Project Manager/Food Service Director
Ft Leavenworth Army Base
مجموع سنوات الخبرة :18 years, 4 أشهر
Coach, mentor, motivate and supervise managers, employees, and contractors
Lead team of 70 employees and 4 managers
Responsible for the budget of a $5 million contract
Oversee operations of cafeteria and catering functions including labor/food cost control, food preparation and quality, employee training and scheduling
Develop short term and long term financial and operational plans for the unit
Develop and deliver process reports, and proposals
Effectively communicate project expectations to team members and senior military management
Train and enforce the new TB Med-30
Aramark @University Dining Macon, GA
Assistant Director of Food Service 06/2012-present
• Manages team of 62 with $20.5 million in annual sales
• Manage/Direct Front and Back House Operation of the Unit
• Oversees the Catering Department in accordance with all catering functions
• Assists in the development of short term and long term financial and operational plans for the unit.
• Assists Director of Food Service in the preparation of the annual budget.
• Monitors the performance of the unit through verification and analysis of customer satisfaction systems and financial reports.
• Maintains product and service quality standards by conducting ongoing evaluations and investigating complaints.
• Recommends and maintains sales/marketing programs.
• Recommends and maintains a pro-active human resource function to ensure employee motivation, training and development,
• Implements and maintains effective two-way communication systems reaching all employees.
• Managed a team of 35 employees with over $3.5 million in annual revenue.
• Instruct sessions in cooking, food preparation, customer service
• Reduced food costs by 40 percent by expertly estimating purchasing needs and buying through approved suppliers.
• Surpassed revenue goals in four consecutive quarters.
• Initiated program that standardized employee training and led to increase in customer satisfaction by 12%
• Effectively managed and assisted kitchen staff in producing food for banquets, catered events and member dining areas.
• Regularly developed new recipes in accordance with consumer tastes, nutritional needs, and budgetary considerations.
• Managed service to 210, 000 Soldiers and Civilians
• Oversaw P&L and budgeting statements for over 85..5 million
• Managed coached, trained and developed the skills of over 75 employees.
• Monitor food preparation methods, portion sizes, and garnishing and presentation of food to ensure that food is prepared and presented in an acceptable manner.
• Identified opportunities to increase revenue, decrease kitchen expenses and maximize departmental productivity without compromising guest satisfaction.
• Managed a dining program consisting of two cafeterias and multi stations for two branded concepts
• Organized all catered events; hired, scheduled, and trained catering staff; directed 60 employees
• Ensured proper food presentation, portion control, and maintenance of proper serving temperatures
• Managed $10.5 million in catering and cafeterias sales for over 19, 000 students and staff.
• Drove food costs down by 9% by effectively improving inventory procedures and reducing spoilage levels.
• Supported all kitchen operations when chef was absent.