Yyyyyy x. yyyyyy

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.

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.