Nancy Pell Email & Phone Number

Keene, Ny, Us

➤ Reimagined an in-house food/ beverage operation for a company with $150M in revenue and 450+ employees.➤ Spearheaded a COVID initiative, creating employee engagement programs and implementing multi-tier marketing strategy.➤ Redesigned all Back-of-House (BOH) and Front-of-House (FOH) operational systems to enhance efficiency and productivity.➤ Planned, executed, and managed over 180 full-service client and firm-wide events, ensuring seamless operations.➤ Oversaw FOH/ BOH services for 2,000+ internal catering events annually, maintaining high standards of quality and service.➤ Efficiently managed an annual budget of $1,500,000+, consistently achieving savings and staying under budget. ➤ Successfully achieved savings of $170,000 in the first year by increasing scratch production from 35% to 85%.➤ Restructured job descriptions, resulting in increased efficiency and reduced food and labor costs.➤ Directed food production operations, including menu planning, purchasing, ordering, inventory, and budgeting.➤ Developed a comprehensive 3-tiered catering menu system, introducing new concepts, designs, and training manuals.➤ Created menus for the café and micro market, specialty menus, catering menus, and firm-wide event menus.➤ Developed specialty dietary menus, such as weight watchers, vegan, kosher, paleo, and the better bite program.➤ Created a marketable asset and sales tool for client relations, marketing, employee retention, and culture development.➤ Compiled recipe books to enhance consistency and improve the overall quality of food preparation.

➤ Executive Chef – Sodexo, Sovereign Bank, Dorchester, MA – 2009 to 2011➤ Executive Chef, Director of Catering – Pelican Fine Foods, Quince Bistro & Vicki Lee Boyajiian – 1998 to 2009