Dynamic and accomplished small business professional and educational instructor with expertise in business development and event management. Over 10 years of food safety experience as a consultant to a multitude of restaurants, hotels, stadiums and educational institutions in greater New England. Notable success as co-author of a food safety textbook, Food Safety For Managers, used by the hospitality industry nationwide. Aiming for the opportunity to utilize my education in hospitality management, engage my creative nature, and employ the skills I have gained in my current position to contribute to the success of an established and prospering organization.
Lead consultant and office manager to a food safety consulting company, widely recognized by the hospitality industry, performing third party quality and sanitation audits, providing liaison services with the health department, instructing classes and administering national certification examinations for food protection and responsible alcohol service, developing risk control plans and getting variances approved for specialized processes for retail food service establishments.
Graduated co-valedictorian with a dual degree in Restaurant Management and Lodging and Conference Management with a cumulative GPA of 4.0.
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