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Click here or scroll down to respond to this candidateCandidate's Name
Street Address Clifton Mill laneMaiden, Nc. Street Address
Cellular PHONE NUMBER AVAILABLE, EMAIL AVAILABLESummaryHighly experienced District Manager with a proven track record in overseeing and managing correctional food service operations. Demonstrated ability to lead teams, ensure food safety compliance, and optimize operational efficiency within challenging environments. Committed to providing high-quality, nutritious meals to incarcerated individuals while adhering to strict regulations and budgetary constraints.Skills* Operational Management: Budget management, team leadership, performance evaluation, quality control, inventory management, and excellent project management skills with a focus on process optimization.* Certified Food Safety Manager proficient in foodborne illness prevention, sanitation procedures, and regulatory compliance, with specialized training in allergen management.* Customer Service: Stakeholder management, complaint resolution, and effective communication.* Procurement: Vendor management, contract negotiation, and supply chain optimization.* Regulatory Compliance: Understanding of correctional food service standards, health codes, and safety regulations.Professional ExperienceDistrict ManagerSkillet Kitchens, Western North Carolina 2024 to PresentSuccessfully managed [12] correctional facilities, overseeing [50] employees.* Developed and implemented operational strategies to improve efficiency and reduce costs.* Ensured compliance with all federal, state, and local food safety regulations.* Recruited, trained, and developed a high-performing team of food service professionals.* Collaborated with facility administrators to address inmate dietary needs and concerns.Food Service Operations Director SeniorVirginia Department of Corrections, Jarratt, VA2023 to 2024* Successfully managed [3] food service outlets, including [prisons, cafes, catering]* Increased revenue by [20%] through [strategies, new menu items, marketing campaigns]* Reduced food costs by [20%] by implementing [waste reduction programs, cost-effective sourcing]* Led teams of [39] employees to achieve [goal., customer satisfaction targets, operational efficiency]* Implemented [technology/systems] to streamline operations and improve efficiencyTrinity Service GroupFloating Food Service Director/Trainer 2019 to 2023Travel 100%Menu developmentProject managementPerformance reviewsQuality and Recipe complianceManager and Hourly trainerSupervise meal service (3 meals per day) Cost, waste, and inventory controlsManage Multi unit operationsTechnical support, set up workstationInstall software and hardwareResident Management within food servicesAccurate accounting practicesCommunications with Correctional FacilitySODEXO,EXECUTIVE CHEF 2017 to 2019Handled all aspects of food service management including food costing, pricing, inventory management, and vendor relationship management. Supervised and trained hospital staff including sous chefs and food handlers. Inspected equipment and supplies to ensure conformance with Federal/State regulations. Directed all aspects of back of the house operations within a million-dollar health care cafeteria Played an integral role in managing food costing activities including establishing ingredient costs, estimating purchasing amounts and determining serving sizes. Prepared and cooked decorative food displays as well as ethnic fusions for high profile patrons including politicians, celebrities, musicians, and military officials on military bases.Managed recipe development, menu planning, and menu design functions for special events, which encompassed determining nutritional value, palatability, and cost for each serving. Ensured compliance to Department of Health standards concerning raw and cooked food products as well as kitchen sanitation.Aramark,Food Service Director2013 to 2019Leadership: Leverage Aramarks coaching model to engage and develop team members to their fullest potential. Reward and recognize employees. Ensure individual and team performance meets objectives and client expectations. Plan and lead daily team briefings. Ensure safety and sanitation standards in all operations. Supervise and train inmate workers Client Relationship: Maintain effective client and customer rapport for mutually beneficial business relationships. Identify client needs and communicate operational progress. Demonstrate excellent customer service using Aramarks standard service model. Financial Performance: Ensure the completion and maintenance of P&L statements. Deliver client and company financial targets. Adopt all Aramark processes and systems, understand performance metrics, data, order and inventory trends; educate teams on key levers to improve margins. Productivity: Create value through efficient operations, appropriate cost controls, and profit management Comply with the Operational Excellence fundamentals by meeting and maintaining food and labor initiatives. Ensure entire team is trained and able to execute. Supervise team regarding production, quality and control. Compliance: Maintain a safe and healthy environment for clients, customers and employees. Comply with all applicable policies, rules and regulations, including but not limited to those relating to safety, health, and wage and hour. Ensure that all Correctional policies and procedures are followedTrinity Services GroupFloating Food Service Director2008 to 2013Duties are ordering and inventory management. Maintain accurate accounting records for fifteen staff and one hundred and fifty-six inmates records. Maintain product service quality standards by conducting ongoing evaluations and investigating of complaints. Also ensure food is prepared on time to meet nutritional standards, meeting department of health standards and is served in an attractive manner. Manage in compliance with local, state and federal laws and regulations. P & L accountability and/or contract-management service experience. I am efficient with the Restaurant management system, ADP payroll system, and Time Track-EZ. time card system as well Food and Menu management system.ABL. Management Inc.Food Service Director 2001 to 2008Duties requirements are ordering and inventory management. Maintain accurate accounting records as well as nine staff and sixty inmates records. Maintain product service quality standards by conducting ongoing evaluations and investigating complaints. Also ensure food is prepared on time to meet nutritional standards, meet department of health standards and is served in an attractive manner. Manage in compliance with local, state and federal laws and regulations. I am efficient with the Restaurant management system as well Food and Menu management system.US Navy,Culinary Specialist1992-2001Storekeepers of provisions inventories and replenished as necessary. Maintain inventory accountable of two hundred and fifty thousand dollars of provisions. Prepare over fifty thousand meals for the general mess. Wardroom supervisor supervising fifty personnel while maintain sleeping quarters and directing and catering special events for the commanding officer. Led and developed teams on several of Navy vessels thought out my military career. Awarded several metals and letters of Commendations for being instrumental in operations in the Mediterranean and Black Sea and other conflicts in US history.EducationFood Manager Certification 2024360 Training Learn 2 Serve, NC.Food Allergy Certification 2024360 Training Learn 2 Serve, NC.Emergency Management Institute 2024FEMA CertificateDOC-Common Fare and Sealed Religious Diets 2024 Certificate of CompletionAmerican InterContinental University 2011 Associate of Arts in Business AdministrationHUB Training School 1999Certificate of CompletionService School Command, San Diego, CA. 1992Certificate, Culinary Management Specialist Class A" SchoolNortheastern Illinois University, Evanston, Illinois 1991Management, GPA: 3.2Roberto Clemente Community Academy High School,Chicago, Illinois 1990H. S. Diploma, Education, GPA: 4.0Henry Suder Elementary School, Chicago, Illinois 1987Diploma, EducationReferences Available upon request |
