Food Service Professional
Resume:
OVERVIEW OF PROFESSIONAL EXPERIENCE
Personnel & Management – Interviewed prospective employees. Trained new employees on company policy & procedure, food service preparation and sanitation practices. Managed organized labor union accounts. Advised subordinate management & administered necessary disciplinary actions.
Financials – Developed and maintained fiscal year budgets. Maintained accounts payable/receivable and employee payroll. Utilized variety of corporate accounting systems. Successfully managed all departmental-related costs. Inventory & Purchasing – Supervised all purchasing within company guidelines. Conducted weekly and monthly inventory examinations. Maintained contacts with purveyors on new product lines. Established ordering procedures and guidelines for catered functions, cafeteria, concessions, vending operations, faculty clubs, and student pubs. Administration– Managed all operational functions for faculty and student events, including catering. Arranged event logistics for staff while events were in progress. Projected staffing needs for special functions. Developed client proposals. Coordinated high profile events ranging from 2 – 2,500 guests.
WORK EXPERIENCE
Compass, Group, Northwestern University, Kellogg School of Management Sr. Director Dining Services
July 2018 – October 2023
Chicago, Illinois
Maintained position through transition between Sodexo – Compass contract per client request. Managed all aspects of conferences and catering for top tier university. Maintained steady growth in client satisfaction and sales while minimizing expenses. Developed repeat business and fostered strong relationships with customers and vendors. Generated $2.4M in sales.
Promoted from Catering Director to Director of Sr. Dining Services after two years into new Sodexo - Compass contract.
Designed custom events and menus, to provide contemporary, in-demand options for conferences, receptions and student programs.
Cultivated and extended employee abilities to high levels while maintained turnover and minimized union and temp labor costs.
Managed retail establishment for students, increasing sales from $200K to $240 in sales per yr.
Navigated service changes during COVID-19 to ensure safe operations and subsequently resumed operations under pandemic restrictions per client expectations.
Assisted with library renovation including food service area design, new coordination’s of equipment decisions, and menu display of newly renovated service area.
Managed all departmental related costs in order to achieve the annual budget and bottom-line expectations set forth by company and client.
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200 E Chestnut St. Chicago, IL 60611
TK Theresa M. Kleptach
Sodexo, Northwestern University, Kellogg School of Management Director of Catering
March 2011 – July 2018
Chicago, Illinois
Managed all business operations for top tier university. Nurtured steady growth in client trust, satisfaction, repeat business, and sales while improving expenses. Grew Sales from $1.6M to $1.9M.
Designed custom events and menus, to provide contemporary, in-demand options for conferences, catered events, and student programs.
Trained and developed employee abilities & efficiency, streamlined staff to maintain turnover and minimal labor costs.
Managed retail establishment for students, generating, approximately $200K per year.
Seamlessly transitioned between catering events, from set up to clean up maintaining impeccable timeliness.
Ensured all staff followed and department was in compliance with health and safety best practices. Rush University Medical Center
Dietary Food Manager
April 2009 – March 2011
Chicago, Illinois
Oversaw daily food service operations (patient tray line, catering, and cafeteria) to ensure continuous compliance with Food Service Sanitation standards as well as IDPH, OHSA and JACHO regulations.
Developed, implemented, and monitored procedures & systems for food and labor costs
Supervised a team of 25 associates from cashiers, food service workers, utility, line servicers and catering attendants.
Conducted daily in-service training reviewing daily operational team challenges.
Worked closely with dietician and technicians to monitor accuracy with patient menu choices with respect to special assigned diets; diabetic, renal, clear liquid, pureed, low sodium, soft.
Consistantly shadowed staff to ensure accuracy with patient snacks & provide hands on training with customer service to hospital patients.
Customer service guest satisfaction Press Ganey score from 86.4% to 90.6% in 18 months. Compass, Group, DePaul University
Director of Operations
June 2005 – July 2008
Chicago, Illinois
Maintained position through transition between Sodexo – Compass contracts per client request.
Managed all dining and catering operations at $10.2M annually.
Led successful campaigns for two contract renewals after initial awarded contract gained catering exclusivity status throughout two campuses
Created, developed & implemented new dining concepts for retail operations and on-line catering ordering website
Increased yearly catering revenue from approx. $1.4M to over $2.5M
Executed corporate initiatives such as beverage, vendor, item and disposable tracking.
Achieved department annual budget and bottom-line expectations set forth by company.
Transitioned smoothly from non-union to union-based workforce Compass, Group, DePaul University
Director of Catering
June 2000 – June 2005
Chicago, Illinois
Responsible for all dining and cateri6g operations at award-winning Loop and Lincoln Park campuses
Increased yearly catering revenue from approx. $670K to over $1.4M. This included wedding business from 2 per year to 21.
Performed up beautifully, cleaned up thoroughly, and everything in between catered events.
Created, developed & implemented new campus catering menus including student focused menu, accompanied by an on-line catering ordering website for all customers campus-wide.
Gained catering exclusivity status on both Lincoln Park and Loop campuses.
Accountable for maintaining compliance with corporate initiatives such as beverage, vendor, item, and disposable tracking.
Managed people, scheduling, F&B budgets, suppliers, and contracts for entire catering department.
Achieved beyond PBO set financial budgets annually.
Coordinated staff follows health and safety best practices without fail.
Reestablished trust; maintained client and customer expectations and satisfaction. CERTIFICATIONS
Manager ServSafe Certified, City of Chicago and IDPH – Current
Allergen ServSafe Certified - Current
Alcohol ServSafe Certified – Current
EDUCATION
Certified Dietary Manager, Parkland College (Online Course), Champaign, IL
Music Education, Akron University
Data Processing, The Ohio State University
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