| | | 20,000+ Fresh Resumes Monthly | |
|
|
| |
Click here or scroll down to respond to this candidateCandidate's Name
Phone: PHONE NUMBER AVAILABLEGrayslake, IL Street Address Email: EMAIL AVAILABLEDirector of OperationsDedicated and passionate business professional with a flexible, adaptable style and hands-on approach, thrives in an atmosphere that demands excellence and strong team-building leadership. Superb communication, interpersonal skills, leadership, and collaboration with all members and levels of the organizational structure. Adept to anticipate project needs, discern work priorities, and meet the deadlines with solid management methodologies. Ability to lead multiple store units, handle multiple tasks, identify and swiftly solve problems. Experienced director with a proven background to meet and exceed client and company expectations. Seeking to utilize my diverse background in a role with an organization customers on meeting and exceeding service initiatives.Event & Operational ManagementExcellent Multi-TaskingSolution ManagementP&L Cost ControlCustomer SatisfactionSuperior Execution SkillsDeadline/Project DrivenCross-Functional AbilitiesNew Store OpeningMulti Unit OperationsPersonnel ManagementFinancial/Cost ManagementVendor ManagementInventory ControlSelected Career HighlightsExcellence in driving Human Resource initiatives in personnel management through hiring and professional developmentSuccessful development of department budget including purchasing and staffing expendituresExpertise in the approval of product orders from company or selected food vendors and ensures a proper level of inventory to meet demand and minimize cost and wasteStrength in performance in the creation of inventory programs that saved 5-8% of total monthly budgetAcknowledgment in the development of all training manuals, policy manual, procedure manuals and created specialty forms for inventory and cash management and budget complianceBuilt sales up from a struggling Locations to consistently Rank in the TOP 3 in sales for the Chicago Market in excess of 2.7MMultiple recipient of bi-annual Sales AwardsProfessional ExperienceMorrison Healthcare Rush Oak Park Hospital ILDirector of Food and Nutrition Services April 2016- PresentRebuilding all Programs of food service and sanitation to Joint Commision inspection levelsMentor retail manager to grow salesDrove patient satisfaction scores upward to beat benchmarkMentor and polish patient services manager to promote higher satisfaction scoresDevoloped financial platform to capture missing sales and control costs by 8.5% in 60 daysRound patients to ensure satisfaction with food and nutritional servicesMonitor new admits and work with dietitians to create a smooth transition from a therapeutic to a regular diet and manage suplimentsBudget control over hospital and contracted managementBrookdale Senior Living, The Seasons at Glenview PlaceDirector of Dining Services 2009 - 2016Hire, train and manages all supervisory staff for the kitchen, dining room, catering and delivery servicesEnsure that supervisors and Dietitians maintain a safe and sanitary environment and provide a caring and pleasurable dining experienceCoach supervisors in maintaining appropriate staffing levels and effectively motivating, disciplining and training associatesConsult with chefs and cooks to develop and maintain pleasing and nutritious menuThorough understanding of the dietary needs of residents and coordinates with dieticians, nursing staff, and care associates to ensure proper selection, preparation and delivery of meals.Created several programs for the benefit of clientele and staff moraleActive member of governing body for the propertyRoti MediterraneanDirector of Operations 2005 - 2009Led operations of a $1.4M start up concept and quickly expanded to 4 store unitsDesigned kitchen and layout for restaurant including bidding of kitchen equipment, small wares, and food. Designed kitchen for three different units.Developed menu, created, formulated, tested, cost menu. I created forms that are interactive to restaurants control systemsNegotiated national contract pricing with vendors.Worked on developing and manufacturing of signature food productChipotle Mexican GrillArea Manager 2000 - 2005Opened 14 new units from the ground up including hiring and training of entire staff set up of kitchen and created several food modules for store support.Managed multiple units (7) for a period of four years.Continually maintain food cost below 28% to beat budget of 31.5%Retained more than 60% of original staff for more than two years, to result in greater efficiency and significant cost savingsDeveloped, mentored, and promoted hourly crew members to supervisory positions and assistant mangers to general managersEducation & TrainingCulinary Institute of America New York, NYCulinary Arts CertificationOhio State UniversityB.S. Food Science and NutritionB.A. in Hospitality Business and Management |
