Granite Telecommunications, Quincy, MASanofi at Cambridge Crossing. Cambridge, MAResponsible for overall account financials and budgets for 2 large administrative and R&D sites for our global life sciences company, Sanofi. Managed volume $3.5M. 5 direct management reports - 40+ Frontline staff Oversight of all retail, office coffee pantry, and catering operations, feeding close to 2000+ customers daily. Fully licensed Starbucks. Successfully oversaw food transformation that resulted in a renewed focus on sustainable and locally sourced foods to align with client’s and Sodexo’s CSR goals. This also included responsibility for removal of all single use plastics across the sites.

Catering Manager (4) for Sodexo Corporate Services at Sanofi I oversee approximately $2M in annual catering sales at Sanofi’s brand new 10 story main office building in Cambridge Crossing as well as a brand new R&D building and several satellite locations throughout Cambridge and Waltham.

Catering Manager (4) Sodexo for Providence CollegeI am directly responsible for the $1.2M banquet and catering operation at Providence College. This role also includes oversight of all food and beverage operations at the Division 1 Friar Hockey Arena which includes 2 concessions stands, 5 luxury suites, and a season ticket holder alcohol service in a private room. We are the preferred onsite vendor for the catering needs of the Providence College campus which includes events from small receptions, large functions up to 3,000 guests, or galas and plated meals for 400+. My direct reports include 1 catering manager, 1 hourly concession and bar manager, 1 office administrator, 2 full time catering service workers, 2 part time catering service workers, and approximately 20 student per diem waitstaff. This role requires both a sales and execution component, overseeing events from point of sale, to completion. Additionally, I was appointed to the client selected interview panel to replace the General Manager. My experience also includes full understanding and ability to manage the retail cash operations on campus. I provide oversight of the food and beverage operation at our on campus full service bar, McPhails Pub. I also serve on the client Sustainability a Committee at Providence College. This role requires managing multiple priorities and events at one time.From Spring 2020-Spring 2021, I was the management team resource for all matters relating to Human Resources; hiring, counseling, recruiting, and temporary labor. Along with 2 other unit managers, I work to increase and implement diversity and inclusion initiatives set forth by both our team internally as well as Sodexo developed initiatives. I have been appointed to (2) client appointed interview panels to hire a Director of Dining Services, the position that my role reports to.

I work with the General Manager on the execution of day to day operations at this multi café campus with approximately 3,000 students, faculty, and staff. We operate three retail locations including a Franchise, and execute approximately half a million in catering sales per year. I am responsible for hiring and training all front line managers and hourly staff. I work particularly close with our eight or nine front of house managers. My other HR responsibilities include developing training programs, disciplining and coaching, and scheduling employees. Within our account I am responsible for driving the employee recognition program called "Be-A-Star." I am also responsible for the overall safety compliance at our account set forth by both the Boston Board of Health and Compass Group.Completed 4 weeks of Dunkin Brands training to successfully open a Dunkin Donuts restaurant on campus.

Sodexo for Providence College- Catering Manager 2Responsible for the overall banquet operation on a college campus of approximately 6,000 student and faculty members. I work in both a sales and execution role. In addition I oversee a part time staff of 24 student employees. Our operation generates approximately one million dollars in catering and conference sales in a given year. Events include receptions, buffets, custom station displays, and plated dinners. Guest counts range from small intimate dinners of 10 to large galas of 3,000.Eliminated the use of temporary labor and developed a training and hiring program to develop and educate a per diem student staff of 30 individuals on dining service standards. This yearly reduction in labor costs helped us come closer to our revenue goals.Built a new catering menu with new pricing and policies to increase revenue and better align the operation with the mission of the company. Was one of the first Sodexo University catering managers to convert our online ordering system into a FDA compliant menu with all required nutritional information in 2017.Alongside the General Manager, I assisted with the smooth transition of Executive Chefs within the operation.

Returned for a third season in food and beverage management at this Forbes Four Star and AAA Four Diamond Leading Hotel of the World. I work with a team of managers to execute the operation of The Beach House Grill, a high volume, Cape Cod destination restaurant on our property. In addition, during the 2016 peak season I am solely responsible for the overall food and beverage operation at both the pool and private beach on our resort. Staff management including all training, scheduling , and discplining as well as all aspects of customer relations are part of my responsibility. l also manage and assist in executing banquets from small receptions and clambakes to rehearsal dinners and weddings.

Implementing and enforcing the food and beverage standards of a hotel that upholds the following accolades: -Leading Hotel of the World-Forbes 4 star Hotel-Four DiamondResponsibilities Included:-supervise a department of 10 or more In Room Dining Agents in a 217 room hotel -coached and trained several international employees on American cuisine and dining standards-oversaw the execution of all In Room Dining orders to ensure all standards were upheld-oversaw the delivery of some dining components for CBI leisure activities (boating, poolside etc)

-Catering on The Charles is the exclusive catering company for all events on the Boston University Campus and Medical Campus. Boston University is an ARAMARK high volume flagship account. -COTC executes managed events that bring in total over $6M annually, approx. 5,000-6,000 events per yearRequires event preparation which included meetings with sales managers and Catering DirectorEvent management on a campus of approx 40,000 peopleDirect event staff of up to 15 serversCommunication with kitchen staff including chef, production managers, stewardsCommunication with clients to ensure event successReceptions, buffets, custom station displays,plated dinnersEvents up to 3,000 guestsResponsible for expediting all equipment and supply related needs for Commencement weekend, directing a staff of 5 employees, resulting in approx $953,000 in catering sales within a four day period. Within that period, the team executes over 60 events per day.

-Assisted in managing a department of 9 stewards and 3 student employees in the absence of the stewarding manager (days off, vacations, etc)-Communication with Catering Managers, Food Service Director, and chefs to ensure all events are properly prepared and expedited-included employee scheduling and training