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Dynamic Details- and Results-Focused Leader Committed to Optimizing Multi-Site Food Service, Sales & Distribution Initiatives
District Management ￨ Sales ￨ New Business Development ￨ Team Building / Training
Multimillion-Dollar Budget Control ￨ Profit / Loss ￨ Strategic Culinary Analysis / Planning
Best Practices ￨ Contract Negotiations ￨ Account Management / Retention ￨ Procedure Development
Process Optimization ￨ Vendor Relations ￨ Customer Service ￨ Trends Tracking ￨ Regulatory Compliance
Highly Accomplished Leader who drives strategic decision-making to reflect positively on multi-site district operations and seamlessly align with an employer s vision, value, and goals, including continually building profitable new proposals and proactively rolling out new concepts. Ambitious Self-Starter who facilitates companywide growth, creates targeted initiatives, provides world-class services, and cultivates a strong company image with superior quality, including opening eight lucrative new accounts in the last 15 years. ServSafe-Certified Top Performer who offers solutions-centric critical thinking for insightful, change-oriented results while maintaining cutting-edge culinary management skills and up-to-date trends awareness. Out-of-the-Box Thinker who rises above challenges to improve the bottom line and achieve winning outcomes, including quickly adapting to evolving scenarios. Excellent Communicator who develops synergistic relationships with decision-makers, business teams, vendors, stakeholders, and clients / customers of diverse cultural, ethnic, and socioeconomic backgrounds, and who leads multidisciplinary peers by example and with ethics and integrity.
Johnson & Wales University
Bachelor of Arts in Business Administration (Food Services Management Emphasis)
Associate of Science in Culinary Arts
ServSafe Certification ￨ Global Human Resource Certification ￨ Situational Sales Negotiations
Spirit of Diversity Program ￨ Circle of Excellence Customer Service Training
Customer Excellence Certification for Training Leaders
Regional Culinary Resource Leader
Sodexo Campus Services
District Manager (2011 2017)
Capitalized on the opportunity to lead forward-thinking district operations across a large-scale Upstate Xxxxxx region from New Paltz to Buffalo, including overseeing a complex mix of nine private and public higher education accounts representing $70+ million in revenue and employing 150+ managers and 1,200+ staff state-wide. Directed cost-effective budgeting, team building, new hire orientations, training / development, and human resources, as well as account management, quality control, safety assurance, and regulatory compliance. Collaborated with top sales teams to build new programs for potential accounts while assisting Account Executives on new sales proposals focused on retail, resident dining, and catering programs to align with trends and RFP directives. Aligned campus dining with strategic business plans and college and university master plans to profitably boost retention via continuous improvement and customer / client satisfaction. Developed mutually beneficial relationships with union representatives while maintaining documented company, state, and industry food and physical safety standards. Rapidly identified key challenges and implemented valuable solutions, including conducting audits, employee / group surveys, interviews, and comprehensive data analysis.
Sodexo Campus Services
District Manager (continued)
Continually exceeded individual campus customer and client expectations.
Served as Opening Team Leader for new Upstate Xxxxxx-based accounts.
Completed five contract extensions for 10+ years without a formal bid process.
Developed and implemented key operations and financials for new client accounts.
Recognized as a top culinary team member and leader for the Upstate Xxxxxx region.
Successfully sold a new program to Nazareth College of Rochester for a 10-year contract.
Coordinated and led the region s chefs guild an association of top chefs in Upstate Xxxxxx.
Served as content expert for food and physical safety policies, HACCP, and standard HR procedures.
Built relationships with local / regional businesses to align with NY local initiatives and campus plans.
Senior General Manager The College of Oneonta ￨ Monroe Community College (1998 2011)
Utilized broad scope of industry knowledge toward establishing and managing operations for SUNY College at Oneonta s dining program with $6 million in retail, residential dining, and catering / conferencing facilities. Led targeted decision-making in the recruitment, training / development, and oversight of 15 managers, as well as 125 full-time and part-time union and 300 student employees. Continually promoted culinary innovation, analysis, and strategic alignment with campus directives while profitably partnering with high-profile nationwide brands, as well as local and regional franchisees. Built student mentor program at Oneonta, including supporting a 5-week international summer abroad internship program.
Increased sales to $14+ million across a 14-year period.
