Responsible of Multisite Campus inclusive of 4 Employee Dining Facilities, 2 Coffee Kiosk, On-Site Catering and Conference Center. Oversees daily sanitation standards and Haccp program and monitors facility maintenance and project schedules. Coordinated and developed new financial strategy to reduce operation costs on campus embracing current change in business environment; resulting in a tracked 110 percent reduction of operation expenses in a 6 month period. Observed operation workforce to maximize the productivity potential of operations team; leading into career development and business efficiency. Coordinated and executed new Service Concept with in 2 weeks of personal introduction and has incorporated new scene changes to the program based on tracked data and results for continuous customer satisfaction.

Accountability for all dining services @ Pfizer Corporate HQ NYC, Kalamazoo MI and Terre Haute IN, managed volume of $15 M. Executed site cost reduction plan resulting in 1.7M cost savings over 2 yr period. Responsible for staff consisting of 14 OperationTeam Mgrs & 130 Hourly Employees, providing training and mentoring to develop & oversee continual growth.Supported client in new facility and renovation construction planning including; contractor progress, design partners and suppliers. Effectively executes business plans to achieve client and customer expectations monitoring progress by surveys, mystery shoppers & pulse interaction.Welcomes challenges to improve business environments & improved employee welfare. Initiated and managed Green Visions throughout Client site operations while also supporting surrounding Area Business Units Coordinated & supported FOOD BANK of NYC committee to engage Team Members in raising the awareness of Community Programs and Volunteer Opportunities.

Responsible for managed volume in excess of $4 million and 7 management/ 33 hourly employees. Provided overall planning, direction and control of all account functions to achieve client objectives. Instrumental in recent renovation process.

Developed and Executed New Business Concept. Specializing in Imported and Domestic Cheeses, Specialty Foods, Catering, Gourmet Gift Baskets and Lunch Program. Grew business the second operating year 150% over prior year.

Responsible for managing these 9 locations with managed volume in excess of $19 million with 26 management/238 hourly employees.

Development and Execution of Project Timeline, pre and post account opening. Coordinated Local, Regional and Corporate Training and Opening Support Staff. Maintaining and achieving Client Budget for opening costs. Manage New Concept Deployment to include Menu, Presentation, Merchandising, Customer Communication and Refreshment. Advised and Collaborated with Design Group and General Contractor.

Full accountability for driving top line sales and to increase customer participation by establishing individual marketing plans for over 72 accounts with managed volume of over $80 million in sales to include advertising, promotional programs and calendars of events. Led and trained 21 marketing champions in retail concept development and implementation. Actively involved in new business development by working through the complete proposal process to include: program development, presentation, facility design and financial analysis. Primary responsibility for opening and transitioning new accounts to include all aspects of operation: coordination of opening labor team, equipment, purchasing, suppliers, client relations and employee training

Responsible for managing 6 locations with managed volume in excess of $6 million and 12 management/ 87 hourly employees. Engineered plans to reduce client subsidy by nearly $1 million over a 18 month period. Instrumental in new facility headquarters' opening, coordinating with client planning department on employee transition schedules and overall facility design.