Ronald Reid Email and Phone Number

Full service food safety consultant with specialized expertise in hospitality, large volume and remote site food service operations.

Consult on all aspects of retail food safety, HACCP, and culinary operations. Conduct independent physical plant and food safety program audits of food service establishments. Train client managers and food handlers in food safety principles. Provide food safety manager and HACCP manager certification services. Assist clients develop, implement, and manage effective food safety programs that meet all business requirements and regulatory controls.

Manage and direct food safety program for the Texas Region to include an NFL Stadium, a MLB park, an NBA arena, a college football stadium, three major convention centers, two open air amphitheaters and several other smaller venues. Provide food safety expertise to District Manager, account general managers, conduct food safety audits to monitor compliance with statutory directives as well as corporate policy. Coach employees on proper food safety procedures. Conduct ServSafe Manager and Starters training for the region. Liaise with corporate and regulatory agencies on food safety issues.Assisted in the development and rollout of corporate food safety program. Review and consult on all elements of the program to include standards, procedures, training, implementation and third party audits.Trained over two thousand five hundred managers, employees, and nonprofit workers in food safety practices and principles. Conduct ServSafe Manager Certification for over one hundred managers with a ninety percent first time pass rate.Achieved significant across the board improvements in food safety practices at all cognizant accounts.Developed and implemented food safety plans for NFL, NBA, MLB seasons as well as an NCAA Final Four, a major college bowl game, and the world’s largest rodeo and livestock show.Panelist for the prestigious University of Houston, Conrad Hilton School of Hospitality Hall of Fame Think Tank for 2010.

Manage and direct all catering services on board a large off-shore oil drilling platform to include, berthing maintenance, food production, and cleanliness of interior living spaces. Responsible for contract execution and customer relations off-shore.Consistently exceeded customer expectations in all aspects of catering operations as documented on Client Service Reports.Selected as a “Top 40” employee in a company of over one thousand people.Dramatically improved food quality standards receiving accolades from client company senior and executive management personnel. Cleanliness and sanitation was noted as “outstanding” by regulatory agency.Created reconfiguration plan to increase food production and laundry capability to support a one third increase in rig personnel in preparation for rig move to West Africa.

Responsible for the operation, administration, and management of the food safety and sanitation program for a one thousand room luxury resort to include four restaurants, a large banquet kitchen and all supporting food receiving, holding and distribution facilities. Perform quality evaluations of received food with final authority to accept or reject product. Lead investigations of food borne illness complaints; liaise with guests, corporate and cognizant government agencies to resolve issues. Oversee contract pest control and cleaning services. Coordinate all kitchen equipment repairs, acquisitions and modifications.Selected as one of only two full time Food Safety and Sanitation Supervisors in Marriott because of knowledge of kitchen operations, food safety, HACCP principles, and strong history of effective program management. Achieved highest grade ever received by hotel during evaluation by corporate contracted independent assessment team. Noted by inspector as “The best food safety program he had ever seen”. Trained over four hundred Marriott and Ritz Carleton associates and managers in food safety and HACCP principles. Conducted numerous food safety audits and inspections for area Marriott and Ritz Carleton Hotels.

Garde Manger section of the top culinary operation in Marriott. Prepare all variety of cold foods including composed salads, dressings, condiments, cold appetizers, cheese boards, and a large variety of specialty items as requested by guests. Plan and prepare hot and cold foods for banquets up to two thousand. Prepare restaurant buffets and other foods as required. Extensive knowledge of wines, beers, spirits, cheeses, preparation, presentation, and food pairing. Prepared private dining for numerous celebrities, luminaries, and corporate leaders. Dishes were consistently lauded for flavor, plating, and innovation. Frequently selected for action stations and other customer contact tasking because of superior communications skills and ability to relate to customers of all ages and backgrounds.

Consult on major modifications, alterations, and repairs to fluid, electronic and electrical systems on commercial nuclear power plants. Perform audits and assessments of work practices, administrative processes, and management policies. Recommend changes in procedures and management practices to improve productivity, compliance with directives, and cost efficiency. Lead assessment team and authored a detailed project plan for the projected $4.25 million plant computer replacement at a large Midwestern power station. Client noted plan “exceeded expectations”Lead audit team for detailed evaluation of multiple component replacements performed by contract maintenance group for a Midwestern nuclear power station. Audit identified numerous fiscal, procedural, regulatory and quality issues for the client. Client noted audit “greatly exceeded expectations”

Performed in multiple progressively responsible positions for one of the world’s largest and most sophisticated organizations dealing with a multitude of sophisticated equipment. Performed hundreds of audits, surveillances, and assessments of training, operations, maintenance and repair practices for complex nuclear systems to ensure all procedural, administrative, and quality assurance requirements were met. Received numerous accolades for superior performance from executive management including the President of the United States. Consistently ranked in the top five percent of specialty management considered among the technical and professional elite of the armed forces.