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Dedicated Food Service Management Professional trained at the California Culinary School in the Le Cordon Bleu Program. Hardworking team player with a passion for food and providing excellent customer service in a safe and clean environment.  Possesses proven supervisory and leadership skills in a kitchen and a business environment.  Displays the ability to delegate, problem solve, manage personnel and meet deadlines. Currently certified in Food Safety & Management.

  • Restaurant management experience
  • Culinary knowledge
  • Delivers exceptional customer service
  • Reliable team player
  • Neat, clean and professional appearance
  • Excellent multi-tasker
Skills and Accomplishments
Over the course of my 10 year career with Eurest Dining I was promoted from grill cook to Food Service Director. Well versed in standard company Human Resource policies.
June 2017 to Current
Universal Studios Hollywood Universal City, CA

Working in a fast paced Production Kitchen and different locations through out the park. Building salads, sandwiches and preparing food items while insuring consistency in finished product. Grilling, marinating and roasting meats. Making fresh pasta and making food for Vivo Italian kitchen at Citywalk. 

August 2016 to April 2017
Hyvee Bloomington, IL Prepared breads, rolls and other items from scratch. Bake items such as cookies, muffins and croissants. Ensure consistency in bake and specs from all baked items providing a consistent product. Providing a superior customer service experience for all customers on a daily basis.
Food Service Director
January 2008 to June 2016
Eurest Dining/Compass Group Bloomington, IL Major responsibilities included inventory, financials, and acquisitions for multiple site locations. Provide a excellent customer service experience for customers and interacting with them on multiple levels on a daily basis. Oversaw and responsible for the Quality Assurance Program and ensured the kitchen was ready for Health Department inspections at all times. Developed and implemented safety training for employees to ensure all guidelines were meet and exceeded. Provided daily catering planning and execution to multiple sites.
Line Cook
May 2007 to September 2007
Mt McKindley Wilderness Lodge Trapper Creek, AK Prepared orders using various culinary techniques such as searing, grilling and sautéing various protein sources such as Alaskan salmon, halibut, steaks and pasta. Expediting and plating in a fast paced kitchen environment.
Sous Chef
January 2006 to April 2007
Eurest Dining Services Pasadena, CA Efficiently prepared quality food items according to standardized recipes to meet production, delivery and service schedules. Ensured proper portion control and maintenance of proper serving temperatures and sanitation standards. Tracked food use and waste. Received and inspected product and supplies for quality and quantity to ensure appropriate inventory.
Buffet Cook
April 2005 to September 2005
Norwegian Cruise Line America Honolulu, HI Responsibilities included arranging food for banquet presentation for over 1,000 guests.  Inventory and par controls to ensure proper quantities of supplies were on-hand
January 2001 to March 2003
Whole Foods Market Westwood, CA

Prepared, cut, dice and cook items for the cold bar. Made sauces, salads and lasagna. Set up and maintain the Hot Bar which included heating up food to correct temperatures and rotating food.

Le Cordon Bleu Program California School of Culinary Arts Pasadena, CA, USA

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To secure a position in the HealthCare /Food Service Industry where my Education, professional and proven ability can be fully applied
  • ServSafe certified
  • Inventory management familiarity
  • Focus on portion and cost control
Food Service Director/ Executive Chef Jan 2015 to Current
Seasons of Bellaire and Largo
  • Overseeing 2 assisted living communities one a complete memory care unit and the other is assisted living and memory care.
  • Both have a potential of housing 120- 140 residents.
  • Overseeing day to day operations of both buildings, ordering, receiving, payroll, sanitation and spend down for each building.
  • Hiring new staff and training them in the season's way.
  • Catering all events, in both buildings, from planning menus, ordering and preparing the food, to executing the event.
  • Created a new menu concept for the memory care and Alzheimer's residents that features fresh fish, assorted meats and poultry grains, nuts, assorted greens and mind stimulating foods for the residents.
Business Office Manager/ Human Resources Manager Jan 2014 to Jan 2015
Pacifica Senior Living, Sun City Center
  • 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.
Food Service Director
  • 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.
Director of Dining Services Jan 2011 to Jan 2014
Hearthstone Assisted Living Facility
  • 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.
Catering Chef/ Supervisor Jan 2008 to Jan 2011
University of Tampa
  • 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.
Chef / Kitchen Manger Jan 2005 to Jan 2008
Boston Culinary Group/Florida State Fairgrounds
  • 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.
Chef Manager Jan 1999 to Jan 2005
SLA Management
  • 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.
Education and Training
Associates Degree 1979 Culinary Institute of America Hyde Park, New York
Assisted Living, billing system, concept, Cooking, training Employees, sales, Scheduling

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Professional Summary
Motivated Chef offering over 10 years experience in the food industry. Focused on high standards for taste and quality, while maintaining profitable margins. Superior communication and leadership skills.
Work History
Medlock Gardens Assisted Livng Food Service Director | Decatur, GA | March 2015 - Current
  • Maintained a skilled kitchen staff by properly coaching, counseling and disciplining employees.
  • Led shifts while personally preparing food items and executing requests based on required specifications.
  • Practiced safe food handling procedures at all times.
One Flew South Co-Manager Cook Out | Atlanta, GA | December 2014 - April 2015
  • 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.

The Feed Store Sous Chef | College Park, GA | January 2014 - November 2014
  • 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.

