Brittany Hewitt

Food Service Director

Received and sorted resumes, conducted interviews and hired new seasonal employees.
Trained new concession staff for proper procedures at five locations.
Oversaw staff of twenty concession workers.
Monitored and maintained the aesthetic and functionality of five food service locations.
Implemented new online staff schedule which greatly reduced missed shifts.
Implemented new point of sale software which provided valuable data for making informed decisions on ideal operating hours, staffing numbers, inventory control and menu building.
Sourcing and ordering menu items from a variety of suppliers.

Managed the operation of high grossing, fast-paced mobile food services for large events.
Planned food services for parties, luncheons, special functions, and other events.
Compiled and maintained records of food use and expenditures.
Checked the quantity and quality of received products.
Ensured minimal product shrink and coordinated secondary usage of product.

Cleaned and prepared various foods for cooking or serving.
Performed serving, cleaning, and stocking duties in establishments.
Completed closing duties, including restocking items and closing out the cash drawer.