Food & Beverage Director, GM, Directore of Dining Services
Resume:
William Payos
Henrico, VA 23238
www.linkedin.com/pub/william-payos/6/69a/705/
Objective
To continue to contribute and be successful in the Food Service industry, utilizing my diverse operational talent, experience & knowledge in order to achieve advancement.
Experience
May, 2013 – May, 2016 UNIDINE CORPORATION Beth Sholom LifeCare Community
General Manager Richmond, VA
Responsible for multi-unit 275 bed senior living community with an annual budget of $2.6m.
oComplete management of two assisted living, one skilled care, one memory care unit & one HUD facility
Responsible for all aspects of the operation to include:
Financial & budgetary
Direct reports include Executive Chef, Sous Chef, Dining Room Managers/Supervisors, Registered Dietitian and staff of 65 hourly employees.
Implementation of Unidine specific systems & programs:
Retail programs
Client interaction
Menu development
Supply Chain standards
Diamond Standards
Safety & sanitation standards
Recruitment & hiring of staff. Transitioning & training
Operations Support Team Lead Boston, MA
Responsible for account transitions & operational support
oLeading teams of Operations Support Managers in the opening of new accounts in the Corporate Culinary Group, Healthcare Culinary Group & Senior Living Culinary Group to include:
Implementation of Unidine specific systems & programs:
Retail programs
Client interaction
Menu development
Supply Chain standards
Diamond Standards
Safety & sanitation standards
Recruitment & hiring of staff
Transitioning & training incumbent staff
Specific interim roles based on need
Openings/Support Roles
oSchrafft’s Center
Interim Executive Chef
oPresence Ministries - (6) – Chicago, IL
Operations Support Team Lead
oLawrence Memorial Hospital – Lawrence, KS
Operations Support Culinary Lead
oShore Memorial Hospital – Somers Point, NJ
Operations Support Team Lead
oBaptist Easley Hospital – Easley, SC
Operations Support Team Lead
oSt. Francis Medical Center, Trenton, NJ
Operations Support Team Lead
oMount St. Joseph High School, Baltimore, MD – FAME
Operations Support Team Lead
oBeth Sholom – Richmond, VA
Interim General Manager
Client relationship focus
Culinary Council Member
oRecipe development
September, 2003 – May, 2013 ARAMARK Lawrence General Hospital
Retail Director/Operations Manager Lawrence, MA
Onsite Project Manager
Responsible for and successfully implemented the following in relation to $1.2 mil renovation project, including room service, gift shop, café & cafeteria:
oRe-working of design concepts with client, design & construction teams to be operationally feasible for facility
oPoint person for all aspects of project
oConcept & menu development
oProgramming & setup of CBord POS system in conjunction with company implementation coordinator, in-house I.S., H.R. & payroll departments.
oDesign and implementation of gift shop build-out
oDesign of signage
oRecruitment, hiring & training of staff
oDesign of room service production line
oImplementation of new concepts, i.e.; Starbuck’s, Seattle’s Best, Chop’d & Top’d
oDetermining, procuring & receiving all smallwares & equipment associated with all projects
oCreation of all OpX essential logs & standards
oFacilitator of weekly Fit-up call including client, facilities, design & construction teams
Responsible for delivering strong operational performance by executing against ARAMARK Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service for multi-venues
Drive customer satisfaction and maintain client relations
Ensure compliance to food safety, sanitation, and general workplace safety standards.
Supervises, staffs, trains, conducts applicable rounding and manages the performance of the department to include the Retail Supervisors and/or front line staff regarding retail operations, including cash handling, merchandising, food presentation, quality and cost control.
Develop & implement retail plan to improve service, quality and financials
Utilize customer feedback to respond to customer needs and to improve retail:
ARAMARK Tewksbury Hospital
Assistant Director/Operations Tewksbury, MA
Operational planning & implementation of transition from Morrison Healthcare to Aramark Healthcare systems & standards
Planning & implementation of transition from rethermilization process
to cook/serve patient feeding system
Responsible for operational budget and daily operations of $4.5 mil, 350-bed state public health hospital and $500k/year retail operation with full service catering.
Responsible for OpX standards compliance
Union contract negotiation.
Responsible for compliance with WCPS, NetMenu and all ARAMARK
programs with Retail Manager, Production Manager & Department
Supervisors
Menu Development
Retail & Catering Concept Implementation
Operational Assessments
Recruitment & Training
JCAHO Inspection Readiness
September 2003 – June 2008 ARAMARK Lemuel Shattuck Hospital Assistant Director/Operations Jamaica Plain, MA
Responsible for daily operations of $3.5 mil, 275-bed state public health hospital and $750k/year retail operation with full service catering. In addition, meal service for to a 200 bed homeless shelter, day care center, inmate outpatient, mental health center & transitional housing program.
Responsible for compliance with WCPS, 8-steps and all ARAMARK
programs with Retail Manager, Production Manager & Executive
Chef as direct reports.
Menu Development
Retail & Catering Concept Implementation
Operational Assessments
Recruitment & Training
JCAHO Inspection Readiness
Honors: 2005 HMS International Guest Chef –
Culinary Exhibitions – United Nations, New York, NY, Barcelona & Zaragoza, Spain
2000 - 2003 COMPASS GROUP Eurest Dining Services
Dining Services Director
Regional Trainer
Operations Support
Facilities
oNational Accounts – Raytheon
Center of Excellence, Marlboro, MA, $3.5 mil managed volume
oStop & Shop Headquarters – Quincy, MA, $1.5 mil managed volume
oUSPS Main Distribution Facility – South Station, Boston, MA, $900k managed volume
Responsible for delivering strong operational performance by executing against COMPASS GROUP Healthcare and regulatory agency standards and programs, continually monitoring operations, and completing assessments and necessary action plans to provide optimal food quality and meal service for multi-venues
Education
1982 - 1984 Essex Agricultural & Technical Institute Hathorne, MA
A.A.S. Culinary Arts & Restaurant Management
Class President, 1984
Student Senate Representative
1996 – 1998 University of Massachusetts Boston, MA
Certification: Commonwealth Of Massachusetts Vocational Educator
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