoint) or similar software
• Knowledge of or ability to use Bank software and systems
• Good analytical, decision-making, communications, and organizational skills
• Experience working closely with multiple stakeholders and senior executives
• Should be goal and customer service oriented, a team player and a dynamic leader
• Ability to work with a flexible work schedule, including evenings, weekends and holidays
• Must be able to provide own transportation or operate a vehicle with a valid driver’s license and commute as required

Asst Food Service Manager, Non-supervisor Resume Examples & Samples

• Technical computer systems knowledge and skill in basic software programs such as on-line purchasing, word processing, spreadsheet, data base management and e-mail
• Knowledge of computer applications in a food service operation. This includes forecasting of inventory, production, labor, recipe file, access control, time and attendance
• Proven experience and skills in developing theme events and sales promotions, including resourceful and creative merchandising of promotions and products
• Accounting and mathematical skills to maintain inventory, project service needs, complete service records, and control costs
• Ability to make recommendations and proposals for unit and departmental budgets as well as retail prices
• Skills in personnel management including knowledge and skill in evaluating, communicating clearly and directly in an effective and amiable manner, thereby creating a positive climate for maximizing opportunities to provide training in critical areas
• Time management skills to organize tasks, train, delegate, monitor, and evaluate staff in their progress in meeting their goals in work achievement
• Knowledge and skills in all food service operational functions for maximum utilization and evaluation of personnel performance and staffing in normal functions and in emergencies
• Skill and background in food and beverage service to include retail sales and cash handling
• Knowledge of efficient methods of ordering, storing and receiving food, beverage, and other sundry goods typical to a convenience store. Ability to develop production controls on quality and quantity of supplies
• Written and verbal communication skills to write accurate and grammatically correct reports, develop sales plans including advertising, product descriptions, unit goals, evaluations, directing & training staff and interacting with customers
• Demonstrated ability to: 1) identify unit level problems and/or needs; 2) develop solutions and/or needs proposals; 3) and to implement action plans with limited assistance and input, always with the priority of customer service and good public relations

Related Job Titles

• • Managed a team of 15 staff, ensuring cohesive operations and adherence to health and safety standards.
• • Developed and implemented a waste reduction program that decreased food waste by 25%, promoting environmental sustainability.
• • Streamlined kitchen workflow which increased service speed by 20%, enhancing customer experience.
• • Conducted inventory management, resulting in a 15% cost reduction through better supplier negotiations and efficient stock usage.
• • Introduced a customer feedback system that identified areas for improvement, leading to a 30% increase in customer satisfaction ratings.
• • Coordinated with dieticians to offer healthier menu options, increasing sales of such items by 35%.
• • Oversaw daily food service operations, providing meals for 500+ customers daily.
• • Implemented new staff training program improving service quality and efficiency.
• • Led the introduction of a locally sourced produce initiative, boosting community relations and customer approval.
• • Managed budgeting and accounting for food costs, reducing expenses by 10%.
• • Negotiated with vendors to obtain better pricing on high-volume items, saving $5,000 annually.
• • Supervised a team of 10 staff ensuring high-quality food preparation and delivery.
• • Enhanced health and safety protocols leading to a record 24 months with zero incidents.
• • Implemented a new inventory system reducing stock discrepancies by 40%.
• • Contributed to menu planning, offering diverse options that raised customer interest.

10 Food Service Manager Resume Examples & Guide for 2024

Food service managers oversee the daily operations of food establishments, ensuring quality service and adherence to health regulations. Highlighting experience in staff management, budget oversight, and customer service on your resume will make a strong impression. Consider adding proficiency in food safety practices, team leadership, and inventory management to demonstrate your capabilities. Mentioning successful cost-reduction strategies and improvements in customer satisfaction can effectively illustrate your contributions to previous employers.

All resume examples in this guide

Single Column

Resume Guide

Resume Format Tips

Resume Experience

Skills on Resume

Education & Certifications

Resume Summary Tips

Additional Resume Sections

Key Takeaways

As a food service manager, articulating your diverse skill set in a way that stands out to employers without overwhelming them can be a significant resume challenge. Our guide provides you with clear examples and strategies to highlight your leadership and management skills effectively, ensuring your resume is both impressive and succinct.

