Directs all food services programs to all assigned SRG communities Assist and implement SRG policies and procedures in all food service operationsAssist and monitors assigned communities menus, suggestions and recommendations that conforts dietary needs and requirementsAssures SRG quality and satisfaction standards, establish programs for pleasant dining experience, Trains staff in back and front of the house food service operationsAssist in the hiring and training of Food Service Directors, Executive Chef and Dining Room Managers at assigned communitiesAssist in the development and managment of budgets, purchasing, sanitation and safety programsEnsure that all requirements are met with high degree of accuracy in all responsabilities and duties assigned by corporate supervisors.

Served as consultant, providing expertise to a range of industry clients. Conducted cooking demonstrations at industry conferences and delivered presentations at various speaking engagements on topics such as menu creation, nutrition, and healthy cooking. Judged culinary contests.

Recruited by former Hyatt manager to establish back-of-house operations, presently serving 170 residents daily within senior living community. Designed kitchen layout and purchased equipment and supplies as well as created menu, including nutritional plans to fulfill residents’ special dietary needs. Direct operations, manage budget, and lead, train, and schedule 15-person team. Oversee vendor selection and negotiationsDirect food services efforts for special events, including marketing events to build interest in the facility, drawing up to 500 attendees, and internal Oscar Parties to provide a pleasant living environment for residents. Provide ongoing employee development and training, including all aspects of culinary and sanitation procedures.Selected to manage startup and serve as Executive Chef for 48-bed care center (expected to double in 2 years) while retaining original responsibilities; center includes skilled nursing, assisted living, and Alzheimer’s units.

Earned promotion to assist in opening new properties and train other executive chefs and staff; Directed operations of 17 additional communities nationwide, including vendor approval, food cost, labor, resident’s satisfaction, running operations. Also delivered extensive training to Executive Chefs.Earned multiple awards during loyal tenure, including the highly regarded Founders Award recognizing 5 years of consistent opening of properties, training executive chefs, and meeting budget parameters. Additional awards include 2-time Team of the Year and Manager of the Year Awards.Served as active member of Culinary Committee.

Chosen to setup all facets of food service operations from the ground up for senior living facility with care center that included skilled nursing, assisting living, and memory support, serving a total of 270 residents. Managed everything from budget and labor / food cost to menu planning, training, and sanitation. Maintained high standards of sanitation and resident satisfaction throughout tenure, with no fines / violations during inspections.

Daily operation of restaurants, banquets and marketing

Initially managed daily operations of Squash Blossom, Sandolo Restaurants and room service and transitioned to supervise daily operations of restaurant outlets, main kitchen, purchasing, food and labor cost, and catering.Recognized as Manager of The Year, 1998 and Manager of the Quarter, 1996 Maintained average food cost of 22%, the best percentage in Southwest region for 3 consecutive years.Instrumental in generating more than $1.5 millions in F&B revenue over prior kitchen operation managers.Orchestrated catering activities for major event for Nordstrom’s grand opening and fashion show at Fashion Square Mall drawing 400 people.CERTIFICATIONS