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Click here or scroll down to respond to this candidateCandidate's Name
Food Service ProfessionalPhone: PHONE NUMBER AVAILABLEEmail: EMAIL AVAILABLESKILLS AND QUALIFICATIONSIn-depth understanding of Food Safety as it pertains to Special Diet Food Preparations and Cooking for individuals with allergies.Inventory Controls.Project Management.Communication.Upholding Standards of Cleanliness, Service, & Quality.Client Relations.Understands the importance of cross utilization.Understands the importance of utilizing excess production.Strong leadership and communication skills.Financial and business acumen.WORK EXPERIENCEFood Service Operations DirectorJCC Chicago Camp Chi, Oconomowoc, WIDevelop effective schedules for the Dining Hall staff based on levels of business and budgetary guidelines.Responsible for the scheduling and coordination of all side work for the dining hall personnel.Maintain cleanliness and organization in the Dining Hall according to established standards of sanitation.Maintain appearance and uniform standards.Have presence on the floor during meal periods to observe, monitor and follow up on all areas of the Dining hall operation on a daily basis.Work with the chef on duty in maintaining high standards of food presentation and sanitation.Train and develop all FOH dining personnel.Provide on-going feedback to all service personnel concerning all aspects of the Dining Hall operation.Communicate with the Head Chef and Camp Directors on a daily basis concerning all aspects of the Dining Hall operation.Interact with diners on an ongoing basis for general feedback.Ensure the dining hall is open 15 minutes prior to service and is ready to go.Implement a checklist system throughout opening, during and closing down of the dining hall.Knowledge of all menus and specifications.Maintain constant follow up with dining hall standards for departmental standards of service.Follow company standards for safety practices to minimize risk to self and others.Responsible for reporting on a daily basis.Ability to effectively communicate with subordinates, co-workers, and supervisors.District Manager/ General Manager 4Sodexo, Michigan Indiana Illinois 2017-2022Successfully implemented Hamtramck Schools Wellness PolicySuccessfully Partnered with Hamtramck School District and Russell Street Deli to provide healthy soup for the studentsSuccessfully implemented Detroit Food Academy, culinary program for future chefs.Oversee all P&L and budgeting as it pertains to the account.Maintain excellent relationships with the client.Work with the Chef and management team in creating nutritious and top-quality food for the students.Implement new culinary programs in conjunction with the Sodexo marketing and culinary team. Future ChefAct as a liaison between Sodexo, the school administration, staff, students, and the community.Coached leaders to empower staff to break their traditional culture for an engaging educational and encouraging experienceIncreased participation by 20%Collaborated with dieticians to develop menus for studentsIncreased operating profit by $610K YoY and decreased expenses by 4100kFood Account sale made for Romulus Public Schools with forecasted $2 million in sales and potential FM Contract for 2020Retention of accounts (100% on Target goal of 94%)Responsible for becoming the trusted advisor for Superintendents, CFO, and Deputy Superintendents and held monthly meetings with School District LeadersCreate proposals and budgets for the districtCreate student and principal surveysSenior Director of Dining ServicesChartwells, Detroit MI 2010-2017Oversaw 2 school district total of 18 buildingsOversaw all P&L and budgeting as it pertains to the account.Maintain excellent relationships with the client.Work with the Chef and management team in creating nutritious and top-quality food for the students.Implement new culinary programs in conjunction with the Chartwells marketing and culinary team.Act as a liaison between Chartwells, the school administration, staff, students, and the community.Strong leadership and communication skills.Financial and business acumen.Excellent communication skills.Director of Operations/Food and Beverage DirectorAramark Corporation Cobo Hall Convention Center, Detroit MI 2007-2010Boston Convention and Exhibition Center, Boston, MassachusettsDirector of Michigans largest meeting and convention facility; 2.4 million square feet80 meeting rooms, 3 Ballrooms each has approx. 270,400 sq. ft., Five Halls 200,000 sq.ftDirector of all food services for: International G-7 summit(15,000), NorthAmerican International Auto Show (950,000), Society of AutomotiveEngineers (12,000) and NAACP (12,000 sit down all china)Oversee all Departments, Catering, Banquet, Steward, Kitchen, Concessions, Bars and The Vu restaurantCatering DirectorCollaborating with the sales team to establish and maintain effective client relations and customer satisfaction.Gaining an accurate understanding of event orders; identifying and responding to client and customer needs, both before and during an event, to ensure service goals are met.Creating professional and efficient catering service standards, policies, and procedures; and ensuring they are enforced.Appropriately guiding room set-up, table set-up, and event preparation.Providing leadership and consistent presence during events; observing meal service and monitoring service delivery; proactively addressing issues and gaps in service.Banquet Director / Concessions and Bar ManagerLeading the event planning process. Understanding event logistics and event specifications, directing set-up, cutting floor plans, and seeking and resolving gaps in planning.Collaborating with the sales team to establish and maintain effective client relations and customer satisfaction. Investigating internal and external complaints regarding the catering operation and promptly providing satisfactory solutions.Maintaining and updating a master event order book and communicating the events to the wait staff during regular meetings and pre-meal meetings.Providing supervision and consistent presence during events; observing meal service and monitoring service delivery; proactively addressing issues and gaps in service.Managing a smooth event breakdown process.Contributing to daily, weekly, and monthly financial reports, including profit and loss statements.EDUCATIONCentral Michigan University - Master of Science in Administration, 2004Davenport University - BA, Business Administration 1999 associate degree 1996CERTIFICATIONSServSafe-AllergensServSafe-Food-HandlerServSafe-Manager |
