Led a team of directors in the Northeastern United States in account management, retention, and vertical sales efforts to support food business in Higher Education, Healthcare, and Business.

Led a national team of Directors in account management, retention, and vertical sales efforts in the United States

Drives overall strategic direction of the Education New Sales Support Team for key activities in sales, retention, finance, marketing, channel growth, people management and operations

Led team of Directors in account management, retention, and vertical sales efforts in the eastern United States

Led retention efforts in Higher Education’s East Region by collaborating with regional leadership and functional directors resulting in a 98.8% retention.

• Achieved Revenue Plan through negotiating rate increases, voluntary meal plan strategies, innovative residential programming and focus on retail operational standards.• Implemented cost mitigation strategies in food and labor to exceed plan and prior year performance.• Negotiated long term contract renewals.• Leader of multiple “Fresh Eyes” teams which resulted in improved financial performance & successful retention and extension efforts.

• Leader of the development team of an Opportunity Analysis which initiated positive student service enhancements.• Drove successful contract extension by improving client advocacy through client meetings, annual presentation to multiple clients and flawless catering execution.• Consistently improved Dining Styles overall experience scores year over year.• Increased voluntary meal plan market share by 1% in each year.• Negotiated collective bargaining agreement with dining… Show more • Leader of the development team of an Opportunity Analysis which initiated positive student service enhancements.• Drove successful contract extension by improving client advocacy through client meetings, annual presentation to multiple clients and flawless catering execution.• Consistently improved Dining Styles overall experience scores year over year.• Increased voluntary meal plan market share by 1% in each year.• Negotiated collective bargaining agreement with dining service employees.• Managed Dining Service renovations in excess of $8 million. Show less

• Assisted in 1999 retention efforts by implementing operational standards in retail, residential and catering.• Reduced EBIT loss in Food court operation by $ 250,000 in one year through food, labor, and direct cost controls.• Reduced client subsidy by 25% by implementing labor management initiatives.• Managed production and/or service logistics for a variety of functions for such VIPs as Premier Zhu of China and US President Clinton.• Developed retail concepts, Global Spin and… Show more • Assisted in 1999 retention efforts by implementing operational standards in retail, residential and catering.• Reduced EBIT loss in Food court operation by $ 250,000 in one year through food, labor, and direct cost controls.• Reduced client subsidy by 25% by implementing labor management initiatives.• Managed production and/or service logistics for a variety of functions for such VIPs as Premier Zhu of China and US President Clinton.• Developed retail concepts, Global Spin and Sushi, which contributed to sales growth of 10% in retail food court. • Member of development team for Pan Geos “Meal-in-a-Bowl” concept.• Regional Labor Champion including assisting in alpha and beta testing for ARAMARK’s labor control programs “Scheduler” and “SAVER.” Show less

• Managed production and service logistics for a variety of catering functions for such clients as President Bush, President Mitterrand of France, and King Hussein of Jordan.• Increased snack bar sales by 50% through increasing product line, standardizing recipes, and increasing speed of service.• Doubled profits at Pub Style location through menu revamping increased product selection and marketing.• Reduced client maintenance costs by 25% through tracking, evaluating, and… Show more • Managed production and service logistics for a variety of catering functions for such clients as President Bush, President Mitterrand of France, and King Hussein of Jordan.• Increased snack bar sales by 50% through increasing product line, standardizing recipes, and increasing speed of service.• Doubled profits at Pub Style location through menu revamping increased product selection and marketing.• Reduced client maintenance costs by 25% through tracking, evaluating, and implementing preventative maintenance programs.• Developed menu for President’s Inaugural Reception.• Directed several food service renovations with budgets of up to $7 million. Show less

* Various Operational roles in the Higher Education Dining in the greater Boston Area