Resume

Quality Assurance Food Service

Location:

Troutville, VA

Posted:

April 14, 2024

Contact this candidate

Resume:

Phillip Franklin McManus, Ph.D, MBA, CCA,CEC,CEPC

Address: *** **** *****, **********, ** 24077

Phone: 540-***-**** Email: ad4z6y@r.postjobfree.com / https://www.linkedin.com/in/phillipfmcmanus24077/

Director of Operations – Powerful Strategist Process Improvement Financial Analysis and Application

An accomplished and business savvy professional with robust experience acquired over the years in delivering optimal results & business value in high-growth environments and establishing key relationships with business segments. Professional Director of Dietary Services and Nutrition experienced in both the regulation of diet and human nutrition in community settings. Proven ability to provide clients with both the knowledge and motivation to develop healthy eating habits to meet their goals. Committed to ensuring clients' safety and wellness through attention to detail and following proper nutrition methods and guidelines. Possess strong knowledge of food and catering trends focusing on quality, production, sanitation, food cost controls, and presentation. Excellent financial, budgetary, accounting, and computational skills. Working knowledge of equipment operations, maintenance; nutrition and diet, kitchen layout and design. Demonstrate a strong focus on resident and guest satisfaction. Proactively addresses client needs to enhance client satisfaction and retention. Comply with all state, local, or federal rules, regulations, and licensing requirements related to health, safety (OSHA), and the Dietary Department's general operations. Ability to communicate on various levels to include management, client, customer, and associate levels. Articulate communicator with exceptional mentoring skills in transforming a low performing team to a high caliber workforce coupled with proven abilities to understand people's psychology backed by confidence to interact with individuals at all levels.

~ Successfully designed new service models to increase efficiency and reduce district costs. ~

~ Established new profit trends and opportunities to expand markets and units throughout the multi-regional business model.

Skill Areas: Strategic & Operations Planning w Organizational Skills w Nutrition Services w Solution Selling w Budget Management w Quality Food Management w P & L Management w Process Improvement w Cross Function Team Leadership w Competitive Analysis w Business Planning w Training & Development w Active Listening w Customer Service w Problem-Solving w Leadership w Strong Interpersonal Skills w Analytical Skills w Client Relationship Management w Team Management w Communications w Inventory Management w Vendor Management

PROFESSIONAL EXPERIENCE

Southwestern Foodservice Excellence- Roanoke City Public Schools K-12 (Aug 2022 – present)

Area General Management Team

Spearhead business managers, associates, and client staff from 26 public schools (14,000 students) of Roanoke, VA

Acted as a liaison between the school administration, staff, students, and the community

Defined and maintained metrics for dietary health, wellness, and nutrition programs

Worked with the Chef and management team in creating nutritious and top quality food for the students

Managed operating budget of $3 million,

Created new exciting menu selections for customers from the age group of 5 to 18

Developed marketing and merchandising strategies directed towards seasonal products and popular cuisines (Samplings and demonstrations)

Ensured that the food service operation is maintained in a clean, safe, and sanitary manner

Analyzed food and labor data, and associated performance metrics, to identify opportunities for efficiency and cost reductions

Maintained a safe work environment by enforcing all safety standards and performing safety audits

Ensured food is properly dated and labeled in coolers and storage areas

Performed food and labor audits in operation on a consistent basis, created action plans and coordinated with Operational Effectiveness to ensure the location is continuing to improve efficiencies

Identified and implemented improvements to current operations and workflows

Monitored and ensured compliance with all guidelines for operations

Managed to solve complex problems by primarily leveraging the systems and tools currently available to the organization

Sodexo (Roanoke, Va, Westminster, MD and Miami, FL Oct 2021 – Aug 2022) (GM 4 ROSI)

Regional Management Support

Expedite daily. weekly and monthly audits of safety, sanitation, food quality, table-service techniques, and quality standards to optimize financial and organizational performance

Manage functions pertaining to a central production kitchen, three neighborhood grills and service staff of up to 32 to accommodate residents depending upon the current health status and dietary needs

Work effectively with members in a team-based environment to accomplish client-based goals and to identify and resolve problems

Tabulate weekly and monthly financial report to analyze performance to budget and ensure critical goals are met

Pioneer the efforts across handling the entire range of actions pertaining to directing staff training and practice in the areas of production, sanitation, programs implemented by institutional and client-based regulations

Design and implement the programs and processes that fulfills the production and post-production objectives, maximizes revenues, profits, and market share of the company while streamlining systematic operations and minimizing waste

Outline the long-term expectations and goals mapped with short-term strategies and action plans to achieve the goals

Play a vital role in developing food-allergy materials for all residents to ensure safe and proper service

Develop and uphold standards of food production and service for preparation, sanitation, safety, security, and storage to ensure compliance with state and local health and regulatory standards

Ensure that all food is purchased, stored, prepared, and served in accordance with client/contractor guidelines

Purvey food and supplies from preferred vendors to meet cycle menu requirements

Perform tasks and input for weekly operating report, cash handling procedures, and other financial reports

Train and provide practical assistance to staff on issues related to meal service, food safety and sustainability

Proactively addresses customer needs to enhance satisfaction and retention

Bentley Commons Senior Living- Lynchburg, Va (Oct 2019 –Jan 2021)

Director of Dietary Services and Nutrition

Bentley Commons at Lynchburg is a residential senior living community created especially for those who relish their independence, social interaction, and leisure activities—all provided with exceptional care and services.

Perform daily audits of safety, sanitation, food quality, meal delivery at point of service, and quality standards to optimize financial and operational performance

Manage functions pertaining to training kitchen and service staff of 16 members to accommodate residents depending upon the current health status and dietary needs

Pioneer the efforts across handling the entire gamut of functions pertaining to directing staff training and practice in the areas of cleanliness, sanitation, programs implemented by state and federal regulation

Design and implement the strategy that fulfills the objectives, maximizes revenues, profits, and market share of the company while streamlining overall operations

Outline the long-term vision and goals mapped with short-term strategies and action plans to achieve the goals

Play a pivotal role in developing training materials for all positions to ensure uniform service

Develop and maintain standards of food production and service for preparation, sanitation, safety, security, and storage to ensure compliance with state and local health and regulatory standards

Ensure that all food is purchased, stored, prepared, and served in accordance with local, state, and federal guideline

Purchase food and supplies from authorized vendors to meet cycle menu requirements

Maintain weekly operating report to analyze performance to budget and ensure financial goals are met

Accurately assess and respond quickly to client needs

Perform tasks and input for weekly operating report, cash handling procedures, and other financial reports

Train and provide technical assistance to staff on issues related to meal service and nutrition

Proactively addresses client needs to enhance client satisfaction and retention

Work effectively with others in a team-based environment to accomplish organizational goals and to identify and resolve problems

Chartwell’s - Carroll County Public Schools (Sept 2017 – June 2019)

District Director (Ad Hoc Regional Executive Chef)

Carroll County Public Schools is a school district based in Hillsville, Virginia. CCPS has over 4,000 students.

Spearhead kitchen managers, associates, and substitutes from 10 public schools of Carroll County, VA

Acted as a liaison between the school administration, staff, students, and the community

Defined and maintained metrics for dietary health, wellness, and nutrition programs

Worked with the Chef and management team in creating nutritious and top quality food for the students

Managed operating budget of $1.3 million, successfully increased profits from $7,500 to $54,000 in a two-year period