Tom Passey Email & Phone Number

Brigham And Women'S Hospital, Boston

Operations manager for all Retail Food Service outlets within Brigham and Women's Hospital.

Brigham And Womans Hospital/Boston

Responsible for foodservice management of 6 Applebee restaurants. – each location with $1.5-$3 million in sales per year.Trained, coached, and evaluated all levels of operations including 6 General Managers, 18 Assistant managers, and over 240 hourly associates. Exceeded company standards in all aspects of operations and service.Surpassed the district budget for controllable profit by 3.2% ($275,602) for 2013Accountable for P&L performance for each location and… Show more Responsible for foodservice management of 6 Applebee restaurants. – each location with $1.5-$3 million in sales per year.Trained, coached, and evaluated all levels of operations including 6 General Managers, 18 Assistant managers, and over 240 hourly associates. Exceeded company standards in all aspects of operations and service.Surpassed the district budget for controllable profit by 3.2% ($275,602) for 2013Accountable for P&L performance for each location and district.Reduced actual vs theoretical food variance to a region leading 0.4% for the first three quarters of 2014. Saving $17,000 over the last year for that period.Conducted yearly reviews for all management team members providing performance feedback and clarity on goals both for the business and for the individual. Show less

Successfully supervised single foodservice operation consisting of 3 Assistant managers and 50 hourly associates.Responsible for all financial results measured by monthly P&L.Developed and executed training program for 30+ emerging managers in the region.Promoted to Executive General Manager for successfully overseeing the manager training program for 5 years.Managed several locations over ten years as part of a quality improvement management team utilized to impact… Show more Successfully supervised single foodservice operation consisting of 3 Assistant managers and 50 hourly associates.Responsible for all financial results measured by monthly P&L.Developed and executed training program for 30+ emerging managers in the region.Promoted to Executive General Manager for successfully overseeing the manager training program for 5 years.Managed several locations over ten years as part of a quality improvement management team utilized to impact under-performing locations.Responsible for all operational aspects including ordering, scheduling, inventory processes, and financial reporting in conjunction with meeting budgeted results in these areas. Show less

Supported the General Manager in all aspects of foodservice supervision and operation in several different restaurants within the New England region.Initiated the “Apple Seed” development training program for hourly associates interested in advancing their careers into management positions.

Responsible for foodservice operations, specific to the kitchen, in multiple restaurants throughout the New England region.Directly accountable for achieving financial results maintaining a budget in food and labor cost.

Prepared food for a wide variety of catering events from small business luncheons to large catered events utilizing an off premise mobile kitchen facility. Responsible for all aspects of catering including set up, breaking down, service, and transportation adhering to food safety standards following in house HACCP plan.Member of the catering team that served 4,000 guests at a function for Glassboro State University, Glassboro New Jersey.

Assisted The Head Chef in daily service for scheduled banquets, ala carte restaurant, poolside bar/grill, and special functions for a members-only country club.