Senior Food Service Operations resume example

• As workstream lead, adjusted restaurant operations around demand by daypart, checking station coverage, food safety holds, and guest wait time; moved prep work out of the rush without shortening required safety checks.
• With responsibility for the review standard, created hospitality training around order accuracy and service recovery; practiced shift leadership by observing handoffs and coaching staff on when to resolve a complaint or escalate it.
• Checked food temperatures and allergen separation during service, adjusted prep quantities against demand, and reconciled waste records with inventory before the next order.
• Managed the shift-readiness checklist using temperature and allergen controls, resolving missing preparation labels before food entered the service line.
• Redesigned the order handoff using observed rush-hour queues, reducing remakes from 16 to 7 during comparable weekend shifts without skipping safety checks.

• Revised labor plans using covers, channel mix, and event bookings; aligned review standards and decision owners across the participating teams. Working with partner teams, kept the lower-effort process in place after handoff.
• Reviewed shift notes for unresolved guest or service issues, coordinated the response with the relevant team, and checked that the promised resolution was delivered before closing the item.
• Checked food holding temperatures and allergen requests at shift handover, isolated a nonconforming batch, and briefed the incoming team on the replacement preparation before service continued.

• Introduced twice-daily temperature and allergen audits with named owners; aligned review standards and decision owners across the participating teams
• Created a simulated service plan with guest needs, staffing, supplier commitments and a disruption scenario; checked readiness by department and assigned a decision owner for unresolved dependencies.
• Walked through a late-arrival and service-recovery scenario, updated the run sheet and handoff notes, and reconciled the revised plan with budget, access and safety constraints.
• Owned the simulated service rehearsal using timed guest requests, resolved conflicting handoff instructions and completed an accessible service-recovery checklist.

Relevant coursework: Hotel operations, food service, revenue management, convention planning

• Published a personal service-design note using the rehearsal log, explaining queue priorities, food or guest safety boundaries and when frontline staff should escalate an exception.