Kevin Newberg Email & Phone Number

Brookdale Community College

-Oversees $1.2 million P&L and budgeting as it pertains to the account.-Oversees overall direction, coordination, and evaluation of account.-Oversees five cost centers including large catering, retail, and arena concessions. -Works closely with the client to maintain and improve culinary operations.-Utilizes company systems for completion of required.

The College Of New Jersey

-Lead labor reduction initiative; by analyzing transactions per labor hours and creating a new work schedule for over 120 hourly employees.-Review daily labor reports and adjust accordingly to maintain budget. -Worked with the client to exceed expectations and improve dining for students.-Oversea daily food production to ensure quality standards are being.

The College Of New Jersey

-Provide supervision for multifunctional food service areas to ensure client and customer satisfaction.-Responsible for monthly training and scheduling of large unionized front line staff in areas of food and occupational safety. -Supervise day-to-day work activities by delegating authority, assigning and prioritizing activities, and monitoring operating.

The College Of New Jersey

-Promote the development of the foodservice team.-Responsible for orientation and training of employees.-Assist in monitoring employee productivity and provide suggestions for increased service or productivity.

-Manage overall operation of a medium sized restaurant / catering business. -Manage and support staff of 20 while ensuring compliance with established policies and procedures.-Hire and Train staff on food production and customer service, ensuring consistently high quality food and repeat customer patronage.-Oversee catering operations including event food.

Manasquan, NJ

-Handle all kitchen responsibilities including food preparation, presentation and specialty orders.-Ensure staff compliance with food and health regulations; provide ongoing related education and training.-Plan daily preparation and production of food resulting in consistent high quality products and limited waste.

Bachelor Of Business Administration - Bba, 4.0

Associate'S Degree, Culinary Arts, 3.5