Responsibilities include providing operational leadership to 12-20 communities within the PA/WV/VA market, training of Dining Service Directors, budgetary oversight for my region, reporting on department performance, identifying areas of improvement and creating corrective action plans, collaborate with corporate leadership to design effective policies and procedures for operations, performing regular sanitation audits, and provide strategic support as needed.

Directly oversee all food and beverage production of a 175-unit senior living community. Run the Dining department by managing hourly staff, controlling inventory levels, ordering product within budget parameters, creating weekly menus, scheduling shifts, processing all departmental invoices, following quality control measures, mitigating waste/loss, preparing catering requests for residents and community events, set up vendor contracts, ensuring food safety by implementing sanitation procedures, keeping up all county and state required training and licensing, budget line items control, holding my team accountable to a strict cleaning schedule, performing preventative maintenance on all equipment, overseeing food production to ensure portion consistency and recipe accuracy, final inspection of plated food before it leaves the kitchen for plate attractiveness and garnishes. Responsible for all catering operations and large event management. Also provide both remote and onsite support to the PA/WV region of Harmony communities.

Familiar with all of the daily operations of the kitchen, and able to perform any task in the kitchen if needed. Often act as the intermediary between the kitchen and wait staff, utilizing strong leadership and communication skills. Typical daily duties include: Planning and directing food preparation - responsible for managing kitchen staff to ensure food is prepared properly; Problem solving - ready to come up with on the spot solutions for problems that may occur; Managing kitchen staff -ensuring that all kitchen workers are performing at the level required by a professional kitchen; Training - in charge of training new employees to ensure adequate manning for the kitchen; Quality Control - responsible for ensuring that food that leaves the kitchen is of the highest quality and will make diners happy. Ensures that portions are correct and the food is plated in an attractive manner; Equipment Cleaning/Maintenance - responsible for general cleanup and maintenance of kitchen equipment, ensures that the kitchen is a clean and safe work space for every shift. Also responsible for daily, weekly, monthly, and yearly budget control. Menu planning and plate cost calculating along with managing waste/loss. Has considerable experience with invoice processing, expenses/costs, revenues, budgeting, cash control, POS operation, design and implementation of new systems, and profit/loss.Has experience with managing on-property overnight accommodations, scheduling/managing housekeepers, handling reservations, and stocking snack and beverage bars in units.Responsible for ensuring that guests’ needs are fully satisfied and their experience is nothing but perfect; following up on any feedback provided by guest to better improve the experience.

Alumni Association of Phi Mu Alpha Sinfonia Fraternity of America. Responsible for all provisional development. Schedule meetings, handle financials, coordinate with community organizers, increase membership, delegate tasks, create a fluid bylaws document, act as a liaison to the national Fraternity headquarters for all reporting and inquiries.

Responsible for restaurant operations (financial controls, inventory variance, food cost, customer relations, direction of team members, training, compliance with standards) during assigned shift including opening and closing the restaurant. Operated POS terminals to take guests’ orders. Maintained full accountability for restaurant while upper management was not present.