YYYYYY X. YYYYYY
Experienced Food Service Manager with experience as a Sous Chef and Shift Supervisor offering broad based experience in maintaining complete compliance with all food handling standards. Organized and detail oriented with the ability to manage multiple tasks in a fast-paced environment. Seeking a Food Service Management / Supervisory Position with a progressive organization that values leadership, accountability and a solid work history.
Key Skills Summary
Cultivate Business Relationships
Demonstrated Leadership Ability
Excellent Communication Skills
Food Standards for Safety/Sanitation
Knowledge of Food Trends
Quality Control/Quality Assurance
Train and Mentor Staff
Prepare Inventory Reports
Fluor, Inc, Kabul, Afghanistan 2010 to Present
Senior Food Service Manager
Responsible for the daily operations of food service requirements for the US Embassy; coordinate activities between the kitchen and dining room, and ensure complete customer satisfaction.
Maintain oversight of all administrative and human-resource functions including recruiting new employees and monitoring employee performance and training; manage 90 staff members.
Ensure that diners are served properly and in a timely manner, investigate and resolve customers' complaints about food quality and service, monitor orders in the kitchen and work with chef to remedy any delays in service.
Manage employee records, tally cash and charge receipts, plan menus, procure food related supplies and materials, and direct a smooth running operation.
KBR, Kabul, Afghanistan 2005 to 2010
Food Service Manager 2010
Gained promotion to Food Service Manager; oversaw all day to day business operations.
Sous Chef 2007 to 2010
Interact and provide leadership for shift members including, expat s, foreign nationals, and local nationals; ensure that safety and sanitation standards are complied with at all times, and oversee high volume meal preparation.
Prepare daily inventory and activity reports utilizing Microsoft Word, Excel and PowerPoint
Knowledgeable in compliance requirements for T.B. Med 530, KBR SOP, and DA Pam30-22.
Meet with staff prior to shift to ensure that all personnel are prepared for assignments.
Assume management of the embassy dining facilities in the absence of the supervisor.
Cook 2005 to 2007
Independently prepare menu items and perform taste test before serving; ensured that all standards for sanitation, food safety and PPE were utilized at all times
Oriented and trained new staff on food preparation, kitchen requirements and compliance, and taste tested all prepared items before serving
QUIX, Belton, TX 2004 to 2005
Assisted in the day to day management for counter service restaurant; oversaw employee performance, managed end of day reconciliation and band deposits.
Trained new employees on food preparation processes, customer service and sanitation requirements.
KFC, Temple, Texas 2000 to 2004
Directed daily operations and ensured compliance with company standards in all areas of operation, including product preparation and delivery, customer relations, restaurant maintenance and repair, inventory management, team management, recruiting and retention of team members and financial accountability.
YYYYYY X. YYYYYY
<City, ST Zip>
Dear Mr./Ms. ____:
During my comprehensive career as a Food Preparation/Restaurant Management Professional, have gained considerable staff development and day to day management experience. I have improved operations through a sincere dedication to maximizing performance standards and delivering excellent customer service. This along with my expertise in food safety and sanitation compliance makes me an ideal candidate for your organization.
I have a solid record of surpassing performance expectations, and the ability to lead teams to improve efficiency, profitability, and quality results. I believe my record of success is a perfect fit for the position of <position here>.
The accompanying resume can give you an overview of my potential for making a worthwhile contribution to <firm or company name>. I believe it would be mutually beneficial for us to meet, and I will call within the next week to inquire about the possibility of meeting to discuss your organization s goals and how I can help you meet them.
Thank you for your time and consideration.
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