Success in the foodservice business means creating consistency at every unit—from programs and services to support teams. It also means having leaders in place who can leverage their culinary expertise and develop and deploy engaging, innovative strategies, action plans, and programs that are current and set the trend within the foodservices industry.As a results-driven, transformational operations leader and executive chef, I have a verifiable impact in growth strategies, service and quality improvements, rapid operational launches and fast performance turnarounds of large operations and matrix organizations, which in turn have been critical to positioning my company as an industry frontrunner.Some results in driving profitability, efficiency, sustainability, and compliance for several divisions at Compass Group North America (now Culinart Group) include: Most recently as VP of Culinary, I steered post-acquisition integration of the Culinart Group to deliver immediate top-line growth and improvements in ROI, including $2M savings and 1% reduction in overall food costs. For the group’s school dining division, I cut 8% from YoY food costs on a program that provides 30 million exciting and healthy meals annually to students across New England and New York State. Managing up to 400-member teams in earlier roles, I championed unit, regional, division, and nation-wide successes for retail sales and programs for Compass Group’s Morrison Healthcare business. As a servant leader who focuses on transparent communications and developing people skills to deliver strategic, targeted, and ROI-focused results, I empower large, matrix teams to take ownership and focus on delivering great results—which not only enhance the guest dining experience but also strengthen our company’s and sector’s success.I’m active on LinkedIn and would enjoy connecting with you. Please feel free to reach out.
Listed skills include Food, Food Service, Catering, Menu Development, and 46 others.