Business Development General Manager
Resume:
Rory Zapor
Service-oriented Director of Foodservice Operations focused on delivering exceptional customer experiences to drive consistent revenue growth. Coordinates resources to meet expected business and customer demands. Sales expert, organized decision-maker and strategic planner with top-notch interpersonal and communication skills.
Laurel, MD, 20724
********@*****.***
EXPERIENCE
Sodexo Government Services- Fort Meade, Maryland- General Manager
04/2023-Current
●Trained employees on duties, policies and procedures.
●Created schedules and monitored payroll to remain within budget.
●Supervised employees through planning, assignments and direction.
●Managed inventory levels and conducted corrective action planning to minimize long-term costs.
●Administered employee discipline through verbal and written warnings.
●Tracked monthly sales to generate reports for business development planning.
●Conducted employee evaluations to provide adequate feedback and recognize quality performance.
●Led employee evaluations with constructive feedback to boost performance
●Directed safety operations and maintained a clean work environment to adhere to FDA and OSHA requirements.
●Designed sales and service strategies to improve revenue and retention.
●Monitored inventory levels and placed new orders for merchandise to keep supply well-stocked.
●Used excellent verbal skills to engage customers in conversation and effectively determine needs and requirements.
●Reviewed financial statements and sales or activity reports to measure productivity or goal achievement.
●Implemented campaigns and promotions to help with developing goods and services.
●Mitigated business risks by working closely with staff members and assessing performance.
●Handled client questions and concerns via different communication channels to deliver exceptional customer service.
Unidine Lifestyles, Columbia, MD —Dining Service Director
11/2021- 03/2023
●Responsible for direction, supervision, and the overall operation of culinary programs within an assisted living community of approximately 200 residents
●Ensure food inventory is taken regularly and supplies and/or goods are ordered timely and in accordance with the budget, appropriately staff the kitchen with chef, cooks and dietary aides (recruit, hire, train), and plan and prepare appealing, nutritious, heart-healthy, tasteful, fresh food for our residents and guests in accordance with Federal, State and Local regulations
●Ability to identify, create, and implement menu cycles appropriate to the needs of residents
●Experience in excellent teamwork and employee management, willing to take initiative and go above and beyond to ensure resident needs are met and comfortable
●Excellent flexibility and time management; able to work when necessary
Montgomery County Public School System, Montgomery County, MD — Food Service Director
2016 - 11/2021
●Oversee school food service programs, supplying a variety of duties related to: preparing and distributing food for a school, supplied from a central kitchen facility.
●Oversaw managed volume of approximately 2.6 million dollars
●Knowledge of basic nutrition principles, including healthful eating and food safety.
●Knowledge of HACCP guidelines for safe food handling, from receiving to service. Knowledge of standard sanitation procedures for care and cleaning of kitchen equipment.
●Followed HACCP guidelines for safe food handling from receiving to service.
●Ability to gather necessary menu items, recipe ingredients, and supplies.
●Ability to manage inventory and order food and supplies. Knowledge of food production and forecasting.
●Oversee food production and menu preparation according to Federal dietary guidelines
●Perform the routine duties involved in the production and serving of food and in cleaning kitchen facilities and equipment.
● Ability to practice standard sanitation procedures for care and cleaning of kitchen equipment. Ability to learn standard school cafeteria operations.
●Work independently with tight time constraints
●Supervise and evaluate subordinate employees.
●Ability to effectively communicate to meet the needs of all customers: students, school staff, and community.
●Strong communication, training and human relations skills to work cooperatively in close proximity with others under constant deadlines. Knowledge of and the ability to comply with the seven core competencies of the Supporting Services Professional Growth System (SSPGS)
● Ability to work with students, teachers, and school leadership staff, demonstrating the seven SSPGS core competencies.
● Ability to effectively communicate to meet the needs of all customers: students, school staff and community. Basic human relations skills needed to work cooperatively in close proximity with others under constant deadlines.
Compass Group, Albany, NY — Food and Catering Director.
●Oversaw food production, nutritional menu development, event and menu planning in a corporate food service environment (New York Prudential Insurance location).
● Facilitated staff development and training.
●Managed budget according to guidelines.
●Accommodated dietary needs for clients according to mandated state regulations and individual health requirements and preferences.
Barnwell Assisted Living, Valatie, NY — Food Service Director
●Experience with managing a food service team along with exceptional client relations and customer satisfaction skills.
●The Food Service Director Essential Duties:Manage day-to-day operations by delegating authority, assigning, and prioritizing department functions and monitoring their daily outcomes.
●Ensure food service operates within established budgetary guidelines,
●Monitor food control systems such as food temperatures, portion control, preparation methods, garnishment, and presentation of food to ensure that food is to physician's diet orders before delivery.
●Knowledge of local, State, Federal regulations, and survey inspection process.
●Plan, assign and inspect the work of the Food Service Staff.
●Monitor the storage and care of the food and paper supplies.
●Manager the HR functions which include interviewing, hiring, orientation, and supervising staff.
●Counsel assigned employees on infraction of established rules, policies, or guidelines, terminate, as necessary.
●Oversee the overall sanitation and cleaning of the kitchen, storage and dining areas, and equipment.
EDUCATION
Rochester Institute of Technology, Rochester, NY — Bachelor of Applied Science
BAS in Hospitality Administration and Management
University of the Incarnate Word, San Antonio, TX— Graduate Program
Coursework completed in Nutrition Sciences
SKILLS
●Strong interpersonal and consumer communication
●Detail-oriented.
●Excellent time management
●Budget implementation and management
●Analysis and organization
●Office logistics (Microsoft, Google Suites)
●ServSafe Certification
●Knowledge in food service procedures, operations, and equipment
●Staff management and training
●Knowledge of government regulations concerning administration of Child Nutrition Programs and child meal benefit programs and procedures
●Knowledge in large scale food production and multi-scale distribution logistics
●Financial management; Inventory control, cash accountability, POS systems, P&L experience
●Knowledge of point-and-scale computer systems
CERTIFICATIONS
SERVSAFE
CPR/FIRST AID
Certified Food Manager (CFM)
LANGUAGES
English (Advanced), Spanish (Intermediate)
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