• Provides nutrition education & training support for the campus community including tabling, lunch & learn sessions, one-on-one counseling• Implements corporate wellness programming• Coordinates with the dining management team and culinary associates to meet dietary needs for all customers• Provides nutrition related training including food allergen training to all associates• Assists the management team with menu development and nutrient analysis• Collaborates with marketing to ensure appropriate nutrition communication & messaging• Leads Dining Services Sustainability efforts - partnering with operations and campus stakeholders to track, improve, and communicate sustainability efforts in all dining spaces• Operational execution and oversight - hands-on work in dining spaces to serve guests, train associates, audit systems, collaborate with unit leadership, and ensure excellence in operations and culinary services• Partner with various campus offices, departments, and organizations to ensure alignment with university goals and needs

• Conducted nutritional assessments and developed individualized care plans for residents based on their medical conditions, dietary needs and preferences. • Monitored and evaluated residents’ nutritional status and made recommendations for dietary modifications as necessary. • Collaborated with interdisciplinary teams, including physicians, nurses, and therapists, to coordinate comprehensive care plans that integrated nutritional therapies. • Educated residents and their families on proper nutrition, diet modifications, and lifestyle changes to optimize health outcomes. • Managed therapeutic diets and ensured compliance with regulatory standards and dietary guidelines.• Provided nutrition counseling and support to residents with chronic diseases such as diabetes, hypertension and renal disorders. • Conducted regular menu assessments and participated in menu planning to ensure balanced and nutritious meals that met residents dietary requirements.

• Oversaw all aspects of food service operations for a University dining facility generating $13 million in annual revenue and serving 3,400 students on meal plans. • Managed a diverse team of 70-80 union staff and 15-20 non-union supervisors/sous chefs, ensuring efficient workflow and adherence to quality and safety standards. • Developed and implanted strategic initiatives to enhance dining services, including menu planning, meal scheduling and special event coordination. • Provides supervision for multi-functional food service areas to ensure client satisfaction and retentionfor the Company. • Contributes to account revenue and operating profit through the implementation of Sodexo programs while executing against Standard Operating Procedures.• Maintains and develops client relationships and customer satisfaction for multi-functional food service areas to ensure account retention and positive public relations.• Establishes and maintains a safe work environment.• Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities and monitoring operating standards.• Utilizes Sodexo resources and programs to ensure operating standards and regulatory requirements are met and employees have the necessary equipment and inventory.• Manages by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate in order drive a high-level of employee engagement.

• Provide exceptional customer service by greeting and assisting patrons promptly and courteously.• Prepared and served a variety of beverages, including cocktails, beers, wines, and non-alcoholic drinks, according to established recipes and customer preferences. • Maintained cleanliness and organization of bar/restaurant area, including stocking supplies and ensuring compliance with health and safety regulations. • Processed payments accurately and efficiently using POS systems, and handled cash transactions responsibly. • Engaged with guests to promote specials and events, enhancing overall customer experience and satisfaction. • Managed inventory levels and placed orders to maintain adequate stock of bar supplies. • Handled customer inquiries, comments, and complaints professionally and resolved issues promptly when they arose.

• Planned, prepared, and executed nutritious and appealing vegan meals for students, adhering to dietary guidelines and nutritional standards. • Developed and implemented a diverse and balanced vegan menu that rotated seasonally.• Managed food procurement, including ordering and maintaining inventory of vegan ingredients and supplies. • Supervised kitchen staff in meal preparation, ensuring adherence to food safety and sanitations practices. • Conducted cooking demonstrations and educational sessions to promote healthy eating habits among students. • Responded to special dietary needs and requests from students and parents. • Maintained kitchen cleanliness and organization, following health department regulations and school policies.

• Directed and managed dining operations for an assisted living community, ensuring high-quality food service and exceptional dining experiences for residents.• Developed and implemented menus that catered to the dietary preferences, nutritional needs, and special dietary requirements of elderly residents.• Supervised a team of dining staff, including chefs, cooks, servers, and dishwashers, fostering a positive work environment and ensuring efficient workflow.• Planned and coordinated special events, themed meals, and holiday celebrations, enhancing resident engagement and satisfaction.• Managed food procurement, inventory control, and budget management to optimize food costs and minimize waste.• Conducted regular quality assurance audits to maintain compliance with health and safety regulations and uphold food sanitation standards.• Collaborated with healthcare professionals, including registered dietitians and nursing staff, to coordinate resident care plans and ensure dietary consistency.• Provided personalized customer service, addressing resident inquiries, feedback, and concerns promptly and professionally.• Implemented training programs for dining staff on food safety, proper serving techniques, and resident-focused service standards.

• Provided exceptional customer service by welcoming guests, taking orders, and preparing and serving a variety of beverages, including cocktails, beers, wines, and non-alcoholic drinks.• Ensured compliance with Marriott's beverage standards and recipes, maintaining quality and consistency in drink preparation.• Engaged with guests to recommend and promote menu items, including daily specials and signature drinks, enhancing overall guest experience.• Operated POS systems accurately to process payments, handle cash transactions, and manage guest tabs.• Monitored bar inventory levels, restocked supplies, and conducted regular inventory counts to ensure adequate stock levels and minimize waste.• Maintained cleanliness and organization of the bar area, adhering to health and safety regulations and Marriott's cleanliness standards.• Collaborated with kitchen and serving staff to coordinate food and beverage service, ensuring timely delivery and guest satisfaction.• Responded promptly to guest inquiries and concerns, resolving issues and ensuring positive outcomes.• Upheld Marriott's policies and procedures, including responsible alcohol service guidelines and safety protocols.

• Managed the procurement and distribution of weekly food orders for breakfast and lunch meals, serving a total of 1,200 students.• Developed and distributed weekly nutritional information and educational materials for students and parents.• Implemented quality control measures to uphold food quality, presentation, and portion sizes.• Monitored budgetary constraints and resource allocation to optimize kitchen efficiency and cost-effectiveness.• Conducted regular inspections and audits to uphold sanitation and hygiene standards in accordance with local regulations.• Provided leadership and training to kitchen staff, fostering a positive and productive work environment.