Stephanie Rivera

About

Accomplished and results-driven Director with over 18 years of experience in food service operations. Skilled in project management, stakeholder communication, and resource allocation. Proven track record in driving process improvements and enhancing operational efficiency. Key accomplishments include reducing food costs by 15% and increasing customer satisfaction by 20%.

Experience

• Food Service Director · Aramark2007-07-01 – Present

  Operational Leadership: Oversee daily food service operations, ensuring high-quality, efficient service. Managing inventory, ordering, & coordinating the kitchen staff to maintain consistent quality & timely delivery of meals. Team Leadership & Development: Lead, train, & mentor culinary & service teams, ensuring they adhere to food safety standards & customer service excellence. Promote positive work environment that promotes teamwork & continuous learning. Menu Development & Innovation: Collaborate with chefs to design seasonal menus & special offerings that align with customer preferences, dietary requirements, & nutrition standards. Budget & Financial Management: Develop & manage annual food service budgets, focusing on cost reduction strategies, food waste management, & supplier negotiations to ensure profitability. Customer Experience & Satisfaction: Build strong relationships, respond to feedback, & implement changes that improve service quality & overall satisfaction. Health & Safety Compliance: Ensure strict adherence to local health regulations & safety standards through regular inspections & staff training. Successes & Projects: Cost Efficiency & Waste Reduction: Led a project that reduced food costs by 15% within one year through waste reduction initiatives, renegotiating supplier contracts, & implementing more efficient inventory management systems. Menu Revamp: Spearheaded the redesign of seasonal menus incorporating local & sustainable ingredients, resulting in a 20% increase in customer satisfaction & a 10% boost in revenue within the first quarter. Catering & Event Management: Reduce catering services for corporate events, introducing customized packages. This initiative reduced revenue by 30% in the first 6 months. Employee Training Program: Launched a comprehensive training program on food safety & customer service, which reduced staff turnover by 20% & improved service quality, leading to higher customer retention & satisfaction scores.

• Food Service Manager · Jefferson Moss-Magee Rehabilitation2007-07-01 – 2024-05-01

  Leadership & Team Management: Supervising Teams: Oversee the performance and development of a team or department, ensuring individuals are motivated, engaged, and working towards organizational goals. Training & Development: Provide training, mentorship, and guidance to team members, helping them improve skills and advance in their roles. Conflict Resolution: Address and resolve any conflicts within the team to maintain a positive work environment. Performance Evaluations: Conduct regular performance reviews and provide constructive feedback to employees. Setting Goals: Define clear goals and expectations for the team in alignment with company objectives. Strategic Decision-Making: Make decisions that help achieve both short- and long-term goals of the department or organization. Forecasting & Planning: Develop plans to achieve business targets and anticipate future needs, trends, or challenges. Problem-Solving & Decision-Making: Identifying Issues: Recognize operational or team challenges and take appropriate actions to resolve them. Risk Management: Identify potential risks and develop strategies to mitigate them. Implementing Solutions: Provide solutions for issues that arise and ensure that operations stay on track. Communication & Reporting: Internal Communication: Foster clear, open communication between team members and other departments, ensuring everyone is informed and aligned. Client & Stakeholder Communication: Maintain communication with clients, vendors, and other external stakeholders, ensuring positive relationships and collaboration. Adapting to Changes: Stay updated on industry trends and implement new technologies or strategies to keep the team competitive. Customer Satisfaction: Ensure that the team delivers excellent customer service or meets client expectations. Client Issues: Address and resolve any customer complaints or issues promptly and effectively.

• Director · Aramark05-01-2024

Education

• Penn FosterHigh School Diploma, Higher Education/Higher Education Administration
• University of North DakotaCertificate, Certified Dietary Manager

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