Operations Manager for a $14 million account that includes retail outlets, catering, and cafeteriaRetail P&L budgets and controlled cost to meet the profitability requirements of Chartwells and the clientDirect reports two Directors and three Assistant Directors, running multiple conceptsManagerial oversight and accountability for the Catering Dept with a volume of $1.3 million per year Managerial oversight and accountability for 14 locations including national concepts such as Chick-Fil-A, Panda Express, Starbucks, Subway, Panera, Rusty Taco and Einstein Bagel Bros. Total Revenue of $6.162 million per year Million Dollar + Units - Chick Fil A, UC Market, Panda Express Managed on-site subcontractors- Sushic, Inclusion Coffee, Shakes Smart, TeaCo Notable accomplishments: Raised customer satisfaction scores in Starbucks: first 100% and 80% in the history of the stores Identified and corrected missed sales opportunity for coffee in Panera and Einstein Bagle Bros. Returned the largest selling and highest margin products to the menu through needed repairs and replacements Opened three new concepts in less than a year Successfully managed a sudden shift from the cafeteria to retail for the summer orientations Reduced labor costs by 4% and product costs by 7.8% through strategic cost-saving measures Improved efficiency by 20% by implementing a digital inventory system, reducing discrepancies Increased revenue by $1 million through strategic initiatives and operational improvements

Managed 4 managers with 30+ employees, in multiple concepts and locations on the UNT Dallas Campus Managed P&L budgets and controlled cost to meet the profitability requirements of the contract Negotiated price increases in retail and catering operations. Room and board increase to take affect 2023-2024 school year Oversite of operations and budgets for, UNTD cafeteria, banquet kitchen, Smoothie Express, meal plan dining & fully licensed StarbucksStarbucks Brand Manager: Improved Starbucks customer scores through training and purchasing controls resulting in several months of 100% customer satisfaction scoresReduced staffing cost for Smoothie Express and Starbucks by using metrics to guide decision makingManaged high volume catering operation: Including high-end, and large-scale events, Raised Revenue 25% over 6 monthsAdapted pricing structures within the scope of the contract to account for rapidly changing raw product and labor cost Adapted staffing and product purchasing to meet the drastic changes brought on by COVID-19Opened- Starbucks, Smoothie express and 350 seat banquet room in first year. Set to open two more in house concepts in the spring of 2023Retained contracts through rapid improvement in food quality and customer serviceNew accounts added through prospecting, marketing, lead generation, sales calls, and RFP responses Georgia Air National Guard Fort Drum NY Wisconsin Military Academy Well versed in government business prospecting tools including GovWin, Sam.Gov & USA Spending.Generated brand awareness for ECI through speaking at industry events such as being a presenter at the EPA Region 6 Webinar- Plant Based Diets in Higher Education -https://drive.google.com/file/d/1WyGsNSels-HShylw-vRf6A0khZ7vkxec/view?usp=sharing

F&B oversight of 18 facilities in 9 states 70-90% travel Sales presentations and demonstrations for new business Developed & managed culturally relevant food and beverage programs for first class domestic & international clients. Clients included Qantas, Etihad, Lufthansa & Hainan Airways Developed, beer wine and spirits programs Oversaw $23 million in managed revenueDirected $9 million In supply chain management – food, alcohol, small wares amenities and equipment o Converted all units to Avendra purchasing program o Write and respond to RFP’s o Managed the vendor selection processConsistent improvements in customer satisfaction across the enterprise Developed and implemented a HACCP plan and food recall process for the entire enterpriseSite inspections - Health and Safety, Quality Assurance, Customer SatisfactionStandardized the customer experience - Visual appeal, amenities, china, glassware, and small waresDesigned kitchen bar and serving areas for multiple locationsCompany successfully sold within 1 year of joining the team

MULTI-UNIT EXECUTIVE CHEF – ARAMARK MULTI-UNIT EXEC. CHEF WITH DISTRICT RESPONSIBILITIES – ARAMARK HEALTHCARE Press Ganey – Top 10 percentile performer Oversaw the activities of 80 + staff members on two campusesCustomer service Public speaking: sales presentations, training, public events State of the art computer controlled systems – Kitchen mgt., equipment & HACCPConsistently under budget for consumables 10% reduction in labor costManagement of multiple "state of the art" food service systems Trainer of chefs and directors - Advanced Food Service Management Corporate best practices / Healthy cooking demonstration siteMenu and recipe committee – Created healthy menus and recipes for system useChef leader – Food Quality and Waste Management programsNew business site leader - Cleveland ClinicBSW Food Service Policy Committee leader Room service system expert – Sought out as an adviser to hospitals seeking to make it to the top 10% of Press Ganey Scored facilities MULTI-UNIT EXEC. CHEF/ REGIONAL PRODUCTION MANAGER – ARAMARK REMOTE WORKPLACE SERVICES TRANSFERRED TO HEALTHCARE DURING THE DRILLING MORATORIUMCulinary oversight of 25 kitchens in three states – $28 million in foodservice revenueDeveloped products menus and recipes for division-wide implementation Developed “Core Pantry” to support cost reduction and increase purchasing powerCreated “Industrial Athlete” high protein and low fat/sugar menu program Trained staff - Healthy cooking, culinary technique, and kitchen managementDeveloped, tested and implemented recipes to meet the needs of International clients Created a costing model for new businesses and new menusPerformed Quality Assessments and Sanitation Audits Assisted Customers in resolving issues with service and contractsImproved quality and profitability in a challenging environment

Responsible for the largest production kitchen in the company which encompassed a special needs school lunch program, off-site catering, delivery catering, on-site catering, and an on-property restaurantDirected multiple units and departments; trained, retained, and supervised a staff ranging from 25 – 30 people in culinary, pastry and stewarding departments; Supervised 3 area managersManaged a wide variety of culinary traditions from Tex-Mex to Classical FrenchHad P&L responsibility; met food cost goals of 26.5% and labor cost goals of 15%Helped alter the market position of Sunset Station from a social caterer to a convention caterer increasing foodservice revenue growth from $2.3 million to $4.5 million per yearConducted live cooking demonstration of Diabetic Cuisine to 2,000 attendees 2009 Diabetes Exposition, Alamodome Conducted VIP events for high-end clients ranging from 2,000 to 15,000 guestsTwo presidential candidates, NBA Spurs, Mayor of San Antonio, Placido DomingoWorldwide, national, and state conferencesNational, regional, and local sporting events (NCAA Final Four, Alamo Bowl Army Bowl)AwardsWinner Best Caterer - 2009 – Texas Meeting and Events Magazine- Meeting Professionals International Silver Plate Award, San Antonio Restaurant Association Partner of the Year, 2008Dueling Grills Winner, 2007 - 2008

Created Tex-Fusion cuisine and served as a creative force for the menu which changed weeklyCreated and managed a “From Scratch” baking and pastry programSupervised and performed production and line cookingControlled both food and labor cost AwardsReaders Choice Gold – Best New Restaurant, 2005 Readers Choice Bronze – Most Romantic Restaurant, 2005Received glowing reviews from: San Antonio Living WOAI, Texas Monthly, San Antonio Express News, Weekender Magazine, Best Life Magazine, Fiesta Magazine, San Antonio Current