• Oversee 11 onsite managers in 28 K-12 food service accounts, covering 4 states• Ensure compliance with all ARAMARK standards, policies and procedures• Conduct onsite audits of all locations to optimize financial performance• Manage support structure for 27.5 million in total managed volume and 1.6 million in front line contribution.• Maintain client relationships and high customer satisfaction levels

• Direct the total food, labor and direct expense operations of the FFSD, totaling 25 schools and 5.1 million dollars in revenue• Manage all personnel associated with these units consisting of 155 employees, including 4 upper management staff and 25 site managers• Incorporate safety standards and procedures regarding food and safety, along with HACCP implementation• Oversee $110,000 in annual sales in catering department• Responsible for implementing Summer Food Service Program that generated an additional $175,000 in annual revenue• Create and distribute monthly joint reviews, describing department operations and highlights

• Direct the total food and beverage operations of four school districts, totaling 16 schools and 2.37 million in total managed volume• Manage all personnel associated with these units consisting of 87 employees• Administer preventative maintenance and security functions that protect physical assets and personal safety of employees, customers and clients• Monitor and maintain performance, product, and service quality• Responsible for increasing CUSD #1’s participation by 43% with a 9% enrollment decline• Implement Point-of-Sale systems in 11 schools in three different Districts• Implemented National School Breakfast Program in all CUSD #1 schools

• Assist in the preparation of the budget and development of short and long term financial and operational plans that support the company and the client• Plan, direct, coordinate, and control resources of the 4.0 million dollar Food Service Department• Reduced food production cost by 4% by directing personnel in cost control measures• Maintain quality by conducting ongoing evaluations and investigating complaints• Responsible for trouble shooting problem areas• Organize employee schedules, ensuring proper coverage of production areas

• Developed a distribution-based service network to support new customers• Developed and implemented marketing strategies that increased business 30%• Catered full service functions for up to 600 people

• Assist in the oversight of a $1.5 million budget including daily operations and maintaining company functions, inventory and employees• Conduct detailed audits on company inventory and receivables management• Prepare financial statements and cash reconciliation• Institute training program for new employees• Ensure regulatory compliance with federal and state sanitary laws• Produce accurate quarterly and year-end financial reports