Tammy Marani

Able to use the Point Click Care System

Windows teams

Resident Council Meetings

Employee Monthly Meetings

• Monitored food production areas for compliance with health regulations, safety standards, and sanitation practices.
• Scheduled kitchen personnel shifts in order to meet staffing needs within allocated budget parameters.
• Resolved any conflicts between kitchen staff members in a timely manner utilizing effective problem-solving skills.
• Ordered necessary food items from approved vendors while adhering to budgetary constraints.
• Managed daily operations within assigned budget parameters while striving towards cost savings objectives.
• Communicated regularly with Food Service Director concerning operational issues such as staffing shortages or supply problems.
• Assisted in the development of menus according to nutritional guidelines, food preferences, budgets and schedules.
• Inspected incoming shipments of food products verifying quantities against invoices prior to acceptance.
• Coordinated special diets for residents or patients based on physician's orders or personal preferences.
• Collaborated with chefs on menu planning activities including recipe modifications as needed.
• Interpreted diet prescriptions issued by physicians and dietitians in order to develop appropriate meal plans.
• Developed training programs for new employees related to proper food handling techniques and procedures.
• Ensured that all meals were prepared in accordance with established recipes and specifications.
• Reviewed customer complaints regarding food service issues and took corrective action when necessary.
• Evaluated kitchen staff performance and provided feedback as needed to improve job performance.
• Assisted in the preparation of monthly financial reports related to food costs, labor costs.
• Conducted periodic inventory checks of supplies and equipment to ensure adequate levels were maintained.
• Provided direction and supervision to dietary staff in order to ensure efficient operations.
• Performed regular inspections of dining area facilities ensuring cleanliness standards were met at all times.
• Participated actively in departmental meetings providing input on various topics related to nutrition services.
• Maintained accurate records of meal counts, temperatures, and other pertinent data for quality control purposes.
• Completed multiple duties by handling transactions, maintaining cleanliness, and displaying exceptional customer service.
• Trained, disciplined and motivated staff to give all residents and guests top-notch service.
• Coordinated food inventory and maintained costs within budget guidelines.
• Fulfilled multiple duties by processing transactions, maintaining cleanliness and providing high levels of customer service.
• Checked with residents to ask about food quality, satisfaction and personal likes or dislikes.
• Worked with dietitians to set menus meeting overall patient needs, as well as implement specific dietary plans for individual patients.
• Instructed and administered facility menu and policy exam to new employees.
• Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality.
• Circulated within assigned areas to assess and address customer needs, effectively prioritizing tasks during peak hours.
• Delegated work to staff, setting priorities and goals.
• Trained new employees to perform duties.
• Oversaw food preparation, production and presentation according to quality standards.
• Supervised activities of dining room staff to maintain service levels and support guest needs.
• Resolved problems or concerns to satisfaction of involved parties.
• Assisted staff by serving food and beverages or bussing tables.
• Explained goals and expectations required of trainees.
• Checked with guests to get feedback on food served, resolve issues, bring additional items and refill beverages.