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Yyyyyy x. yyyyyy
1 Oakwood Village ö Xxxxxx, XXXXXX xxxxxx ö xxx-xxx-xxxx ö abc@xyz.com
Progressive, knowledgeable and effective Dietary Supervisor offering 15+ years of experience in leading kitchen management, staff training and customer satisfaction initiatives. Expertise in creating appropriate dietary plans, ensuring compliance with food sanitation and safety requirements and managing retail operations.
Core competencies include:
Excellent Communication Skills
Organization and Scheduling
Staff Training and Supervision
Positive, Friendly and Accommodating
Food Regulations/Compliance
Maintain High Employee Morale
Identify Process Improvement Needs
Inventory Management/Vendor Relations
Customer Service and Satisfaction
Knowledge of Specialized Dietary Needs
Education
Xxxxxx County School of Technology - Certificate, Culinary Program
County College of Xxxxxx - Degree, Hotel, Restaurant and Institutional Management.
Professional History
St Clare s Hospital, Boonton, XXXXXX 2002 to Present
Dietary Supervisor
Maintain complete oversight for the proper service of meals in a hospital setting; order supplies, prepare menus, interact with management team to define requirements, and oversee all dietary responsibilities.
Ensure proper labor coverage based on high volume traffic; mentor, train and supervise staff, communicate effectively with patients, families, staff, vendors and the general public.
Ensure that food is prepared in a nutritional and appetizing fashion, maintain compliance with dietary restrictions, and maintain that all food preparation activities are done in accordance with health, safety and sanitation requirements.
Develop and comply with departmental policies and procedures, complete necessary reports and evaluations, and maintain the appearance of dietary service areas.
Kmart Corp, West Orange, XXXXXX 1999 to 2002
Restaurant Manager
Provided oversight and leadership for a staff of 15 in a busy retail restaurant setting KCafe ; performed extensive hiring, scheduling and performance management.
Maintained accountability for profitability and customer satisfaction performance, ordered and managed inventory and supplies, and formulated marketing and promotions plans to maximize profitability results.
Aramark, Drew University, Madison, XXXXXX 1996 to 1999
Restaurant Manager
Oversaw all dining hall operations including food preparation, catering, and staff supervision for dining services and coffee shop.
Developed and implemented successful marketing plans, ensured a high level of customer satisfaction and provided team leadership and supervision for over 20 staff members.
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