Food Service Director Resume Guide

Talented food service director with 12+ years of experience in the food industry, specializing in management and customer relations. Proven ability to increase sales and profits while reducing costs. Experienced in menu development, inventory management, staff training, and event planning. Seeking to use my skills and knowledge to improve the foodservice operation at ABC Company.

Skilled food service director with over 15 years of experience in the food and beverage industry. In previous roles oversaw a team of up to 50+ employees, managed inventory and budgeting for cost-effective operations, created menus, and increased customer satisfaction by 15%. At DEF Hospitality Group, successfully launched 3 new restaurant concepts and achieved an average annual growth rate of 20%.

Dependable food service director with 5+ years of experience overseeing food production and staff in a high-volume kitchen. In previous roles, increased operational efficiency by 15% while maintaining quality standards. Seeking to join the team at ABC restaurant as the next food service director where I can utilize my expertise to streamline operations and improve the guest dining experience.

Detail-oriented food service director with 5+ years of experience in food and beverage management. At XYZ, managed a team of 35 cooks and servers while maintaining strict food quality standards. Implemented new menu items that increased customer satisfaction by 15%. Led the opening of two successful satellite kitchens, on time and under budget.

Proficient food service director with 6+ years of experience managing food production, quality control, and sanitation for restaurants. In previous roles increased customer satisfaction by 12% via creative menu design and improved operational efficiency by 15% through process improvement initiatives. Eager to join ABC restaurant group as the next food service director to continue driving exceptional guest experiences.

Seasoned food service director with experience in both the public and private sector. At XYZ, oversaw food production for a large hospital system with over 1000 beds. Successfully reduced costs by 10% while also increasing patient satisfaction scores by 3%. At ABC, directed food services for a prestigious boarding school, overseeing a team of 50+ employees. Implemented new menu options that increased student satisfaction by 5%.

Hard-working food service director with 7+ years of experience in food and beverage management. Efficiently oversees all aspects of food production, including menu development, kitchen staff supervision, inventory control, and cost-reduction initiatives. At XYZ Corporation, cut costs by 12% while increasing customer satisfaction ratings by 5%.

Reliable food service director with 8 years of experience in overseeing food production and distribution for large institutions. Skilled at managing budgets, developing cost-effective menus, and reducing waste. At XYZ Hospital, directed a team of 40+ employees while maintaining a $1.2 million budget. Reduced food costs by 11% through efficient inventory management and portion control initiatives.

Well-rounded food service director with 8+ years of experience managing all aspects of food service operations for large-scale organizations. In previous roles, increased revenue by 15% while reducing costs by 12%. Efficiently managed a team of 100+ employees and oversaw the development of 5 new menus. Seeking to leverage extensive experience to lead the food service team at ABC Corporation.

• Streamlined food service operations, reducing labor costs by 15%.
• Mentored and trained new food service employees on proper safety and sanitation procedures.
• Improved customer satisfaction scores by 10%.
• Substantially increased sales of grab-and-go items by 20%.
• Implemented new menu items that generated an additional $5,000 in revenue per month.

• Compiled weekly work schedules for all food service employees, ensuring adequate coverage during peak hours and managing overtime shifts to stay within budget.
• Reduced the cost of ingredients by 10% through effective supplier negotiations and inventory management practices.
• Inspected kitchens regularly to ensure that they are clean, well-organized and meet all safety standards set by the company; resolved any issues promptly with minimal disruption to operations.
• Resolved customer complaints in a professional and timely manner, always maintaining the highest level of satisfaction possible.
• Competently oversaw all aspects of food preparation, cooking and serving procedures in accordance with established guidelines; ensured that quality standards were met at all times.

• Implemented a new food service system that increased efficiency by 25%.
• Presented at a national conference on foodservice management and received rave reviews.
• Participated in a study on portion control that was published in a leading industry journal.
• Negotiated with suppliers to get a 20% discount on all food purchases.
• Independently created a training manual for new food service employees.

• Efficiently managed a food service team of 50+ employees, ensuring that all daily tasks were completed on time and within budget.
• Represented the food service department in weekly meetings with other hotel departments, communicating updates and sharing best practices.
• Scheduled employee shifts and managed vacation requests to ensure adequate coverage at all times; reduced labor costs by 5% last quarter.
• Structured menu offerings to meet customer demand and maximize profitability; increased average order value by $2 per table last month.
• Formulated new recipes for seasonal specials and promotional items, collaborating with the Executive Chef to create dishes that received positive feedback from guests.

• Supervised a team of 15 cooks and dishwashers, ensuring that all food was prepared and served in a timely manner.
• Achieved a 97% satisfaction rating from customers in the latest survey, up from 95% the previous quarter.
• Reorganized the kitchen layout to improve efficiency and reduce congestion during busy periods; this led to a 20% decrease in customer wait times.
• Introduced new menu items that were well-received by customers and increased sales by 5%.
• Actively participated in monthly safety meetings and helped to develop new policies that reduced the number of accidents in the kitchen by 25%.

• Meticulously managed food service for a team of 50+ employees, ensuring that all safety and sanitation guidelines were followed at all times.
• Optimized kitchen operations to reduce food waste by 20% and increase efficiency by 30%.
• Ordered supplies and managed inventory to ensure that the kitchen was always stocked with the necessary ingredients.
• Demonstrated excellent leadership skills by motivating employees and encouraging teamwork in order to achieve common goals.
• Provided outstanding customer service by resolving any complaints or issues in a timely and professional manner.

• Monitored food service operations for a team of 50+ employees, ensuring that all safety and sanitation guidelines were followed at all times.
• Prepared meals for up to 1,000 people per day, utilizing a variety of cooking techniques to produce a wide range of dishes.
• Effectively managed food and labor costs, reducing them by 5% last quarter; also developed new menu items that increased revenue by $1,500 per week.
• Hired and trained new kitchen staff on proper cooking techniques and food safety procedures; oversaw the development of their skills through regular evaluations and feedback sessions.
• Advised management on ways to improve food service operations, such as implementing new recipes or ordering different supplies; helped implement these changes successfully while maintaining high levels of customer satisfaction.

• Facilitated the operations of a food service department with up to 50 employees and an annual budget of $2 million; created work schedules, assigned tasks and oversaw the completion of all projects.
• Expedited food production by implementing new cooking methods and ordering pre-cooked items from suppliers; decreased meal preparation time by 15 minutes on average.
• Diligently followed food safety guidelines when handling ingredients, preparing meals and serving customers; lowered food contamination incidents by 18%.

Bachelor of Science in Food Science
Educational Institution XYZ
Nov 2011

ServSafe Food Protection Manager Certification
National Restaurant Association Educational Foundation
May 2017