• Supervise personnel to ensure food is produced and assembled in accordance with FDA, USDA, HACCP and airline specification• Ensure that the area of responsibility is properly organized, staffed and directed and that all delivery times are being met timely• Conduct daily work group meetings• Maintain Knife Log and ensure compliance with Knife Policy• Schedule and control staff to meet labor productivity and overtime targets• Ensure compliance with all government regulatory agencies standards (example: Food and Drug Administration (FDA), United Stated Department of Agriculture (USDA), Occupational Safety and Health Administration (OSHA), Environmental Protection Administration (EPA), Department of Transportation (DOT), Hazard Analysis and Critical Control Points (HACCP), etc.)• Document and follow up on all department processes in order to implement improvements• Ensure on-time and accurate production and/or catering of all flights• Monitor and ensure compliance with all safety regulations• Other duties as deemed necessaryLeadership• Guide, motivate and develop staff within the Human Resources policies• Make the company's values and management principles live in the department(s)• Manage productivity hours and costs in the area of responsibility; initiate and steer corrective actions in case of deviations• Participate and support company sponsored initiatives such as Quality, HACCP, Lean Manufacturing, Employee Safety and Production systems

• Ensure maximum customer satisfaction by maintaining quality and specification standards with sanitation and regulations of the airlines.• Monitor operational procedures consistent with proper food safety procedures.• Ensure that Menu recipe verification versus prepared items are in compliance with gold standards. • Assist Quality Manager in daily initiatives addressing quality food safety, sanitation issues to drive process improvements.• Support and monitor Hazard Analysis and Critical Control Points (HACCP), FDA, SOP and OSHA ensuring compliance utilizing checklists to sustain proper company procedures.• Conduct daily Portion Control weight compliance to specifications.• Ensure that Good Manufacturing Practices (GMPs) are maintained.• Report daily documentation of facility condition to management.

• Directed a staff of 45 employees and administered front- and back-of-house operations for high-volume family restaurant.• Recruited, interviewed and selected 20 skilled staff members per quarter, providing orientation and ongoing training to consistently offer high-quality products and service. • Generated revenue reports, sales projections, and financials, interpreting results to develop and execute strategic marketing plans and service enhancements.• Established service standards and profit goals, controlling costs to increase revenue.• Ensured compliance with government standards for food preparation, sanitation, and building safety to maintain cleanliness in the facility.• Awarded secret shopper scores of 90%+ by designing comprehensive staff training program focused on ensuring client satisfaction through prompt, courteous service and a clean and friendly atmosphere.• Established alliances with local vendors and skillfully negotiated costs to acquire high-quality products with on-time delivery while securing 5% savings

• Applied sharp leadership capabilities toward training, coaching and directing highly productive team members.• Diligently ensured and enforced staff compliance with workplace safety, hygiene, and customer service standards and requirements during preparation of food and beverages.• Held accountability for cash handling, daily reconciliations, and report development.

•Oversaw full-scope staffing operations encompassing hiring, training, and discipline of team members.•Enforced employee compliance with workplace safety, hygiene, and customer service standards and requirements during preparation of food in the facility.•Proficiently oversaw sales and product ordering.