ELIZABETH SKY

Columbus, OH – 607-***-**** – addzwx@r.postjobfree.com – linkedin.com/in/elizabethsky232

FOOD SERVICE OPERATIONS MANAGEMENT PROFESSIONAL

Achievement-oriented professional with extensive experience across both culinary and business aspects of the food & beverage industry. Proven track record of managing food & beverage operations while leading high-performing teams to support an organization’s success. Demonstrates ability to drive positive change by managing relationships and implementing best practices and improvements. Value-centric leader who thrives in fast-paced environments delivering forward-thinking and professionalism. CORE COMPETENCIES

Vendor Management

Human Resources

Team Leadership Skills

Food & Beverage Operations

Budget Management

Training & Development

Inventory Management

Employee Relations

Process Improvement

PROFESSIONAL EXPERIENCE

SODEXO UNIVERSITY DINING SERVICES – Mansfield, PA (Mansfield University) Food Service Operations Manager 2018 – 2020

Served as Food Service Operations Manager responsible for leading daily food service operations across 3 units for a small liberal arts university. Maintained responsibility for directing 80 non-exempt/hourly employees and 7 supervisors within a union house. Focused on promoting diversity and inclusiveness throughout the units. Managed all areas of human resources, including hiring, training, scheduling & developing employees. Conducted inventory audit of main unit to ensure adequate inventory was available.

Improved employee morale & performance by addressing and resolving staffing issues and hiring appropriate personnel

Acted as Safety Chairperson responsible for working to ensure operations aligned with safety guidelines and regulations

Maintained and developed client relationships and satisfaction for food services to ensure long-term account retention

Promoted and supported workplace diversity initiatives while collaborating with local nonprofits to help staff all units MANNDIBLE CAFÉ – Ithaca, NY (Cornell Campus, Mann Library) General Manager 2014 – 2018

Provided leadership as Opening General Manager for a high-volume campus café. Managed daily café operations, including customer service, inventory ordering, human resources, and finance management. Maintained responsibility for interviewing, hiring, training, scheduling, and mentoring staff of 40 employees. Focused on ensuring employees delivered excellent customer service to ensure repeat business. Identified opportunities and implemented best practices for efficiency and process improvement.

Collaborated cross-functionally to ensure daily operations aligned with the organization’s goals and policy compliance

Performed ordering of products and focused on maintaining excellent vendor relationships to ensure vendor retainment BROOKDALE SENIOR LIVING – Ithaca, NY (Sterling House) Cook & Dietary Aide 2011 – 2013

Served as Cook & Dietary Aide responsible for prepping, cooking, and serving daily meals to 50 assisted-living residents. Received and stored inventory using FIFO method. Received, documented, and followed special dietary guidelines for residents. AMERICAN FOOD & VENDING – Dryden, NY (TC3 College Campus) Supervisor 2009 – 2010

Provided leadership as Supervisor responsible for assisting with opening a new high-volume student cafeteria featuring multiple stations. Mentored and trained all P.M. shift staff with a focus on sanitation, cleanliness, food handling, and time management. Successfully reduced half-hour in labor for the P.M. shift by implementing best practices. Handled all end of shift cash receipts.

Maintained overall responsibility for leading and supervising 20 front- and back-of-house employees for contract feeder PROFESSIONAL EXPERIENCE (Cont.)

COLLEGETOWN BAGELS, INC. – Ithaca, NY

Director of Retail Operations 2007 – 2008

Served as Director of Retail Operations responsible for leading operations and manage 150+ staff for 3 high-volume, retail/deli store locations, including a flagship store. Facilitated weekly departmental meetings with marketing, management teams, retail, production, and owners. Assisted with the development and launch of bakery/deli items and generated ideas for revenue streams.

Collaborated cross-functionally to implement a new multi-unit ordering system resulting in reducing product waste

Reviewed weekly schedules for all employees at various employment levels and ensured hours stayed within budget SIMEON’S BISTRO – Ithaca, NY

Assistant General Manager 2006 – 2007

Provided support as Assistant General Manager responsible for establishing operational standards for a successful off-premise catering business. Managed daily operations for over 20+ front- and back-of-the-house employees. Trained all staff and cooks on new menu and plate design, along with production of new items. Established consistent lower food cost average between 23-26%.

Successfully updated and revitalized the local Italian bistro to attract and obtain new ownership within a 1-year period

Developed new menu concept to reflect current trends, including introducing local and sustainable products on the menu ADDITIONAL EXPERIENCE

FREELANCE CATERING – Caterer (San Francisco, CA / Ithaca, NY) Provided freelance catering services for various clients, including serving as FOH Captain & Bartender for The Heights Café in Ithaca and Catering Chef for Continental, Blue Heron, and Grace Street Caterers. Cooked for clients numbering from 10 to 300. THE RESTAURANT AT POPPY RIDGE – Executive Chef (Livermore, CA) Established new fine dining restaurant (172 total seats) with focus on French-based Mediterranean cuisine. Crafted new high-end menus, plating, and original recipes while maintaining a 12-15% food cost in a “made from scratch” kitchen. Incorporated cost effectiveness, designed commercial kitchen, and purchased all equipment. Developed and operated the restaurant’s catering department, including generating catering menus, food & labor costs, quality of product, price points, and equipment procurement.

Managed and trained 25 staff members, including special menus, ingredients, plating design, and sanitation standards

Interviewed and contracted local and national vendors to obtain top quality ingredients and maintain cost effectiveness

Maintained responsibility for performing financial analysis and audits of operational, sanitation, and financial segments EDUCATION

Bachelor of General Studies (B.G.S.) in Liberal Arts Ohio University – Athens, OH

Associate of Occupational Studies (A.O.S.) in Culinary Arts The Culinary Institute of America – Hyde Park, NY

Certificates in Hospitality Management, Hotel Real Estate Investments, Asset Management Cornell University, School of Hotel Administration – Ithaca, NY CERTIFICATIONS

Certified ServSafe Manager (2019 – 2023)

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