Joseph Callaghan Email & Phone Number

New Haven, CT

Wesleyan University - Middletown, CT

• Directing all aspects of food flow through Wesleyan's kitchens.
• Supply-Side Management - Seeking opportunities for socially responsible purchasing, maximizing farm to fork opportunities.
• Production Management - Developing appealing menus and overseeing their realization with the exacting standards of BAMCO’s initiatives towards healthy eating and sustainability.
• Yield and Waste Management - Ensuring that the smallest amounts of castoff and leftovers are conscientiously managed through donations or composting.

Cheshire Academy

Represented SAGE within the client community. Maintained a positive working relationship with the Business Manager, Head of School, as well as the Academic and support department heads.Responsible for all aspects of the account: catering, retail, service, production; from sanitation to financial performance.

Wesleyan University

Oversaw all aspects of Wesleyan University campus dining services. Participated in the financial process from budgeting to reconciliation using RMS, My Finance and MS Excel.Directed employees represented by Local 217 to the exacting standards of BAMCO’s initiatives towards healthy eating and sustainability. Developed profitable menus with an eye towards.

Greater New Haven Area

The young professional's guide to living well in Greater New Haven.As a New Haven native and a true foodie, I was happy for the opportunity to be writing again, I and the rest of the Dining Department at Groove shared our best suggestions (and opinions) on the subject of eating well and living well in New Haven. It was over too soon.

Atria Larson Place, Hamden, CT

Responsible for the operation of high–end senior living dining services serving a population of 120-150 clients of active living and memory care.Chaired monthly dining committee meetings, implemented regular chef’s tables and resident cooking classes.Assisted sales and marketing with presentation of dining program as a point of distinction from our.

Cultivated Relationships with owners and managers of small to medium size businesses in and around the New Haven, CT territory.Averaged 12-15 face to face cold calls a day resulting in 2-3 new clients per month.Ranked Top 10 of sales force with an average $40-50K in revenue per week.Demonstrated incentive while learning and practicing an entirely new set.

“Delivering the joy of NOT cooking!” Implementing my vision involved all aspects of small business ownership from development and operational planning to marketing and sales strategy. Imagination and innovative problem solving were the daily standard.

Oversaw the operation of upmarket corporate dining services. Most experience gained in areas of Customer Service, Marketing and Merchandising, Logistics and Troubleshooting.Managing all aspects of cafeteria business with emphasis on Accounting, Development, Staffing, Purchasing and Inventory Control.

Life Experience

Innumerable subjects studied, some lessons repeated until learned, many more I expect, still to be presented.

Education record