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Click here or scroll down to respond to this candidatePage 1 2Candidate's Name
Culinary Operations Management ExecutiveEMAIL AVAILABLE PHONE NUMBER AVAILABLELinkedIn Lawrenceville, GA, Street Address , USAccomplished executive with a proven track record of driving efficiency, profitability, and excellence within the food service industry. Recognized for overseeing all facets of culinary operations, from menu development and procurement to kitchen management and staff training. Adept at implementing innovative strategies to optimize workflows, reduce costs, and enhance quality standards. Skilled in fostering collaborative relationships with cross-functional teams to achieve organizational objectives. Experienced in managing comprehensive food service operations for educational institutions and healthcare facilities. Excel in strategic purchasing, menu development, and driving food cost reductions while maintaining nutritional standards. Notable for elevating employee retention and enhancing inspection scores. Committed to contributing to continuous improvement and operational excellence in a dynamic assistant general manager role. Areas of ExpertiseCulinary OperationsManagementCompliance & Quality AssuranceProcurement & VendorManagementCustomer ExperienceEnhancementKitchen Management &OrganizationStaff Training & DevelopmentEmployee Retention StrategiesStrategic Planning & ExecutionFood Service ManagementMenu Development & OptimizationCost Control & BudgetingCross-functional CollaborationProfessional ExperienceSouthwest Food Service Excellence (Atlanta Public Schools), Atlanta GAAssistant General Manager2023 PresentElevate catering services from standard to top-tier, notably improving client satisfaction and generating substantial revenue growth within the district. Implement Retail Cafe operations, diversifying revenue streams and driving significant daily sales increases for the organization. Execute tailored S.F.E. concepts and programs, enhancing operational efficiency and customer satisfaction, leading to improved client retention. Establish streamlined systems for financial, payroll, and purchasing data management, facilitating informed decision-making and resource optimization. Manage a portfolio of 19 individual schools, overseeing operations, administration, and academic performance. Optimized food costs through commodity purchases, maintaining high-quality standards while managing budgetary constraints. Utilized the "Nutri Kids" system to conduct comprehensive menu analysis, ensuring optimal caloric and nutrient balances to promote health and wellness among residents and guests. Implemented strategies that improved employee retention rates by creating a positive work environment and providing comprehensive training and development opportunities. Spearheaded menu redesign and scratch cooking techniques, transforming food quality and appearance, leading to increased student satisfaction and meal participation across 19 schools. Achieved impeccable audit results in both C.R.E. and S.M.I assessments, underscoring commitment to regulatory compliance and operational excellence.Page 2 2Next Level Hospitality Services, Georgia, and Florida Regional Director2021 2023Directed operational management for 15 long-term care (LTC) facilities across Georgia and Florida, focusing on budget oversight, profit and loss control, and kitchen maintenance scheduling. Recruited, trained, and motivated facility managers to drive performance and maintain high standards of service. Elevated dining experiences and satisfaction levels among residents and guests through the introduction of innovative menu concepts. Conducted mock surveys and actively participated in State and Federal surveys to ensure compliance and readiness. Enhanced inspection scores across all facilities through targeted quality improvement initiatives. Minimized downtime and maintained service quality through meticulous coordination of kitchen maintenance and repairs. Established robust partnerships with Facility Directors and Ownership groups to ensure alignment with organizational goals.Finding Flavor Catering, Marietta, GADirector of Operations2018 2021Maintained robust client relations, verified contracts, and expanded business through new vendor partnerships and client acquisition efforts. Developed and implemented strategies to enhance customer satisfaction while optimizing cost efficiency. Directed payroll and benefits processes for employees, ensuring accurate and timely compensation delivery and comprehensive benefits administration to support staff well-being and retention. Managed a large and diverse team, fostering a collaborative and productive work environment. Expanded company's client base through strategic networking and relationship building. Implemented strategic initiatives that concurrently increased client satisfaction and reduced overall costs through streamlined processes, improved service delivery, and efficient resource allocation. Oversaw and managed daily operations of a $3.7M business catering primarily to film sets and executives in the Atlanta, Georgia area, ensuring seamless service delivery and client satisfaction. Managed a team of 37 employees, fostering a collaborative and high-performing work environment while ensuring efficient operations and adherence to H.A.C.C.P and Serve Safe protocols. M.M.I (Truet McConnel University), Cleveland, GAFood Service Director2017Managed daily accounts, staffing, training, scheduling, and directed employees to ensure optimal performance and service quality. Implemented menu design and development strategies, enhancing dining experiences and customer