Robert Copeland Email & Phone Number

Dynamic and results-driven Director of Dining Services with 20+ years of experience managing and improving food service operations. Proven expertise in menu development, regulatory compliance, staff management, and budget oversight. Demonstrate excellence as Corporate Chef, Executive Chef, District Manager, and Operations and Production Manager for corporate operations in IT and Hospitality ranging from IT, E-waste, business management experience, and business designing, consulting, and planning. Adept at creating innovative dining programs that enhance satisfaction and operational efficiency. Recognized for exceptional communication skills, leadership, and a commitment to quality and safety standards.LEADERSHIP IMPACTCost Optimization: Achieve significant cost optimization by reducing food costs from 73% to 28% through strategic budgeting, precise inventory management, and implementing cost-effective purchasing practices, leading to substantial savings and improved financial health of the operation.Micro-Market Concept Launch: Increased convenience and revenue streams at the largest nuclear plant in the world and other plants by developing and implementing a micro-market program across all locations. These 24/7 convenience stores offered snacks, sandwiches, microwaveable meals, and essential items.Nutritional Menu Planning: Develop and implement balanced, appealing, and licensed dietitian-approved menus across various dining locations. Crafted innovative menus for the Eagle Ridge and Muse Center conference centers, ensuring diverse and appealing options for special events and catering; consistently exceeded guest expectations.Culinary Team Management: Manage a high-performing culinary and service team of 38 employees. Supervise, schedule, and provide training for team members, ensuring elevated service quality and adherence to dining goals. Set clear priorities, assign jobs, and maintain open communication with the staff.Business Leadership & Development: Success in building a restaurant from the ground up, taking it for $0 to seven figures. Employed 30+ staff within this upper-scale, fine dining restaurant with an attached catering/wedding venue. Owned, operated, and served as Chef for Basking Robins/Cock of the Wall for seven (7) years.

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  Hinds Community College

  Culinary Arts Technology/Hotel And Restaurant Management Technology