Lance E. Sanson, FMP

Cell: 703-***-****

adbue3@r.postjobfree.com

http://www.linkedin.com/pub/lance-sanson/9/838/764

High-Volume, Multi-Unit, Multi-Brand Operations ● Financial Analysis and Reporting ● Profit/Loss Management

Unit Startup and Turnaround Management ● Strong Client and Vendor Relations ● Strategic Business Planning

Team Leadership ● Consensus Building ● Project Management ● Quality Assurance ● Budgeting

Management Training and Leadership Development ● Menu Development and Product Branding

Non Traditional Operations ● Union Contract Negotiation ● HACCP

Compass USA, Unidine Senior Living April 2019- Present

Regional Director of Operations _

Oversight of Continuum Care Retirement Communities

White Horse Village CCRC, Friends Village CCRC, Sisters of Mercy Convents, Elwyn School and Green Hill Retirement Community.

Direct financial responsibilities at all locations, responsible to create and make budget, provide simply the best service in hospitability and compassionate care to over 1500 residents. Design and development of new concepts and new properties, that include but not limited to concept, kitchen layout, dining room aesthetics, ergonomics, menus, vendor relations, HACCP compliance, ACHA inspections, equipment installations.

GUEST SERVICES, INC. July 2011- April 2019

District Manager _

Oversight of Continuum Care Retirement Communities across the United States.

Moorings Park in Naples Florida; that includes 5 restaurants a 5 Star destination restaurant, Country Club style dining room, Assisted Living, Skilled Nursing and a Spa Café).

Emerald Heights in Redmond Washington; that includes 3 independent dining venues, along with ALF & SNF dining venues.

Herons Key in Gig Harbor Washington, which includes two upscale farm and boat to table restaurants and an assisted living dining room.

Heartwood in Abingdon Virginia, an artisan and music gateway to southwest Virginia with a restaurant and catered events.

Direct financial responsibilities at all locations, responsible to create and make budget, provide simply the best service in hospitability and compassionate care to over 1500 residents. Design and development of new concepts and new properties, that include but not limited to concept, kitchen layout, dining room aesthetics, ergonomics, menus, vendor relations, HACCP compliance, ACHA inspections, equipment installations.

Ensure we are compliant with all state, county and ACHA codes. Recognized for being tag free at the Chateau at Moorings Park for 4 years straight and given the Governs Seal 3 years in a row, first time a location has achieved this.

MIDFIELD CONCESSIONS June 2010- July 2011

Deputy Director of Operations __

Directly responsible for $44 million in annual revenue and over 500 employees in 7 airports, comprising full service and quick serve restaurant concepts. Coordinated with national franchises Philips Seafood, Max & Ermas, Qdoba, Coffee Beanery, Sora Sushi, Wendy’s, Ufood, Villa Pizza, Cantina Laredo, in the integration of their concepts with the non-traditional airport venues.

DELAWARE NORTH COMPANIES, INC. April 2007 – August 2009

Property General Manager Richmond International Airport

This airport concessions program consisted of 10 full service and quick serve restaurants. Coordinated with national franchises Applebee’s, Cheeburger Cheeburger, Caribou Coffee, Sam Adams Brew Pubs and Villa’s Pizza in the integration of their concepts with the non-traditional airport venue. Charged with improving client relationship and becoming the partner of choice for future operations in the airport.

BERTUCCI’S ITALIAN RISTORANTE January 2005 - April 2007

Area Director Northern Virginia/ DC/MD

Responsible for becoming the favorite local Italian restaurant through hospitality, recruiting and development of leaders, serving distinctive Italian flavor in 175-250 seat dining rooms.

THOMAS CUISINE MANAGEMENT December 2003 – December 2004

Regional Director, Food & Nutrition Franciscan Health Services

Executive responsible for the food and beverage operations at three hospitals in the greater Tacoma area, with a total of 1,050 rooms. Responsible for the transition from tray service to in room on call dining ala minute. Hiring and training new staff to scratch cook, provide hotel style room service and save over $500,000 in food cost within one year. Working directly with the nursing staff to create buy-in and give the patient complete control of their dining and recovery. Compliance with Joint Commission and improved patient satisfaction.

ANTON AIRFOOD, INC. August 1997 – November 2003

Regional Manager

Responsible for the growth and development of five airport facilities generating revenue in excess of $26 million annually. Directed the management and supervision of 36 corporate and franchise properties with a management and hourly staff of over 600. Branded concepts included TGI Fridays, Max & Ermas, DAMONS, A&W, Maui Taco and numerous local and regional brands.

Leadership Excellence Certificate from the Disney Institute

ServSafe Certified

Allergen Certified

TIPS Certified

FMP Certified

GM of the Year Anton Airfood

Regional Manager of the Year Anton Airfood

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