Rodrick Fuller
Newnan
Summary
Food Service Director with extensive experience in developing and implementing efficient catering processes, resulting in enhanced service delivery and increased customer satisfaction. Successfully designed diverse menu options tailored to customer preferences, which contributed to a significant rise in repeat business and client referrals. Managed inventory and procurement processes to ensure timely availability of quality ingredients, while overseeing daily operations to maintain compliance with health regulations and quality standards. Demonstrated leadership by supervising a diverse team, fostering collaboration, and enhancing staff retention through professional development initiatives.
Seasoned small business owner with several years of experience in operations management, business strategy and financial management. Demonstrated success in capitalizing on new trends and technologies to drive business development initiatives and achieve sales goals.
Overview
35
35
years of professional experience
2
2
years of post-secondary education
Work History
Owner/ operator /Rodrick's Catering
Self-employeed
Newnan
06.2021 - Current
- Developed and implemented efficient catering processes, enhancing service delivery and customer satisfaction in events.
- Designed diverse menu options based on customer preferences, increasing repeat business and client referrals significantly.
- Managed inventory and procurement processes, ensuring timely availability of quality ingredients and supplies for events.
Food Service Director
Summit Food Service
Greenville
05.2017 - 10.2020
- Led the development and implementation of streamlined food service programs, enhancing overall operational efficiency and satisfaction.
- Managed daily operations, ensuring compliance with health regulations and quality standards, resulting in improved service delivery.
- Supervised a diverse team, fostering collaboration and professional growth, which increased staff retention and morale.
- Developed and monitored budgets for food service operations, optimizing resource allocation and reducing waste.
- Implemented inventory management systems that improved tracking accuracy and reduced order errors, enhancing operational processes.
- Maintained accurate records of sales, labor costs, food costs, and waste management data.
- Supervised the daily operations of the kitchen, cafeteria, and catering services.
- Monitored inventory levels to ensure that adequate supplies were available at all times.
- Conducted regular inspections of kitchen equipment to maintain a safe work environment.
- Communicated effectively with executive management regarding budgeting decisions or policy changes.
- Implemented best practices for food preparation techniques, storage methods, and portion control.
- Executed hands-on preventive maintenance and repairs to keep equipment functional.
- Organized training sessions for staff members on food safety regulations.
- Trained workers in food preparation, money handling, and cleaning roles to facilitate restaurant operations.
Owner/operator Rodrick's Catering
Self-employeed
Stockbridge
02.2003 - 11.2014
- Developed and maintained comprehensive catering menus, ensuring diverse options that catered to various dietary preferences.
- Managed event logistics, coordinating with vendors and staff to deliver seamless catering experiences for clients.
- Implemented efficient inventory management practices, resulting in reduced waste and improved cost control of supplies.
- Trained and supervised kitchen staff, fostering a collaborative environment that enhanced food preparation and service quality.
- Streamlined catering operations through process improvements, enhancing service efficiency while maintaining high food quality standards.
- Managed daily operations of the business, including staff, sales, inventory, and accounting.
- Resolved customer complaints promptly and professionally in order to maintain a positive reputation for the business.
- Established long-term relationships with customers by promoting great service and engagement skills and quickly resolving issues.
- Negotiated contracts with clients for products or services rendered by the company.
- Maintained relationships with vendors and suppliers in order to secure favorable terms on materials and services.
Food Service Sergeant
United-states Army
Fort Hood
08.1991 - 08.1998
- Led food service operations, ensuring compliance with health and safety standards while enhancing operational efficiency.
- Developed and implemented training programs for junior staff, improving team performance and service quality.
- Streamlined inventory management processes, resulting in reduced waste and more efficient supply chain practices.
- Coordinated meal planning and preparation, ensuring nutritional guidelines were met and enhancing overall dining satisfaction.
- Collaborated with cross-functional teams to develop standardized operating procedures, promoting consistency and safety in food handling.
- Monitored food service operations, identifying areas for improvement and implementing corrective actions to enhance service delivery.
- Assisted in budget management for food service operations, contributing to cost-effective resource utilization and planning.
- Inspected kitchens periodically ensuring hygiene regulations are followed.
- Coordinated deliveries from suppliers ensuring quality assurance standards were met.
- Ensured compliance with safety procedures for handling hazardous materials such as cleaning chemicals.
- Performed general maintenance tasks such as repairing kitchen equipment when needed.
- Conducted daily inspections of food preparation areas, kitchen equipment and storage facilities.
- Prepared reports detailing operational status of all assigned tasks.
- Monitored meal production processes to ensure product quality control standards were maintained.
Education
Associate of Science - Business
Mary-Handling Baylor University
Waco, TX 05.1993 - 04.1995
Skills
- Menu development
- Catering operations
- Inventory management
- Food safety compliance
- Budget management
- Staff training
- Quality assurance
- Team leadership
- Waste reduction
- Nutritional planning
- Cost control
- Health regulations
- Meal production
- Equipment maintenance
- Staff supervision
Timeline
Owner/ operator /Rodrick's Catering
Self-employeed
06.2021 - Current
Food Service Director
Summit Food Service
05.2017 - 10.2020
Owner/operator Rodrick's Catering
Self-employeed
02.2003 - 11.2014
Associate of Science - Business
Mary-Handling Baylor University
05.1993 - 04.1995
Food Service Sergeant
United-states Army
08.1991 - 08.1998