Food Service Supervisor resume examples

The Project Manager reports to the President of John Jones Services and performs the following duties:

• In conjunction with the Vendor Manager, responsible for total contract performance and direct interface with the KO, COR, and Food Program Manager.
• Readily available to meet with Government representatives within 30 minutes of call.
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• Monitors all food service operations and manage all personnel to deliver constant improvements.
• Act as primary executive point of contact to the Government client(s) on all contract operation matters and to other external official Government entities.
• Create an environment for total customer satisfaction that focus on Quality, People, Contractual Compliance, Systems and Finance.
• Provide training as per Training Plan and Government requirements.
• Identify hiring and/or employment action needs for management and staff positions.
• Initiate hiring process and make final decision with support from Corporate and Human Resource team.
• Develop and approve all Government required reports and deliverables.
• Provide dissemination of all new and updated directives received from the Government.
• Responsible for total contract performance and direct interface with the (KO) and (COR).
• Authority to expend financial resources within budget.
• Authority to hire, promote and recommend termination of all personnel.
• Authority to obligate the company and be responsible for overall performance (to include subcontractors) of the contract to meet the specified performance standards.
• Meets with VP on all contract and quality matters.
• Provides direction to subordinate management.
• Ensures corrective action is taken on all issues.
• Ensures seamless and smooth transition.
• Ensures contract compliance and performance.
• Ensures all personnel are trained on their jobs.
• Ensures financial soundness of the project.

The Project Manager responsible for planning, managing , and coordinating Food Service support as the Full Food Service Contractor.

• Supervising payroll and employee time sheets, establishing internal management controls, certifying labor hours each pay period, interviewing and hiring new personnel, counseling and rating employees, mentoring 3 subordinate supervisors, validating dining facility cash collections, and monitoring dining facility accounts for compliance to Army regulations.
• Briefed Commanders, Directors, Installation Food Program manager and the COR concerning food service support related matters; personally managed customer complains to resolve matters quickly and effectively.
• The management team and I established an effective junior management program and food service training program that provides employees the ability to move up to positions of greater responsibility within the organization, employee incentive programs for outstanding performance, manager awards for maintaining excellent safety statistics, and other bonuses to recognize superior performance.

The Project Manager responsible for planning, managing , and coordinating Food Service support as the Full Food Service Contractor.

• The scope of the operation includes the installation's food service contract valued at over $32M serving over 10 million meals annually, managing over 900 employees, and operating 10-13 Army dining facilities.
• During this period our team was able to adjust to all contract modifications and adapt to all terms by achieving all established objectives.
• Other duties and responsibilities included preparing contract labor estimates, managing facility maintenance requests for 10-13 large dining facilities, developing equipment replacement requirements, assisting in the establishment of new facilities, clearing and closing old facilities, supervising payroll and employee time sheets, establishing internal management controls, certifying labor hours each pay period, interviewing and hiring new personnel, counseling and rating employees, mentoring 43 subordinate supervisors, validating dining facility cash collections, and monitoring dining facility accounts for compliance to Army regulations.
• Briefed Commanders, Directors, Installation Food Program manager and the COR concerning food service support related matters; personally managed customer complains to resolve matters quickly and effectively.
• As Project Manager working with a Cost Plus Contract I was able to support Army cost savings initiatives that resulted in saving the Government over 2 million dollars annually.
• The management team and I established an effective junior management program and food service training program that provides employees the ability to move up to positions of greater responsibility within the organization, employee incentive programs for outstanding performance, manager awards for maintaining excellent safety statistics, and other bonuses to recognize superior performance.

•  60 Responsibilities include analyzing and operations, including supply maintenance, storage, food service, facilities, budgetary requirements, and other logistical matter with primary emphasis on the unit readiness.
  
• Provides oversight direction over the implementation of and compliance with the Government policies, plans and procedures.
• Recommends changes to Army Food Service Program and develop, reviews and advise the Contracting Officer representative and the Food Program Manager the status, need and problems and recommends solutions.
• Plans and coordinates special meals and /or field feeding to tactical units.

• Supervises Contract food service managers and personnel assigned work, provide instructions and interpret food service regulations and policies.
• Develop leave schedules and initiates performance reviews/appraisals.
• Determine training needs through on the job assignments and available positions.
• Also was the overseer for the (TISA) Operation to ensure the progress of the Army Food Service Program kept it Army professional standards.
• Troop Issue Subsistence Activity has always been the first protocol when ordering food for the dining facilities.
• Monitors and verifies company's performance is in accordance with technical requirements of the contract and in accordance with the contract terms, conditions and specifications.
• Direct appropriate action to effect correction in accordance with the contract and verify that the company has corrected all deficiencies.
• Prepare maintain liaison and direct communication with the Government, control 100% of Government-furnished property at all time.
• Maintained adequate records to sufficiently describe performance of my duties as project manager the life of the contract.

