Food Safety Executive

Ron Pendergrass

Washington, DC ***** 917-***-**** adjw09@r.postjobfree.com

SR. HOSPITALITY PROFESSIONAL

Visionary hospitality leader with a proven ability to build winning teams and deliver exceptional guest satisfaction, quality assurance/quality control, food safety functions, revenue performance, and financial discipline. Accomplished Director offering over 20 years of experience in combining cross-functional competencies in staff management, operations planning, customer retention and financial management. Expert in boosting revenue, quality and performance. Successful in creating and executing standard operating policies and procedures to positively impact organizational goals. Dependable leader with the ability to develop, coach and motivate staff while interacting with executives on all levels.

AREAS OF PROVEN PERFORMANCE

●Strong Leadership/Management Skills

●Strategic Planning

●Concept Development and Delivery

●Food Sanitation Practice

●Regulatory Compliance Expertise

●Vendor Management

●Revenue Generation

●Cost Control and Efficiency

●Billing, Purchasing

●Budget, Receiving

●Recruiting

●Customer service

●Strategic Planning

●Documentation, Training Programs

●Forecasting, Written

●Human Resources

●Inventory

●Management Training

●Payroll

●Process Improvement

●OSHA safety requirements

●Multitasking

●Team building

●Baseline schedules creation

Experience

Senior Dining Director of Operations 08/2019 to Current

Charles E. Smith Life Campus Rockville, MD

Responsible for increasing the revenue at multiple campuses in one year by implementing concrete operations that involve tight inventory systems, utilizations of leftovers, and creating a strong relation with the marketing and development team to engage campus staff by planning themed events campus-wide.

Prior to my arrival the labor budget for the department was over by $150k due to the mismanagement of staff. Within 3 months, I was able to turn the budget upside down to under $35k. The efforts to turn the budget upside down required various training tactics by showing the managers and directors how to manage according the department’s budget pro forma.

After further analysis of the budget, I was able to propose a plan for eliminating contractors. A party rental contract was coming to an end and by not renewing the contract, I was able to utilize those funds towards additional equipment for internal and external events. In addition, I was able to save over $80k allocated for temporary labor by eliminating the staffing agencies contract.

Continuously fostering career development by cross-training and discovering hidden talents within staff members. There have been staff members who’ve been employed with the company for over 20 years and was given an opportunity to be promoted to a management position. In addition, cross-training of staff helped the budget by eliminating overtime across the campus which was instrumental in creating new opportunities for additional positions.

Recently with the creation of a Covid-19 taskforce one of my main initiatives was providing an innovative way to serve customers while still creating memorable experiences. The IT Director and I were able procure a software solution that allowed the customers to order meals through their television which continues to be a major success during the pandemic.

Assistant General Manager 08/2017 to 08/2019

Vinson Hall Corporation McLean, VA

During my employment with Vinson Hall, my responsibility ranged from managing various dining operations with different points of service. Also creating a hierarchy management chart for each operation which made it easier from a hiring aspect to recruit suitable talent for each operation.

With the expansion of our catering services to external vendors, I played an integral part in increasing our yearly revenue over $1.5 million. With the increased revenue, the company was able to renovate and expand the existing catering space. During my tenure, the expansion of the catering space required me to create and review blueprint drawings. This expansion also allowed for additional funds to be allocated to the budget for more position to be created.

Under my leadership I focused on gap analysis, training and development of management programs for the managers and staff which resulted in minimal staff turnover.

Created and executed a special dining service for the visit of the former First Lady Michelle Obama and two of her cabinet staff members.

I collaborated with the Marketing & Sales team to host themed nights at the restaurants. Art N motion & Jazz nights were huge successes at the restaurant because it not only gave local talent an opportunity to market themselves but the customers satisfaction improved.

Managing three restaurants simultaneously, required me to foster a team atmosphere between the froth and back of the house for the overall success of the operation. I was able to accomplish a deficiency free inspection for all three operations which had never occurred in Fairfax County, VA.

Executive Sous Chef 02/2014 to 01/2017

Entertainment Cruises Washington, DC

Conducted quarterly training sessions with line staff on recipe standardization, kitchen sanitation, safe kitchen practices, and customer service. The trainings were extended to the wait staff due to customer satisfaction ratings increasing.

Managed a crew of 25+ galley employees, including pantry cooks, line cooks, and kitchen supervisors for brunch and dinner service. Collaborated with the Executive Chef to plan events such as the Mayors Ball, weddings, bar mitzvahs, and NFL football team dinners (Pittsburg Steelers).

After one year of being sous chef I was promoted to Executive Sous Chef for two fleets. Trained and developed front-lined cooks to managerial positions within the fleet, as well as managing positions on partnered fleets such as the Spirit of Washington & National Harbor. During the summers months I introduced Happy Fleet which we partnered with Catina Marina to introduce our own version of “Happy Hour.”

Education and Training

Bachelor of Arts: Applied Science, Food & Nutrition Management

Johnson & Wales University Providence, Rhode Island

Associates: Applied Science, Culinary Arts

Johnson & Wales University Norfolk, Virginia

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