Supporting the team by reviewing case status as related to medical records collection, identifying gaps and developing action plans to address each case. Research expert witnesses and maintain Caselogistix files.

Providing management and leadership of all Catering and Concessions operations, I led 3 direct reports and a 100- to 125-person staff to deliver efficient food operations and build positive client relations. I also oversaw retail operations in a Food Court, 3 Convenience Stores and 2 Coffee Shops on the campus. Directing a team of 7 managers, I guided the opening of a new Student Center and Food Court with 5 new retail concepts, including 2 national brands. My leadership on this project included securing permits, developing menus, programming Point of Sales systems, selecting products and guiding shelf placement. Shortly after opening, we achieved significant increase in retail sales.With a goal of regaining client confidence in the campus’s Catering and Retail Services, I partnered with the President’s office and Associate VP of Facilities & Auxiliary Enterprises on the retail project. I also built relationships and improved sales across the campus by quickly responding to requests and educating departments on our services and processes. Working closely with the Chef, I evaluated and redesigned our Catering Guide and developed production costs, estimated sales potential and developed catering options.

Overseeing operations of all retail locations and concessions services with a volume of $2.7M, I lead a team of 5 direct reports and 300 employees. I also served as Controller for Dining Services with accounting and P&L responsibilities for $8.5M in top line sales. In addition to setting financial goals and budgets, I tracked sales, developed action plans to address variances and managed the POS system. I managed the renovation and reopening of a national brand outlet location, adding $51K in revenue in the first 2 months.I partnered with the University on construction of a new Student Dining location with 7 new retail concepts, including 4 national brands, achieving a 15% increase in sales. Located within an existing building, I strategized with Facilities on building usage to ensure smooth operations throughout the building.Selected as a participant for Accelerate for Eight accelerated leadership training, I created a model for hourly supervisor training that became the prototype for a 1-day training program. I also consulted with Higher Education Technology on POS system installations at 4 East Coast Universities, serving as project manager on 2 of the installations. I assembled all the register hardware tied into the POS system and designed register layouts for 1 new account with $10M in sales and served as a liaison with the District Manager and Controller on opening new locations.

I managed a 4-person staff with responsibility for all accounting functions and office management, including payroll, reconciled sales reports, cash and charged sales and multiple deferred income accounts. By analyzing sales reports, I ensured subcontractor reports matched POS and determined accurate commission and sales tax pay outs. I was promoted to Office Manager after serving for 1 year as Multi-Unit Manager, where I supervised a Residential Dining facilities and 2 Convenience Stores, managing 3 direct reports and a staff of 100. In this role, I also was accountable for weekly inventory and inventory analysis to develop cost of goods.

Working with a team of 7 direct reports and 350-400 employees, I directed all Concessions Services, Catering Services and 9 Retail Operations. I served a project manager for the Coffee House opening, working with the client to overcome concerns about the retail outlet being located in the library. Supervising my team, we reopened the Convenience Store in the same footprint, which included organizing transport of products and operating during construction.

Managing large, high-profile events for a campus with high visitor volume, I move from the Assistant role in 3 months to manage the day-to-day operations of Catering and to focus on sales and marketing activities. To improve Conference Center Operations, I created a Catering Guide to help drive sales and build business. My coaching and leadership abilities resulted in 3 Assistant Director of Catering staff moving into Catering Director roles at other universities.

Accountable for day-to-day operations of on-campus Dining Facility; managed 30 to 40 employees.