Revenue/Growth:I boosted overall foodservice sales by 20 percent and catering revenue by 32 percent within 9 years at SDSU. I also created more customer value by managing new national franchises, an alumni center foodservice, and a presidential house.Operations:I managed 32 directors, 550 team associates, and 23 foodservice locations, including a 16,000+-seat stadium with 62 points-of-sale, and revenues of approximately $18 million. In addition, I led recruitment and development of strategic alliances to maximize existing talent, neutralize payroll, maintain service levels, and expand sales revenue—ultimately, increasing revenue and decreasing labor costs as a percentage of sales.Client Relations:I negotiated and signed profitable business contracts with valued partners, clients, and vendors through exceptional service, and I developed and implemented recommendations for service improvement, including a residential remodel, expanded hours, and more.New Business:I successfully negotiated three revenue-building national brands (Chick-Fil-A, Panda Express, and Starbucks); a 16,700-seat Division I stadium; 3 new catering venues; and a 5-year contract extension without a bid process. I was fortunate to partner with event managers for stadium concerts like Garth Brooks, Zach Brown, and Luke Bryan growing revenues.Cost Management:I reduced cost of goods sold by two percent in a post-COVID market of increased prices by examining waste, production, menu engineering, and items purchased and monitoring quarterly business plans. I helped slash labor costs and headcount contributing to a 4% savings while increasing wages to meet industry standards by making sure the right people were in the right roles. Furthermore, I cut 5% in costs by monitoring food production and corrected issues in preparation, portioning, and other areas.