1. 8 1 2 M A R T I N B E H R M A N AV E U N I T I • M E TA I R I E L A • 7 0 0 0 5
5 0 4 - 2 6 5 - 4 1 6 4 • J O E S U T T O N 9 9 @ G M A I L . C O M
J O S E P H S U T T O N
PROFESSIONAL EXPERIENCE
2010-2016
Aramark Food Services, Touro Infirmary Hospital, New Orleans, LA
Food Services Supervisor Retail
Superior Residences Inc, Ocala, FL,
Director of Food Service
Trinity Services Group, Inc, Marion County Juvenile Correctional Facility, Ocala, FL
Director of Food Service
• Oversee the day-to-day operations at restaurants and other places that serve and prepare food and beverages.
• Plan for and purchase food for food service program.
• Ensure food in storage meets adequate levels of nutrition and sustenance.
• Maintain required records including food production, inventory, income/expense, meal counts and personnel records.
• Ensure program follows proper sanitation procedures.
• Preside over food service employees, including cooks, food preparers, cashiers, and other employees.
• Ensure safety standards are maintained while food is being cooked.
• Prepare and serve the food.
• Plan menus.
• Respond to customer preferences and complaints.
• Set prices for each product on menu.
• Plan and budget for future meals.
• Purchase and maintain equipment, including refrigerators, stoves, and microwaves.
• Ensure dining experience is satisfactory.
• Bus tables and expedite food.
• Hire, recruit, and train employees.
• Deliver orders to appropriate customers.
• Direct the cleaning of the dining area and kitchen including the utensils.
• Maintain employee records, prepare payroll, and complete paperwork to comply with laws and regulations.
• Set alarm system.
• Keep records of supplies and purchases.
2000-2010
Rose Gardens Assisted Living, Owosso, MI
Director of Operations, Home Administrator
Hyde Park Assisted Living, Flushing, MI
Dietary Manager
• Set tools and objectives for department or unit.
• Develop budgets and ensure department adheres to it.
• Participate in developing policies and procedures.
• Manage staff.
• Hire, train, and terminate workers as needed.
• Determine salary brackets.
• Handle employee relations.
• Attend and preside over meetings.
• Maintain employee records.
• Manage and direct overall operations.
• Set goals for each department.
• Clearly communicate goals to department heads.
• Measure the success of each department.
• Manage support staff.
• Delegate responsibility.
• Generate and present reports on departmental goals.
• Participate in seminars and conferences.
• Motivate and encourage employees.
• Participate in lead generation and business development.
• Ensure high customer and client satisfaction.
• Solicit customer feedback.
• Ensure inventory is stocked and consistently replenished.
• Promote company's mission and values.
• Set district and regional goals.
EDUCATION AND PROFESSIONAL DEVELOPMENT
ServSafe Food Protection Manager Certification