I am a successful Hospitality professional looking to make a career change that will allow me to grow both personally and professionally. I have spent over 12 years in the hospitality field, and I feel that at this time in my career I am ready to branch out and explore my other talents. HIGHLIGHT OF QUALIFICATION Serve Safe Certified - 2013 (Certified to safely handle and prepare food for the public to consume.) Proficient in Microsoft Office: Work, PowerPoint, Excel
Skill Highlights
Guest services
Inventory control procedures
Merchandising expertise
Loss prevention
Cash register operations
Product promotions
Education
Johnson & Wales UniversityProvidence, Rhode IslandExpected in – –MBA:Global Business Leadership - GPA:Johnson & Wales University: Providence, Rhode Island MBA, Global Business Leadership, Organizational Leadership Degree, Feb 2009
Johnson & Wales UniversityCharlotte, North CarolinaExpected in – –B. S.:Food Service Management - GPA:Johnson & Wales University: Charlotte, North Carolina B. S., Food Service Management, Event Management Degree, May 2007
Johnson & Wales UniversityNorfolk, VirginiaExpected in – –Associates of Applied Science:Culinary Arts - GPA:Johnson & Wales University: Norfolk, Virginia Associates of Applied Science, Culinary Arts Degree, May 2005
Core Accomplishments
Professional Experience
Avalon Bay - Operations Director Marlborough, MA, 05/2013 - CurrentSalary: 80,000 I oversee of all day to day food service operations at North Carolina Central University. This consist of 13 separate locations doing over 12 million dollars a year in sales combined. In the role of Operations Manager I serve as the direct point of contact with our University client. As Operations Director I manage 11 salaried managers, and 2 senior supervisors. I am directly in charge of day to day operations for the entire campus which includes 185 line level employees. This includes maintaining both Sodexo company standards, as well as National brand standards. All disciplinary action for the 185 line level employees, 11 managers, and 12 supervisors comes through my office. All suspension and terminations must be approve be me. I exclusively handle all management discipline such as constructive consulting, actions plans, and any instances that could lead to termination. All new hires for dining services must be approved by my office. In this position I am directly involved with writing yearly budgets for each location as well as the campus as a whole. Final responsibility for meeting and maintaining this budget falls directly on my office. During my tenor I oversaw the construction renovation and opening of 3 new locations. These renovations also included a 2 million dollar renovation of our largest dining facility. Holy Cross Hospital Silver Spring, MD Operation Manager III Salary: 70,000 Managed and oversaw all food production at Holy Cross Hospital. Holy Cross is a 425 bed hospital that does about 8.5 million dollars in sales annually. As Operations Manager I directly supervise 3 supervisors, and 125 line level employees. I am also responsible for taking on any of my Food and Nutrition Directors duties when he is absent from the account. Food Management has greatly benefited my account. I have been able to use this system to create new and creative cycle menus for both my retail facilities as well as my patient service areas. I have been able to increase retail sales through the implementation of new and creative menu cycle and specials. Sales have increased nearly 4,000 dollars weekly since the implementation of our new healthy and creative options. I oversee all dietary purchasing. I have been place in charge of assuring that we are ordering per our Sodexo standards. In my time here I have implemented new par levels as well as revised ordering guides. These items our percentage of missed or out of stock food items by 50 percent. We are purchasing over 90 percent of items on contract. I also assume all duties of Food and Nutrition Director in his absence.
Bds Marketing - Retail Director Kelso, WA, 07/2012 - 05/2013Salary: 60,000 Currently managing all Foodservice Unit's with in Morgan State University Student Center. These operations include a food court that grossing over 1 million dollars yearly. An Auntie Ann's franchise grossing upwards of 360,000 dollars annually, and lastly a catering operations grossing 1.5 million yearly with room to expand. As director I am in charge of 3 salaried managers and 60 line level employees. All fiscal responsibilities for this facility are mine these include budgeting, payroll, and cash handling. Worked in conjunction with my management team to implement new inventory procedures that greatly reduced theft, increased portion control and helped to improve ordering. I implemented new disciplinary policies to improve employee performance. These policies included implementing attendance logs, and engineering a new policy that each employee was required to read and sign. This has allowed us to hold each employee accountable. With the implementation of new cash handling procedure I was able to reduce theft and improve accuracy when handling cash.
Rocket Farm Restaurants - Developmental Chef Atlanta, GA, 07/2010 - 07/2012Salary: 50,000 I place orders and direct all work involved in the day-to-day kitchen operations. This includes food and beverages, as well as any supply goods needed in the facility. I assist in the formulation of the yearly budgets. I have been trained in the basics of human resources, ethics, fair hiring and firing, and have had the opportunity to apply these principles. I assist in implementing departmental changes throughout my facility. I prepare the daily production list, which is a document that records what needs to be prepared and how much of each item needs to be prepared. I make this list on a weekly basis, and it allows me to accurately order and schedule the appropriate staff. I oversee the operations of the kitchen and food production, which includes supervising the day-to-day activities of 10 employees. Each employee reports directly to me and meets with me each day to receive guidance. I ensure that each employee performs their duties in accordance with all guidance, regulations, and procedures. I ensure that food costs remain under our projected food cost percentage by closely monitoring how food is prepared and censoring waste over production. Closely reviewing menus to streamline products and to reduce on-hand inventory is a method used to reduce product costs and increase profit margins. I regularly review processes as a means to maintain labor costs, to eventually reduce those costs, and to streamline the processes as much as possible. By simply adjusting my staff's workload, and giving each person tasks that are similar instead of dividing jobs, I am able to obtain better production in less than two hours per day. Cycle Menus are rotating menus that cycle through over a period of time. I have been able to provide the customer with a variety of food items and reduce costs through bulk and consistent ordering of products by having set menus that rotate over a six-week cycle. I have increased food quality by standardizing menus for the cooks to follow and master. A portion of my experience as a Developmental Chef included training for three months at the Hale Koa Hotel in Honolulu Hawaii, and three months at the Dragon Hill Lodge in Seoul, Korea. I learned the art of fruit carving, as well as other cold food preparation skills. I participated in the culinary preparation of traditional Hawaiian and Korean dishes. I worked alongside Sous Chefs to prepare and prep sheet banquet orders, and I created production and cost sheets. I worked with chefs and accounts to acquire techniques in loss prevention. I supervised large functions with over 300 people in attendance. I also worked inside the purchasing department to learn how food is ordered.
