Multi-unit General Manager responsible for the oversight and coordination of day to day operations at four Northshore Hospital locations. Successfully coordinated and directed all activities within the hospital environment. Assisted in development and management of profit and loss budgets and fee-based accounts. Developed and implemented effective cost reduction plans and invoked processes that supported Northshore Hospital and Aramark goals, objectives, strategies, policies and procedures. Ensured cost reduction targets and productivity improvement. Cultivated service and quality enhancing customer satisfaction.  Successfully remodeled 7 retail spaces within 4 hospitals in the first year of employment. Provided a temporary location for the public, Northshore employees, and Aramark employees to dine. Instrumental in launching a new cart system called Burlodge which allowed dual temperature to ensure cold food remained cold and hot food would remain hot. Increased overall patient satisfaction scores by 50%. Provided direction and leadership to over 25 managers and 200 hourly employees. Launched new “lean-path” waste reduction system. Decreasing the amount of waste from 8% to 6%. Mentored multiple interns while maintaining the flagship hospital system. Implemented a reduction in tray time delivery from 60 minutes to 45 minutes. Reduced paper cost by $30,000 through eco-friendly food storage containers

Responsible to oversee all aspects of Premium services including four full service restaurants, 176 suites, and all catering services for the arena, owners and special events. Directed roll out of all new food and beverage programs. Trained internal teams pertaining to new items. Focused on developing service strategies for the client and management team. Served as an expert within the building pertaining to Quest in all premium and concession areas. Responsible for maintaining and displaying Levy standard steps of service and showcase quality in regards to concessions. Executing the “Levy difference” while providing friendly and efficient service to guests and teammates. Ensuring all safety, security, and sanitation standards were in place. Developed and Implemented preventative maintenance schedule of all equipment.in maintaining appropriate staffing levels and effectively motivating, disciplining, and training associates. Successfully reengineered and increased sales with new wine, beverage, and food menus. Hired, trained, and developed new managers and supervisors. Responsible for over 100 hourly employees in premium and 400 union employees in concessions. Retained and increased club membership by 2% each year. Proficient in the initial programming and recipe development into the Quest system. Assisted in reduction of spoilage by 1.5%. Participated in the revamp of the concession stands and partnership with local Chicago restaurants to showcase new food items. Worked as a mentor for 2 potential managers through Levy Restaurants Keys to the Future. Consistently received positive feedback from guests.