Manager Management

Paul S. Frazer

** ******* **** ( Hyde Park NY

abmn3q@r.postjobfree.com ( Home Phone: 845-***-**** ( Cell Phone: 845-392-

1776

Management Profile

Team Building & Motivation ( Customer & Employee Relations (

Ordering and Production

Core Competencies

STAFFING & LEADERSHIP Time & Resource Management Contract Management

Food Production Systems Point of Sales Systems

New Policy Client Relations & Support Catering & Banquets

Implementation

Automated inventory

Systems

Professional Experience

THE LUTHERAN CARE CENTER, POUGHKEEPSIE NY

2009 - PRESENT

Dietary Supervisor. Reports to the Food Services Director.

. Oversees daily operations of the Food and Nutrition Department in a

165 bed skilled nursing facility serving 495 meals per day.

. Supervises dietary workers and cooks in accordance to Local, State and

HCCAP guidelines.

. Responsible to ensure Residents diets and tray accuracy are correct

during production.

Sodexo, Gaithersburg, MD

2007 - 2009

General Manager/ Chef Manager, Drum Hill Senior Living Community, Peekskill

NY

Reports to the Executive Director of Drum Hill senior Living and Sodexo

district manager

. Responsible for managing and maintaining budget, the overall operation

of the Dining Services Department in a Independent Living Community of

119 residents serving two restaurant style meals daily.

. Responsible for: scheduling, managing staff of 17, production, menu

planning,, ordering, staffing, training, and financials, using Sodexo

management systems.

. Responsible for planning, organization execution of catered events.

Unidine Corporation, Newton, MA

2006 - 2007

Director of Dining Services, Corlandt Healthcare, Peekskill NY

Reports to the Executive Directors of Cortlandt Healthcare and Unidine

Regional Operations

. Responsible for managing and maintaining budget, the overall operation

of the Dietary Department in a skilled nursing and rehabilitation

facility of 22 employees and 119 residents.

. Responsible for: scheduling, supervising, production, menu planning,

Meal Tracker, ordering, staffing, training, and financials, using

Unidine Management systems.

. Responsible for planning and organization of events and activities.

Boston Market, Kingston, NY

2006

Assistant General Manager/ Culinary Manager - Reports to the Regional

Manager of operations

. Responsibilities: managing and maintaining budget, ordering,

receiving, human resources

Related duties with the regional H.R. Payroll. Handles all cash

management, including audits,

points of sale reconciliation. Responsible for food production, cost

control and inventories.

Morrison Senior Dining, Atlanta, GA

2003 - 2005

Director of Dining Services, Manor at Woodside, Poughkeepsie NY

Reports to the MSD Region Director of Operations, and Executive Director at

the Manor at Woodside

. Responsible for the overall operation of the Dining Services

Department for a 120 resident senior community serving three meals

daily in a fine dining atmosphere. Managing and maintaining budget.

Responsibilities include; scheduling, supervising, production, menu

planning, ordering, staffing, training, and financials, using Morrison

Senior Dining systems. Planning and organization of events and

activities with the administrative staff.

The Children's Home of Kingston, Kingston NY

1997 - 2003

Food Services Manager - reports to Associate Director of Support Services.

. Responsible for scheduling, managing and maintaining budget,

supervising cooks and food service workers.

. Overseeing production and execution of meals, and maintaining a clean,

healthy kitchen environment in accordance to Board of Health

regulations, and all ordering and inventories.

Holiday Hills Conference Center, Pawling NY

1994 - 1997

Assistant Food Service Manager / Sous Chef

East Hill Woods, Southbury Connecticut

1993 - 1994

Line Cook

Vassar Brothers Hospital, Poughkeepsie, NY

1988 - 1993

Utility Cook, Baker, Rounds man.

Externship: The Culinary Institute of America

United States Navy

1983 - 1987

Mess Management Specialist Third Class Petty Officer: Honorable Discharge

. U.S.S. Independence CV-62

Cook, baker and store room clerk on an aircraft carrier for a crew of

5600.

. U.S.S. Farragut DDG-37

Cook, baker and store room on a guided missile destroyer for a crew of

385.

Educational Background

EDUCATION

The Culinary Institute Of America, Hyde Park, NY:

Associates Degree in Occupational Studies in Culinary Arts

1993

Duchess County Community College, Poughkeepsie, NY

D.T.N. 101

Fall: 1990

Naval Training Center:

Mess Management Class "A" School

1984

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