Mark Dillon

Valley View Retirement Community

07.1998 - Current

Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
Developed a strong team atmosphere within a kitchen staff of about 25, enhancing productivity and employee retention rates.
Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.
Conducted regular performance evaluations for food service employees, promoting professional growth and development opportunities.
Spearheaded regular maintenance and repair operations to keep building and equipment in peak condition.
Designed creative menus that catered to various dietary needs while maintaining an appealing aesthetic for clients.
Improved customer satisfaction by implementing new menu options and providing excellent food presentation.

Summary