Skilled Operations Manager talented at improving team performance through innovative management techniques. Offers thoughtful, comprehensive and constructive feedback to staff members to promote productivity and company loyalty.
- Strategic planning
- Procedure development
- Analytical
- Cost reduction and containment
- Process improvement strategies
- Systems implementation
- Microsoft Office Suite expert
- Productivity improvement specialist
- Troubleshooting and problem solving
- Business process re-engineering
- Quantifiable revenue increases
- Client relationships
- Market penetration
- Contract review and recommendations
- Relationship building
- Contract management
- Consensus building techniques
- Team building
Business Adminastration
Psychology
- Created critical KPIs to track and improve on-time delivery, customer issues and safety statistics.Boosted customer satisfaction ratings by 30% in under 6 months.
- Cut inventory by more than half and improved on-time delivery to 20% by updating the company's ordering and delivery systems.
- Spearheaded an employee engagement program, resulting in a 33% decrease in annual employee turnover.
- Created critical KPIs to track and improve on-time delivery, customer issues and safety statistics.
- Cut company operating budget by $45K through implementation of Lean Production Practices.
Conroe, TX, 03/2014 - Current
My duties as Food Service Director are overseeing the overall operations of the facility. This also includes but not limited to developing and coaching the work team to make sure that every employee is able to maintain standards of the company while providing an excellent dining experience to customers. I also have to monitor and reinforce food safety procedures, maximize sales, and achieve profit goals, and monitor and maintain inventory controls. Be responsible for accounts payable, accounts receivable and the operational budget.
Hopkins, MN, 02/2013 - 03/2014
- My duties as Manager at Bob Evans are overseeing the overall operations of the restaurant.
- This also includes but not limited to developing and coaching the work team to make sure that every employee is able to maintain standards of the company while providing excellent dining experience to customers.
- Managers at Bob Evans also have to monitor and reinforce food safety procedures, maximize store sales, and achieve profit goals.
- Monitor and maintain inventory controls.
- It is also important for Managers to maintain QSC standards and ensure that the Bob Evans brand and assets will remain the best in the market.
Livermore, CA, 2012 - 2013
- As Project Manager I was responsible for the implementation of the company's modern infrastructure with emphasis on infrastructure management, billing, telecommunications, vendor management, and program management.
- I managed client engagement services and solution implementations.
- I provided business consulting, knowledge expertise in strategic performance management methodologies, process assessment work, and the application of technologies to business.
- I fostered customer loyalty by ensuring that our customers fully utilize the value of our solutions and services.
- Acquired and maintained customer revenue spend and strategic up sell additional products and services.
- Direct coordination of all implementation tasks involving third party vendors as well as provide consultation to clients on system implementation.
- Manage transition of client from solutions implementation to client support.
- Manage the development and maintenance of implementation portion of projects.
Lenoir City, TN, 07/2004 - 2012
- As Manager I was responsible for the daily operation of a Business Dining Account with an annual operational budget in excess of $1,000,000.
- As Manager I was responsible for all budgetary concerns, Accounts Payable and Receivable, Financial Projections, Personnel Training, Systems Management, Events Planning, and Customer Relations.
- Under my management sales increased by 20%, operating costs decreased to record lows.
- Customer Loyalty remained at 95% and bottom line revenue saw positive growth.
- I was instrumental in maintaining and reporting of sustainability practices and metrics at my location.
- I led my team in the conversion from traditional consumer goods to Sustainable Options and pursued Green Certifications for our Hotel and Conference Center.
- I was instrumental in converting the inventory system to a newer format that maximized output information and minimized resource input.
- I Reduced company liability by implementing an improved Safety and Sanitation program.
- I oversaw a catering operation that had sales of over one million dollars annually, hosted Sports Icons, Federal and State officials, Local Government officials, Maryland Business and Industry CEOs, Philanthropic Organizations, University Presidents, Chief Judges, and Civic Groups.
City, STATE, 05/2002 - 07/2004
- I assisted with all aspects of administrative management, directory maintenance, logistics, equipment inventory and storage.
- I was responsible managing inventory of assets and supplies, monitoring critical level of stocks, sourcing for suppliers and submitting invoices.
- Coordinating between departments and operating units in resolving day to day administrative and operational problems.
- Scheduling and coordinating meetings, interviews, events and other similar activities.
Accounts Payable, administrative, billing, budget, business consulting, coaching, consultation, conversion, client, clients, Customer Relations, client support, Financial, inventory, Local Government, logistics, managing, market, meetings, performance management, Personnel, profit, program management, reporting, Safety, sales, Scheduling, strategic, Systems Management, telecommunications, vendor management
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School Attended
- University of Maryland
- Canisius College
Job Titles Held:
- Food Service Director
- Manager
- Project Manager
- Chef/Manager
- Administrative Assistant
Degrees
- Masters
- B.S
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