Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Dawn Garzone

La Plata

Summary

Diligent Food Service Director with strong background in managing food service operations and enhancing customer satisfaction, including team leadership, menu planning, and quality control. Utilizes strong organizational skills to streamline operations and enhance customer satisfaction. Track record of implementing cost-saving initiatives while maintaining high standards of service. Successfully led teams to improve service efficiency and implemented quality control measures. Demonstrated leadership and problem-solving skills in high-pressure environments.

Overview

42
42
years of professional experience
1
1
Certification

Work History

Service Manager

Beamer Auto
05.2021 - Current
  • Resolved customer complaints in professional and timely manner.
  • Met with customers to discuss service needs and offer available solutions.
  • Resolved escalated customer complaints professionally, turning potentially negative experiences into opportunities for continued patronage.
  • Hired, trained and supervised team of service staff members to meet business goals.
  • Analyzed service reports to identify areas of improvement.
  • Managed a team of technicians, ensuring timely completion of projects and high-quality workmanship.
  • Developed and maintained positive relationships with customers to build rapport and trust.
  • Reduced service downtime for clients by proactively addressing potential issues and maintaining clear communication channels.
  • Coordinated warranty claims processing, advocating on behalf of customers to ensure prompt resolution of covered repairs or replacements.
  • Increased repeat business by fostering strong client relationships through personalized service and frequent follow-ups to ensure satisfaction.
  • Negotiated with vendors to secure best prices for parts and supplies.
  • Streamlined warranty claim processes, enhancing customer satisfaction by ensuring timely resolution of service issues.
  • Maintained professional demeanor by staying calm when addressing unhappy or angry customers.

Food Service Director

DISCOVERY COMMONS
03.2019 - 05.2021
  • Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
  • Maintained high standards of cleanliness and sanitation, ensuring compliance with all health department regulations.
  • Managed budgets effectively, controlling costs through efficient inventory management and supplier negotiations.
  • Monitored food quality and freshness during all stages of preparation, storage, and service to ensure consistently excellent dining experiences for guests.
  • Developed strategies for minimizing waste during food preparation processes by utilizing proper portioning techniques and reusing ingredients when appropriate.
  • Implemented a system for tracking inventory levels accurately, preventing shortages or overstock situations that could impact service quality.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Enhanced financial controls to minimize theft and loss risks, continuously maintaining accurate accounts of all inventory
  • Verified prepared food met standards for quality and quantity before serving to customers.
  • Maximized quality assurance by completing frequent line checks.
  • Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
  • Motivated staff to perform at peak efficiency and quality.
  • Implemented effective inventory control systems to reduce food spoilage and waste.
  • Maintained effective supply levels by monitoring and reordering food stock and dry goods.
  • Purchased food and cultivated strong vendor relationships.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.

KITCHEN MANAGER

GRIDIRON
02.2016 - 05.2021


  • Created new seasoning(s), sauces and menu items; increasing the sales—adding a 40% increase to profit line
  • Purchased food and cultivated strong vendor relationships.
  • Managed staff schedules and maintained adequate coverage for all shifts.
  • Oversaw food preparation and monitored safety protocols.
  • Maintained a clean and safe work environment, adhering to all health department regulations and guidelines.
  • Checked and tested foods to verify quality and temperature.
  • Mentored and trained new team members, fostering a positive culture of teamwork and collaboration within the kitchen staff.
  • Conducted daily checks of refrigerators and freezers to verify proper food storage, container labeling, and surface cleaning.
  • Reduced food waste by closely monitoring inventory levels and implementing proper food storage techniques.
  • Collaborated with front-of-house staff to ensure seamless communication between the kitchen team and service areas for optimal guest experiences.
  • Consistently met or exceeded local health department inspection requirements through diligent adherence to safety protocols and maintaining thorough documentation records.
  • Delegated food preparation duties down to cooks and followed up with cooks to verify proper preparation and production of meals.
  • Developed and implemented kitchen policies and procedures to establish clear guidelines for kitchen operations and comply with regulations.
  • Enhanced customer satisfaction with attentiveness to dietary restrictions and allergen concerns in menu offerings.
  • Achieved rapid ticket times during peak service hours by effectively managing workflow distribution across various stations.
  • Calculated prices of ingredients to monitor food costs and control expenses.
  • Developed unique events and special promotions to drive sales.
  • Food cost 28%

