Well qualified dining services professional with strong management, decision making, and leadership skills. Proven ability to delegate, problem solve, prioritize projects, manage personnel (both union and non-union), and meet, if not exceed deadlines without compromising quality.
Oversee the dining services operation at Chestnut Hill College. Developed and accountable for a budget of approximately $2.6 million dollars annually.
Oversee dining service operations at Richard Stockton College's board operation; serving approximately 900 meals per day. Lead, inspire, train and coordinate the work of department associates. Developed and accountable for a budget of approximately $2.6 million dollars annually. Created monthly special events, including theme menus, meet the director dinners and marketing.
Responsible for providing daily meals to a population of 700 resident students and approximately 100 faculty and staff. Developed and accountable for a budget of approximately $1.6 million. Maintained USDA commodities regulations for national school lunch program. Responsible for menu planning, ordering, inventory, scheduling, and catering.
Responsible for overseeing the day-to-day operations of the retail operation and the late night restaurant. Accountable for a budget of approximately $1.1 million dollars.
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