Keith Sappington Email & Phone Number

United States

White Marsh,Md

Sinai Hospital, Baltimore

Oversee all day to day operations for three retail locations and Patient Services. Responsible for 139 FTE.

Oversee all staff, daily activities and budgeting for unit

Full operational responsibility regarding all inventory, production, staff training and kitchen operationsBudgeting and forecastingConsistently exceed all budget requirements as designated by client Chosen as Mid Atlantic START 8.0 Production trainer, Area Food Production Leadership Network (FPLN) auditor / trainer, and pilot site for new corporate programsSupervise and collaborate with management team to increase satisfaction scores and deliver highest quality product while maintaining all corporate standards and programsDeveloped and maintain strong relationships with client leadership Manage diverse workforce within a union and non-union environments Developed, organized, and managed facility wide programs at request of client, such as Earth Day events and Farmers’ MarketDeveloped sustainability and composting programs and implemented throughout departmentCompliant with all regulatory inspections including state and county health departments

Oversee all aspects of day to day operations $2.5M annually – responsible for both front & back of house operationsCreated marketing & advertising plansMenu and recipe creation, design, costing & roll outCreation & implementation of cost saving systems & proceduresWorked with various community groups to organize special functionsAnalyze P&L to maximize profits while controlling expenses

• Manage all aspects of kitchen operation including: personnel, training, menu costing & new product development for HIGH volume independent restaurant seating over 300, with an attached banquet facility for 100 • Created systems to track all aspects of food delivery, receiving, storage, prep, & production• Responsible for all ordering of kitchen related items both food & non-foods• Create daily specials using in house items as permissible to maximize food cost• Maintain a food & labor cost at or below company standard• Keep accurate inventory and control / eliminate theft

Responsible for inventory control and purchases totaling approximately $2 million annually•Responsible for the training and development of food service workers•Responsible for all departmental food and safety audits•Coordinate with various university department representatives to maintain client and guest satisfaction •Chair Food Safety committee

Responsible for inventory control and purchases totaling approximately $2 million annually•Manage food production for Resident Student Restaurant, catering operation, and convenience store with sales totaling $8 million•Manage a front of the house and back of the house staff of 75•Coordinate events with Catering Director and Board Plan Director to insure proper food quantities and cost•Work with FOH staff to ensure dining room is maintained & set up for service•Work with kitchen personnel to meet daily production needs•Train staff on safety and HR issuesWild Oats Markets

Responsible for the hiring, training and maintaining of staff within the department•Responsible for completing, and distributing quality assurance audits for a 23 store region•Successfully implemented and trained staff on new corporate menu roll outs for multiple store locations•Maintained an above average” Standards of Excellence” (QA) rating•Traveled to multiple locations to develop and employ action plans for food service departments•Maintained labor percentage within allotted budget•Kept accurate inventory and controlled theft•Worked in conjunction with other food service managers to help their departments meet company standards

Manage all aspects of kitchen operation including: personnel, training, menu costing & new product development for HIGH volume independent restaurant seating over 300, with an attached banquet facility for 100 Created systems to track all aspects of food delivery, receiving, storage, prep, & productionResponsible for all ordering of kitchen related items both food & non-foodsCreate daily specials using in house items as permissible to maximize food costMaintain a food & labor cost at or below company standardKeep accurate inventory and control / eliminate theft