Douglas O'Neil, Cdm/Cfpp Email and Phone Number

Believing in the Power of Food

...spreading the word about Texas wild caught shrimp

Bringing the kitchen up to sanitation standards. developing new menus. Training and developing staff. Ordering and inventory control.

* Managed PC and LC and 2015 End of Year came in 28% under Budget Saving Client $102,000.00* Achieved 3 Perfect 100 % Score with the Local Health Department* Achieved highest Press Gainey Satisfaction Scores in Stategic Behavioral Health System* Member of hospital Infection Control and QA/PI committeesMangaing a staff of 5 FTE employees at a 72 bed behavioral health hospital in College Station. Training and Developing Staff to Meet and Exceed Culinary Standards. Ordering and Inventory Controls. Development of Special Event Menus.Training and Monitoring HACCP Protocols and Reporting. Managing Daily and Weekly Cleaning Schedules. Providing QC Checks to ensure food on the line is the best possible quality. Maintaning HACCP, Infection Control and Sanitation logs to remain in compliance with State, Local and National agencies. Planning and Executing all On and Off Premise Catering Functions for the Hospital.

Supervise On Site BOH Operations at Events. Preparation of Hot and Cold Entrees and Appetizers for Events. Responsible for Safety and Sanitation of Staff. Supervise Production for Events. Inventory Management and Ordering.

Responsible for customer service in a challenging and busy work environment. Daily production of sandwiches, salads, and cold pack items. Production of special order catering entrees, salads, platters and sandwiches. responsible for HACCP compliance. Responsible for maintaining sanitation and cleanliness standards. Responsible for rotating and stocking inventory. Responsible for culling for close and out of date product.

Manages a Kitchen Staff of 11 in a multi unit complex.Responsible for all Cafe and Catering Production. Unit Generates about 25K Weekly Revenue. Net Population of Complex Averages around 1500. Ensures Staff compliance on HACCP, Safety, Production, & Waste records. Manages Inventory and Ordering to Optimize PC. Trains and Develops Kitchen Staff.

Managing the Kitchen and Staff of a Work Release center providing 1750 daily meals for residents of the center . Because of the efficiency of our operation, Often called on to provide culinary support throughout the Chicagoland region.

Culinary Lead for Dinner and Late Night Dining at Northwestern University. Efforts Doubled Volume of Late Night Dining During Tenure at Northwestern University

Prepared all Hot and Cold Entrees for Business Class Lounge and First Class Dining Room for British Airways. Customer Satisfation Levels increased 7% During Tenure

I provided culinary support to special events.

Sold and Merchandised Beer to On Premise and Off Premise Accounts in a 3 County Area of Central Pennsylvania.Conducted Wet Samplings of New Products. Set Up Promotions to Drive Business.

Responsible for On Premise Sales in a 5 County Area. Opened New Fountain Accounts. Placed Vending Machines and Equipment to Drive Buseness. Negotiated Exclusivity Contracts with Local Universities, High Schools and Sporting Venues to Capture Business.

Responsible for sales in 10 midwestern states covered by 26 distributors in a DSD network.