• Supervised full-time/part-time cooks and wait staff of approximately 16 employees.• Initiated proper use of Unidine Lifestyles food and sanitation specifications.• Transitioned From HDS/Morrison/FLIK program specifications to Unidine Lifestyles. • Produced dietary recipes for various residents (lactose intolerant, diabetic, Gluten Free, Vegetarian, etc.)• Arranged special gatherings to break the monotony of day-to-day food service – including outdoor BBQ’s and theme days.• Achieved Certified Food Safety Manager License from the Rhode Island Department of Health (License No: FMC12014)• Assisted with other Unidine Lifestyles Facility openings.• Assisted with other Unidine Lifestyles Facility events in NH, RI, MA, NY, CT, PA and Maine.• Produced three meals a day for 70+ residents and staff at assisted living facility.• Responsible for all weekly food, chemical and paper orders supplied by multiple vendors.• Responsible for a Managed Volume of $750,000.00 dollars per year.• Accountable for all weekly financials including month-end inventory reports.• Accountable for weekly schedules and labor tracking to stay on budget.• Assisted with the introduction of the going green concept to the facility.• Assisted Unidine Lifestyles with one of their Community Council Meetings In New York City creating and serving food for over one thousand attendees on an aircraft carrier. • Create yearly budget and explain to client and Chief Financial Officer.

• Produced weekly schedules, managed and assessed performance of approximately 32 employees.• Generated meal plans with various diets for 120 residents and 55+ staff.• Responsible for bi-weekly food fulfillment using eSysco online ordering, tracking, and inventory system.• Assisted HDS Services with unique and special gatherings at many different affiliate locations in Rhode Island, Maine, Connecticut, Texas and Vermont.• Performed monthly safety audits and weekly sanitation checks.

• Supervised, monitored and evaluated performance of approximately 65 employees from various backgrounds, speaking many different languages.• Trained new employees in proper procedures and job responsibilities.• Checked inventory levels and reported back to superiors on discrepancies.• Prepared the restaurant for lunch and dinner rushes by placing employees in their best positions to benefit customers and increase sales.• Input ideas to help improve morale of workers to improve customer service.• Ensured staff used up-selling techniques while providing customer service in the restaurant.

• Execute end-of-the-week inventory and payroll.• Supervised and evaluated 16 employees.• Trained new bakers and supervisors in proper baking procedures and daily activities.• Delegated tasks to employees and gained respect from my fellow classmates as their supervisor.

• Oversaw 45 employees per shift.• Created floor plans to utilize employees in their strongest positions.• Closed down POS and completed daily/nightly paperwork and prepared deposits.• Contributed to labor and food cost control efforts.

• Worked line for lunch and dinner.• Assisted in the expediting of banquets and parties.• Prepared the line and preformed daily prep work tasks.