Directly accountable for all aspects of restaurant operations even when not on duty. Ensured delivery of outstanding customer service, supervised, hired, counseled and trained staff, ensured adherence to all corporate policies and industry regulations, and drove QA efforts.• Achieved target set sales; cost; labor; food; profit and loss• Responsible for flawless execution of all new products and promotions. • Adherence to all state, corporate & franchise food handling standards. • Accountable for restaurant results – team & managers, even while not on duty. Was successfully in converting a troubled store into a fully productive, organized and clean store. In doing so was awarded Arby’s Corporation’s highest rating as an AAA’s restaurant.

Directed and coordinated the Dining Services Department as specified by the community and Elmcroft Senior Living Standards. Complied with and implemented state regulations governing Assisted Living and West Virginia Health Department Food Handling Standards. Worked with other departments with-in the Elmcroft facility to successfully implement Port of Call events, holidays, religious celebrations and activities.

Created, designed, developed, and execute the college’s plan for it's new Food Services Department. Drove all Food Services Department functions and activities - managed menu planning, food supply & equipment procurement, inventory control, regulatory compliance, policy adherence, and marketing. Led efforts to identify and leverage opportunities for improvements across food safety, departmental performance, and service delivery. Monitored budget spending, authorized expenditures, and reviewed payroll records to ensure accuracy. Supervised, trained, scheduled, and mentored 40-member staff including a Catering Coordinator, 5 Assistant Managers, Lead Food Service Worker, and 33 Student Workers. Monitored daily food service reports, and maintained accurate Hazardous Analysis Critical Control (HACCP) plan. Key Contributions:• Established and developed Food Services into 3 fully functional restaurant facilities, snack vending operations, and catering service that served 6,000 students, 415 faculty, and 250 staff.• Developed and enforced policies and procedures to ensure adherence to Washington County Health Department, Fire Codes, and Hagerstown Community College policies.• Played integral role in overseeing renovations of 3 food service facilities, new facility build, and facility expansions; collaborated with Facilities Project Coordinator, Construction Project Manager, Restaurant Consultants, and Architects.• Optimized food supply inventory by carefully devising menu & food utilization plans based on anticipated number of guests, palatability, popularity, and costs.• Enhanced food services performance by reviewing scheduled deliveries and inspecting delivery contents to verify product quality, quantity, and price before authorizing vendor payments. • Led marketing and advertising campaigns to enhance food services visibility and drive daily traffic; collaborated with Webmaster to keep food service web page updated.