Director of Food Service Decreased annual costs $150,000 by competitive purchasing and staff rescheduling. * Increased customer base by almost 30% through effective marketing. * Managed $4 million budget for food programs serving 8,000+ consumers. * Profit-oriented, cost-conscious, and results-driven leader with proven success in spearheading food service initiatives that reduce waste, improve efficiency and productivity, increase sales, and enhance customer satisfaction. Highly experienced in directing food preparation and safety, food and equipment sales, menu development, purchasing, finances, staff training, customer service, inventory control, and loss prevention. Supervise large union and non-union kitchen staffs and site managers at up to seven locations. Apply skills gained as food sales broker and brand specialist to negotiate contracts with local and national vendors, generating $200,000 signing bonus in a single contract. Ensure all operations comply with district, state, and federal regulations and standards, maintaining a safe and healthy work environment. Implement time- and cost-effective kitchen procedures and techniques. Demonstrate broad-based strengths and accomplishments in: Food Quality & Safety Purchasing & Inventory Control Retail & Catering Training & Mentoring Budgeting & Fiscal Oversight Recruitment & Retention Vendor Negotiations Technology Implementation Cost Reduction Regulatory Compliance Multicultural Team Building Wellness Specialist
Point of Sale (POS) system operation
Exceptional interpersonal communication
Inventory management systems
Adaptability and responsiveness
Budgeting and cost control
Director of Food Services, 01/2005
to 07/2013 JEFFERSON UNION HIGH SCHOOL DISTRICT – Daly City,
Oversee district-wide food and nutritional services for a district encompassing five high schools and adult division with more than 5,000 students and 300 staff members from the communities of Daly City, Colma, Brisbane, and Pacifica.
Direct, train, mentor, and evaluate 28-member staff in food preparation and service.
Manage purchasing of food and non-food products, contain costs through bid management, and initiate and implement kitchen design, build, renovation, and expansion for district's schools.
Increased sales by 35%, raising revenue by $100,000, in the à lacarte program.
Expanded services and boosted revenues by adding district-wide breakfast program and after school snack program.
Increased participation in lunch program from 32% to 60% in most needy school and 15% in other schools by creating new menus with healthier products and marketing a wellness program; measures also increased state and federal reimbursements.
Selected, installed, and trained staff on Point of Service system(nutrikids) which increased accuracy of sales, implemented inventory and cost controls, tracked revenues, and expedited service by reducing lunch lines.
Served as liaison to state agencies, USDA, and FDA and generated all reports.
Introduced after school program that feeds up to 250 kids staying late for mentoring and tutoring.
Started a brunch program which offered students breakfast who did not have breakfast Contributed as member of three-person team that wrote the district wellness policy that received state recognition for superior outcomes; program set high standards in nutrition, exercise, and instruction to students about healthy living, surpassing state requirements.
Increased revenue additional 25% by creating district catering service that successfully books and services numerous and varied events.
Recognized and awarded by California Department of Education as top 3 wellness programs in in California when wellness policies were initiated by California.
Demonstrated integrity and honesty while interacting with guests, team members and managers.
Food Service Director/Supervisor, 01/2000
to 01/2004 CAMPBELL UNION HIGH SCHOOL DISTRICT – San Jose,
Recruited by exiting food service director to take over her position managing food services for nine schools with 7,700+ students and more than $1.5 million in cash sales.
Directed fiscally sound management of $1.4 million operating budget.
Implemented programs that improved employee satisfaction and retention for 25-member staff.
Initiated and directed district-wide food services program, meeting all nutritional and state requirements.
Negotiated contract with national vendor, generating $125,000 signing bonus and reducing costs.
Increased participation and revenue in food service program 21% by creating new menus and offering additional products for purchase.
Improved profitability and decreased costs by more than $75,000 through more competitive bidding among a larger vendor base.
Increased à la carte sales 25% by offering healthier alternatives and new, more popular food choices.
Business Development Specialist, 01/1995
to 01/2000 ContinuedARLINDA M. MARVAN Page TwoMARKETSMART, INC – Pleasanton,
Recruited by large broker in the California to represent major manufacturers, such as Sara Lee, Cambro, Smucker's, Libby Glass, Quaker Oats, and Aaramark, to hospitals, hotels, upscale restaurants, and country clubs.
Increased new and existing account sales 35% ($1 million) by strategically refocusing sales efforts on high-volume accounts; generated customer loyalty through consistent follow-up, telephone calls, and onsite demos.
Closed sales with up to 35 new accounts during annual tradeshows, as well as increasing prospect database.
Coordinated and conducted sales training meetings for up to 125 sales reps, as well as district managers, to better understand new products and improve sales techniques.
Introduced training on gross profit vs.net profit, and how to increase profit margin, and marketing techniques.
Achieved recognition as Sales Representative of the Year in 1996 and 1998.
Increased sales and achieved $750,000 in estimated gross profit per quarter through account penetration, placement of new products, and focus on nurturing positive customer relationships.
Managed tradeshows by arranging all venues and collaborating with decorating companies on show themes.
Made presentations to schools on new products and new menu ideas and product preparation.
Greeted customers and provided excellent customer service.
Brand Manager/Product Specialist, 01/1992
to 01/1995 SYSCO AVARD FOOD SERVICES – Union City,
Increased overall sales by 25% per quarter through successful marketing strategies, cross-selling, up-selling, and earning the trust of customers.
Opened 116 new accounts in four months through cold calling and following up on leads personally generated.
Given exclusive assignments for Coca Cola to aggressively generate new business sales; increased sales 75%.
Increased brand recognition and sales of branded products 25% by organizing a sales blitz and mentoring and riding with new sales reps.
Trained sales representatives,in district meeting and through ride with, increasing product knowledge and ability to sell against the competition.
Organized annual tradeshow, assisted in display design, and participated in product demos.
to 01/1991 PITNEY BOWES – Stamford,
Managed food service staff of 30+, oversaw $5 million annual budget, and directed food services in seven manufacturing facilities.
Increased cafeteria sales 35% by creating new menus and offering greater selection.
Achieved more accurate ordering and inventory control while staying within prescribed budget by computerizing food service operations.
Planned special events to increase customer loyalty, including family nights and themed events such as Night in Vegas and Halloween parties.
Increased sales 25% and reduced need for outside services by creating new catering menus.
Bachelor of Science: Child Development,
1973 ELMIRA COLLEGE - Elmira,
NY Child Development
Certificate in Food-Based Menu Planning Certificate in Food Service Administration Food Safety Certificate:
School Food Service Administration, San Jose State, Ca Food Based Menu Planning, San Jose State, Ca Food Safety Certification, Premier Food Safety, Cs