Mary Williams
Fredericksburg
Summary
Veteran Food Service Manager successful at improving operations through efficiency updates, cost control strategies and profit management optimization. Excellent communication, planning and conflict resolutions skills. Background includes inventory management, sales leadership and recordkeeping. Organized and forward-thinking food service professional with a flexible and motivational management style.
Overview
20
20
years of professional experience
Work History
Production - Retail Food Service Manager
Sodexo - University Of Mary Washington
08.2011 - Current
- Trained and supervised new staff to enhance customer service skills and comply with food safety standards.
- Tracked food production levels, meal counts, and supply costs.
- Maintained effective supply levels by monitoring and reordering food stock and dry goods.
- Controlled labor hours and inventory costs through hands-on management and proactive changes.
- Reviewed and approved employee schedules and timesheets.
- Addressed and resolved customer service issues to establish trust and increase satisfaction.
- Promoted a positive work environment by fostering open communication among team members and resolving conflicts effectively.
- Enhanced safety protocols for both employees and guests by adhering to strict food handling guidelines, ensuring proper storage of ingredients, and maintaining up-to-date certifications on equipment usage.
- Maintained compliance with company policies and procedures for food safety, sanitation, and quality.
- Collaborated with other departments to coordinate events and promotions.
Sous Chef
University Of Mary Washington
08.2011 - 05.2017
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Acted as head chef when required to maintain continuity of service and quality.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Planned and directed high-volume food preparation in fast-paced environment.
- Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
- Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
- Mentored junior kitchen staff, fostering a collaborative work environment that improved overall team performance.
- Coordinated with vendors to order supplies and maintain high quality standards.
- Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with health department regulations.
Fresh Food Manager
Harris Teeter Inc
11.2007 - 08.2011
- Maintained compliance with health code standards.
- Determined and implemented appropriate productivity, quality and service goals.
- Trained and led team of [Number] department team members.
- Completed cycle counts and monthly inventory.
- Purchased new inventory according to expected regular and holiday demand.
- Trained and mentored new employees on proper handling techniques and company procedures, resulting in improved team performance.
- Managed ordering process to optimize stock levels and reduce out-of-stock situations.
- Fostered a positive work atmosphere, contributing to increased employee morale and productivity.
Executive In-Store Chef
Bakers - Krogers
05.2004 - 09.2007
- Oversaw grill, stove, and oven, and cleaned equipment after every shift.
- Checked freezer and refrigerator prior to each shift to verify correct temperatures.
- Maintained well-organized mise en place to keep work consistent.
- Placed orders to restock items before supplies ran out.
- Trained kitchen staff to perform various preparation tasks under pressure.
- Prepared meals from scratch using authentic, popular recipes to generate repeat business.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity.
- Monitored food production to verify quality and consistency.
Education
Culinary Arts And Management Degree - Restaurant And Culinary Management
Metropolitan Community College
Omaha, NE07.2004
Skills
- Customer Service
- Food Storage
- Staff Leadership
- Staff Supervision
- Food presentation
- Catering Coordination
- Allergy awareness
- Special events planning
- Banquet operations
- Cost controls
- Sanitation Standards
- Bar Management
Accomplishments
Proficient in the following:
- FMS - Food Management System
- Drive NBO - Menu Planning Program
- Kronos - Scheduling
- TransAct - Pricing
- Retail Ranger
- Aller Trained
Timeline
Production - Retail Food Service Manager
Sodexo - University Of Mary Washington
08.2011 - Current
Sous Chef
University Of Mary Washington
08.2011 - 05.2017
Fresh Food Manager
Harris Teeter Inc
11.2007 - 08.2011
Executive In-Store Chef
Bakers - Krogers
05.2004 - 09.2007
Culinary Arts And Management Degree - Restaurant And Culinary Management
Metropolitan Community College
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