Kylee Bennett Email & Phone Number

Philadelphia, Pennsylvania, Us

Philadelphia, Pennsylvania, Us

Responsible for the oversight of all food and beverage operations in multiple school districts, including both the largest FMSC accounts in Illinois and Wisconsin, and additional contracts. Annual revenue of 20 million plus. Responsibilities include all aspects of the operating financials, hiring, inventory, purchasing, strategic planning, menu development, marketing, and public relations. In addition, maintaining compliance with state, federal and all USDA regulations related to student nutrition programs. Expertise in nutritional programming, dietary requirements and financial auditing have been key in the managing of this account. Also responsible for the project management of 8 account transitions in that 23 bid season. ● Did a full financial audit in the first 30 days leading to a drop in cost per meals of .22 cents● Closed the gap in open hourly positions from 46 to 12 in the first 90 days● Implemented new and upheld current processes related to safety, sanitation, and overall contractual compliance● Managed the oversight of a completely new menu build in the first 60 days leading to better compliance with ISBE and overall student satisfaction; proven by the 5% growth in meals

92866 Issy Les Moulineaux Cedex 9, Fr

Provide executive administration of food and beverage operations to several organizations across multiple industries. Annual revenue of 10 million plus. Responsibilities include all aspects of establishing multiple food and beverage locations including design, construction, hiring, inventory purchasing, strategic planning, and public relations. Expertise in federal and local regulation and project management resulted in on time and under budget opening of a Priority Pass Lounge in the Buffalo Niagara International Airport, and the Food Hall in the SenecaOne Tower. Developed and implemented leadership training program that was adopted nationwide by all lounges in the Priority Pass portfolio of lounges. Provided leadership support, including acting general manager, during covid to Beth Israel Hospital and Georgetown University Hospital. Oversaw satellite program of off site CBOC locations and K-12 schools associated with the healthcare group. ● Negotiated with vendors supplying inventory resulting in 57% savings compared to client’s national purchasing average, being one of only two lounges nationwide to be profitable in 2019 - 2020.● Developed and disseminated standard operating procedures resulting a reduction of per guest expense 28%. These standards were later deployed nationally to all of clients locations.● Implemented employee satisfaction program to reduce employee turnover over 20%● Designed and implemented inventory control and auditing programs to reduce retail shrink 2-10% across multiple clients. ● Implemented and trained hospital staff on Catertrax for both catering and floor stock needs● Trained hospital staff on coding diets properly in Meditech to reduce food service staff exposure to infectious illnesses by over 40%

The Veteran Canteen Service is the food and beverage division of the United States Veterans Affairs Administration. Responsible for financial and operation success of the dietary programs of 16 hospitals in the Northeast and Midwest United States. Developed and implemented training at centers for staff to ensure compliance with federal regulations. Ensure proper merchandising and pricing of retail stores. Developed business plans for new business units and implement purchasing and selecting of vendors. Managed budget profitability within federal regulations to maximize impact on surrounding communities of VA Hospitals. Negotiated labor union contracts and oversaw labor relations for specific cost centers at each client hospital.● Managed vendors to improve efficiency and reduce costs resulting in annual savings of more than $500k per year.● Standardized nationwide ordering with vendors resulting in annual savings of more than $20 million dollars.● Implemented inventory control that reduced retail shrink from 4% to 1.5% across 16 hospitals.● Helped to negotiate 2 labor relations contracts with union organizations

Riverside, Ia, Us

Responsible for financial and operation success five food and beverage outlets: buffet, full service, fine dining, casino beverage, and golf beverage, overseeing staff of approximately 250 individuals. Developed and implemented customer service focused employee training program and cost reduction strategies. Oversee purchasing of all food and beverage inventory. Ensured all employees upheld guest service standards in accordance with the company’s mission and vision statements.

Rock Island, Il, Us

Responsible for oversight of two restaurants in the Le Claire, Iowa community. Developed budget and managed financial success for both locations through oversight and collaboration with general managers that were hired and trained by the newly created training program. Developed and implemented strategic plan with key performance indicators that aligned with employee goals resulting in several business successes:• Developed a staff training program and marketing campaign resulting in increase in sales 10% • Through P&L management was able to reduce losses by 50%. Developed plans for reductions in labor, commodity goods costs, and vender contracts all while driving sales, training and managing strategic pricing. • Responsible for going out to bid, negotiating vender contracts, and creating a dual sourcing ordering platform to lower prime costs by 15%