In my current job role, I am a pivotal member of the executive team, responsiblefor crafting and implementing long-term strategies, policies, and objectivesaimed at boosting productivity, efficiency, cost control, and guestsatisfaction. My role involves minimizing expenses while upholding serviceexcellence through strategic leadership and personnel growth. I ensurefinancial clarity by meticulously maintaining P&L statements and driveinnovation in cost-effective measures and operational improvements throughthorough data analysis. Additionally, I standardize communication andoperations across multiple units and functions, utilizing weekly taskworksheets to optimize team coordination and performance.• Propelled Stony Brook Medicine Food Service to a top-tier position, securinga #1 ranking by the Physicians Committee for Responsible Medicine in 2018.• Achieved remarkable sales growth, boosting annual revenue by over 81% from$5.5M in 2008 to $10M+ in 2022.• Acquired exceptional patient satisfaction scores, consistently achieving anaverage score of 92% or higher in quarterly Press Ganey evaluations.• Decreased food costs by 5% in 2021 and paper supply expenses by 12% since2018, despite pandemic challenges.• Accomplished 12% reduction in operational costs since 2019 through strategiccontracts and bids.• Maintained turnover rate of 20% through dedicated training, leadership,and employee recognition initiatives.• Directed capital improvement projects, including a $6M renovation of StonyBrook Medicine's main cafeteria and $10M in buildouts for third-party retailvendors such as Panera Bread, Starbucks, and Jamba Juice.• Transitioned to local and sustainable products/vendors, increasing purchasesby 15% since 2019

In this tenure, I conducted extensive training sessions to enhance projectmanagement, safety procedures, and inventory control, aligning them withoperational objectives. I introduced improvements to training methods to fillknowledge voids and boost workforce productivity. Addressing intricatestrategic hurdles, I propelled organizational goals forward. Furthermore, Ibroadened menu options by teaming up with an adept chef to develop freshrecipes spotlighting local, seasonal produce.• Ensured exceptional customer experiences by monitoring staff performance andupholding high service standards.• Minimized 25% food waste through strategic ingredient planning and accurateforecasting of customer preferences.• Received the Illuminating Excellence Award from Premier at their AnnualBreakthroughs Conference (June 2016).• Recognized as Food Service Director of the Month by Food Service DirectorMagazine (May 2016).

Provided comprehensive training to improve project management, safetyprotocols, and inventory management, aligning with operational goals.Implemented training enhancements to address knowledge gaps and enhanceworkforce efficiency. Tackled complex strategic challenges to advanceorganizational objectives. Expanded menu offerings by collaborating with askilled chef to create new recipes featuring local, seasonal ingredients.• Ensured exceptional customer experiences by monitoring staff performance andupholding high service standards.• Minimized 25% food waste through strategic ingredient planning and accurateforecasting of customer preferences

In this role, I oversaw a casual dining facility with annual revenue of $4M. During my tenure, I successfully increased revenue and profitability and earned “Training Store” distinction within the first year.• Trained and on-boarded all new hires in support of several new location openings in the area

For three years, I managed an upscale, high-end 210-seat seafood restaurant with an annual budget of $6M.I decreased overall costs by 10% within the first year and assisted in leading the store to the title of “Catch of the Quarter” as best restaurant in the company four times in two years.Additionally, I was appointed to the Board of Managers by our Area Director to attend monthly meetings in Boston with the Owner and President of the company as well as other appointed managers and company executives.