Robert Copeland Email & Phone Number

New York, United States

Currently at Long Island University Executive Chef

Provide comprehensive culinary leadership overseeing and supporting the general operations and culinary management of multiple units across diverse regions (Florida, Mississippi, Louisiana, Tennessee). Accountable for units, including lower schools (K-12), higher education, healthcare (retirement & senior living), and contracted business parks. Provide strategic support to district managers across multiple Dining Systems accounts. Maximize profit using a customer-centric approach.Significantly reduced food cost percentage from 73% to 28% while managing a monthly $35K+ budget. Execute strategic menu optimization, vendor negotiation, and implementing efficient purchasing practices.Elevate the dining experience by introducing innovative and delicious specialty items, expanding menu selection, and tailoring offerings to customer preferences; improved customer satisfaction significantly.Spearheaded various special events, showcasing culinary expertise to enhance client satisfaction.Manage all aspects of the unit's operations, including ordering, supply chain management for delis and products, special event planning and execution, catering planning, and vendor relations.Oversee, lead, and direct a multifaceted staff of 38 employees across hotel, deli, and dining services.

Led a comprehensive dining services operation across five locations, including student cafeterias, faculty/staff dining areas, and the Eagle Ridge Conference Center, serving over 800 students daily. Managed breakfast, lunch, and dinner service, special events, meetings, and catering for the entire college community. Consistently monitored and enforced compliance standards to guarantee food safety, quality, and operational efficiency. Ensured the kitchens, storage areas, and dining rooms were kept safe, clean, and in like-new conditions, fostering a sanitary and pleasant dining environment.Achieved a significant food cost percentage of 35%, ensuring financial success within budget constraints.Empowered and developed staff by leading and training a large team across diverse dining areas, fostering a positive work environment and high performance.Expanded revenue streams and generated an additional $100,000 quarterly through the development and execution of a successful food truck concept, offering a diverse menu at locations without dedicated kitchens.Enhanced customer satisfaction and consistently received high guest satisfaction ratings, reflecting the quality and variety of dining options.Recognized for exceptional performance and awarded additional responsibilities over time.Developed and managed menus and recipes for the student cafeteria, ensuring nutritious and appealing options for a large and diverse population.

Oversaw catering and vending operations across four major nuclear power plants: Grand Gulf Nuclear Station (the largest nuclear plant in the world), Port Gibson, MS; Waterford 3 Nuclear Station, New Orleans, LA; and Riverbend Nuclear Station, Baton Rouge, LA. Ensured strict adherence to federal, state, and local laws and regulations is crucial in dining services. Led a team of over 30 employees, including cafeteria staff and vending machine technicians, providing comprehensive hiring, training, and performance management.Efficiently managed cafeterias, vending machines (including refrigerated sandwich machines), and micro-markets at all four nuclear power plants, ensuring a seamless dining experience for thousands of employees.Successfully obtained and maintained a Transportation Security Administration (TSA) clearance, demonstrating a commitment to stringent security protocols for nuclear facilities.Led the planning and execution of numerous large-scale events exceeding 1,000 attendees.Managed a seven-figure budget, efficiency, and profitability while adhering to strict cost controls.