Food Service Director Resume - Free Download
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To obtain an opportunity, where I can utilize my skills and abilities to contribute to the growth
of your organization while personally attaining a position to challenge my skills and grow
•Excellent Management and Supervisory skills.
•Strong capacity for research and problem solving abilities.
•Leadership and motivation knowledge.
•Ordering of supplies and inventory tracking.
•Team worker with strong organizational skills and keen eye for detail.
•Menu Planning by the season, budgets and nutrition.
•Computer skills as relative to the Food Service Business
•Successful in the training of new and existing employees.
•Extensive catering background.
•Knowledge of food safety and quality standards.
•Strong competency to run budgeted food cost parameters.
•Passion to work in the Service Industry with focus on Customer Satisfaction.
Courses in the areas of Budgeting, Menu Writing, Cafe Pricing and Human Resources
Professional Work History;
Confidential, San Antonio, TX June 2009 to present
Food Service Director at TMI The Episcopal School of Texas: Responsible for hiring, managing,
motivation, retention and training of staff. Maintain systems and procedures for the ordering,
receiving, storing, preparation and serving of food related products. Serving 3 meals a day for
50 boarding students and 600 patrons on daily basis for lunch. Responsible for menu planning
and development, payroll and staff scheduling for food service at a fast paced private school.
Responsible for component accounting functions, Events planning, organization and
supervision. Conduction of weekly inventory, maintaining records to comply with Sage\'s
standards. Ensure that requirements for appropriate sanitation and safety levels in respective
areas are met. Ability to communicate and effectively work with Client community, customers,
and support staff. Consistent ability to successfully deliver and execute contracted catered
events for School’s Development, Admissions and Head Master offices.
Confidential, Houston, TX Nov. 2007 to June 2009
Food Service Director at St. Francis Episcopal Day School: Serving 2 meals a day and 850
patrons on daily basis for lunch. Managing kitchen staff, purchasing, ordering, and organizing
catering events for the School. Menu planning and development. Coordinated and supervised
unit personnel regarding food production, quality and cost control, labor scheduling, staffing