Utilizing the company resources to elevate and enhance the benchmarks of food quality, adherence to regulations, and customer loyalty in a specific region of Cura Hospitality, an Elior company. Responsible for overseeing a revenue volume of over $8M, additionally, supervising the establishment of new business ventures in the Midwest, and collaborating to help secure new businesses.

Culinary and administrative director of all food operations for private schools. Empowered by Aladdin, an Elior company, to build exceptional client rapport. Some responsibilities include creating meal delivery systems for classroom dining social distancing, improving business acumen through innovation, and researching new programs to fit client needs and expectations while maintaining strong financial acumen. .

Previous director of multiple concepts and concessions throughout the Indianapolis Children's Museum. Focused on customer and client satisfaction while adjusting and improving operational procedures. Resourcing support teams to help bring fresh changes while improving client experiences on retail and catering business.•Director of Operations overseeing 4.2M annually while directing hourly and salary staff.•Implementing innovative company marketing strategies to increase sales and customer satisfaction. •Partner with community programs to fight child hunger during the summer by spearheading an outreach feeding program.

Previous servant leader of 5 industrial kitchens and school cafeterias, I was tasked with overseeing, coaching, and professional development for all kitchen staff within a local school district. Knowledgable in NSLP and community outreach food service programs. • Would oversee the catering efforts in all schools and build the retail focus at the schools that offer items for purchase to students and staff. •Ensured all schools make food and occupational safety a priority.•Knowleadgable in NSLP (National School Lunch Program), CACFP After school meals program, and the Summer Feeding program

Food Service Director of a correctional facility maintaining client standards and satisfaction while teaching kitchen basics and retail basics to help encourage the reduction of the recidivism rate. Conducted many government programs to teach and mentor to offenders using Dept. of Labor cook apprenticeships and incarceration time-reducing classes. •Managed the inventory and capital equipment requisition. •Would oversee food preparation, portion sizes, and the overall food prep and meal services•Instructor and proctor Certified for ServSafe training •Loss prevention was a major part of this position to keep slippage from affecting profit•Managed an average of 1.1M annually for the company.

*Quartermaster Honor Graduate *Army achievement medal recieved for efforts during Operation Iraq Freedom deployment *Culinarian operations of industrial dining facility feeding 1500+ meals daily