• Oversee operations of 68 cafeterias in Lewisville ISD to maintain federal & local compliance, budget, marketing, safety and sanitation standards.• Directly manage five area supervisors by hiring, training, motivating, coaching and rewarding as needed. • Assist in preparing the annual budget, then develop and monitor realistic goals to meet budget.• Lead the efforts to pass the 6 cents certification conducted by the Texas Department of Agriculture during the 2012-2013 school year. • Successfully managed the team through an Administrative Review (AR) conducted by The Texas Department of Agriculture during the 2013-2014 school year. • Lead all new operational initiatives with successful implementations and continuous QA monitoring. • Establish and maintain effective client and customer satisfaction.

• Oversee one of four regions of Dallas ISD Food and Child Nutrition Program (FCNS), including 43 schools and two other Operation Specialists.• Lead and conduct meetings, trainings and professional development of staff in quadrant area.• Manage and Monitor food/ labor cost and inventory of school cafeterias. • Directly contributed to the success of Dallas ISD FCNS in passing the Coordinated Review Effort (CRE) conducted by the Texas Department of Agriculture during the 2010-2011 school year. • Assign and supervise special district-wide projects, as needed.

• Formulate operations strategies and oversee implementation by school foodservice supervisors.• Supervise and manage the Food and Child Nutrition Program in 15 schools to assure consistency and compliance of federal and local government standards. • Develop and motivate employees within school foodservice and conduct all employee evaluations.• Execute all public relations by acting as a liaison between the schools and the Food and Child Nutrition Services.• Train all school foodservice staff on various areas by hands on management. • Contribute to district-wide projects assigned to quadrant area team.

.• Conducted all human resources activities including hiring, training, evaluations and development. • Managed staff to meet or exceed all annual sales budget expectations while controlling labor costs.• Established budget and forecast sales for all ordering and purchasing of product.• Performed all food and beverage cost accounting while producing and interpreting P&L results.• Developed and implemented all food safety procedures. • Conducted all General Manager duties in General Manager‘s absence.