Human Resources Business Partner resume example

Oversaw dining operations throughout Connecticut, playing a critical role in setting up new units and managing established units, including supervising personnel, catering management, financial accountability, labor negotiations and implementation of marketing promotions.

• Oversaw K-12 operations in the Connecticut marketplace with total managed volume of $15 millon. Hired, trained and supervised food service directors.
• Created and monitored individual account budgets and goals.
• Generated annual business and action plans to continuously improve our services.
• Established and defined company concept standards for excellence. Ensured a consistent and equitable administration of human resources policies, procedures and guidelines to facilitate employee relations.
• Built strong client relationships through frequent client interaction and communication. Identified client needs and communicated program progress, operational challenges, and solutions to maintain effective client relationships.
• Visited and inspected accounts to assess compliance related to marketing, concept initiatives, nutritional compliance, menuing and forecasting accuracy, team morale and training levels.
• Ensured compliance with all HHFKA, USDA and state guidelines at each account. Assited and supported clients and food service directors during state audits.
• Developed and cultivated new business opportunities. Assisited in transition and opening of new units.
• Exceeded all company initiatives in profitablilty and operating standards.

Maintained systems and procedures for all aspects of the Food Nutrition Program with a student enrollment of over 6000, ensuring that all guidelines relating to the National School Lunch Program, Usda regulations and company processes were in full compliance.

• Oversaw the food service operations of 11 schools, with a total managed volume of $2.5 million per year.
• Directly managed 75 employees, including hiring, training, and performance management.
• Maintained sound financial footing by controlling all expenses such as food and labor cost and operating expenses, while providing exceptional customer service.
• Managed all purchasing and utilization of government commodities including processed goods.
• Developed budgets and operational financial forecasts.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Planned and wrote breakfast and lunch menus in accordance to NSLP guidelines.
• Successfully navigated multiple state audits with no compliance issues.
• Hired and managed all kitchen staff.
• Motivated staff to perform at peak efficiency and quality.

• Developed strategies to improve food service levels for busy facility handling over 3500 meals each day.
• Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
• Planned operations to effectively cover all needs while controlling costs and maximizing service.
• Created and deployed successful strategies to boost performance, streamline processes and increase efficiency in different areas.