Food Service Supervisor Resume Samples

It is the job duty of a Food Service Supervisor to oversee the operations, staff, inventory, and compliances in various food establishments such as healthcare facilities, restaurants, boarding schools, and government facilities. While the area of work may vary, the duties to be performed are common and are included on the Food Service Supervisor Resume as the following – determining the menu offering, supervising and monitoring employees, solving customers complaints, overseeing food preparation, staffing and hiring employees, ensuring regulatory compliances, and analyzing the food and supply costs.

Employers want those typically portraying the following – knowledge of commercial food operations and principles; cash handling knowledge; skillful in monitoring employees; ability to resolve conflicts; and the potential to use related computer technology such as point of sales, data gathering and report generation applications. A degree in culinary arts is required. However, relevant experience may substitute formal education.

Looking for drafting your winning cover letter? See our sample Food Service Supervisor Cover Letter.

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Food Service Supervisor Resume

Objective : Food Service Supervisor drove to implement positive influential change while efficiently managing costs and establishing strategic, long-lasting mutually beneficial partnerships/relationships with customers, clients, and vendors.

Skills : Foodservice Management, Homehealth, and house cleaning.

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Description :

1. Demonstrated the flexibility and ability to coordinate alternate work schedules to ensure Supervisor shift coverage.
2. Directed 25+ employees and participate in cash handling, scheduling, menu building, sales, inventory, merchandising, and cost controls.
3. Maintained high standards of Department sanitation and safety that ensure compliance with all regulatory and facility guidelines.
4. Selected Contributions: Actively contributed to Patient Satisfaction that rose Press Ganey Scores over 25 percentile points.
5. Completed disciplinary action, 90 days/annual reviews of employees to ensure compliance with Department goals.
6. Trained employees and new hires to ensure smooth operation.
7. Introduced alternate systems that enhanced employee performance and kitchen/tray line operations.
8. Participated in the closing of Company account to ensure effective use of existing inventory and maintaining a productive and positive work environment in a changing Hospital climate.