Michael Murr Email & Phone Number

Tallahassee, Florida, Us

Director of the Culinary program at The Canopy at Boynton Ridge, awarded the Best Assisted Living and Best Memory Care in 2024 by US News and World Report. Additionally, I have role Key Responsibilities• Managing all functions of the food service department and its resources and maintain a budget surplus while delivering scratch made food on a monthly menu cycle.• Manage and lead a team of associates, including hiring and training new employees.• Ensuring that staff meet all culinary, safety, and sanitation standards and regulations.• Purchasing ingredients and ensuring the account meets all targets and forecasts.• Conferring with the district manager or other departments regarding the technical and administrative aspects of dining service.• Addressing customer service needs and lead in the monthly resident council meeting.

Owner and Chef, 2011 to PresentCreate world-class cuisine through the application of innovative techniques and thoughtful presentation. Head sales and marketing efforts to increase customer flow and optimize branding activities. Collaborated with clients to improve event planning.Key Contributions: Conducted all business functions including staff development, payroll distribution, and billing. Expanded business from small operation into highly profitable venture and earned recognition through multiple celebrity chef appearances. Personally cooked for a number of high-profile figures including actors, musicians, and a siting president.

Ooltewah, Tn, Us

Turned around the community's dining program by eliminating prefabricated food from the menu and built a staff dedicated to delivering home-cooked meals from scratch. My team regularly receives at least a 95% resident satisfaction score in dining services. Established and shifted to COVID-19 food service protocols to protect residents while maintaining food and service quality. Achieved accolades for staying under budget while delivering high-quality, chef-prepared before and during the pandemic.

Bend, Oregon, Us

Prepared daily menus and managed a 24x7 dining program for The Continental Senior Living Community. Improved facility management activities and conducted staff evaluations. Managed over 30 employees and allocated a food and staffing budget. Established food preparation standards and exceeded resident expectations. Catered food-centered special holiday, guest appreciation, birthday, and other events for residents.Key Contributions: Headed state inspections and implemented innovative marketing events to best census growth. Slashed food expenses by 35% through more effective recipe compliance and reduction of food waste. Created a resident satisfaction survey to support continuous improvement in dining services.

Bensalem, Pennsylvania, Us

Maintain accountability for 10 Senior Living and Assisted Living contract dining services programs. Managed 150 employees and allocate $18M budget to achieve short-term and long-term business goals. Enhance food preparation processes and establish team performance objectives. Develop resident-centered satisfaction programs and optimize communication across all facilities. Key Contributions: Successfully improved team recruitment activities and consistently exceed new business and revenue targets quarter-over-quarter. Direct account quality control assessments and execute periodic inspections and audits to promote productivity. Comply with company brand standards at each facility as well as health and safety regulations  Serve as point person for state inspections and regularly achieve zero defect inspections.

Bend, Oregon, Us

Prepared food items, and meals for residents for 3 meals and snack periods 7 days a week at the Claremont Senior Living Community. Managed daily menu cycles, noting changes or substitutions made. Maintained clean and sanitary food preparation and dining areas. Adept with sanitation compliance with state sanitation code Key Contributions:• Managed ordering inventory control. • Conducted regular audits to support inventory and food supply. • Supervised all food service functions.• Headed state inspections and implemented innovative marketing events to best census growth.

92866 Issy Les Moulineaux Cedex 9, Fr

Hiring, counseling, training and inspiring staff of 60+.Oversaw four meal periods while upholding recipe compliance.Managed inventory and ordering.Earned back-to-back scores of 100% on NSF audits.Created a Food Management System to manage portion control through scaled recipes, and controlled food cost through proper food ordering, usage, and storage.Conducted training classes and perform in-service meetings to ensure compliance in every area of Dining Services.Created and maintained eight-week menu circle and the founding template for the entire Seton Network.Worked side-by-side with corporate dieticians and taught classes for Heart Healthy cuisine.

Chertsey, Surrey, Gb

Executive Chef at Dell Children's Hospital.