Restaurant Associates - Sous Chef City, STATE, 03/2009 - 07/2010Salary: $16.50 per hour I prepped and maintained all vegetarian cuisine, as well as oversaw several other stations within the kitchen. I supervised the TrimTrax® Program, which was part of the Restaurant Associates' GO GREEN movement. This program involved collecting and recording all waste, including food, paper, plastic and cardboard. I reviewed the waste, and was able to adjust many of the processes to become more efficient and waste fewer products, which in turn, saved on labor and food cost. The food waste was collected, reutilized, and turned into compost. I engineered and developed five-week cycle menus. I set food production pars and ensured that they were met and followed each day. I made sure that there was no over production or under production of food, and if there was, we documented the cause to ensure that there were no repeat incidents. I developed menus based upon the day-to-day product availability. I ensured that the cooler and the freezer were clean and maintained in accordance with all relevant guidance, policies and procedures.
Military Experience
Army- , 07/2010 - 07/2012US Army MWR (Moral, Welfare, Recreation) 07/10 - 07/12 Fort Knox Saber and Quill Fort Knox, KY Developmental Chef Salary: 50,000 I place orders and direct all work involved in the day-to-day kitchen operations. This includes food and beverages, as well as any supply goods needed in the facility. I assist in the formulation of the yearly budgets. I have been trained in the basics of human resources, ethics, fair hiring and firing, and have had the opportunity to apply these principles. I assist in implementing departmental changes throughout my facility. I prepare the daily production list, which is a document that records what needs to be prepared and how much of each item needs to be prepared. I make this list on a weekly basis, and it allows me to accurately order and schedule the appropriate staff. I oversee the operations of the kitchen and food production, which includes supervising the day-to-day activities of 10 employees. Each employee reports directly to me and meets with me each day to receive guidance. I ensure that each employee performs their duties in accordance with all guidance, regulations, and procedures. I ensure that food costs remain under our projected food cost percentage by closely monitoring how food is prepared and censoring waste over production. Closely reviewing menus to streamline products and to reduce on-hand inventory is a method used to reduce product costs and increase profit margins. I regularly review processes as a means to maintain labor costs, to eventually reduce those costs, and to streamline the processes as much as possible. By simply adjusting my staff's workload, and giving each person tasks that are similar instead of dividing jobs, I am able to obtain better production in less than two hours per day. Cycle Menus are rotating menus that cycle through over a period of time. I have been able to provide the customer with a variety of food items and reduce costs through bulk and consistent ordering of products by having set menus that rotate over a six-week cycle. I have increased food quality by standardizing menus for the cooks to follow and master. A portion of my experience as a Developmental Chef included training for three months at the Hale Koa Hotel in Honolulu Hawaii, and three months at the Dragon Hill Lodge in Seoul, Korea. I learned the art of fruit carving, as well as other cold food preparation skills. I participated in the culinary preparation of traditional Hawaiian and Korean dishes. I worked alongside Sous Chefs to prepare and prep sheet banquet orders, and I created production and cost sheets. I worked with chefs and accounts to acquire techniques in loss prevention. I supervised large functions with over 300 people in attendance. I also worked inside the purchasing department to learn how food is ordered. Restaurant Associates 03/09 - 07/10 Work Bank Group Washington, DC Sous Chef Salary: $16.50 per hour I prepped and maintained all vegetarian cuisine, as well as oversaw several other stations within the kitchen. I supervised the TrimTrax® Program, which was part of the Restaurant Associates' GO GREEN movement. This program involved collecting and recording all waste, including food, paper, plastic and cardboard. I reviewed the waste, and was able to adjust many of the processes to become more efficient and waste fewer products, which in turn, saved on labor and food cost. The food waste was collected, reutilized, and turned into compost. I engineered and developed five-week cycle menus. I set food production pars and ensured that they were met and followed each day. I made sure that there was no over production or under production of food, and if there was, we documented the cause to ensure that there were no repeat incidents. I developed menus based upon the day-to-day product availability. I ensured that the cooler and the freezer were clean and maintained in accordance with all relevant guidance, policies and procedures.
Skills
Food Production, Operations, Ordering, Budgets, Buying/procurement, Increase, Purchasing, Chef, Food Cost, Kitchen, Inventory, Million, Retail, Retail Marketing, Food Service, Accounts To, Basis, Human Resources, Loss Prevention, Training, Budget, Food Management, In Sales, New Hires, Operations Manager, Retail Sales, Sales, Sales Have, Sales Through, Steering, Suspension, Terminations, Budgeting, Cash, Cash Handling, Employee Performance, Payroll, Mba
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