• Which sections do you need to include in your resume to meet recruiters' requirements;
• How to write your food service manager resume experience section - even if you have don't have little to no work experience;
• Real-life professional examples to guide you how to write the most important food service manager resume sections;
• Adding even more sections so your food service manager resume stands out with professionalism and your personality.

We've also selected some of the best (and most relevant) resume guides for the food service manager role you're applying for:

• Fine Dining Bartender Resume Example
• Hotel Bartender Resume Example
• Guest Relations Manager Resume Example
• Food and Beverage Manager Resume Example
• Front of House Manager Resume Example
• Sous Chef Resume Example
• Ice Cream Server Resume Example
• Fine Dining Resume Example
• Prep Cook Resume Example
• Reservations Manager Resume Example

Is there a correct way to format your food service manager resume?

This is a tricky question. While skimming over your resume, recruiters will be looking at your experience and the message your profile conveys. That's why your resume format needs to be clear and concise, serving to supplement and organize your experience. Professional best practices point that the best food service manager resumes:

• Follow the reverse chronological order, where the most recent experience items are presented first . This is to keep your expertise succinct and to show recruiters your career growth over the years;
• Have a clearly defined header that includes all relevant contact information and a portfolio or a LinkedIn link. In some countries, it is acceptable to include a professional photo , so that your application is more memorable;
• Feature the most important food service manager resume sections towards the top, e.g. summary, skills, and experience. That way, recruiters can immediately find information that is relevant to the role;
• Take up no more than two pages - and two pages are the exception for more experienced professionals. Keep your expertise to the point and use your food service manager resume real estate wisely .
• Selecting modern, yet simple fonts, e.g. Rubik, Lato, etc., would help your application stand out;
• Many candidates stick with the tried-and-tested Arial or Times New Roman, but you'd want your food service manager resume to be a bit more unique;
• The ATS can read all serif and sans-serif fonts, so you should avoid fancy, formal script (or cursive) fonts.

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The more trusted the organization you've attained your certificate (or degree) from, the more credible your skill set would be.

Recruiters' preferred food service manager resume sections:

• A header with relevant contact information and headline, listing your current job title
• A resume summary or objective pinpointing what is most impressive about your expertise (that aligns with the role)
• An experience section highlighting the specifics of your responsibilities and achievements
• A skills sidebar to intertwine job advert keywords with your unique talents
• An education and certifications sections to serve as further accreditation to your professional experience

What recruiters want to see on your resume:

• Proven experience in managing food service operations, including staff management, inventory control, and menu planning.
• Strong understanding of food safety regulations and a record of maintaining high standards of cleanliness and sanitation.
• Demonstrated ability to increase sales and control costs to improve the profitability of the food service establishment.
• Excellent customer service skills with an ability to resolve conflicts and ensure customer satisfaction.
• Capability to train and motivate staff to provide exceptional food quality and presentation consistently.

Experts' advice on writing your food service manager resume experience

While the excitement and motivation for writing your food service manager resume was present in the first hour (or so), you now find yourself staring at the blank page.

The resume experience section is the one that allows you to make a memorable impression by matching job requirement with your past jobs and accomplishments.

To help you write this resume section, here are four mistakes you need to avoid:

• Listing every job you have had so far, including the irrelevant ones. Before that, consider each of your past roles based on relevancy to the role. It may be the case that the job you had 15 years ago may have taught you invaluable skills that are appropriate for the role;
• Including irrelevant work experience items . Those are past jobs that aren't linked with the role you're applying for (or so they seem). Consider how your past jobs will serve your professional presentation: will they be filling in a gap in your work history, or just taking up space?
• Focusing on responsibilities instead of accomplishments. Your food service manager resume shouldn't just be telling recruiters what you did in the past - as it's most often the case that candidates have had similar responsibilities. But, rather, the experience section should showcase the success you've attained in each past role, thanks to your unique skill set;
• Consider listing just your professional experience. Any role you've had in the past - e.g. volunteering, internships, etc. - can make it into your food service manager resume experience section. Make sure to include it alongside numbers and results.

Two more things you need to remember about your resume experience section.

The first are keywords. Or those specific job requirements that are crucial for the role . Ensure you've integrated them across your experience section to get sorted closer to the ideal candidate profile by the Applicant Tracker System (ATS).

The second are action verbs. Each of your experience bullets should start with a strong action verb , followed by your specific skill and your on the job achievements. Follow this formula to hint to recruiters what your unique value as a professional is.

