Aramark/University of Kentucky DiningSenior Food Service Director, 2014 – PresentIntegral part of transitioning a large self-operated university dining operation into a partnership with Aramark. Named Senior Food Service Director after joining the Aramark team, responsible for all 24 retail operations, including 9 different franchises, with an annual revenue exceeding $25,000,000. Significant Accomplishments:• Successfully opened 9 new operations within eight weeks of the contract signing, including 3 national and 1 regional franchise. Responsible for selecting and scheduling the training of the management teams, also coordinating communication with the construction teams and franchises to meet grand opening deadlines.• Coordinated suite and concession food services at Commonwealth Stadium during inaugural season.• As part of the transition, quickly learned and implemented procedures and systems into operations.

Responsible for all Catering and Dining Service operations, including 5 national brands, 4 residential units, 7 retail units and 3 convenience stores. Direct a diverse staff of over 500 full-time, part-time and student employees, with an annual budget of over $25,000,000 in 25 different dining operations. Utilize skills in operations, budgeting and forecasting, menu and concept development, training and team building in order to remain relevant to our vast customer base.Significant Accomplishments: • Responsible for growing our Student Center food operations to daily guest counts of over 5000 by successfully negotiating and implementing four national franchises into the Food Court, including Panda Express, Subway, Sbarro and Chic Fil A. Over eight years, have managed nearly a 400% sales increase in the Student Center, while reducing food cost by 25% and labor cost by 12%. In 2009, we redesigned our Subway with a second counter and shared production kitchen. Recently named the Single unit owner franchise of the year in the South Atlantic Region out of over 2500 Subways. • Built and repaired many relationships with different departments on campus. This has led to a 350% increase in catering revenue.• Worked to build a sound relationship with UK Athletics. We now provide training table services to all of Athletics, and pregame meals for several sports teams, including the National Champion Men’s Basketball Team as well as Women’s Basketball and Volleyball.• Worked with local farms and businesses to incorporate their products and services into our catering events and university menus, growing our Kentucky Proud purchases over 500% in seven years.• Responsible for growing and creating several full time positions as well as promoting several team members into a management or supervisory position. Developed a General Manager for our Catering Department, Residential units and our food court as well as an Assistant Director for our retail units

Started career with Applebee’s as an Assistant General Manager and was quickly promoted to General Manager. Responsible for directing a $3,000,000 a year facility with a diverse staff of 80+ employees, including four managers and two managers in training.Significant Accomplishments:• Promoted to Training General Manager, responsible for teaching and developing new managers for the company. Became the only manager in the 17 year history of Thomas and King to hold the position of General Manager in all four regions, displaying the ability to adjust to and succeed under different styles of leadership.• Responsible for promoting three Assistant Managers to General Manager as well as four hourly team members into management. Also developed several corporate trainers for the company.• Increased employee retention in three different units by reducing turnover below 80% in an industry with an average rate of 150%-200%. Reduced turnover to 58% in 2003, third out of 85 locations.• Certified instructor at Thomas and King University, a week of culture driven seminars that are an integral part of the training program.• Led the Cincinnati and Lexington markets in responsible profit in 2004 (28 locations).

Rapidly promoted through the organization, managing units in Columbus, Ohio and Nashville, Tennessee. Responsibilities included managing new menu roll-outs and drink promotions, purchasing, catering, as well as coordinating staff training programs to ensure their knowledge and performance met with the company standards. Traveled with the Food and Beverage Director to multiple locations to implement procedural changes related to the new remodels of their kitchens.Promoted to General Manager and challenged with the responsibility of introducing a new corporate business venture involving the opening of a prototype diner operation. Responsible for all daily operations, as well as hiring and directing a diverse staff of 50 and four managers. The tremendous success of the opening generated national attention resulting in an article in the Wall Street Journal