satisfaction. Demonstrated expertise in budget forecasting and cost control, optimizing financial performance and resource allocation. Engaged with Dean, faculty, and student organizations, fostering positive relationships and aligning services with campus needs. Coordinated food service functions with various campus groups, facilitating seamless operations and collaboration. Implemented cost and inventory control measures, resulting in reduced food costs and improved profitability. Maintained positive client relationships through attentive service and effective communication. Developed and adjusted menu items and products to meet delivery and production requirements, ensuring customer satisfaction and operational efficiency. Managed the provision of 700 staff meals daily across multiple services, including internal catering, totaling $150K in revenue.Page 3 2 Contributed as member of Campus Food Service Committee, providing insights and recommendations for continuous improvement. Oversaw all aspects of purchases, sanitation, training, inventory, and production, facilitating the preparation of 1,000 meals daily and achieving $2,000K in annual revenue. Self-employed, TRADES OF EXCELLENCE catering 2015 - 2017 Conceptualized, planned, and executed customized catering services for diverse clientele, ensuring seamless delivery of high-quality culinary experience. Managed all aspects of business operations, including client consultations, menu development, procurement of ingredients, food preparation, staffing coordination, and logistics to guarantee smooth and successful events. Cultivated and maintained strong relationships with clients, vendors, and partners through effective communication, attentive service, and responsiveness to feedback, resulting in repeat business and positive referrals. Implemented cost-effective strategies for budget management, pricing, and procurement to maximize profitability. University General Hospital, Dallas, TXFood Service Director2011 2015Orchestrated the operation and oversight of kitchen and dining room services across two Continuing Care Retirement Centers (90 beds each) and one hospital (150 beds), managing a team of 27 full-time employees and 37 part-time staff. Supervised production, storage, temperature controls, and training protocols, ensuring adherence to codes, regulations, and policies to maintain high standards of quality and safety. Provided catering services for resident functions and sales activities, including preparation, execution, and employee training for high-end events such as executive board meetings and investor gatherings. Instructed staff on the principles and implementation of "Scratch Cooking" versus pre- fabricated items, enhancing culinary quality and authenticity. Designed and implemented a mechanical diet program not medically required, expanding dietary options and catering to diverse resident needs. Achieved resident and staff satisfaction by prioritizing the use of wholesome food products and ingredients in meal preparation. Created "Upscale" menus in compliance with state and company guidelines, elevating dining experiences for residents and patients. Implemented strategies resulting in an 18% reduction in food costs, contributing to improved financial performance. Increased catering revenue from $23K to $147K through targeted marketing efforts and expanded service offerings. Developed and maintained departmental budget of approximately $840K, optimizing resource allocation and financial efficiency. Improved employee attendance by 40% through implementation of incentives, recognition programs, and enhanced workplace communication.Walker Quality Services, Dallas TXFood Service Consultant/ Culinary Trainer2009 - 2011Provided technical assistance to 8 School Districts, 4 Extended Care facilities, and retail concession operations in implementing HACCP and Wellness policies, ensuring compliance with regulatory standards and promoting health and safety. Supported school districts in implementing USDA Menu Planning Systems and adhering to the Texas Public School Nutrition Policy, facilitating effective meal planning and nutritional compliance. Attended and actively participated in divisional/team staff development training sessions and meetings, staying abreast of industry best Page 4 2practices and emerging trends. Assisted in developing short- and long-range marketing plans and promotional programs in alignment with budgetary constraints set by School Districts and Extended Care Executive Management, maximizing outreach and engagement. Conducted School Meal Initiative (SMI) evaluations during scheduled CRE reviews by TOA, ensuring compliance with program requirements and standards. Prepared, executed, and trained employees for high-end caterings and everyday meal services, including executive board meetings, investor gatherings, and tours, ensuring exceptional service delivery and customer satisfaction. Provided instruction on the principles and practices of "Scratch Cooking" versus pre-fabricated items, promoting culinary excellence and authenticity in meal preparation Additional ExperienceSenior School Food Service Director, Southwest Foodservice Excellence Food Director/ District Manager, P. C. S. IGeneral Manager / Managing Area Chef, Sodexho Food Service Food Service Director/ Executive CHEF, Compass Group Education Food Service Director/ District Manager - Gourmet Services, Food Service Executive Chef/ Assistant Director, Treemont Retirement Center EducationBachelor of Science in Hotel and Restaurant Management Sullivan CollegeCertifications Certified Executive Chef Certified Food Service Protection Manager Serve Safe Certified H.A.C.C.P Certified |
