Successfully manage multi-unit retail cafeteria operations while working directly with customers to ensure we are exceeding customer expectations in food quality, presentation, service level and overall satisfaction. Responsible for $13,000+ in daily cash transactions while maintaining proper cash handling procedures, deposits and accuracy. Manage daily shift of 25 union regular and temporary employees to ensure operations run smoothly. Work directly with chef to create 3-week rotating menu. Design menu marketing materials to promote monthly specials and grow business. Responsible for ensuring operations follow all health department food handling and safety practices to include USDA Hazard Analysis and Critical Control Points. Lead daily team meetings with all operations staff to review standards, set expectations and improve service levels through goal setting and motivation. Manage all operations staff to include creating work schedules to ensure adequate shift coverage as well as interview, hire and train hourly team members when necessary.Key Accomplishments Improved visual presentation of marketing materials resulting in sales increase.Established and maintain detailed log of kitchen processes and standards resulting in decreased instances of employee accidents.Developed engagement plans for areas of staff with high turnover

Completed 150 hours of work-study experience reporting to the Nutrition Care Manager in the Food and Nutrition Services Department. Worked one-on-one with residents on nutrition improvements.Designed resident nutrition plans with regard to possible health side effects. Developed individual resident menus in conjunction with facility food production manager. Continually met with residents to assess progress and adjust plans. Ensured nutrition and wellness resident and general population of community satisfaction. Provided supervision and assistance in dining rooms and neighborhood kitchens during meal service. Conducted sanitation audits of kitchens and service areas to maintain a clean and sanitary work environment.Key Accomplishments Assessed nutritional status of residents through interaction, observation and medical documentation and worked with healthcare staff to establish nutrition care plans and coordinate nutrition formulary for residents. Provided medical nutrition therapy to residents making recommendations based on current guidelines.

Worked with registered dieticians and nutritionists to provide nutrition education to the community through in person workshops, one-on-one counseling, menu planning and assessment.Led a 2nd grade children’s nutrition class to promote early learning of health and wellness and demonstrated organization, class engagement, increased nutrition discussion while ensuring understanding and participation. Participated in the organization of wellness committee activities as well as contributing a published article for the wellness committee quarterly awareness newsletter. Key Accomplishments Conducted a 7-site menu analysis of the children’s meal program to evaluate and measure the nutritional content and provide recommendations to ensure adequate alignment with the National School Lunch Program (NSLP). Evaluated the nutritional content of food bank inventory applying a nutrient-rich food index algorithm that compiles data from 250 partner agency food pantries to rank the overall percentage of healthy foods distributed.

Planned, Coordinated and Executed all catering events for a 75 person office including client luncheons and larger banquets ranging from 2 to 150 people. Provided supervision to subordinate staff and suppliers. Developed and managed to a strict annual budget of $150,000. Responsible for price negotiations, researching variations of menus for cost control measures, billing and inventory control. Supported onsite client to ensure establishing professional relationships and meeting client demand requirements and managed to a 100% client satisfaction evaluation.

Assisted in managing a diverse work team of a 13-person kitchen within a high volume cafeteria serving breakfast and lunch, catering and large banquet functions for 10,000 employees and guests annually. Breakfast and lunch service included 100-200 people daily with multiple station service along with 10-20 catering services per day. Developed 5 variations of weekly menus while practicing cost and inventory control as well as proper execution of recipes. Received and inspected deliveries to ensure proper temperature, freshness and rotation during storage. Maintained all kitchen logs for proper safety compliance practices while following the USDA Hazard Analysis and Critical Control Points and proper temperature and food handling practices to follow Health Department regulations on a day-to-day basis. Responsible for $50,000 annual cash handling procedures and prepare safe for evening deposits. Responsible for working directly with customers and clients to ensure our team was exceeding customer expectations in food quality, presentation, service level and overall satisfaction with an overall rating of 90%.

Prepared daily food projects to serve 50-75 people, meeting and exceeding standards outlined by the client and federal regulations. Responsible for kitchen appliances cleanliness, operability and notification to building managers of malfunctions. Provided assistance to Manager in responsibilities and continued the execution of proper food safety requirements, supervised employees and temporary employees, managed food ordering, inventory and managed cash and all transactions accurately.