AREA DIRECTOR

CHARTWELLS-COMPASS GROUP
01.2014 - 06.2016
  • Managed 21 school for the District of Columbia as well as helped manage other schools that were not reaching budgeted goals
  • Ran the lowest labor budget in the district (22%)
  • Managed 225 employees
  • Increased sales at the high school level by 35%
  • Analyzed financial performance of area by monitoring budgets and expenses, reviewing financial statements and recommending appropriate actions.
  • Achieved higher employee retention rates by implementing effective team-building initiatives and employee development programs.
  • Maintained clean and well-organized production areas to avoid violations or unnecessary work delays due to hazards or inefficient layouts.
  • Evaluated employee skills and knowledge regularly, training, and mentoring individuals with lagging skills.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Inventory control, checked each inventory to ensure the proper amount of foods were in the schools
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Trained and guided team members to maintain high productivity and performance metrics.
  • Tracked hours and inventory usage, and prepared associated reports.

Assistant General Manager

Aramark Correctional Services
03.2014 - 04.2015
  • Managed staff of 165
  • Revenue managed 2.2M
  • Oversaw inventory management processes to maintain proper stock levels and minimize spoilage or waste.
  • Managed financial aspects of the business, including budgeting, forecasting, and cost control for optimal profitability.
  • Ensured compliance with all health department regulations by implementing strict sanitation guidelines throughout the establishment.
  • Monitored facility maintenance needs, coordinating repairs and upgrades as necessary to keep operations running smoothly.
  • Enhanced communication among team members through regular meetings, promoting an open dialogue about challenges and opportunities for improvement.
  • Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.

Promoted to General Manager

Aramark Correctional Services
05.2014 - 04.2015
  • Plate cost was .59 cents consistently
  • Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
  • Tracked employee attendance and punctuality, addressing repeat problems quickly to prevent long-term habits.
  • Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.
  • Reduced financial inconsistencies while assessing and verifying billing invoices and expense reports.
  • Negotiated price and service with vendors to decrease expenses and increase profit.
  • Streamlined inventory management processes, minimizing waste and ensuring optimal stock levels for uninterrupted operations.
  • Addressed customer complaints and feedback with immediate action

Assistant Manager

Charles County Public Schools
08.2009 - 05.2014
  • Promoted to Area Manager within four months of being hired.
  • Supervised day-to-day operations to meet performance, quality and service expectations.
  • Maintained a clean, safe, and organized store environment to enhance the customer experience.
  • Developed strong working relationships with staff, fostering a positive work environment.
  • Monitored cash intake and deposit records, increasing accuracy, and reducing discrepancies.
  • Oversaw daily cash reconciliations, ensuring accurate financial reporting and minimizing discrepancies.
  • Improved customer satisfaction by addressing and resolving complaints promptly.
  • Completed regular inventory counts to verify stock levels, address discrepancies, and forecast future needs.
  • Managed inventory levels to minimize stockouts while reducing overhead costs.
  • Enforced company policies consistently while handling disciplinary actions when necessary with fairness and respect.

