Robert Stano Email & Phone Number

Food Service DirectorDynamic and accomplished food service management and professional with expertise in food cost control, ordering and receiving, menu development, and business planning. A team builder who exhibits decisiveness and leadership in departmental direction and project execution, and well versed in diversity. Strategic problem solver with success in keeping on or below departmental budget. Possess advanced technical skills.2007 to 2014 Food Service Director Morrison Management Specialist Clinton Township, MII supervised a crew of 12 associates while directing all aspects of food service for 100 residents at a private pay assisted living home. Developed nutritional and eye appealing menus and meal plans in accordance with state guidelines. I established standard operating procedures for meal production and distribution. •Developed new menus that increased resident satisfaction from 45% in 2012 to 90% in 2013. •Planned and coordinated campus catered events i.e. Annual Steak & Corn Roast for 200 guests.•Maintained Quality Assurances by usage of monthly monitors.2005 to 2006 Assisted Food Service Director Morrison Management Specialist – Monroe, MIWhile following the directions of the Food Service Director I helped manage the operations in a 150 room convent which was the Motherhouse and retirement home for the Immaculate Heart of Mary Sisters.•In charge of hiring and training of new and current associates.•Helped in planning of special functions and special meals.2003 to 2005 Food Service Director Healthcare Services - Multiple locations.1986 to 2002 Food service Director HDS Services- Multiple locations. EDUCATIONAssociates Degree of Hotel and Restaurant Management Henry Ford Community College Dearborn, MI.CERTIFICATIOSNSCertified Dietary Manager University of North Dakota. ServSafe Certified.

Listed skills include Cooking and Menu Development.

• Director Of Dining Services

  Morrison Senior Dining

  Jun 2007 - Feb 2014 - Church Of Christ Assisted Living Clinton Township Mi

  I supervised a crew of 12 associates while directing all aspects of food service for 100 residents at a private pay assisted living home. Developed nutritional and eye appealing menus and meal plans in accordance with state guidelines. I established standard operating procedures for meal production and distribution. •Developed new menus that increased resident satisfaction from 45% in 2012 to 90% in 2013. •Planned and coordinated campus catered events i.e. Annual Steak & Corn Roast for 200 guests.•Maintained Quality Assurances by usage of monthly monitors.

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  Henery Ford Community College

  Hotel And Resturant Management