Operations Executive for US Region

Oversee operations for the district, including establishing financial forecasts, managing budget and expenses, resolving issues, and driving new revenues. Devise and implement policy and procedures for the market and champion a continuous process improvement culture to further efficiencies and reduce costs. Serve as the escalation point for any unresolved customer service issues and complaints and deploy resolution to preserve customer loyalty.

Responsible for the overall management of the property and prepared department budgets, tracked expenses and provided monthly financial reports to the executive team. Oversaw the preparation of food, menus, and beverages with full authority over inventory and ordering. Recruited, trained, scheduled, and monitored staff members, including job reviews and appraisals, including terminations. Ensured employees adhered to policies, procedures, and regulations and provided discipline when necessary. Adhered to regulations of the health department and ensured compliance with food and alcoholic beverage regulations.

Direct operations for an independent living restaurant, including direction and supervision of staff and culinary services supervisors to ensure cleanliness and operating schedules of the dining rooms were appropriate, and that food quality was satisfactory to guests. Oversaw the coffee shop convenience store operations, including designing the location interior. Manage all budgeting, inventory, stocking, purchasing, and sales. Accountable for talent acquisition and retention, interviewing, onboarding, scheduling, disciplinary actions as needed, the location budget, strategy, and menu planning.

Responsible for the organization and execution of feeding all 148 residents and resident relations regarding dining services. Ensured the cleanliness of the restaurant and checked on customers to make sure all was well.Responsible for the preparation of resident tables in the dining room, action stations, buffets, service carts, dessert tables and carts, and cordial carts. Assisted the dining services manager with orders, budgets, organizing special functions, safety, and sanitation audits, and menu planning.