Served as the Food Service Supervisor and the principle authority on food service matters.

• Participate fully in directing, planning and coordinating the Installation Food Service Program, including operating programs for the dining facilities.
• Serve as advisor to the Commanders and Director on all aspects of the Army Food Program.
• Exercise technical supervision over the food service activities of the installation.
• Provide general guidelines, policies and objectives, reviews results and performance achieved.
• Manage the installation integrated prime vendor program.
• Institute and monitor all training for food service works and supervisors.
• Conduct classes for commanders, food service officers and staff pertaining to the Army Food Service Program.

• Planned and supervised the food service program for eleven dining facilities and 350 food service personnel in support of 15,000 soldiers.
• Performed as assistant to the COR, evaluated contractor performance against contract specifications and checklist-inspection techniques and procedures.
• Developed surveillance techniques and procedures to evaluate and inspect contract management and contract functions to determine quality, efficiency, timeless, and effectiveness of performance.
• Ensured evaluation methods provided systematic, consistent and equitable review of the contracted services and include methods of determining acceptability/non acceptability of performance and related deducted amounts.
• Inspected complete contract services and notify the Government COR of any violations, discrepancies and omissions noted, particularly in the area of management, food service, sanitation and hygiene, housekeeping, ground maintenance, and technical contract requirements.
• Managed purchasing of food items for usage at Fort Jackson, Monitored work orders for twelve dining facilities and the main office and ensured repairs were performed in a timely manner.
• Worked with Windows, Words, Excel.

• Served as a evaluator for the DPTM Assurance Branch, responsible for evaluating Drill Sergeant training to new recruits in Basic Training for rifle range, grenade range, Class room training and Drill and Ceremonies and conducted unscheduled inspections; review safety training for soldiers,.
• Analyzes interrelated issue of effectiveness, efficiency, and productivity; develops recommendations to solve problems; and applies PM principles to guide program accomplishment through the various phases of training cycle.
• Conduct briefings, presentations, and demonstrations on program status and training.

• Provided staff level food service supervisory support to five consolidated dining facilities.
  
• Conduct Quality control service performed monthly unannounced evaluation and quarterly audits on other dining facilities to ensure compliance with regulatory requirement.
• Was responsible for developing, implementing, and monitoring training program for 100 food service personnel.
• Managed a $ 1 million budget for procurement of expendable supplies, kitchen equipment, and decor items for command dining facilities.
• Was responsible for the Culinary Arts Program.
• Monitored work orders for the facilities and ensured repairs were performed in a timely manner.
• Worked and trained soldier for Operation Desert Storm which was very successful.

• Successfully managed and supervised of 28 personnel in the area of food service operations, inventory management, inspecting and reporting of food service sanitation practices , engineer work orders request.
• Maintained an accountabilities of $900,000 work of dining facility equipment.
• Implement a working system that will improve the facility's operating account, always met the Army end of Year annual budget.
• Provided a daily leadership for a smooth operation.

• Managed and supervised of 12 personnel in the area of food service operations, inventory management, inspecting and reporting of food service sanitation practices , engineer work orders request.
• Maintained an accountabilities of $100,000 work of dining facility equipment.
• Implement a working system that will improve the facility's operating account, always met the Army end of Year annual budget.
• Provided a daily leadership for a smooth operation.

• Followed standardized recipes to produce high volume breakfast & lunch menu items for students & staff.
• Worked grill for breakfast and "peak" time during lunch; while, providing notable customer service. Assisted in receiving, inventory and proper storage,

• Coordinated activities and directed training for chefs, food production and other kitchen workers. Engaged in prepping and cooking foods to ensure a high quality, efficient and profitable food service. 
• Controlled cafeteria retail sales, answerable for sales & expanded growth, executed marketing and sales promotions for new menu items & specials. Cash handling:opened & closed registers. 
• Maintained friendly, efficient, positive customer service attitude toward customer's needs.
• Supervised production and other personnel; coordinated their assignments to ensure economical and timely food production in a safe work setting. Oversaw production process lines and tracked labor & raw products.

• Hands-on leader, led a cook staff of nine (9) of over 600 daily patient meals, performing the full range of quality food preparation in the production and service areas in Nutrition and Food.
• Conducted organizational training: new-hire orientation, customer services, & culinary staff. Established, authored, and executed a weekly food service training curriculum; resulting in stimulating growth of staff. 
• Controlled a $250,000 a year food budget, by providing support in ordering, receiving, and directed personnel. Monitored proper storage, rotation and daily distribution of food items and consumables. Conducted physical inventories, tracked warehouse high-low limits to ensure food availability.
• Supervised strict sanitation standards, to ensure 100% of temperature logs were completed. Completed 100% of hospital's mandatory specific training and documented results.
• Served as a key team member of the hiring panel for the New Room Initiative, assisted hiring six (6) new cooks. Completed 100% of all employee mid-year/annual performance appraisals, delivered accurately & on-time.
• Recruited, hired and trained 10 new employees for food & nutrition. Enforced administrative policies & practices within department; such as, time cards/leave request, oral & written counseling, progressive discipline and collaborated with internal personnel.
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• Optimized the overall customer service experience through: improved daily communication, utilized comment & concern box, taste panel for new recipes and monthly food review board & increased surveys scores in FY11 from 3.15 to 4.12.

