•Responsible for delivering and tracking performance within assigned area to meet key performance indicators.•Responsible for coaching and developing employees within our organization within the framework of formal coaching, taking personal responsibility and succession planning.•Monitors and ensures compliance with all appropriate regulatory requirements.•Meets with clients/customers to maintain business relationships, market products, and resolve issues and keep open all forms of communications.••Taking ownership of the operating budget and operate within that budget.•Develops menus, recipes, procedures, scope of work and daily HACCP reports.•Supports an active and comprehensive safety and CI program. •Takes positive actions to recruit, hire, and facilitate the employment of qualified persons .

Oversee and negotiate food & beverage purchases for camps in ND, AZ & TX..Responsible for budgeted cost per day per person. Travel to all camps to assist the Managers and Chefs.Assist in menu development, costing and entrée choices.

Managed 49 employees at remote lodges housing up to 596 oil field workers. Managed & mentored Assistant Manager, kitchen, housekeeping, front desk & maintenance personnel.Responsible for all daily, weekly and monthly reports.Oversaw all menus for a very diverse clientele, employees & guests. Oversaw and managed the P&L for all departments

Managed 110 employees at remote lodges housing up to 1650 oil field workers. Managed & mentored kitchen, housekeeping, front desk & maintenance personnel.Responsible for all daily, weekly and monthly reports.Oversaw all menus for a very diverse cliental, employees & guests. Oversaw and managed the P&L for all departments

Executive Chef / General ManagerOverall charge of back of house and catering operations.Menu developmentAchieving budgeted food & labor costs

Managed all operations.Managed all on and off premise catering for two operations.Researched current trends and created menus for two restaurants and catering operations.