Instruct National Restaurant Association ServSafe classes, Introduction to the Hospitality Industry, Food and Beverage Management, and Front Office Operations courses. Adept at online remote-learning and in-person classroom instruction with lectures and discussion questions, utilize Canvas Learning Management System.

Work closely with campus dining services & auxiliary services and interface with academic departments, student life, president's office, athletics, and student groups. Integrated dining program with academic mission of the college; work with co-curricular departments on engagement aspects of student affairs.During my leadership in campus dining services, Oberlin College named on several "Best of College Dining" Lists:-#1 on College Magazine's "Top 10 Vegan Campuses"-15th on… Show more Work closely with campus dining services & auxiliary services and interface with academic departments, student life, president's office, athletics, and student groups. Integrated dining program with academic mission of the college; work with co-curricular departments on engagement aspects of student affairs.During my leadership in campus dining services, Oberlin College named on several "Best of College Dining" Lists:-#1 on College Magazine's "Top 10 Vegan Campuses"-15th on College Rank's "Best College Dining Halls"-"A" Grade on PETA's annual Vegan Report Card• Launched Certified Kosher Kitchen, Allergy-Free Kitchen and Dining Hall, Ramadan and Halal programs to complement existing dining halls and retail outlets for greater student satisfaction and meal plan participation• Manage $13M departmental budget, forecasting, and accounting functions• Launched a “Culture of Safety” that emphasized a safe workplace and safe food handling habits• Spearheaded weekly dining committee meetings made up of students, campus staff, and culinary management personnel• Initiated “Dining Ambassadors” program; student jobs that serve as a link to dining management and the student body for outreach, feedback, suggestions, and program guidance• Key part of student affairs projects that involve various facets of college life, including alumni, winter term classes, COVID-19 preparedness and responses, and the 2020 general election• Trouble-shoot and identify strategies related to auxiliaries contracts to maximizing profits for college• Initiate strategic planning processes for post-pandemic re-introduction of weddings, conference services, and other income-producing opportunities for the college• Member of Student Life Leadership Team; represent Division of Student Life with key stakeholders Show less

Working with a leader in the contract food service industry, Bon Appetit Management Company, responsible for on-campus dining operations at Oberlin College and Conservatory in Oberlin, Ohio. Oversee the daily administrative, operational, and culinary tasks--including financial management and analysis, sanitation and safety. Train, develop, direct and motivate over 75 union employees, 200 student employees and 15 salaried managers and chefs. Operations consist of four residence hall… Show more Working with a leader in the contract food service industry, Bon Appetit Management Company, responsible for on-campus dining operations at Oberlin College and Conservatory in Oberlin, Ohio. Oversee the daily administrative, operational, and culinary tasks--including financial management and analysis, sanitation and safety. Train, develop, direct and motivate over 75 union employees, 200 student employees and 15 salaried managers and chefs. Operations consist of four residence hall dining rooms with breakfast, lunch, dinner and late night meal service, coffee/sandwich carts and outlets, retail grocery business, along with catering and private event management.Particular emphasis placed on sustainability practices, healthy and delicious menu selections, student/faculty/staff guest service, and bringing Bon Appetit's vision to campus dining services. Food is cooked from scratch, including sauces, stocks, and soups. As Bon Appetit is a pioneer in environmentally sound sourcing policies, ongoing programs include addressing local purchasing, overuse of antibiotics, sustainable seafood, the food–climate change connection, humanely raised meat and eggs, and farmworkers’ rights. Other responsibilities included: • Drive student, guest, and employee engagement efforts through effective feedback methods that include text a manager line, periodic surveys, social media, and comment cards• Introduced cloud-based POS technologies that include mobile ordering and kiosk systems for speed of service; technology use also included “Sally the Salad Robot” initiative in retail outlet• Developed Annual Business Plan that included efforts of entire management team• Identified areas of sales opportunities and accomplished sales goals• Ensure that food safety and sanitation requirements are met and exceeded • Oversee menu planning, development and incorporate methods of guest feedback Show less