• Utilizing creativity & latitude; governed all daily dietary services for the operation of three (3) residential treatment facilities. Supervised six (6) cooks in handling, preparation and service for meals. Developed and reviewed menus & "cycle" menus. Controlled cost efficient monthly food budget, spot checks & inventories.
• Reported directly to Executive Director for all responsibilities; handled a $10,000 food operation budget and weekly & monthly financial reports/records.
• In authority to select & hire cooks, facilitated staff training & development, evaluate job performance, promoted staff and handled any disciplinary actions. Managed cook's schedule, tasks, assigned, & examined work. For client service staff supervised work, conducted group training and performed sanitation inspections.
• Monitored and maintained GEO's Quality Assurance and controls in the food production area. supervised daily sanitation inspections, on-the-job technical training & cook's meetings. Upheld monthly sanitation score of 95%.
• Coordinated the maintenance of all equipment at all three (3) facilities; installed new ovens at two (2) sites, maintained preventive repairs of equipment schedule, purchased and inventoried.

• Reported directly to the executive director and provided strong leadership for dining operations-FOH & BOH. Controlled a $5500 inventory budget. Hired, training, terminated, planned schedules and delegated jobs.
• Upon hire: planned, facilitated, conducted and monitored results of material for a comprehensive culinary training series for FOH & BOH staff, which improved Quality Service Review scores from 85% to 95%. .
• Developed cycle menus and produced more tasteful & cost effective dishes for the resident's. Facilitated weekly production meetings with my staff to create new menu ideas.
• Hands-on with three (3) cooks to deliver over 100 high quality therapeutic meals to residents. Catered all events.
• Partnered with Sunrise's Marketing Director to organize tours, with perspective residents & their families; which increased residential occupancy & revenue.

• Sold and delivered frozen food products within large geographical areas to customer's home or business; met weekly high volume quota sales & profit, as a "builder" successfully promoted products & secured new customers by completing assigned routes and used company's marketing & sales techniques.
• Followed good sales practices and made sales presentations to potential customers utilizing Point of Sales.
• Exercised professional customer relations, displayed products, distributed catalogs and applied expertise to solve complex technical concerns. Banking transactions: payments, records & deposits.

• Managed a casual-dining food service operations with forty (40) diverse program participants in a very fast-paced setting, served over 3000 customer meals daily. Supervised four (4) kitchen cooks in preparation, display of menu items, and overseeing portion control. Catered VIP events.
• Directly managed, monitored and maintained the daily food production in FOH & BOH operations: ordered materials & supplies, purchased food via Food Serve Management software, controlled all food inventories, and shrinkage control. Well versed in all HACCP practices: sanitation, temperature & safety requirement.
• Oriented new hires, coached and trained all employees with various disabilities; facilitated varies topic training courses, scheduling, delegated work tasks, audited cashier, and terminated employment.
• Implemented Continuous Process Improvement by attending internal training - hold Kaizen Certificates.

• Maintained an economical food budget, of over 13 million annually, on various Navy ships, in operations. Hands-on manager, mentored and trained over 70 kitchen subordinates in preparation and service of 18,000 plus meals served daily. Catered dignitary functions.
• Demonstrated and taught in the lab, proper techniques and accurate application methods. Evaluated and followed-up on students performance.
• As a Master Training Specialist, managed and delivered a training study-program for Navy instructors, to become more effective MTS trainers. 
• Certified Culinary Instructor - instructed over 400 students in proper cooking skills: meats, poultry, vegetables for any diet type. Weighing & measuring ingredients: soup, sauces, scratch baking and recipe conversion.
• Proficient in proper food storage, maintained inventory, and daily distribution.
• Ensured cleanliness & sanitation of dining establishments and achieved consistent Navy standards.
• Significantly, improved operations/CS; as a, building QA Liaison, by inspecting civilians contractor's work.

. Assigned tasks and oversaw the direction of employees to ensure compliance with food safety procedures and quality control guidelines.

. Developed and maintained exceptional customer service standards.

. Performed restaurant walk-throughs to gauge timeliness and excellent service quality.

. Supervised [14] employees per shift.

. Sliced, served and packaged specialty meats, salads and cheeses.

. Broke down heavy pallet loads of cases, boxes and bags.

. Organized and located inventory and updated store spreadsheets.