Jon Birney Email & Phone Number

Campbellsville, Kentucky, United States

Oversee multi unit operation with 7 direct reports & over 120 associates, including 2 campus coffee shops, Starbucks, Books & Beans, banquet hall, catering team, Chick Fil-A (Recently Achieved Guardian of the Brand Status), Tigerville Grille, a stand alone restaurant on the outskirts of campus. All entities are open to the general public including our board operation which attracts several community members 7 days weekly. Being involved both with University & local community is crucial to the success of our vision.

Hartford Ct

In this position, I oversee all aspects of dining program including on- and off-site catered events and all phases of food purchasing, preparation, production control, merchandising, service, and inventory control. I plan menus with knowledge of nutrition and dietetics and appreciation of dietary needs of clientele. I also manage the budget with attention to food and labor costs. Moreover, I seek the best use of materials, equipment, and staff to maximize efficiency and quality. A few accomplishments include:► Planned and executed several off campus catered events.► Created student garden program with over 17 raised beds.► Created and led farm camp program to help students comprehend fundamentals of where food originates and farm to table process. ► Enforced high standards of organization, cleanliness, sanitation, and safe practices in dining rooms, serving areas, and kitchens according to health regulations.

Connecticut, United States

As Area Manager, I led seven direct reports and 75+ staff, directing operations to exceed client expectations. I fostered excellent relationships with employees and clients, as well as other departments. I also promoted professional growth and development to improve team productivity and outcomes. In addition, I maintained compliance with company policies and government regulations. I also managed food costs while ensuring high quality and monitoring sales, P&L, budgets, and cash handling. Furthermore, I analyzed trends, managed purchasing and inventory control, and planned menus in consultation with chefs. Selected contributions include:► Accountable for multiple P&L units with $5+M in annual sales, completing monthly reconciliation of multiple operations and monthly detail audits of inventory, cash, and financial statements. ► Drove sales by fostering effective working relationships with customer base.► Found right position for right person with insight into associate training, development, and skill assessment. ► Gathered appropriate resources to complete tasks effectively and efficiently.

New England

In this position, I directed all food and beverage daily operations for the campus, overseeing residential, catering, and retail dining services. I increased structure, sanitation, and quality while overseeing finances including the budget, forecast, and financial reporting. I also upheld company financial standards and achieved high customer satisfaction. Furthermore, I ensured quality and availability of dining for students with allergies and dietary issues. I also created new events to increase student’s satisfaction and drive participation within dining facilities.Notable achievements include:► Specialized in operation recovery, troubleshooting contract takeover for programs at The Gunnery School, Hotchkiss, Cushing Academy, SUNY Stonybrook, Yale University College Dining, Lawrenceville, Yale University Graduate School; supported additional programs at SCSU and Choate Rosemary Halls.► Increased C-store revenue by 70% after implementing debit card program.► Served as Risk Management Director for CT including safety audits and training for 500+ associates.► Led financial reporting training for 65+ members of Yale University management team. ► Directed customer service training programs for 400+ staff in New England region and created customer survey system to improve service and business opportunities.► Spearheaded contract operations for multiple new accounts including Yale University.► Led committee focus groups such as “Dining with the Director” regarding menu and programming.► Served as key member of “Fresh Eyes” program to identify sales and customer service opportunities.► Conducted fiscal audits and completed all financial district reporting.

Hotel Management

Hotel Management, Business Administration And Management, General