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Click here or scroll down to respond to this candidateCandidate's Name , Ph.D, MBA, CCA,CEC,CEPCAddress: Street Address
Phone: (540) 520-0038 Email: EMAIL AVAILABLE / https://LINKEDIN LINK AVAILABLEDirector of Operations Powerful Strategist Process Improvement Financial Analysis and ApplicationAn accomplished and business savvy professional with robust experience acquired over the years in delivering optimal results & business value in high-growth environments and establishing key relationships with business segments. Professional Director of Dietary Services and Nutrition experienced in both the regulation of diet and human nutrition in community settings. Proven ability to provide clients with both the knowledge and motivation to develop healthy eating habits to meet their goals. Committed to ensuring clients' safety and wellness through attention to detail and following proper nutrition methods and guidelines. Possess strong knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation. Excellent financial, budgetary, accounting, and computational skills. Working knowledge of equipment operations, maintenance; nutrition and diet, kitchen layout and design. Demonstrate a strong focus on resident and guest satisfaction. Proactively addresses client needs to enhance client satisfaction and retention. Comply with all state, local, or federal rules, regulations, and licensing requirements related to health, safety (OSHA), and the Dietary Department's general operations. Ability to communicate on various levels to include management, client, customer, and associate levels. Articulate communicator with exceptional mentoring skills in transforming a low performing team to a high caliber workforce coupled with proven abilities to understand people's psychology backed by confidence to interact with individuals at all levels.~ Successfully designed new service models to increase efficiency and reduce district costs. ~~ Established new profit trends and opportunities to expand markets and units throughout the multi-regional business model.Skill Areas: Strategic & Operations Planning w Organizational Skills w Nutrition Services w Solution Selling w Budget Management w Quality Food Management w P & L Management w Process Improvement w Cross Function Team Leadership w Competitive Analysis w Business Planning w Training & Development w Active Listening w Customer Service w Problem-Solving w Leadership w Strong Interpersonal Skills w Analytical Skills w Client Relationship Management w Team Management w Communications w Inventory Management w Vendor ManagementPROFESSIONAL EXPERIENCESouthwestern Foodservice Excellence- Roanoke City Public Schools K-12 (Aug 2022 present)Area General Management TeamSpearhead business managers, associates, and client staff from 26 public schools (14,000 students) of Roanoke, VAActed as a liaison between the school administration, staff, students, and the communityDefined and maintained metrics for dietary health, wellness, and nutrition programsWorked with the Chef and management team in creating nutritious and top quality food for the studentsManaged operating budget of $3 million,Created new exciting menu selections for customers from the age group of 5 to 18Developed marketing and merchandising strategies directed towards seasonal products and popular cuisines (Samplings and demonstrations)Ensured that the food service operation is maintained in a clean, safe, and sanitary mannerAnalyzed food and labor data, and associated performance metrics, to identify opportunities for efficiency and cost reductionsMaintained a safe work environment by enforcing all safety standards and performing safety auditsEnsured food is properly dated and labeled in coolers and storage areasPerformed food and labor audits in operation on a consistent basis, created action plans and coordinated with Operational Effectiveness to ensure the location is continuing to improve efficienciesIdentified and implemented improvements to current operations and workflowsMonitored and ensured compliance with all guidelines for operationsManaged to solve complex problems by primarily leveraging the systems and tools currently available to the organizationSodexo (Roanoke, Va, Westminster, MD and Miami, FL Oct 2021 Aug 2022) (GM 4 ROSI)Regional Management SupportExpedite daily. weekly and monthly audits of safety, sanitation, food quality, table-service techniques, and quality standards to optimize financial and organizational performanceManage functions pertaining to a central production kitchen, three neighborhood grills and service staff of up to 32 to accommodate residents depending upon the current health status and dietary needsWork effectively with members in a team-based environment to accomplish client-based goals and to identify and resolve problemsTabulate weekly and monthly financial report to analyze performance to budget and ensure critical goals are metPioneer the efforts across handling the entire range of actions pertaining to directing staff training and practice in the areas of production, sanitation, programs implemented by institutional and client-based regulationsDesign and implement the programs and processes that fulfills the production and post-production objectives, maximizes revenues, profits, and market share of the company while streamlining systematic operations and minimizing wasteOutline the long-term expectations and goals mapped with short-term strategies and action plans to achieve the goalsPlay a vital role in developing food-allergy materials for all residents to ensure safe and proper serviceDevelop and uphold standards of food production and service for preparation, sanitation, safety, security, and storage to ensure compliance with state and local health and regulatory standardsEnsure that all food is purchased, stored, prepared, and served in accordance with client/contractor guidelinesPurvey food and supplies from preferred vendors to meet cycle menu requirementsPerform tasks and input for weekly operating report, cash handling procedures, and other financial reportsTrain and provide practical assistance to staff on issues related to meal service, food safety and sustainabilityProactively addresses customer needs to enhance satisfaction and retentionBentley Commons