Bridgette Davis
Asheboro
Summary
Experienced in managing inventory, sales planning and reporting. Detail-oriented and proactive food service leader with an adaptable approach to team and operations management.
Overview
3
3
years of professional experience
Work History
Food Service Manager
Aramark
Asheboro
02.2023 - Current
- Led daily food service operations, ensuring adherence to high-quality standards.
- Managed inventory and ensured timely procurement of food supplies.
- Trained and supervised staff in customer service and food preparation, enhancing service delivery.
- Developed strong relationships with vendors to secure quality ingredients and reliable services.
- Supervised daily operations of the kitchen staff to ensure compliance with health and safety regulations.
- Adhered to company food, safety, quality and sanitation policies.
- Hired, trained, motivated and evaluated team members in order to maximize productivity levels.
- Provided ongoing training for new employees on safe food handling practices.
- Resolved customer complaints promptly in a professional manner.
- Scheduled shifts for kitchen staff in accordance with budget guidelines.
- Ordered necessary supplies and ingredients on a regular basis to meet operational needs.
- Ensured proper portioning and serving of meals according to established standards.
- Performed routine maintenance checks on all kitchen equipment including ovens, stoves, refrigerators.
- Tracked costs associated with food production to maintain profit margins.
- Hired and trained new food service personnel to maintain high productivity levels of staff.
- Rotated and replenished products in display cases.
- Reduced food waste by overseeing and planning ingredients, anticipated customers, and popularity of items.
- Developed and implemented standard operating procedures for food service staff.
- Worked closely with other departments within the organization to ensure smooth delivery of services.
- Scanned kitchen and service areas for items that needed to be cleaned or replenished and directed staff to complete tasks.
- Assigned tasks and monitored progress of all kitchen personnel.
- Priced and ordered food products, kitchen equipment, and food service supplies.
- Fostered a positive working environment, encouraging teamwork and employee engagement.
- Oversaw food preparation, production and presentation according to quality standards.
- Conducted training sessions for new employees on job responsibilities.
- Worked in close collaboration with team members to ensure customers received high-quality service.
- Oversaw inventory and ordered ingredients to restock freezers, fridges and pantry.
- Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.
- Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
- Explained goals and expectations required of trainees.
Education
Asheboro High School
Asheboro, NCSkills
- Food safety
- Food safety management
- Operational oversight
- Kitchen operations management
- Inventory management
- Ordering supplies
- Menu pricing
- Portion control
- Waste reduction
- Standard operating procedures
- Vendor relations
- Department growth
- Staff training
- Cross-training staff
- Talent acquisition
- Time management
- Team building
- Problem solving
- Waste reduction
Timeline
Food Service Manager
Aramark
02.2023 - Current
Asheboro High School