One of the premier food service companies operating world wideDirector of Food and Beverage:Responsible in managing 14 units (5 Franchised and 9 In House Brands) with sales of $9.5 million annuallyResponsible for managing over $90,000 of on hand inventory weeklyReduced on hand inventory from $160,000 to $90,000 in less than one yearResponsibilities include managing (5) five managers and 140 associates daily All ordering and receiving duties fall under my direct responsibilityAll scheduling of staff and managers fall under my direct responsibility Assisted in developing (2) two new concepts for the companyResponsible for hiring as well as disciplinary actions and terminations of company associatesMaintained compliance of all Quality Assurance and Safety RegulationsManaged all food production for all 14 operating units

A casual dining establishment seating up to 75 patrons; Responsible for all of the day to day operations of the restaurant as well as all meal preparationsOversaw the ordering and inventory control of all goods and suppliesPlanning of menu entrees and specialsResponsible for training of all kitchen staff in food safety and sanitationResponsible for expediting of kitchen service

A fine dining establishment seating up to 100 patrons; Responsible for meal preparation and expediting food serviceResponsible in part for ordering of goods and supplies for the restaurantResponsible in part for receiving of perishable productAssisted with the training of all kitchen staffMaintained all food safety and sanitation standards

A fine dining establishment seating up to 150 patrons; Assisted two head chefs in meal preparation on a daily basisAssumed the responsibility of Pastry Chef and prepared the deserts from ‘scratch’Shared responsibility in receiving of perishable productMaintained a high focus on customer serviceMaintained all food safety and sanitation standards

A major catering branch of Rich Foods concentrating on offsite banquets Catering Manager/Ice Sculptor:Managed banquet teams of up to (6) six associates Responsibilities included overseeing of large and small banquets Additions responsibilities of creating ice sculptors as needed

A fine dining establishment seating up to 80 patrons

An Ahold division of C-Stores with over 200 stores regionally

A restaurant catering to the needs of an established senior community

A senior community catering to the elderly