Area Manager

Charles County Public Schools
11.2010 - 05.2014
  • Area manager to 32 school.
  • Oversaw a staff of approx 200.
  • Member of the Menu committee, implemented new as well as revised food menu items for K-12, while acknowledging all state level nutritional needs.
  • Developed and created menus for K-12 schools
  • Created a "Chefs Special" throughout the middle and high school level, offering Chefs specials with salads and sandwiches. While keeping in accordance with state level nutritional values
  • Created all nutritional data for each menu item
  • Created allergy data reports showing what each item contained as well as linking allergens to student accounts
  • Transformed underperforming teams into productive, profitable teams.
  • Facilitated conflict resolution among team members, promoting open communication and fostering a positive workplace culture.
  • Ensured compliance with all relevant regulations, maintaining detailed records and documentation as required.
  • Developed strong relationships with clients, leading to increased customer satisfaction
  • Assessed reports to evaluate performance, develop targeted improvements, and implement changes.
  • Conducted training sessions to educate employees on best practices and procedures to increase profitability.
  • Increased sales on high school level by 40%
  • Managed an annual budget of 45M
  • Managed daily operations for optimal performance, ensuring timely completion of tasks and projects.
  • Resolved conflicts promptly to promote positive environment for customers.
  • Improved overall efficiency by identifying areas in need of improvement and implementing necessary changes.
  • Supervised various locations, enforcing high-quality standards of operation.
  • Oversaw inventory management, reducing costs through accurate forecasting and strategic purchasing decisions.
  • Increased profit margins by effectively controlling budget and overhead costs

Exhibition/Catering Chef

Corporate Chefs
01.2009 - 07.2010
  • Increased sales in food court from 1,500 weekly to 5,500 weekly
  • Cooked for large groups of people and managing various types of food
  • Sampled each dish for quality control prior to serving, identifying mistakes and solving immediately.
  • Increased customer satisfaction by consistently delivering high-quality services.
  • Provided exceptional client service through proactive communication and addressing concerns promptly.
  • Addressed customer complaints with openness and proactivity, attending to concerns personally and offering creative solutions to uncharted problems with food availability, temperature, and quantity.
  • Generated repeat business through exceptional customer experiences, showcasing professionalism and attention to detail in every interaction.

Executive Chef Manager

Fuzions
03.2003 - 11.2008
  • Fostered a positive work environment where employees felt valued and motivated to perform at their best, contributing to the team''s success.
  • Streamlined kitchen operations for improved efficiency, reducing food waste and increasing overall productivity.
  • Managed budget effectively by carefully tracking expenses and identifying cost-saving opportunities within the operation.
  • Led menu development efforts, incorporating seasonal ingredients to provide fresh and exciting options for clients year round
  • Placed food orders with suppliers on weekly basis, taking into account kitchen budget and expected demands.
  • Developed kitchen staff through training, disciplinary action, and performance reviews.
  • Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
  • Optimized workflows within the kitchen environment by designing efficient workstations that maximized space utilization without compromising safety standards or regulatory compliance requirements.
  • Developed a strong team of culinary professionals through effective hiring, training, and mentoring strategies.
  • Launched successful catering services division, expanding the business''s reach into new markets while leveraging existing resources efficiently.

Executive Catering Chef/Restaurant Chef

Sodexho
01.2000 - 02.2003
  • Developed innovative recipes that incorporated seasonal ingredients, resulting in memorable dishes for clients.
  • Promoted a positive work environment within the kitchen team, fostering teamwork and camaraderie among staff members.
  • Supervised catering staff during events, ensuring timely execution of tasks and adherence to established procedures.
  • Increased event bookings by showcasing culinary expertise and creativity in menu development.
  • Streamlined communication between front-of-house staff members and the kitchen team during events, improving overall efficiency.
  • Oversaw budget management for food costs, optimizing purchasing decisions to maintain profitability without compromising quality.
  • Maintained high-quality standards for food safety and hygiene, adhering to industry regulations and guidelines.
  • Elevated guest experience through exceptional attention to detail in plate presentation and garnishing techniques.
  • Managed a team of culinary professionals, providing training and mentorship to improve skills and performance.
  • Achieved successful large-scale catered events with precise timeline management from preparation to final cleanup.
  • Consistently delivered exceptional customer service through anticipating client needs and promptly addressing concerns or requests.
  • Cleaned and organized kitchen stations to promote team efficiency.
  • Presented food and beverages on buffet tables and drink stations in line with formality and specifications of each event.
  • Transported meal and beverage trays from kitchen and bar areas to serve guest tables.
  • Set up and disassembled food service stations, equipment and furniture per contract specifications.
  • Observed federal and local kitchen safety regulations to prevent food borne illnesses.
  • Collaborated with clients to plan event venues, menus and budgets.
  • Monitored food production to verify quality and consistency.
  • Evaluated food products to verify freshness and quality.
  • Assisted with menu development and planning.

