Plans, directs, and coordinates the operations of eleven (11) self-operated businesses, and franchises for the Foundation and student population.Oversees vending operations, including ensuring vendor compliance, program coordination, as well as profit & loss analysis.Meets financial goals (i.e. food cost, labor cost, operational expenses, etc.), for each entity.Ensures adherence to all Los Angeles County Health Department regulations, specific to the operation – including sanitation, storage and handling, cleanliness, food temperatures, etc., to maintain an “A” food rating at all times.Reviews staffing schedules on a weekly basis, while adhering to approved budget.Directs & coordinates promotions to increase sales and share of market, as well as developing sales and marketing strategies consistent with franchise and self-operated business plans.Assist with preparation of required franchise financial reports and budgets.Develops and manages catering program for Foundation, as well as Associated Students, Inc. (ASI) events.Major strengths include strong leadership, mentoring , developing valued employees, excellent communication skills, strong team player, attention to detail - including hiring, scheduling, training, payroll and other administrative tasks.

Responsible for $1 million food operation of people, people development, training, hiring, all related cost, ordering, P and L, client relations, account development and menu development. Served over 360 meals per day to resident campers, as well as performed services for special events.

Responsible for the management of retail food service operations, including the Cafeteria, Cafe Hoag, coffee cart, and vending operations.Maintained high quality standards in regards to food production and presentation, sanitation and safety, and expediency of service.Instructed and coordinated work of employees to promote efficiency of operations and high level of customer service.Interviewed and hired new employees, including evaluation and orientation.Achieved budgeted sales and maximum profitability - maintained cost and productivity statistics - produced periodic reports of operating expenses.Ordered food, supplies, and equipment.Coordinated menu development, recipe costing, and pricing.Maximized sales potential through marketing of cafeteria servicesEnsures proper handling of all daily sales receipts according to hospital guidelines.Contributed to a positive patient and customer relations by assuring the needs are met promptly and appropriately.

Responsible for managing $1 million catering operation of people, clients, customer service, all cost of sales associated with events, inventory, labor, equipment, and all special events.