Hospitality Services Program Manager for a high-profile financial services firm with multiple U.S. sites revolves around positively impacting client's evolving culture and Way of Working program. Within client's dynamic corporate environment that translates into creating interactive employee engagement events, managing social media and marketing efforts, introducing innovative onsite concierge and amenity services and managing enterprise-wide activities. The programs have a proven track record… Show more Hospitality Services Program Manager for a high-profile financial services firm with multiple U.S. sites revolves around positively impacting client's evolving culture and Way of Working program. Within client's dynamic corporate environment that translates into creating interactive employee engagement events, managing social media and marketing efforts, introducing innovative onsite concierge and amenity services and managing enterprise-wide activities. The programs have a proven track record of increasing employee job satisfaction and serve as a powerful factor during recruiting efforts. They have also served to support an improved work/life balance during the pandemic and afterwards while developing the new normal work day.Manage client's lifestyle and benefits website by creating dynamic content including topical daily life service articles, feature partner discounts and curate activities for the dynamic events calendar. Additional marketing and social media efforts include weekly e-newsletter creation and extensive employee engagement.Supported DEIB efforts throughout organization as a member of ERG. Currently as the Circles U.S. CSR champion, I educate Circles team members about ongoing volunteer opportunities and community service opportunities across the country. Show less

Opened fifth Sur la Table location in Dallas, Texas in 2017 and responsible for establishing and increasing cooking school student registrations, retail sales, private events and corresponding revenues. Hired store opening staff for cooking school including chef instructors and kitchen assistants. Managed purchasing, writing employee schedules, educating customers about retail purchases and conducted a wide variety of cooking classes, team building events and demonstrations.

Responsible for kitchen operations producing 4000+ daily meals (retail café, patient room service meals, catering and physician’s dining) while managing online purchasing ($6M annual spend at average 90%+ corporate contract purchasing compliance), monthly inventory reconciliation, P&L responsibility, monthly employee schedules, directly managing conference and catering services, café/patient/catering menu development and vendor contract negotiations. Manage staff of 134 (40 directly)… Show more Responsible for kitchen operations producing 4000+ daily meals (retail café, patient room service meals, catering and physician’s dining) while managing online purchasing ($6M annual spend at average 90%+ corporate contract purchasing compliance), monthly inventory reconciliation, P&L responsibility, monthly employee schedules, directly managing conference and catering services, café/patient/catering menu development and vendor contract negotiations. Manage staff of 134 (40 directly) multi-cultural employees (BOH/FOH) in an impressive 800 bed Magnet accredited metropolitan hospital while successfully developing and conducting community cooking demonstrations such as Cooking Against Cancer and created and conducted six week ESL course for employees. HCAHPS food service scores have been consistently in top 10% of all HCA hospitals for the past three years. Creative force behind menu creation, event theme and day of execution for high visibility annual physician's day celebration. Show less

Executive chef managing kitchen operations of a 200 bed acute care hospital. Accomplishments and responsibilities while managing team of eight cooks include creation and introduction of new eight week cycle menu to hospital’s public Market Café, inventory management ($1M annual spend), management and delivery of all catering events as well as new inventory/asset control procedures. Weekly food production including patient meals/therapeutic menus, catered events, doctor’s dining room and Market… Show more Executive chef managing kitchen operations of a 200 bed acute care hospital. Accomplishments and responsibilities while managing team of eight cooks include creation and introduction of new eight week cycle menu to hospital’s public Market Café, inventory management ($1M annual spend), management and delivery of all catering events as well as new inventory/asset control procedures. Weekly food production including patient meals/therapeutic menus, catered events, doctor’s dining room and Market Café meals equal to 4,300 meals. Starting in August 2011 achieving placement in top 5% of all HCA hospitals nationwide for patient satisfaction four months in row for the first time in hospital’s 35 year history. Show less

I wrote about the beauty of food, the fuel for the human machine. Cooking and all things culinary including tips, tricks, recipes and other suggestions for my online readers was my focus.

I supported the clinical staff by answering phones, assisting family members, stocking medical supplies and equipment as well as other tasks that allowed staff to remain closer to their patients to administer the best possible care.

As Culinary Education Director I was charged with managing all facets of the school while successfully increasing gross revenues by over 300% in the first twelve months. While I taught over 1600 students in the DFW area other responsibilities included menu planning, assisting the catering team for larger events, doing an air cooking demos for local news channels and maintaining local and national vendor partnerships.

I worked as translator and sous chef to Chef Erick Vedel while supporting cooking classes at his B&B. Students included B&B guests as well as international foodies traveling through the south of France.

Assisted cooking school director with public cooking classes, prepared guest chef’s mise en place for weekly taping of Taste Of radio segment, assisted in production of craft services table when facility was used for media production. Prepped and prepared all necessary ingredients, recipes and equipment for onsite/offsite catering events.

In my role as a Corporate Business Operations Manager, my primary role was to be the field liason with regards to the creation, development and management of the company's internet, intranet and extranet sites.

Working as part of a multi-member corporate training team we created, developed and conducted all sales, product and systems training modules to the field sales teams as well as office staff.