Senior Living- Lynchburg, Va (Oct 2019 Jan 2021)Director of Dietary Services and NutritionBentley Commons at Lynchburg is a residential senior living community created especially for those who relish their independence, social interaction, and leisure activitiesall provided with exceptional care and services.Perform daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational performanceManage functions pertaining to training kitchen and service staff of 16 members to accommodate residents depending upon the current health status and dietary needsPioneer the efforts across handling the entire gamut of functions pertaining to directing staff training and practice in the areas of cleanliness, sanitation, programs implemented by state and federal regulationDesign and implement the strategy that fulfills the objectives, maximizes revenues, profits, and market share of the company while streamlining overall operationsOutline the long-term vision and goals mapped with short-term strategies and action plans to achieve the goalsPlay a pivotal role in developing training materials for all positions to ensure uniform serviceDevelop and maintain standards of food production and service for preparation, sanitation, safety, security, and storage to ensure compliance with state and local health and regulatory standardsEnsure that all food is purchased, stored, prepared, and served in accordance with local, state, and federal guidelinePurchase food and supplies from authorized vendors to meet cycle menu requirementsMaintain weekly operating report to analyze performance to budget and ensure financial goals are metAccurately assess and respond quickly to client needsPerform tasks and input for weekly operating report, cash handling procedures, and other financial reportsTrain and provide technical assistance to staff on issues related to meal service and nutritionProactively addresses client needs to enhance client satisfaction and retentionWork effectively with others in a team-based environment to accomplish organizational goals and to identify and resolve problemsChartwells - Carroll County Public Schools (Sept 2017 June 2019)District Director (Ad Hoc Regional Executive Chef)Carroll County Public Schools is a school district based in Hillsville, Virginia. CCPS has over 4,000 students.Spearhead kitchen managers, associates, and substitutes from 10 public schools of Carroll County, VAActed as a liaison between the school administration, staff, students, and the communityDefined and maintained metrics for dietary health, wellness, and nutrition programsWorked with the Chef and management team in creating nutritious and top quality food for the studentsManaged operating budget of $1.3 million, successfully increased profits from $7,500 to $54,000 in a two-year periodCreated new exciting menu selections for customers from the age group of 5 to 18Developed marketing and merchandising strategies directed towards seasonal products and popular cuisines (Samplings and demonstrations)Ensured that the food service operation is maintained in a clean, safe, and sanitary mannerAnalyzed food and labor data, and associated performance metrics, to identify opportunities for efficiency and cost reductionsMaintained a safe work environment by enforcing all safety standards and performing safety auditsEnsured food is properly dated and labeled in coolers and storage areasPerformed food and labor audits in operation on a consistent basis, created action plans and coordinated with Operational Effectiveness to ensure the location is continuing to improve efficienciesIdentified and implemented improvements to current operations and workflowsMonitored and ensured compliance with all guidelines for operationsManaged to solve complex problems by primarily leveraging the systems and tools currently available to the organizationDabney S. Lancaster Community College - (Culinary Arts & Hospitality Management)Clifton Forge, VA (2005 2017)Director of Culinary Arts Assistant ProfessorDabney S. Lancaster Community College is a community college in Clifton Forge, Virginia, which is among the 23 public community colleges in the Virginia Community College System.Supervised and instructed a diverse population of students in a lecture classroom and lab setting for a variety of courses that fall under the CUL (Culinary) prefixPerformed practical and written student assessmentsEffectively address the academic concerns of students and facultyCreated Associates Degree in Culinary Management (ACF accreditation - 2010)Developed successful internship and apprenticeship opportunities for program studentsSuccessfully build enrollments to 350% over 5 yearsSpearheaded Teaching all courses of ACF accredited A.A.S, Degree and Certificate programCreated an environment of trust, integrity, and accountability while fostering a positive climate for learning and development within the departmentPRIOR EMPLOYMENT DETAILSIdaho State University College of Technology (Culinary Arts & Hospitality Management)Program Coordinator (2004 2005)Homestead Hills Independent and Assisted Living Community- Winston-Salem, NCDirector of Dietary and Nutrition (2001 2004)PROFESSIONAL DEVELOPMENT & CREDENTIALSDoctorate in Hospitality Management- Lacrosse UniversityoConcentrations: Hospitality, Hotel & Restaurant Management and TourismoDissertation: A Methodological Study of the Necessity of a Formal Educational Program in Gerontology and the Quality of Care of Independent /Assisted Living / Skilled Care ResidentsMasters of Business Administration-Western Carolina UniversityoConcentrations: Corporate Finance, Management Information SystemsB.S in Business Administration- Western Carolina UniversityoConcentrations: Corporate Finance, Business LawB.S. in Culinary Arts and Management- Mountain State UniversityTechnical Skills:Microsoft Office Suite, Microsoft Windows ApplicationsCertifications:American Hotel Lodging Association: Certified Hospitality Educator (CHE) 2011- PresentAmerican Culinary Federation: Certified Executive Pastry Chef (CEPC) 2009 -PresentAmerican Culinary Federation: Certified Culinary Administrator (CCA) 2014 - PresentAmerican Culinary Federation: Accredited Culinary Evaluator (ACE) 2015Dietary Managers Association: Certified Dietary Manager (CDM), and Certified Food Protection Professional (CFPP) (2003-Present) |