Still with us? In the next section, we will show you how industry-leading professionals have avoided the four most common mistakes, while integrating keywords and action verbs in their experience section.

• Spearheaded a team of 50+ staff at a high-volume restaurant, increasing overall efficiency by 25% through the implementation of a streamlined scheduling system.
• Piloted a new customer loyalty program that boosted repeat business by 30% within the first six months of launch.
• Negotiated with suppliers to reduce ingredient costs by 15%, significantly improving the profit margin without compromising on quality.
• Led the opening of a new franchise location, coordinating between contractors, vendors, and corporate directives to ensure a successful launch.
• Improved average customer service rating by 40% by redesigning training protocols and implementing regular staff performance reviews.
• Implemented waste reduction strategies that cut down food waste by 20%, aligning with the company’s sustainability goals.
• Oversaw a 150% increase in catering event bookings by developing partnerships with local businesses and marketing our services through community events.
• Conducted a complete menu overhaul based on customer feedback and food cost analysis, leading to a 10% increase in average check size.
• Managed beverage inventory and introduced craft cocktails, resulting in a 22% uplift in beverage sales and enhancing the dining experience.
• Leveraged data analytics to optimize menu offerings, which led to the discontinuation of least profitable dishes and a focus on best-sellers.
• Coordinated the renovation of the dining area, improving customer comfort and ambiance, directly correlating to a 12% increase in patron time spent at the restaurant.
• Recruited, trained, and developed a culinary team noted for producing innovative and high-quality dishes that increased customer satisfaction.
• Managed day-to-day operations of a fast-paced urban eatery, consistently maintaining high levels of customer satisfaction and kitchen efficiency.
• Introduced a local sourcing initiative that not only lowered costs by 10% but also enhanced the restaurant's image within the community.
• Facilitated a cross-training program that decreased staff turnover by 35% and strengthened team morale and versatility.
• Developed and executed a business plan for a new in-store café which outperformed sales projections by 150% in its first year.
• Designed and delivered staff training that emphasized upselling and customer engagement techniques, increasing average sales per customer by 18%.
• Cultivated relationships with local food bloggers and influencers, creating buzz and driving a consistent 20% month-over-month increase in new patrons.
• Initiated a menu optimization project analyzing dish popularity and profitability, which led to a leaner menu model and a 5% increase in kitchen productivity.
• Championed a farm-to-table concept that differentiated the establishment from competitors, resulting in a 10% uptick in new customers.
• Improved staff performance by establishing an inclusive culture that valued feedback, creativity, and recognition, reducing employee turnover by 30%.
• Directed the transition to a digital ordering system that cut customer wait times by half and increased kitchen efficiency.
• Orchestrated a seasonal promotion strategy that capitalized on local events, translating to record-breaking sales during historically slow periods.
• Overhauled vendor contracts to obtain volume discounts and better payment terms, shaving off 8% from the overhead costs annually.
• Drove the growth of a boutique bistro from a fledgling startup to a staple in the local dining scene, tripling the customer base.
• Implemented sustainable sourcing standards that aligned with the brand's commitment to environmental stewardship, attracting a niche market of eco-conscious diners.
• Orchestrated a supplier diversification strategy that ensured consistent ingredient quality and availability, mitigating the risk of supply chain disruptions.
• Executed a successful rebranding initiative, including interior redesign and menu refresh, leading to a 20% increase in foot traffic.
• Pioneered a customer feedback loop that provided actionable insights, directly contributing to a sustained 25% improvement in guest satisfaction scores.
• Developed a vendor scorecard system to monitor and improve supply chain efficiency, culminating in an annual cost saving of 12%.

The following content includes information from "O*NET OnLine" by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. The data represents the top responsibilities present on the task lists for food service manager professionals.

Top Responsibilities for Food Service Manager:

• Keep records required by government agencies regarding sanitation or food subsidies.
• Investigate and resolve complaints regarding food quality, service, or accommodations.
• Maintain food and equipment inventories, and keep inventory records.
• 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.
• Coordinate assignments of cooking personnel to ensure economical use of food and timely preparation.
• Monitor compliance with health and fire regulations regarding food preparation and serving, and building maintenance in lodging and dining facilities.
• Count money and make bank deposits.
• 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.

