District Executive Chef
CurrentSenior member of executive team supporting the East region with oversight of multiple collegiate hospitality accounts in Virginia and North Carolina encompassing $40 million in revenue and one HBCU account.Providing leadership, expertise, vision, and support for university accounts and locations campus wide which includes residential dining, retail, catering, and concessions operations.Oversight of planning, direction, and control of all food service locations and resources to meet operating and financial goals, client objectives, and customer needs.Able to analyze all financial budgets and reports, review all financial measurements with directors and managers to ensure achievement of financial goals.Guidance and support in developing action plans to address areas requiring improvement and ensuring compliance with company standards of operations in all locations.Interaction with client senior leadership to maintain effective client and customer relations at all levels within the client organization.Partner with Human Resources to recruit and train management and hourly associates while developing succession plans for the accounts. Extensively involved in the planning, design, and implementation of multiple multi-million dollar renovations including a new 39,000 square foot 30 million dollar dining facility on the campus of Old Dominion University.
