Food Service Manager, Operations Manager, Director
Resume:
Joseph R. Ninnemann
Campbellsport, WI 53010
aczofw@r.postjobfree.com
Objective
My goal is to utilize my experience and education to join an organization that strives for excellence in product and service. I look forward to the potential opportunity to continue working with a national leader, and to provide customers an unforgettable, world class experience. I will strive to demonstrate that I have the abilities necessary to be a dynamic leader to ensure the highest quality of service and support is achieved. It is my goal to continue my career in leadership and help develop strategies to set an organization on the path for continued and future success
Education/Knowledge/Certifications
-Bachelor’s Degree in Business Administration: Finance from UW-Milwaukee
-Double Major in Economics from UW-Milwaukee
-Food Manager Serve Safe Certified as of July2015. (Expires July 2020)
-17 Years Food Service Experience
-7 Years of Food Service Management Experience
-4+ Years of Project Management Experience and Participation on Project Innovation Teams
-Certified Food Manager with State of Wisconsin
-Proficient on Microsoft Word, Excel, PowerPoint, and Publisher
Professional Experience
Job Title: Manager and Chef of Food and Nutrition Services, Aurora Medical Center Washington County, and Chef of Food and Nutrition Services, Aurora Medical Center Grafton
Company: Aurora Health Care
Job Duties:
-Oversee food preparation and operations of entire retail cafeteria operations, serving 750-900 per day between 2 facilities
-Oversee food preparation and operations for entire Room Service operations, 300-400 meals per day between 2 facilities
-Oversee food preparation and operations for catering operations
-Development and scheduling of retail and catering menus, including original recipes and process as well as recipe/menu costing and pricing
-Development of specialty menus for high profile catering events
-Inventory management to meet budgeted expenses, allocations from main food vendor as well as several ancillary vendors. Including bi-weekly inventory
-Managing and oversight of all day to day operation within department.
-Coordinate, plan and delegate daily prep assignments with all Food and Nutrition staff
-Continuous training and just-in-time coaching with all staff on a daily basis
-Conduct regular PDSA processes to determine best practices in all facets of the operations.
-Managing day-to-day operations to prevent unnecessary overtime
-Maintain fast paced work environment, assist all staff with daily problem solving, and meeting/exceeding customer service expectations.
-Oversight of all staff, numbering 70+ between two facilities, including Diet Clerks and FS Leads
-Assisting with scheduling for staff of 55+ at one facility, and managing scheduling for staff of 15 at second facility
-Maintain proper documentation of Federal, State, Joint Commission and System guidelines to safe food handling policies and procedures.
Accomplishments:
-Develop standardized inventory process and multiple sites to drive cost reduction and enhance revenue
-Serve on Aurora Health Care System Food Service Value Analysis Committee which has generated saving of over $2 million dollars since its inception 5 years ago
-Drive Departmental Revenue Growth at 2 healthcare facilities over the past two years
Grafton, 2014-15=9% Revenue increase and YTD 2015-16=7% increase
Washington County, 2014-15=17% Revenue increase and YTD 2015-16=12% increase
-Manage budgetary expectations at multiple facilities, including revenue increase of over 12% couple with a Food Cost decrease of over 10% over the last 18 months
-Acting Member of the Aurora Chef’s Club
-Lead and actively participate in Aurora System Food and Nutrition Project implementation (Projects Include:Inventory pilot, Room Service Menu development and strategy, System Catering Menu, Room Service appearance standardization)
-Site Based Service Quality Team Leader to develop strategies, training, coaching, and tools to enhance service quality outcomes at the hospital level.
Period of Employment: November 2014-Present
Job Title: Manager and Chef, Aurora St. Luke’s South Shore Medical Center
Company: Aurora Health Care
Job Duties: -Oversee food preparation and operations of entire retail cafeteria operations
-Oversee food preparation and operations for entire Room Service operations
-Oversee food preparation and operations for catering operations
-Development and scheduling of retail and catering menus, including original recipes and process as well as recipe/menu costing and pricing
-Development of specialty menus for high profile catering events
-Inventory management to meet budgeted expenses, allocations from main food vendor as well as several ancillary vendors. Including bi-weekly inventory
-Managing and oversight of all day to day operation within department.
-Coordinate, plan and delegate daily prep assignments with all Food and Nutrition staff
-Continuous training and just-in-time coaching with all staff on a daily basis
-Conduct regular PDSA processes to determine best practices in all facets of the operations.
-Managing day-to-day operations to prevent unnecessary overtime
-Maintain fast paced work environment, assist all staff with daily problem solving, and meeting/exceeding customer service expectations.
-Oversight of all staff, numbering 50+, including Diet Clerks and FS Leads
-Completing daily schedule and training schedule for all dept. staff
-Maintain proper documentation of Federal, State, Joint Commission and System guidelines to safe food handling policies and procedures.
Period of Employment: June 2014-April 2015
Job Title: Executive Chef
Company: Aurora Health Care-Aurora Medical Center Grafton
Job Duties:
-Oversee food preparation and operations of entire retail operations
-Oversee food preparation and operations for entire Room Service operations
-Oversee food preparation and operations for catering operations
-Development and scheduling of retail and catering menus, including original recipes and process as well as recipe/menu costing and pricing
-Development of specialty menus for high profile catering events
-Inventory management to meet budgeted expenses allocations from main food vendor as well as several ancillary vendors. Including bi-weekly inventory
-Managing and oversight of all day to day operation within department.
-Coordinate, plan and delegate daily prep assignments with production staff
-Continuous training and just-in-time coaching with all staff on a daily basis
-Conduct regular PDSA processes to determine best practices in all facets of the operations.
-Managing day-to-day operations to prevent unnecessary overtime
-Maintain fast paced work environment, assist all staff with daily problem solving, and meeting/exceeding customer service expectations.
-Oversight of all staff, numbering 45, within department, including Diet Clerks and FS Leads
-Assisting with scheduling for staff of 45+
-Maintain proper documentation of Federal, State, Joint Commission and System guidelines to safe food handling policies and procedures.
Period of Employment: November 2011-June 2014
Job Title: Cook
Company: Aurora Health Care-Aurora Medical Center Grafton
Job Description: Responsible for proper cooking and completion of orders on patient room service line, batch cooking for cafeteria service, and proper preparation of various day to day items. Assist in preparation, setup, and cleanup of catering events at various hospital locations. Coordinate with production staff to delegate prep assignments. Develop catering menus and schedules. Contributed to successful organization, setup, and planning of AMC-Grafton kitchen, and successful passing of Joint Commission Survey. Conducting lead duties on weekends and various PM shifts, which includes counting cash drawer, supervising kitchen staff, cleanup and lockup of entire kitchen work area. Maintain fast paced work environment, and effectively manage time allotted for tasks. Perform weekly inventory. Help develop new procedures to enhance productivity. Assist all department staff in service and problem solving.
Period of Employment: October 4, 2010-November 2011
Professional References
-Chris Martin 847-***-**** Cell; 414-***-**** Office
System Food and Nutrition Services Production Manager at Aurora Health Care
-Cathy Brunnquell 262-***-**** Cell; 262-***-**** Home
Food Service Administrative Assistant at Aurora Medical Center Grafton
-Kathy Elsinger, 262-***-**** Cell
Food Service Assistant at Aurora Medical Center Grafton
Personal Reference
-Brian Serwe 920-***-**** Cell
Valuations Manager at BMO Harris Bank
-Thomas Roemer 262-***-**** Work
Owner of Dixon MRD/Company in West Bend, WI
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