Porta Via Bistro Chef/ Kitchen Manager | Okatie, SC | September 2012 - January 2014
  • 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.

Pizza Hut Corporation Shift Leader/ Assistant Manager Trainee | SC | September 2011 - June 2012
  • Guided the development, production, promotion and financial aspects of Pizza Hut Corporation.
  • Developed monthly reports.
  • Managed a staff of 15 people.

Signature Theatre Inc Chef de Cuisine/ Kitchen Manager | Arlington, VA | June 2011 - October 2012
  • 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.

Sidwell Friends School Kitchen Manager | Washington, DC | April 2010 - June 2011
  • 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.

Associate of Arts International Cuisine Stratford University Culinary Arts Falls Church, VA | 2007
High School Diploma Theodore Roosevelt Senior High School Washington DC, | 2005

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Professional Summary
An excellent goal driven manager dedicated to meeting the challenges of the modem workplace. Routinely exceeds the highest standards of success. Personable and engaging with co-workers and supervisors, possessing a lively and enjoyable personality. Highly experienced in managing projects in a diverse, multi-office environment. Possesses excellent communication, planning, social, and organizational skills.
  • Cost reduction strategies
  • Project planning and development
  • Customer relations specialist
  • Process improvement
  • Cost reduction strategies
Work History
District manager 04/2016 to Current
Summit Food Service Charlotte NC
Manager in charge of numerous region where multiple unit are in operation. Create and maintain budgets, and coordinate with and report to corporate senior management.

Food Service Director 04/2014 to 04/2016
ABL Management Baton Rouge Louisiana
Manage and supervise day to operation of unit. Cooking and serving inmates and officer, while conduct weekly inventory and maintaining budget.

Café Manager 04/2013 to 04/2014
Sam's Club Winterville

Supervise Cafe operation and serving customers in Sam's Club. Conducting monthly inventory and maintaining operating budget.
Food Court Manager 06/2010 to 10/2012
Elmendorf ABF AK Anchorage AK
  • Responsible for operational oversight of multiple restaurants within a food-court environment.
  • Implements and enforces all NBFF and AAFES standards in accordance with food safety guidelines.
  • Responsible for the financial aspects of each restaurant, including

Food Court Manager 04/2005 to 01/2010
Kaiser Vogel 0/H Ramstien Food Court
  • Responsible for oversight of Eight Food Facilities within the JBER Food Court.
  • Additionally implemented and enforced all NBFF and AAFES standards in accordance with stringent food safety guidelines.
  • Responsible for all aspects of the financial integrity of each restaurant.
  • Such as

Business Manager 01/2003 to 04/2005
Europe Continent Operation Services Mainz Kastel, Germany
  • In Iraq and Kuwait served as Liaison and administrator for AAFES personal service, retail commodity operations, vending, telecommunications, and theater operations.
  • Ensured compliance with corporate and local policies and procedures.
  • Provided guidance and offered resolutions to maintain effective service operations and to meet business objectives.
  • Act as a contracting officer's representative for administration of AAFES contracts.

Food Court Manager 04/2001 to 09/2001
Army Air Force Exchange Service Belgium France
  • Responsible for oversight of Food Facilities within Food Court.
  • Implemented and enforced all NBFF and AAFES standards in accordance with food safety guidelines.
  • Responsible for financial integrity of each restaurant

Food Court Manager 01/2000 to 04/2001
Army Air Force Exchange Services Mons Belgium
  • Mons Belgium Food Court Manager for the American Eatery Spa.
  • Responsible for oversight of the Food Facilities within the Food Court, as well as implementing and enforcing all NBFF and AAFES standards in accordance with strict food safety guidelines.
  • Responsible for financial integrity of each restaurant

Food Court Manager 08/1996 to 01/2000
Army Air Force Exchange Grafenwoehr
  • for Graf Food CT , Graf Popeye's Chicken.
  • Responsible for oversight of the Food Facilities within the Food Court, as well as the implementation and enforcement of all NBFF and AAFES standards in accordance with food safety guideline.
  • Responsible for financial aspects of each restaurant

Food Activity Foreman/Acting Food Court Manager 09/1992 to 04/1996
Army Air Force Exchange Services Grafenwoehr Germany

Supervised shift operations in Food Court activity operation. Oversee craft & Trades non-supervisory associates at the primary/majority work level.

Estimated food/supply requirement and advised management. Ensured prompt service and preparation. Maintained and processed accounting & management reports.

Dry Dock Police 05/1989 to 06/1992
Newport New Shipyard and Dry dock Company Tenn co Newport New VA
Work as Newport News Shipyard dry dock Police making sure comply and enforce company policy and procedure.
SSG 06/1974 to 09/1988
Army US Military

Combat Airborne Field Artillery, Pershing Missle

Bachelor of Science: Sociology 1976 University of Maryland - Maryland
Associate of Arts: Business 1989 Kee's Business College - Norfolk, VA
Food Business Manager Certification Food Court Certification: Business 1989 University of Arkansas - Germany
Serve Safe CertifiedService Business Manager Certification NBFF CertificationBurger King Certified Charley's Steakery Certified Taco Bell Certified Popeye's CertifiedManchu Wok Certified Baskin Robbins Certified Anthony's Pizza Starbucks Certified: University of Arkansas School of Business - Germany
High School Diploma: June 1974 Ahoskie High - Ahoskie NC