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3 Food Service Manager Resume Examples That Work in 2024

Food Service Manager Resume

Professional food service manager resume, formal food service manager resume.

Food Service Manager Resume Writing 101

A great dining experience is your top priority. Kitchen staff members are directed, food quality is ensured, and customer service is provided effectively with you in charge.

Now, it’s time to ensure you dish up the right set of skills as you look to grow your career, so you’ll need an appropriate resume template .

Food quality and health scores are a top priority, making it essential for dining establishments to choose the right managers for the job. We’re here to help with our quick cover letter generator plus food service manager resume examples that have helped many culinary pros land their ideal jobs.

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Food service manager resume example with 8+ years experience

Related resume examples

Restaurant manager
Hospitality
Food service worker

What Matters Most: Your Food Service Manager Skills & Work Experience

From customer service to ensuring efficient kitchen preparations, you oversee it all. You’re probably wondering, how do you condense all those responsibilities into 6 to 10 top skills on a resume ?

The food service’s job description will be your friend here. Think of it like a customer ordering exactly what they want so you can expertly prepare it for their needs, just applied to listing out your skills in this case.

That way, if a restaurant specializes in presentation and garnishings, you can emphasize your culinary arts skills to show how you fit those needs.

Here are some popular food service management skills to get you started.

9 popular food service manager skills

Customer Service
Inventory Control
Staff Development
POS Systems
Vendor Management
Culinary Arts
Sanitization
Cost Control

Sample food service manager work experience bullet points

The food service business is fast-paced, so hiring managers will want to see real results from how you’ve performed in the past.

The best way to optimize is using the numbers you know restaurants care about the most.

For instance, you could list customer satisfaction, health code scores, or preparation efficiency metrics. Then, detail in short one-sentence examples how you helped improve each category while running the kitchen.

Here are a few samples:

Oversaw and inspected all vendor deliveries as they came in to boost quality control standards by 53%.
Implemented a new customer waitlist system using WaitWhile that improved seating efficiency by 42%.
Performed competitive analysis on menu prices using Fishbowl to help boost average sales per table by 67%.
Reworked weekly schedules based on employee needs to ensure a proper staff-to-customer ratio was achieved 97% of the time.

Top 5 Tips for Your Food Service Manager Resume

As you’ve worked up the ranks from a food service associate to management positions, you’ve likely gained many new skills over time. Therefore, listing your most recent experiences first is optimal to show your current quality control and staff development abilities.
You probably use an active tone to ensure a great dining experience when assisting the restaurant’s customers. You can optimize your resume similarly by using action words like “prepared” or “monitored.”
Just like getting a customer’s order wrong can make for a poor dining experience, a resume full of inaccuracies or grammatical errors can lower your chances of getting called for an interview. Always proofread before submitting.
Most restaurants try to optimize the customer experience by avoiding a menu that’s too long since it can feel overwhelming for customers. The same is true for your resume. Keep it to a concise one-page overview of your top abilities like culinary art and cost control.
As the manager, you’ll be expected to lead the kitchen staff while having high levels of knowledge in aspects like high-volume food prep. Your resume should show how you use both types of abilities.

A resume summary will work well if you have ten or more years of experience in the food service industry. For example, you could explain in a few sentences how you revamped customer service protocols for a local restaurant chain that boosted satisfaction scores by an average of 45% across locations.

If you have relevant education like a business management or culinary degree, you should list it. It’ll provide more relevant information about how you’ve built your skills in aspects like pricing strategies or food quality assurance.

Limiting your resume to three or four jobs will work best for food service managers. Food services are fast-paced, so hiring managers often do quick reviews when initially receiving resumes. Limiting the jobs will help them identify your most relevant abilities in kitchen management.

• 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.

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.

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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?

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Food Service Manager Resume Samples

The guide to resume tailoring.

Guide the recruiter to the conclusion that you are the best candidate for the food service manager job. It’s actually very simple. Tailor your resume by picking relevant responsibilities from the examples below and then add your accomplishments. This way, you can position yourself in the best way to get hired.

Craft your perfect resume by picking job responsibilities written by professional recruiters

Pick from the thousands of curated job responsibilities used by the leading companies, tailor your resume & cover letter with wording that best fits for each job you apply.

Create a Resume in Minutes with Professional Resume Templates

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

Read our complete resume writing guides

How to tailor your resume, how to make a resume, how to mention achievements, work experience in resume, 50+ skills to put on a resume, how and why put hobbies, top 22 fonts for your resume, 50 best resume tips, 200+ action words to use, internship resume, killer resume summary, write a resume objective, what to put on a resume, how long should a resume be, the best resume format, how to list education, cv vs. resume: the difference, include contact information, resume format pdf vs word, how to write a student resume, food service manager resume examples & samples.

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

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Food Service Manager Resume Samples
Food Manager Resume Samples
Food Service Manager Resume Samples
Food Service Manager Resume Samples
3 Successful Food Service Manager Resume Examples And Writing Tips for 2024
Food Service Manager Resume Samples

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