• Billing residents and family members for their monthly charges and as well as billing Medicare and Sunshine State.
• Paying all invoices for products received monthly for their room and other charges that may accrue.
• Using the Yardi billing system for paying invoices, managing the credits for residents.
• Making Deposits for resident's accounts and crediting their accounts.
• Human Recourse's: Preparing all new hire paper work for new employee's and sending them to the outsource company for payroll.
• Making sure all employees are signed up for insurance, taking care of all payroll issues.
• Taking care of background checks, separation forms, personal record changes.
• Employee reference checks for both new hire and terminated employees.

• Feeding 140 residents both Assisted Living side and Memory Care, serving three meals a day.
• Ordering, Scheduling, Inventory and Sanitation Procedures.
• Hiring new staff and training them.
• Doing time temperature logs, making sure residents are happy with meals, attending Resident Council meeting to hear the resident 's likes and dislikes, asking for other food items.
• Catering for all functions for the building such as Family Night that occurs four times a year, and any Marketing events that arises.

• Feeding residents of 120 bed facility 3 meals a day.
• Ordering and Receiving food, Cooking, monthly inventory.
• Hiring and training of 15 employees.
• Maintained a $18,400-dollar food cost budget per Month.
• Catered all of the Marketing Events throughout the year.

• Working along with the Executive Chef to create menus for clients, facility and staff.
• Prepped and cooked all foods for catering.
• Attended weekly meetings for upcoming events, planning, set-ups and time frames for pick-ups and break downs.

• Decreased food cost from 60% down to 45% in the first couple of Months.
• Implemented new products that increased sales and Decreased food cost.
• Increased productivity by cross training Employees/Decreased labor costs.
• Brought catering to a higher Level by using fresh products to enhance eye appeal.

• Opened a new school in the Tampa Area for an Orlando Based Company.
• Managed 5 employees while running 2 schools.
• Feeding K-8 students breakfast and lunch.
• Implemented new and exciting foods to a private school.
• Ordering, Receiving, Inventory and Monthly Menus.

• Managed kitchen staff by recruiting, selecting, hiring, orienting, training, assigning, scheduling, supervising, evaluating and enforcing discipline when necessary.
• Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.

​

• Promptly reported any maintenance and repair issues to Executive Chef.
• Properly labeled and stored all raw food ingredients including produce, meat, fish, poultry, dairy and dry goods in the appropriate storage room, walk-in refrigerator, freezer or cooler.

• Developed menus, pricing and special food offerings to increase revenue and customer satisfaction.
• Instructed new staff in proper food preparation, food storage, use of kitchen equipment and utensils, sanitation and safety issues.
• Actively involved in cost control, sanitation, menu development, training, recruitment, private dining and catering.

• Guided the development, production, promotion and financial aspects of Pizza Hut Corporation.
• Developed monthly reports.
• Managed a staff of 15 people.

• Consistently provided friendly guest service and heartfelt hospitality.
• Demonstrated integrity and honesty while interacting with guests, team members and managers.
• Prepared food items consistently and in compliance with recipes, portioning, cooking and waste control guidelines.

• Maintained smooth and timely operations in preparation and delivery of meals and kitchen sanitation.
• Achieved and exceeded performance, budget and team goals.
• Cooked and served food and meals in accordance with planned menus, diet plans, recipes, portions, temperature control procedures and facility policies.