Overall operations responsibility to include multiple areas, Premium, Culinary, Concessions, Purchasing and Human Resources. Financials, projections, training, concept development and contract negotiations. Orchestrate and plan operations for functions up to 75000 people with oversite of diverse staff consisting of over 800 people. Fourteen direct reports. Utilize experience for future operations planning and positive staffing growth within all departments. Emphasize financial responsibility and customer first culture.

Taught private scratch cooking for upto 18 people per class. Each class featured 4 course meal.

Market Manager of St. Louis Market. Produce a tangible, positive impact which propelled market from bottom 5 in entire company upon arrival to top 10 in most categories out of 44 markets. Communicated confidently with superiors, peers and subordinates. Budgets, P&L, hiring, training, Customer Relations, logistics, warehouse operations for large metropolitan area. Utilization of Tableau, Windows 265 programs, Siebel, Precision Route and Precision Apps  Displays a strong personal commitment to successfully completing all projects  Lowered response time to customer to increase satisfaction and overall revenue  Effectively controlled costs through economical utilization of personnel, materials and equipment.

Utilized digital fencing, demography’s and targeting communities for best RTO for clients. Communicated with all distribution partners for timely delivery of 42 products. Communicate with U.S. Postal Service to ensure all requirements are met for mailed products, including monthly software updates and BBC Bulk Mailer. Training, Microsoft Windows/Office and Access, Analysis and problem resolution, supervised associates in build of multiple hard copy papers. Over 3.2 million inserts inserted in a week. Machine subject expert on SLS3000 insertion machine. Conversion of CSV and MDB Files. Publications sold resulting in plant closure.

Independent agent that works with broker company. Licensed to represent and sell products in both Minnesota and Wisconsin. Specializing in different types of Health Insurance coverage for clients eligible for Medicare. Representing Also products in Dental, Vision, Medicare, Major Medical, Life and Long-Term Care policies. Contracted with 12 insurance companies, working with individuals and larger groups needing coverage.

Directed all operations for five restaurants, including full-service, quick-serve and coffee shop. Collaborated with restaurant owners to ensure smooth transitions. Developed marketing strategies and sales objectives for each restaurant. Trained staff on liquor ordering and compliance, customer service, operations standards, vendor relations, order processing and food handling. Developed and trained restaurant managers. Negotiated with vendors and suppliers.  Opened three restaurants simultaneously.  Successfully handled multiple demands from superiors and subordinates  Ensured top-quality client service despite high-volume, fast-paced nature of businesses.

Oversite of 21 operations, including full service catering up to 2500 people, two coffee shops, quick service operations, concerts, weddings, picnics, theater concessions, several free-standing food operations and distribution center. Mentored activities including customer service, training, and hiring, operation and food safety standard compliance, forecasting, budgets, marketing, P&L, payroll, food and sanitation standard compliance and all associated HR functions. Staff of over 350 plus department managers  Managed all aspects of planning, tracking, analysis, quarterly and annual reporting, and revenue recognition leveraging astute business acumen.  Directed all marketing and promotions, including local store marketing (LSM) and community outreach.  Won National Association Catering Events (NACE) Awards 2015 & 2016.  Launched and developed three new concepts, including recruiting and hiring/on-boarding, marketing, and promotions.

Directed Battalion Food Service Section: provided nutritious meals for over 1,000 personnel daily, encompassing several locations. Trained and directed staff of over 60 on multiple sites. Forecast needs, planned menus, ordered supplies, managed inventory, led kitchen teams. Responsible for health, welfare, counseling, and development of staff. Handled basic military duties in addition to food operations responsibilities. Covered Operation Enduring Freedom in Iraq: spearheaded operations of dining facility, feeding up to 6,000 personnel per meal four times per day. Handled all logistics for warehouse that housed $78M+ in perishable products.  Senior Battalion Food Operations Sergeant with multiple locations state-wide.  Performed several tours consecutively.  Selected for two Army Culinary Teams competing in Europe and USA.  Honorably retired in 2015.