Quantifying impact on your resume

• Include the percentage by which you increased customer satisfaction scores, demonstrating your focus on service quality and customer experience.
• List the number of staff you have managed or trained, indicating your leadership and team management capabilities.
• Detail the amount by which you reduced food waste, showing your commitment to cost-saving and sustainability practices.
• Highlight the specific revenue growth figures achieved under your management, showcasing your ability to drive business success.
• Quantify improvements in health inspection scores or safety ratings to reflect your attention to compliance and operational excellence.
• Mention any efficiency gains, such as reducing the average table turnover time, to reveal your operational effectiveness.
• State how much you have expanded the menu or offerings, which can highlight innovation and adaptability.
• Document any cost reductions in supply chain management, illustrating your financial acumen and ability to negotiate with vendors.

Action verbs for your food service manager resume

Experience section for candidates with zero-to-none experience

While you may have less professional experience in the field, that doesn't mean you should leave this section of your resume empty or blank.

Consider these four strategies on how to substitute the lack of experience with:

• Volunteer roles - as part of the community, you've probably gained valuable people (and sometimes even technological capabilities) that could answer the job requirements
• Research projects - while in your university days, you may have been part of some cutting-edge project to benefit the field. Curate this within your experience section as a substitute for real-world experience
• Internships - while you may consider that that summer internship in New York was solely mandatory to your degree, make sure to include it as part of your experience, if it's relevant to the role
• Irrelevant previous jobs - instead of detailing the technologies you've learned, think about the transferable skills you've gained.

Recommended reads:

• How to Put Cum Laude on Your Resume
• How to List a Major & Minor on Your Resume (with Examples)

Showcase any ongoing or recent educational efforts to stay updated in your field.

The right balance between hard skills and soft skills for your food service manager resume

Wondering what the perfect food service manager resume looks like? The candidate's profile meets job requirements by balancing both hard skills and soft skills across their resume.

• Hard skills are all the technologies you're apt at using . Prove you have the right technical background by listing key industry hardware/software in your food service manager resume skills section and noteworthy certifications.
• Soft skills are both your personal, mindset, communication, analytical, and problem-solving talents . Use your food service manager resume achievements section to show how you've used a particular soft skill to reach a tangible outcome.

When writing about your unique skill set, always make sure to refer back to the job advert to see what are the key requirements. This ensures you've tailored your resume so that it matches closer to what the ideal candidate profile is.

Top skills for your food service manager resume:

Inventory Management Software

Point of Sale (POS) Systems

Food Safety Management Systems

Scheduling Software

Menu Planning Tools

Cost Control Software

Nutritional Analysis Software

Kitchen Equipment Management

Supply Chain Management Tools

Employee Training Systems

Communication

Problem Solving

Time Management

Customer Service

Adaptability

Conflict Resolution

Decision Making

Organizational Skills

Next, you will find information on the top technologies for food service manager professonals from "O*NET OnLine" by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license.

Top technologies for Food Service Manager’s resume:

• Google Docs
• Microsoft Word
• ClubSoft Food & Beverage Point of Sale
• Restaurant Manager
• Aurora FoodPro
• SweetWARE nutraCoster

Highlight any significant extracurricular activities that demonstrate valuable skills or leadership.

Maximizing your food service manager resume: education and certification sections

To effectively showcase your industry knowledge in your food service manager resume, it's important to properly list your education and certifications.

For the education section , ensure you include:

• Higher education degrees pertinent to the industry or those at a postgraduate level;
• The start and end dates of your education, along with the name of the institution you graduated from;
• Your GPA and relevant coursework, but only if they are impressive and applicable to the role.

Additionally, create a separate certifications section to spotlight your most notable recognitions. Another excellent place to feature a leading industry certificate is in your resume header, right after your name.

Below is a list of key industry certifications that are often sought after by recruiters

The top 5 certifications for your food service manager resume:

• ServSafe Food Protection Manager Certification (ServSafe Manager) - National Restaurant Association
• Foodservice Management Professional (FMP) - National Restaurant Association
• Certified Food and Beverage Executive (CFBE) - American Hotel & Lodging Educational Institute
• Certified Professional - Food Safety (CP-FS) - National Environmental Health Association
• Certified Food Safety Manager (CFSM) - Various accredited organizations

The content below includes information from "O*NET OnLine" by the U.S. Department of Labor, Employment and Training Administration (USDOL/ETA). Used under the CC BY 4.0 license. The data represents the top associations for food service manager professionals.

