Whitney F. Email & Phone Number

Durham, North Carolina, United States

Durham, North Carolina, United States

• Directed dining and catering operations at a corporate headquarters (opened account in April 2016), where I coordinated communication & financial reporting across 3 client locations (NC/GA/KS) with direct daily client.
• Nominated as a 2016 “Rising Star” by Regional Vice President with the Society for Hospitality and Foodservice Management (SHFM) – 2016 National Conference attendee representing Aramark. Currently active member in SHFM.
• Yearly revenue topped $1 million (including café, catering and vending markets).
• Customer satisfaction survey scores +90% for quality, value, customer service and innovation.

Newark, Delaware, United States

• Residential dining operations director, with a focus on team-building a diverse union/non-union team of 50+ associates, waste management and quality assurance processes, financial reporting to Resident District Manager.
• Directed and trained Co-Op Interns from Wiedner University in receiving credits for on-the-job foodservice management training, which included creating a monthly development plan, assigning special projects, constant.

Sanford, North Carolina, United States

• Operations Director for dining and catering at pharmaceuticals company, with a focus on team-building, client and vendor communication, menu development and finances.
• Lead member (Catering Operations) of opening team for newly acquired account, BB&T Bank in Greensboro, NC. Assisted with café marketing refresh implementation at John Deere Cary in May 2014.
• Customer Service Trainer for new business orientations throughout NC.

Raleigh-Durham-Chapel Hill Area

• Directed catering operations for national multi-unit dining at local IT campus, which included creating menus, marketing to new clients and customers and HR functions for new catering and café operations. Other.
• Global site lead in implementing new Point of Sale (POS) system, Systopia.
• Organized catering operations for week-long client worldwide sales event, in August 2013 with over $65,000 in catering revenue.

High Point, North Carolina, United States

• Managed off-campus retail dining facility with over 35 hourly associates and supervisors with a sales volume of $1 million per academic year.
• Improved location program to decrease food cost by 2.9% (44% to 41.1%) in fiscal 2012. Labor decrease of 1% from prior year.
• Extensive experience training colleagues on human resource and timekeeping systems and reports, centralized product ordering and inventory software, Blackboard POS system.

Raleigh-Durham-Chapel Hill Area

• Assisted in managing daily café and catering operations, including completing weekly inventories, product ordering and receiving, scheduling, with a high focus on health department standards; all while maintaining a.
• Participant in Carolina STAR Team community service events.
• Completed Pathways to Leadership (new management training program) 2008-2009

Philadelphia, Pennsylvania, United States

Oversaw daily catering operations and scheduling of private executive dining rooms as well as office coffee ordering and delivery. Planned and organized VIP events with Director and Executive Chef.