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Driven, focused, and hard-working Strategic Leader with 19+ years of operations management experience and a proven ability to lead others and oversee daily food service/concessions operations within fast-paced environments. Experienced in managing cross-functional teams, diffusing escalated customer service situations, implementing standard operating procedures, and coaching/training staff members. Highly adept in improving operational efficiency levels in addition to maintaining strong communication with co-workers, staff, customers, and members of executive management.

Operations Management Sales/Business Development Financial Analysis Report Generation

Vendor Management Coaching/Training Marketing Best Practices Event Coordination

Process Improvement Oral/Written Communication Staff Management Strategy Development

Merchandising/Inventory Supplier Relations Profit Maximization Market Research/Analysis

  Direct daily food service operations within a fast-paced organization which hosts approximately 2.4 million guests annually, obtains $8 million in annual sales, and staffs 150 staff members

  Play a lead role within the zoo s transition team for a large account which requires superior time management abilities and a strong attention to detail

  Utilize superior communication and interpersonal abilities to maintain positive rapport with team members, customers, and members of executive management

  Oversaw food service operations within the Dallas Zoo which obtains over $3 million in annual food sales which included monitoring financial metrics, implementing operating budgets, and creating innovative long/short term strategic plans

  Designed and implemented innovative strategies aimed at targeting specific marketing, supervised a team of over 100 salaried and hourly employees, and diffused escalated operational situations

  Provided comprehensive training and coaching to staff members, completed employee performance evaluations, and consistently fostered a positive working environment

  Successfully increased per capita spending by 7% which improved operational profits in addition to reducing labor costs by 2.5% in 2015

  Coordinated guest service operations within both the El Paso Zoo and Albuquerque Zoo which included retail stores, rides, and food service facilities

  Monitored financial functions which includes risk management, budget development, and expense management in addition to handling sales/marketing strategy implementation

  Supervised cross-functional team which required overseeing staff recruiting, providing individualized training/coaching, and managing daily work functions

  Created comprehensive financial reports which identified market trends and anticipated potential risks within the market, tracked annual sales, and managed both inventory and QA functions

  Instrumental in decreasing cost of goods by 9% in 2010, increased labor efficiency levels, and obtained a profit of over $33,000 in 2010

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  Oversaw food service logistics within the organization which required maintaining a significant knowledge of concession operations, catered events, and university athletic events

  Managed a team of customer service associates, oversaw staff scheduling, and coordinated the daily work of volunteers from various non-profit organizations in the community

  Facilitated customer service operations for approximately 40,000 guests per year, improved relationships within the community, and increased organizational visibility/publicity

  Directed food and beverage logistics for a large-scale water/amusement park which required supervising a team of 70 staff members and overseeing customer service operations

  Successfully increased profit levels within the first year through the decrease of labor costs by 3.9% in addition to decreasing cost of goods by 6.5%

  Acted as the General Manager for food service operations in both the Cincinnati and Louisville Zoo which required monitoring customer service levels, promoting new food products, and supporting over 100 hourly/salaried team members

  Created and followed a capital budget of approximately $800,000 annually, implemented innovative strategies aimed at improving food operations, and managed the opening of several new concession locations throughout the park

  Successfully increased sales by over $3.4 million per capita spending in addition to being awarded a contract extension due to exceptional quality and customer service levels

  Oversaw catering functions within the Canobie Lake Amusement Park which centered on managing large-scale catering events for up to 10,000 guests

  Recognized with generating approximately $1.5 million in catering event sales within 100 days in addition to achieving $10 million in sales within 100 days from 20 food stands, 2 restaurants, and 15 mobile concession sites