Manager Operations
Cordon bleu Hospitality Services
Total years of experience :27 years, 9 Months
Food Service Design & Build Services
• Primary plan development
• Mechanical and electrical design requirements
• Refrigeration and exhaust system design including coordination with engineers
• Preparation of equipment cut sheets
• Rough-in drawings
• Preliminary plan development
• Final plan, client sign-off and complete design drawing package
• Preparation of bidders list
• Review submittals and shop drawings
• Site evaluations
• Zoning and/or blocking plans
• Servery interior finishes including recommended fixtures and coordination with base building architects
• Inspection of shop fabrication and rough-in locations
• Pre- and post-construction compliance inspections, final deficiencies and commissioning
• Training coordination
• Client acceptance certification and sign-off
• Record as-built drawings
Procurement Management & Assistance
• Preparation of foodservice equipment requirements list, detailed equipment and custom equipment specifications
• Securing external sources of supply
• Equipment purchasing through approved manufacturers and vendors where needed
• Receiving foodservice equipment on site and ensure compliance to specification
Consulting and Pre-Design Services
• Initial kickoff meeting and protocols
• Foodservice master and strategic planning
• Development of a zero waste program or matching to an existing waste management program
• Programming and market research, including focus groups, stakeholder interviews, surveys and observations
• Existing foodservice facilities and equipment evaluations
• Facilities condition audits
Management / Advisory Services
• Concept and menu development
• Recipe development with a particular expertise in Specialty Diets and Gluten Free
• Contract development
• Operational reviews and financial audits
• Budgeting Guides and Tools
• Establishment of Key Performance Indicators and evaluation methods
• RFP development and execution
• POS and cashless payment technologies
• Information technology strategies
• Industry benchmarking
• Operational standards and operating procedures
• Food and Beverage Management Services
• Energy management solutions
• Management and Hospitality recruitment
Course Discontinued
College First for the year 1995-96