Food and Beverage Director of the Boston fleet of Entertainment Cruises, which operates the most successful--and best recognized--dinner cruise vessels on Boston Harbor: Odyssey, Spirit of Boston, and Seaport Elite--all individual vessels with individual P&L statements and budgets, with sales of $15 million annually. Multi-tasked in administrative and hands-on operations roles in hosting high-quality individual and group events for corporate, social, school, and convention clients.… Show more Food and Beverage Director of the Boston fleet of Entertainment Cruises, which operates the most successful--and best recognized--dinner cruise vessels on Boston Harbor: Odyssey, Spirit of Boston, and Seaport Elite--all individual vessels with individual P&L statements and budgets, with sales of $15 million annually. Multi-tasked in administrative and hands-on operations roles in hosting high-quality individual and group events for corporate, social, school, and convention clients. Responsibilities also include Restaurant Operations, Sales & Marketing, and also included the 2015 rebranded 'Spirit of Boston.' Played a direct role in new dining and cruise concept of 'Boathouse Fridays.' Also includes management of live entertainment, a la carte food sales, buffet presentations, wine and spirits menus--all with an eye toward enhancement of the guest experience on vessels that cruise with upwards of 600 guests at one time, with multiple cruises each day on all three cruise ships annually.Additional responsibilities:Working with the Corporate Chef to elevate the quality and variety of ingredients on food menus (while maintaining cost controls) and having evolving menus with updates, exciting features, and seasonal themes.Expanding the beverage program with the Vice President of Food and Beverage to achieve greater profitability through liquor, wine and beer selections that rival national restaurant brands and local independent restaurants.Providing ongoing training and development of hourly co-workers to recognize "A-Players" on our team and to "raise the bar" in hiring practices in order to increase retention rates and to have knowledgeable, driven, efficient and attention-to-detail-oriented service staff.In Sales and Marketing, work with local Public Relations firm, local media (including both print and on-air radio and television personalities), and outside contractors and vendors to have a strong marketing program and ongoing social media presence. Show less

Working closely with the hotel's owner and General Manager, successfully re-branded and re-introduced the two restaurants at Concord's Colonial Inn: Liberty on The Green, and Merchants Row at 48 Monument Square. Revitalized sales to reach $3.75 million/year (including private event functions) and attained a 60/40 mix of food to beverage sales in the hotel's dining areas, as well as the taverns/lounges, outdoor front porch dining and in the catering department in this 365 day-per-year… Show more Working closely with the hotel's owner and General Manager, successfully re-branded and re-introduced the two restaurants at Concord's Colonial Inn: Liberty on The Green, and Merchants Row at 48 Monument Square. Revitalized sales to reach $3.75 million/year (including private event functions) and attained a 60/40 mix of food to beverage sales in the hotel's dining areas, as well as the taverns/lounges, outdoor front porch dining and in the catering department in this 365 day-per-year business with full breakfast, lunch, dinner, evening entertainment and Sunday brunch day parts. Had particular, sustained improvement in further developing the hotel restaurants' Mission Statement on an ongoing basis, which has included sales and marketing efforts to become a high-volume, destination restaurant business located at the Colonial Inn with a business reach in a 30-mile radius (including the City of Boston). Show less

Recruited by Hotel Manager to oversee the hotel's seafood restaurant. Turned sales and guest cover counts that were "sagging" from year-to-year to positive results. Responsible for the restaurant's dining room and bar, including hiring and coaching hourly associates in a union environment.Heavily involved in all aspects of the operation, especially internal and external marketing and guest relations, in addition to community involvement activities, and interfacing on a… Show more Recruited by Hotel Manager to oversee the hotel's seafood restaurant. Turned sales and guest cover counts that were "sagging" from year-to-year to positive results. Responsible for the restaurant's dining room and bar, including hiring and coaching hourly associates in a union environment.Heavily involved in all aspects of the operation, especially internal and external marketing and guest relations, in addition to community involvement activities, and interfacing on a regular basis with other departments in this large convention/conference hotel.Partnered with local community groups and non-profit organizations (i.e. New England Aquarium) to be an active member of the neighborhood through strategic partnerships. Show less