• Leading over 400 hourly employees along with oversite of the Operations, Nutrition, Logistics & Warehouse, and Finance Departments • Work closely with Union, Vendors, Client, and District Stakeholders • Directly accountable for $33 million in revenue.• District enrollment of 52,000 students.• 82 starch cooking locations. • Develop and manage KPIs related to meeting enrollment growth, student performance, client satisfaction and compliance goals.• Built and manage cross-functional partnerships with teams focusing on academics, special programs, parent, and family outreach to monitor and enhance program quality and student outcomes.

• Provide overall direction, planning, and control to achieve operating and for 42 schools with an enrollment of 29,036 students.• Managed volume $21 million.• Manage over 250 employees.• Developed annual budget and provided firm budget management to maintain cost and reduce loss from operations. Supported meal execution in person and remote and drove profits during pandemic. • Ensure state national, regional, state regulatory compliance were in place during Pandemic.

ResponsibilitiesThe Chicago Public Schools Division of Nutrition Support Services is the 3rd largest metropolitan schoolsystem in the nation. The Division of Nutrition Support Services is responsible for all District cafeterias,from the acquisition of food, supplies, and equipment to the preparation and serving of nutritiousbreakfast, lunch, and After School Meal Programs to 409,000+ students on a daily basis.Manage and oversee food production activities, which produce an average 47,000 meals daily, manages sales and operations, and loss prevention.• Develops, manages and updates the budget; Managed volume $54 million.• Maintains compliance with federal, state and local regulations in accordance with the NationalSchool Lunch Program and other Child Nutrition programs and the school district.• Investigates, analyzes, and resolves complex business issues as they relate to Food Services.• Manages and monitors the performance of the service areas through verification and analysis ofcustomer satisfaction systems, quality, and service of products, and financial reports.• Mentors and assists kitchen leads/managers, senior food service employees and food serviceattendants on customer service.• Establishes and maintains effective client and employee relations through effective communicationwith principals, school staff, and school district senior management staff and community members.• Markets and implements new food services programs and products.• Provides day-to-day direction to staff; may become directly involved, as required, to meet schedulesand resolve problems.• Responsible for assigning work, meeting completion dates, interpreting and ensuring the application of policies and procedures.• Provides input to hiring, performance, and budget.

• Manage and oversee food production activities at multiple sites; manages sales and operations, andloss prevention.• Develops, manages and updates the budget.• Maintains compliance with federal, state and local regulations in accordance with the NationalSchool Lunch Program and other Child Nutrition programs and the school district.• Investigates, analyzes and resolves complex business issues as they relate to Food Services.• Manages and monitors the performance of the service areas through verification and analysis ofcustomer satisfaction systems, quality and service of products, and financial reports.• Mentors and assists kitchen leads/managers, senior food service employees and food serviceattendants on customer service.• Establishes and maintains effective client and employee relations through effective communicationwith principals, school staff, and school district senior management staff and community members.• Markets and implements new food services programs and products.• Provides day-to-day direction to staff; may become directly involved, as required, to meet schedulesand resolve problems.• Responsible for assigning work, meeting completion dates, interpreting and ensuring application ofpolicies and procedures.• Provides input to hiring, performance and budget.

ResponsibilitiesThe Division of Nutrition Services is the 14th largest metropolitan school system in the nation. TheDivision of Nutrition Services is responsible for all District cafeterias, from the acquisition of food,supplies, and equipment to the preparation and serving of nutritious breakfast and lunch meals to110,000+ students on a daily basis.Supervise of cafeteria services• Ensure the quality of production and food procurement requirements• Minimize waste through well-organized storage and inventory• Maximize Profit and Loss in Daily operations• Conducted and organized daily inspections of food services areas• Review and check all assigned areas according to HACCP standards and efficiency of delivery ofservices to students.• Assist in the development and execution of new and revised policies and procedures related to foodservicesFood Programs• Breakfast in the Classroom• Grab 'N' Go Breakfast• Off-Site Program, Charter School and Private School Meals, Snacks and SuppersSummer Lunch• After-school Snacks and Suppers• Fresh Fruit and Vegetable Program

•Curriculum-based teaching for undergrad students in the Experimental Food Study and Quality FoodProduction and Service - (Class and Lab)•Curriculum-based teaching gardens presentations with primary and secondary education students at 13locations throughout Mississippi Delta.

McCafeOrganized and led a product training program for seven Sales CBB Coordinators, 35 Managers, and200+ Crew Members;Developed the potential of teams, resulting in an 8% increase in sales year-over-year; surpassed allregional, monthly targets through new suggestive selling, quality support, and improved service times.Supervised seven McCafé units with over $4,000,000 in annual sales; drove profitable growth within thestore through the implementation of strategic sales plans and direct employee training programs.GMManaged the operational initiatives for the $3,000,000 store with 55+ employees; provided influentialteam leadership, coaching, and mentorship, facilitated training programs, and delegated assignments.Improved unit-specific performance and drive margins throughout the stores; upheld companystandards in products, food safety, and specifications. Allocated limited capital budgets and minimizedcosts; contained expenses and achieves financial control. Led talent acquisition initiatives, includingrecruitment and retention activities. Fostered a positive work environment which promoted optimalmotivation and morale; achieved maximum performance per employee which reduced key costs andincreased accuracy and efficiency. Selected to train and develop employees within the regional stores;developed educational programs for all employees to maximize the potential of teams and optimizecustomer services and satisfaction• Promoted throughout tenure with McDonald’s for exceptional internal contributions and directachievements; assume positions of increasing responsibilities and ethically represented the companyAsst GMOversaw the day-to-day operational activities of the $2,500,000 store with 40+ employees; deliveredquality customer support, ensured timely and quality service; Planned and coordinated daily tasks.Participated in BSM, ASM, EMP and Equipment training.

Supervise daily operational, business administration, service, and customer services initiatives forthe restaurant; maintained financial control and capitalized on opportunities to maximize revenue andexposure. Provided influential leadership, coaching, and mentorship to teams and facilitated stafftraining programs; planned and coordinated daily workflow. Fostered a positive working environmentto improve the morale and performance of staff; increased retention rates. Maintained compliance withCity, State, and Federal regulations and procedures.• Led talent acquisition initiatives for the restaurant; screened, interviewed, hired, developed, andretained top talent, coordinated and led orientation programs and managed human resources duties• Integrated a new inventory management system to minimize theft and losses; conducted detailedaudits to pinpoint requirements, maintain proper stock levels, mitigate risks and achieve food quality