Mary Wilkerson

Hempstead, NY • ad2snx@r.postjobfree.com • 718-***-****

Senior Food Service Director

Strategic and versatile professional with 14+ years of retail management, catering, higher education, and restaurant operations experience. A driven leader with strong communication, planning, and supervisory skills. Able to with a team and independently in a fast-paced environment.

CERTIFICATIONS

Department of Health

Food Handlers License

(2005 - Present)

Serf Save(2021-Present)

EXPERTISE

Purchasing

Merchandising

Cost Control

Food Safety

Quality Assurance

Staff Supervision

Team Management

Payroll

Training & Coaching

Accounts Payable /

Receivable

Inventory Management

Scheduling

Human Resources (HR)

Problem Solving

Financial Acumen

WORK EXPERIENCE

Lessings Food Management, Molloy University March 2021 – Present SENIOR FOOD SERVICE DIRECTOR

Direct $2.5M board for private university with 5K+ students, faculty, and staff

Supervise a team of 24 foodservice professionals (three salaried managers, 24 hourly union employees)

Create annual budgets to manage costs and forecast sales; oversee all purchasing, merchandising, and inventory management

Plan, direct, and control premium services year-round to meet operating and financial goals, client objectives, and customer needs.

Responsible for developing a management team to oversee high-volume catering, board dining, and retail operations.

Manage and work high volume catering and concessions.

Improved retail operations by reorganizing the C-store sales team and store setup, contracting proper vendors, and implementing themed events resulting in a 3% sales increase within three months

Success maintaining Nassau County Food Safety standards by continuously training staff.

Initiated multiple Quality Assurrance projects which resulted in positive outcomes for the facility.

Trained staff on food safety, HACCP, FIFO, and Receiving to insure Nassau DOH rules and regulations. Morrison Living, Amsterdam Nursing Home March 2020 – December 2020 DIRECTOR OF ENVIRONMENTAL SERVICES

Execute environmental response to mitigate COVID-19 impact in a 450-bed nursing home facility with COVID patient rooms

Develop strategic sanitation procedures and organize a cleaning crew for daily overnight sanitizing; within two months I coached and trained my staff to effectively use the cleaning products and materials to help the virus spread decreased, and additional cases were avoided.

Collaborate with the human resources department to resolve overpayment to associates during COVID by requiring proper documentation and providing them to the Department of Health (DOH)

Led Local 1199 union team of 32 housekeeping professionals; conduct daily meetings with staff to ensure proper operations

Manage HR for all associates, including shift scheduling, weekly payroll, hiring, and dismissals Chartwells Higher Ed, St John's University January 2014 – March 2020 SENIOR FOOD SERVICE DIRECTOR JANUARY 2014 – March 2020

Directed $10M board and $1.5M retail operations for private a university with 20K+ students, faculty, and staff

Supervised a team of 73 foodservice professionals (five salaried managers, three hourly supervisors, 65 hourly union employees)

Created annual budgets to manage costs and forecast sales; oversaw all purchasing, merchandising, and inventory management

Plan, direct, and control premium services year-round to meet operating and financial goals, client objectives, and customer needs.

Responsible for developing a management team to oversee high-volume catering, board dining, and retail operations.

Manage and work high volume catering and concessions.

Improved retail operations by reorganizing the C-store sales team and store setup, contracting proper vendors, and implementing themed events resulting in a 3% sales increase within three months

Success maintaining NYC DOH Grade A standards by continuously training staff.

Initiated multiple QA projects which resulted in positive outcomes for the facility.

Trained staff on food safety, HACCP, FIFO, and Receiving to insure NYC DOH rules and regulations.

Planned, directed, coordinated, and assigned manpower to efficiently meet NYC DOH regulations to help maintain food safety.

Streamlined operations by hiring a head supervisor to oversee ordering, inventory, and staffing

Established an onsite bakery, with a pastry chef and five bakers, that diversified revenue streams; increasing door counts, meal swipes, revenue, catering sales, and profit margin ASSISTANT DIRECTOR January 2012 – January 2014

Created proper communication channels by requiring pre-shift meetings, which boosted morale and allowed for a cohesive working climate; led to an increase in customer satisfaction and a decrease in associate turnover

Reconciled sales transactions, balanced cash registered, and deposited monies to cash handling office Restaurant Associates, Metropolitan Museum of Art April 2008 – December 2011 MANAGER

Led operations for public cafeteria with $15M of annual retail sales

Managed 85 employees (5 supervisors, 80 union staff) and enforced high-performance service standard to deliver quality customer service, resulting in increased sales EDUCATION

Associates of Culinary Arts and Restaurant Management Arts Institute of NYC, New York, NY AWARDS

Sector Director of the Year Awards (2013 - 2014)

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