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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Gittings Ct.Abingdon. Md. Street Address
PHONE NUMBER AVAILABLEEMAIL AVAILABLEO.EXPERIENCE:Sodexo Live/Baltimore Convention CenterGeneral Manager May 2023 PresentAs the General Manager I provide general oversight and leadership of all food andbeverage operations including catering and concession events. With the help of my SeniorManagement Team, I serve as the key strategist for communications, support and resourceallocation to optimize unit profitability and meet the day-to-day operating budget.I provide hands-on leadership to facilitate dining experiences that exceed guestexpectations, while revenue is maximized, and expenses are effectively controlled.My highest priorities are to ensure that Sodexo Live!'s standards for quality, service,timeliness, safety, security, sanitation and regulatory compliance are adhered to.I help plan and prepare for events and activities according to anticipated guest attendanceand client expectations, will provide hands-on management and oversight, and directand support post-event activities, reconciliation and reporting. In my first six months asGM I created the 2024 budget and have directed approximately $4 million in sales.Chartwells/Towson UniversitySenior Food Service Director June 2006 May 2023Currently responsible for $6.5 million dollars in Board, Retail, and C-Store sales at a majoruniversity. Duties include overall operation of a four-unit Food Service Operation whichincludes two National Brands. All budgeting aspects including, sales, labor, directs, andfood costs. Oversee 100+ hourly union associates and 12 Managers/Supervisors.Complete daily scheduling, weekly inventory, and weekly financials. Have met orexceeded budget numbers 13 of the 16 years in my positions.Aramark/University of DelawareFood Service Director Jan 2002 June 2006Responsible for the daily operation of a $2.8 million dollar retail food court. I establishand maintain systems and procedures for ordering, receiving, storing, preparing andserving of related products, as well as menu planning and development. I assist in unitforecast and accounting. I ensure that the requirements for appropriate sanitation and safetylevels are met and coordinate and supervise unit personnel regarding production, qualityand cost control, merchandising, labor scheduling and staffing, and employee training. Iinteract with the client daily. I lowered the labor cost 1.1% and lowered the foodcost 2.2%Wood Dining Services/Rec & Leisure DivisionOperations Director/DDSII April 2001 Jan 2002Assist division VP and unit GMs in opening new accounts. Set up cash controls, inventorycontrols, and introduced Wood systems to the concessions operation at Mystic Seaport.Wood Dining Services/Philadelphia ZooGeneral Manager February 2000 to April 2001Responsible for the opening and first year operation of $2.7 million dollar concessionsand catering account. Created and instituted all concession operating procedures, cashcontrols, inventory controls, menus, uniform standards, cart program, and 3rd partyvendor program. Worked with the chef and catering director on the catering menu,standard operating procedures, and internal catering and operation procedures,Worked closely with the Senior VP of Operations from The Zoological Society integratingWood Company procedures with Zoological Society guidelines.Fine Host Corporation/PSI Net Stadium (Now M&T Bank Stadium)Concessions Manager May 1998 to January 2000Responsible for creating and initiating all concession and vendingprograms at the brand-new PSI Net Stadium in Baltimore. With theguidance of the District Manager I created and priced all retail menus, andI hired and trained the warehouse, vending, and groups managers. Iinvestigated, trained, and recruited over 70 non-profit groups to operatethe concession stands. I developed a Non-Profit Group Operations manual.I also investigated and recruited all third-party operators integrating menu needswith state contracted minority obligations. Responsible for ordering all food,controlling all inventory, and maintaining the budgeted food and labor costs formy departmentMorrison Healthcare/Baltimore & Washington DCHelix Health System Retail Manager November 1997 May 1998Responsible for all retail facets of a 5-hospital health system. I assistedwith the Morrison opening of all 5 hospital cafeterias and food carts interfacingnew employees with existing ones. Implemented one menu for all hospitals, aswell as, introduced new bagel, coffee, candy, and juice programs. For the lasttwo months of my time with Morrison I was a Food Service Director atWashington Hospital Center in Washington DC where I was responsible for the dailyoperation of a $4,000,000 a year retail operation. We had a shared kitchen, so I workedclosely with the Chef and tray line production learning about patient meals and dietaryrestrictions. I assisted dining services manager in preparation for JCAHO by ensuring thehealth and safety standards in the kitchen and caf were strictly followed on a daily basis.EDUCATION:Calvert Hall High SchoolGraduated in May 1983 with classes concentrated in the business field.Towson State UniversityGraduated in May 1988 with a BS in Business with a Concentration in Management andMarketing.CERTIFICATIONS: FMP Food Management ProfessionalServe Safe Certified Food & AlcoholCCM Certified Concessions ManagerSKILLS: Proficient in Word, Excel, Power Point |