Executive Catering Chef

Compass Group
02.1994 - 12.1999
  • Private Executive Chef to the Comptroller of Currency
  • Private Chef to Secret Service
  • Private Personal Chef to Ambassador Nitze
  • Generated revenue of 1.5m in catering
  • 9,500 students fed daily (breakfast/lunch/dinner)
  • Reduced food waste through effective inventory management and proper storage techniques.
  • Catered 20K graduating students, as well as their families
  • Contributed to company growth by establishing a reputation for excellence in both taste and presentation of dishes.
  • Established strong vendor relationships, negotiating favorable pricing on high-quality ingredients for events.
  • Enhanced client satisfaction by creating customized menus tailored to specific event requirements.

Service Advisor

EXXON Full- Service Auto Repair
06.1983 - 01.1993
  • Developing strong customer relationships through the successful management of products and service delivery.
  • Monitoring customer records to check for regular scheduled service and future work, calling the customer to arrange appointments.
  • Developing cost estimates, logging needed parts, and the time needed for repairs, and scheduling the most appropriate Service Technician.
  • Conveying all necessary information regarding costs, parts, work, and Technicians to the customers and management.
  • Meeting with customers to discuss their requirements and relaying those requirements to the Service Technicians.
  • Contacting customers in the case of additional work to relay the details and extra costs.
  • Entering the details of repair jobs on the company's network and preparing repair instructions and lists of needed replacement parts to the Service Technicians.
  • Checked warranties on parts
  • Maintained high customer satisfaction standards to meet or exceed targets.
  • Educated customers on proper vehicle maintenance, fostering long-term relationships built on trust and loyalty.
  • Releasing repaired vehicles to the customer and explaining the work done and costs accrued to the customers to ensure their satisfaction and repeat business.

Education

Bachelor of Arts - Culinary, Hotel, Hospitality, Financials

Stratford University
Vienna, VA
06-1997

Skills

  • Staff training and development
  • Sanitation standards
  • Staff leadership
  • Food safety compliance
  • Staff supervision
  • Meal planning
  • Inventory management
  • Allergen awareness
  • Menu development

Certification

Serve Safe

Timeline

Service Manager

Beamer Auto
05.2021 - Current

Food Service Director

DISCOVERY COMMONS
03.2019 - 05.2021

KITCHEN MANAGER

GRIDIRON
02.2016 - 05.2021

Promoted to General Manager

Aramark Correctional Services
05.2014 - 04.2015

Assistant General Manager

Aramark Correctional Services
03.2014 - 04.2015

AREA DIRECTOR

CHARTWELLS-COMPASS GROUP
01.2014 - 06.2016

Area Manager

Charles County Public Schools
11.2010 - 05.2014

Assistant Manager

Charles County Public Schools
08.2009 - 05.2014

Exhibition/Catering Chef

Corporate Chefs
01.2009 - 07.2010

Executive Chef Manager

Fuzions
03.2003 - 11.2008

Executive Catering Chef/Restaurant Chef

Sodexho
01.2000 - 02.2003

Executive Catering Chef

Compass Group
02.1994 - 12.1999

Service Advisor

EXXON Full- Service Auto Repair
06.1983 - 01.1993

Bachelor of Arts - Culinary, Hotel, Hospitality, Financials

Stratford University

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