-Manager of 2 full service dining rooms and culinary kitchen for both independent and assisted living resident for of a 700 resident resort/country club style retirement village. -Manage 54 associates to include 2 managers, 4 supervisors and 48 hourly associates -Budget responsibility for food cost, labor, paper and chemical supplies. -Scheduling, ordering of food and supplies to forecasts, train managers to learn same -Under budget for both food and labor while increasing Halloran survey scores for areas of responsibility -Responsible for system development, improvement and implementation while driving a positive culture to exceed the company values. -Driving resident/customer engagement to increase satisfaction -Float/Rotate areas of operations to include high volume fast paced café, buffets and banquets -Adhere to all ACHA regulations, Company with 4 years zero deficiencies

-Managed culinary operations to creating menus, scheduling, ordering and supervision for a $9.2 million account -Maximized profitability by maintaining low food and labor costs with the Food Management process, waste reduction, inventory control, and menu analysis/design. -Menu development to accommodate diverse customer base, special dietary requests, seasonality and special/theme events. -Consistently performed under pressure in a fast-paced high volume environment to meet and exceed targets. -Hired and developed kitchen staff of over 70 employees to include pre-meal meetings with both FOH and BOH staff to communicate goals. -Recognized for delivering quality product and customer service by an university board Board member, student family, a verbal recognition from the university’s president’s office to corporate for four consecutive increases in customer survey results. -Member of Aramark’s Fresh Food Company national test menu development team. -Member of Aramark’s Fresh Food Company recipe research and development team. -Responsible for set up, opening and implementation of an 850 seat temporary dining structure. -Opening of a completely new redeveloped 1450 seat dining hall to include all equipment needs staffing needs, training, state and local health requirements and initial load of food supplies -Conducted cooking classes and tasting demonstration to support marketing directives.

-Culinary operations for a 5 million dollar account with retail, catering and residential. -Organized employee training programs, hired staff, and hourly and manager development. -Planned menus, recipes, and food utilization based on anticipated guest counts, nutritional values, acceptability factors, costs, historical data and contract requirements. -Audited and corrected retail operations business acumen to bring food and labor costs in line with targets. -Designed and executed catering menus for clients and university president. -Developed and prioritized work schedules for multi unit operation. -Ordered food, paper and chemical supplies while maintained inventory controls and budget

-Culinary operations of a $900,000 a la carte’ restaurant operation. -Managed operations from creating menus, employee scheduling, hiring, training and supervision of staff. -Maximized profitability by reducing food and labor cost while increasing quality. -Developed menus to rotate every two week. -Maintained business levels during economic financial crisis through creative menu design and consistent quality.

-Culinary operations for a historic Victorian inn with $1.5 million in F&B revenue for an a la carte fine dining restaurant and banquet site sitting up to 300. -Responsible for all Inn management when the General Manager was off the premises. -Maximized profitability by maintaining low food and labor costs. -Hired, trained, and supervised kitchen staff. -Worked with event planners to design and customize events from weddings to corporate retreats focusing on individual client needs, financial parameters, trends and seasonality. -Designed and executed flawless holiday buffets which generated sold out seating events.

-Culinary operations for a historic Victorian inn with $1.5 million in F&B revenue for an a la carte fine dining restaurant and banquet site sitting up to 300. -Responsible for all Inn management when the General Manager was off the premises. -Maximized profitability by maintaining low food and labor costs. -Hired, trained, and supervised kitchen staff. -Worked with event planners to design and customize events from weddings to corporate retreats focusing on individual client needs, financial parameters, trends and seasonality. -Designed and executed flawless holiday buffets which generated sold out seating events.

-Vital asset to the culinary team of a $63 million dollar convention hotel. -Supervised multi-unit operations for banquets, a three meal a la carte restaurant with room service, a fine dining a la carte restaurant, and a Star K Kosher banquet kitchen. -Promoted from Banquet Chef to Executive Sous Chef and worked both positions until Banquet Chef position filled. -Managed scheduling, developed daily production sheets for all banquet functions and weddings. -Responsible for the training and enforcement of company policies. -Conducted all VIP event tastings and client contacts including weddings, Star K Kosher events and black tie galas.

-Responsible for the organization and production of on and off site catering events. Coordinated and planned catering for up to 3200 person bull roasts, - Promoted from off-premise Sous Chef to a newly created Executive Sous position due to my organizational skills, execution of production and ability to take lead without direction.

-Planned, prepared, and produced banquet and a la carte operations. Organized and trained line cooks, expedited orders and assisted Chef with daily preparation, nightly specials, and special functions. Ordered food and supplies, maintained inventory controls, and supervised kitchen operations. Upheld and surpassed sanitation and food quality standards