Created new sales strategies to increase business and market share.
Co-planned $40+ million in Oneonta and Monroe-based facilities upgrades.
Led Monroe Community College s $3.9-million multi-site community college facilities.
Rebranded three resident dining facilities toward an innovation-forward fresh food concept.
Introduced a full-service bakery, campus coffee shop, and 5,000-square-foot convenience store.
Served on the President s Council of Diversity Sodexo and on the SUNY Oneonta Diversity Council.
Launched top national brands, including Starbucks, Subway, Dunkin Donuts, Denny s, and Fresh Express.
Regional Support Manager (1995 2017)
Utilized broad scope of industry knowledge toward managing a Circle of Customer Excellence customer service program within a targeted Northeast Region, including overseeing all facets of customer service training for Upstate Xxxxxx-based teams. Served within an Opening Support Team for new accounts responsible for leading opening teams at new accounts in Xxxxxx, as well as performing as Regional Chef Guild Team Leader for culinary innovations, training, compliance, and corporate support. Applied strong leadership talents toward serving as Northeast Regional Strategic Account Assessment Leader tasked with identifying issues of concern through focus groups, audits, surveys, employee interviews, and client meetings for strategic implementation and change through innovation. Conducted regional food and physical safety audits in HACCP in the Northeast region, including promptly investigating food complaints and providing critical technical support as required. Interfaced among Sodexo corporate supply management teams to ensure vendors promote proactive food safety and food security programs, including monitoring individual account purchasing compliance.
Recognized as a Regional Marketing Champion from 1999 2007.
Led efforts as Human Resource and Regional Training Manager from 2001 2015.
Directed nationwide Spirit of Mentoring program as an Individual Mentor for seven years.
Hiring Agent Name
I am exploring a new career opportunity within a challenging [ Insert Job Title ] role, and I believe that I can make a positive contribution to your success.
To acquaint you with my background, I offer proven talents in District Food Services Management, High-Volume Sales, New Business Development, Multimillion-Dollar Budget Control, Profit / Loss, Strategic Culinary Analysis / Planning, Contract Negotiations, Account Management / Retention, and Trends Tracking. I am also well-versed in Team Building, Training / Development, Best Practices, Procedure Development, Process Optimization, Client Relationship Management, Customer Service, and Regulatory Compliance. Furthermore, I consistently achieve winning outcomes due to my superior skills in critical thinking, time management, workflow prioritization, conflict resolution, and attention to detail.
To complement this experience, please note that I attained a Bachelor of Arts in Business Administration with an emphasis in Food Services Management and an Associate of Science in Culinary Arts from Johnson & Wales University. I am ServSafe Certified, hold a Global Human Resource Certification, and am recognized as a Regional Culinary Resource Leader and Circle of Excellence Customer Service Trainer, to name a few.
Recently, as a District Manager for Sodexo Campus Services, I expertly led forward-thinking operations across a large-scale Upstate Xxxxxx region from New Paltz to Buffalo, including overseeing a complex mix of nine private and public higher education accounts representing $70+ million in revenue and employing 150+ managers and 1,200+ staff state-wide. Within this role, I handled cost-effective budgeting, team building, new hire orientations, training / development, and human resources, as well as account management, quality control, safety assurance, and regulatory compliance. I also collaborated with top sales teams to build new programs for potential accounts while assisting Account Executives on new sales proposals focused on retail, resident dining, and catering programs to align with trends and RFP directives. Furthermore, I aligned campus dining with strategic business plans and college and university master plans to profitably boost retention via continuous improvement and customer / client satisfaction.
A sample of my accomplishments included:
Serving as Opening Team Leader for new Upstate Xxxxxx-based accounts.
Completing five contract extensions for 10+ years without a formal bid process.
Developing and implementing key operations and financials for new client accounts.
Successfully selling a new program to Nazareth College of Rochester for a 10-year contract.
Coordinating and leading the region s chefs guild an association of top chefs in Upstate Xxxxxx.
Serving as a content expert for food and physical safety policies, HACCP, and standard HR procedures.
As this is just an example of my abilities, please refer to my enclosed resume for additional regional leadership experience.
I am eager to discuss how my qualifications uniquely match your current and future needs, and look forward to interviewing with you soon.
Yyyyyy x. yyyyyy
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