• Oversee multiple business portfolios, delivering strategic leadership and operational excellence.• Serve as Global Account Manager for multiple high-profile tech accounts, ensuring client satisfaction and consistent performance.• Provide project management for corporate and local assignments, focusing on cost analysis, projections, and risk management.• Designed and manage a commissary kitchen supporting 6,000+ meals daily, offering cost-effective, agile, and high-quality food solutions for offices without onsite kitchens.• Drive growth by developing tailored business operating plans and proposals featuring customized food programs for diverse client needs.• Lead process improvement initiatives to enhance profitability and exceed regional financial targets.• Oversee a team of multiple district managers, salaried managers, and 700+ hourly team members.• Collaborate with vendors and farmers to implement national contracts, ensuring quality and cost efficiency.• Manage RFP processes with clients and vendors, delivering competitive and innovative solutions.• Introduced new food service procedures and safety standards in response to COVID-19, working closely with Bon Appétit's national safety team.• Build strong relationships with local municipalities to navigate kitchen designs, permits, and inspections seamlessly.• Achieved a 100% client retention rate by fostering trust and delivering exceptional service.

• Oversee multi-unit full-service cafés and a catering department, including break room programs, to deliver exceptional dining experiences.• Develop and implement innovative marketing strategies to increase revenue and client engagement.• Organized and executed chef cooking retreats to foster innovation and professional networking among culinary teams.• Tested and introduced desktop ordering services for catering and delivery, improving convenience and accessibility for clients.• Reimaged cafés and break rooms, implementing new food programming tailored to client expectations.• Developed and provided monthly, quarterly, and annual business reviews and deliver weekly and monthly financial dashboards to keep clients informed.• Created client operational budgets and ensure accurate financial projections to maintain fiscal responsibility.• Meet with clients weekly to discuss operations, share updates, and align on strategic goals.• Collaborate with vendors to ensure product availability and negotiate competitive pricing.• Led Bay Area Green Business Certification implementation, promoting sustainability initiatives for multiple clients.• Piloted and implemented Compass Group’s national foodservice safety programs for Bon Appétit.• Partnered with real estate teams to design café and break room layouts that align with operational goals.• Developed and managed a multi-level catering programs, servicing general events, board dinners, and briefing centers with precision and creativity.