Top US associations for a Food Service Manager professional

• Academy of Nutrition and Dietetics
• American Culinary Federation
• American National Standards Institute
• Association of Nutrition and Foodservice Professionals
• International Council on Hotel, Restaurant, and Institutional Education

Always remember that your food service manager certifications can be quantified across different resume sections, like your experience, summary, or objective. For example, you could include concise details within the expertise bullets of how the specific certificate has improved your on-the-job performance.

• Should I Put In An Incomplete Degree On A Resume?
• How to List Expected Graduation Date on Your Resume

The ideal food service manager candidate resume summary or objective

You may have heard that your resume top one-third plays an important part in your application.

It basically needs to show strong alignment with the job advert, your unique skill set, and your expertise.

Both the resume summary and resume objective could be used to ensure you've shown why you're the best candidate for the role.

• Resume objective to pinpoint your current successes, that are applicable to the field, and your vision for your career. Remember to state how you see yourself growing within this new career opportunity.
• Resume summary as an instrument to pinpoint what is most applicable and noteworthy form your professional profile. Keep your summary to be no more than five sentences long.

At the end of the day, the resume summary or objective is your golden opportunity to shine a light on your personality as a professional and the unique value of what it's like to work with you.

Get inspired with these food service manager resume examples:

Resume summaries for a food service manager job

• With a robust background of 12 years in upscale dining management, I bring a record of increasing sales by 35% at La Belle Cuisine through innovative menu development and optimizing staff productivity. Proficient in inventory management, supply chain logistics, and fostering a customer-centric environment, ready to elevate the dining experience through meticulous oversight and strategic planning.
• Seasoned management executive pivoting into food service management, offering over a decade of expertise in team leadership and operational efficiency within the competitive retail sector. Proven success in enhancing customer satisfaction scores by 25% and slashing operational costs by 20% through the integration of cutting-edge technology solutions and vendor negotiations.
• Dynamic professional transitioning from healthcare administration to food service management, leveraging a deep understanding of regulatory compliance and staff training. Excelled in implementing cost-saving procedures that slashed annual expenses by 15%, aiming to apply analytical skills to optimize restaurant operations and elevate the client dining experience.
• As a former event coordinator with 5 years of experience, adept in logistics and customer service, my transition into food service management is fueled by a passion for creating memorable dining events. Demonstrated success in executing large-scale events for up to 300 attendees, I possess keen insights into operational streamlining, aiming to bring organizational excellence to restaurant management.
• Seeking to embark on a career in food service management, I am enthusiastic about mastering operational procedures, team leadership, and exceptional customer service. Eager to contribute a fresh perspective and a dedicated work ethic to learning the nuances of restaurant operations and support the establishment in delivering a superior dining experience.
• As a recent culinary arts graduate with a zeal for exceptional service and cuisine, I am aiming to launch my food service management journey. Intent on contributing innovative ideas, in-depth learning from academic training, and unyielding commitment to quality and efficiency, with a goal to drive operational success and customer satisfaction in a dynamic dining setting.

Average salary info by state in the US for Food Service Manager professionals

Local salary info for Food Service Manager.” Source: My Next Move, National Center for O*NET Development. Accessed 10/15/2024

Additional valuable food service manager resume sections to stand out

When assessing candidate applications, recruiters are often on the lookout for elements that go beyond meeting standard requirements and technical expertise.

This is where extra sections could play a key role in showcasing your unique skill set and personality.

Make sure to include sections dedicated to:

• How you spend your free time, outside of work. The interests resume section also goes to show your personality and transferrable skills; and may also serve to fill in gaps in your experience;
• Most innovative work. The projects resume section brings focus to what you're most proud of within the field;
• How you're able to overcome language barriers. The language resume section is always nice to have, especially if communication would be a big part of your future role;
• Industry-wide recognitions. Remember that the awards resume section should highlight your most noteworthy accolades and prizes.

Key takeaways

• The format and layout of your food service manager resume should reflect on both your career and what matters most to the job you're applying for;
• Use the resume summary and objective to hint at your most prominent accomplishments;
• Always be specific about your experience and consider what value each bullet you curate adds to your food service manager application;
• Consider how your academic background and technical capabilities could further showcase your alignment to the role;
• Your soft skills should contribute to your overall food service manager profile - aligning your personality with skills and results.

Looking to build your own Food Service Manager resume?

• Resume Examples

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