Liam Adams

• Phone: +353 87 123 4567
• Email: liam.adams@email.com
• Location: Dublin, Ireland
• LinkedIn: liam-adams-fsm

Summary

Led food service operations for high-volume establishments in Dublin for over 7 years, consistently improving customer satisfaction and operational efficiency.

Proven track record of managing diverse teams, optimizing inventory, and implementing cost-control measures to achieve significant revenue growth and profitability.

Expert in menu development, vendor relations, and ensuring strict adherence to food safety and hygiene standards within dynamic culinary environments.

Experience

Food Service Manager, The Celtic Spoon Gastropub -- Dublin, Ireland

Mar 2019 – present

• Oversaw daily operations for a 150-seat gastropub, managing a team of 30+ kitchen and front-of-house staff.

• Reduced food waste by 18% through improved inventory management and staff training on portion control, saving €15,000 annually.

• Implemented a new staff training program that decreased turnover by 25% and increased customer service scores by 10% in the first year.

• Managed vendor relationships and procurement, negotiating new contracts that resulted in a 7% reduction in ingredient costs without compromising quality.

Assistant Food Service Manager, O'Connell's Bistro -- Dublin, Ireland

Aug 2016 – Feb 2019

• Assisted in the management of all food service functions, including scheduling, ordering, and quality control for a busy city centre bistro.

• Contributed to a 12% increase in catering revenue by streamlining order processing and improving client communication.

• Trained and mentored new hires, ensuring adherence to company policies and health and safety regulations.

• Managed cash handling procedures and end-of-day reconciliation, maintaining 100% accuracy.

Food Service Supervisor, The Grand Hotel Dublin -- Dublin, Ireland

June 2014 – July 2016

• Supervised daily operations of the hotel's main dining room, ensuring high standards of service and customer satisfaction.

• Coordinated with kitchen staff to ensure timely and accurate food delivery for up to 200 guests per service.

• Resolved customer complaints efficiently, maintaining a positive dining experience and upholding brand reputation.

• Assisted in inventory audits and stock rotation to minimize spoilage and maintain freshness.

Education

Technological University Dublin (TU Dublin), Bachelor of Science in Culinary Arts and Food Management -- Dublin, Ireland

Sept 2010 – May 2014

Skills

Food Service Management: Restaurant Operations, Catering Management, Menu Development, Inventory Control, Vendor Management, Cost Control, Quality Assurance, Customer Service Excellence

Team Leadership & Development: Staff Training & Mentoring, Performance Management, Scheduling, Conflict Resolution, Team Building, Recruitment

Compliance & Safety: HACCP, Food Safety Regulations, Health & Safety Standards, Hygiene Protocols, Risk Management

Business Acumen: Budgeting, Financial Reporting, POS Systems, Supply Chain Management, Marketing & Promotions, Data Analysis