Daniel Bozza Email & Phone Number

Fredericksburg, Virginia

Business start-up.Daily responsibilities include inventory control, scheduling, payroll, marketing and customer satisfaction.

Manager of a high volume specialty breakfast and lunch café with annual sales of over 1.5M.Supervise daily operations including sales, procurement, inventory, payroll, scheduling, quality control, customer satisfaction and all catering functions.Oversee a staff of 15 foodservice professionals in a fast paced environment while adhering to standards set forth by the New York State Department of Health.

Manager of Beach facility providing overall hands-on management for a staff of 25 professionals and seasonal employees.Supervise daily activities to achieve public health standards.Perform Maintenance and Repair functions based on daily audits of facilities.Design, develop and deliver training for employees providing a thorough orientation of current policies, procedures and expectations.

Director of NutritionDirected Food service programs and nutrition development programs for a hospital center of 496 bed capacity including a 120 bed skilled nursing facility.Managed a budget of 3-3.5M and improved productivity while cutting cost.Trained, Coached and managed a staff of 80 food service professionals in a union environment. Directed all catered functions.Developed specialized, custom approaches to nutrition to meet the needs of a special needs population and also achieving dietary goals.Achieved 100K in cost savings without reducing staff by changing vendors through aggressive bidding and eliminating waste.Linked 3 departments through the development of an expanded computer network that greatly accelerated order processing and direct invoicing. This newly streamlines supply chain improvement reduced theft and loss and provided real-time inventories for the first time.

Direct the daily operations of a 95 bed facility providing a full range of food services for a special needs population.Managed a .5-1M budget while leading a professional staff of 30 direct reports in a union environment.Manage all purchasing and procurement functions, providing cost-savings in a variety of areas.Design, develop and deliver in-service training for all employees as well as develop and distribute training materials to support delivered on-site education.Manage all aspects of the supply chain, developing and implementing cost-saving initiatives and improvements throughout the organization.

A.A.S., Food Service Administration, Restaurant Management (A.A.S.)

Certified Dietary Manager