More Profit Program Coordinator

BOBBY G. TYLON

********@*****.*** Telephone: 773-***-****

OVERVIEW: Dynamic leader possessing a proven track record of superior performance, seek to utilize expertise in Operational Optimization, Strategic Direction, Team Building, Cost Control, Program Coordination, Brand Management, and Reporting to enhance profitability within a progressive organization.

PROFESSIONAL • Work productively with customers of diverse backgrounds; strong verbal and interpersonal PROFILE: skills which ensure positive customer relations.

• Proactively project costs and needs to capitalize on key market opportunities.

• Identify current/potential problems, evaluate alternatives and implement positive solutions.

• A demonstrated commitment to the highest customer service and productivity objectives. EXPERIENCE: Compass Group - Unidine Corp., Chicago, Illinois 2019 to Present Director of Dining Services

Oversee all aspects of daily operations, ensuring highest quality in food preparation and continual compliance with food sanitation regulations throughout pandemic. Monitor program to support guest needs and enhance program delivery, while optimizing and reducing costs. Manage kitchen and dining room, as well as internally catered events. Leverage/adopt Unidine processes and systems, while acting as client liaison to better enhance relationship and grow business opportunities.

• Partner with Program Coordinator to ensure menus are nutritionally balanced, across breakfast, lunch, dinner, and snack programs.

• Implement and maintain best practices to manage records regarding inventory, data, P&L, and related regulatory documentation.

• Set policy standards for all employees within the department including salaried managers.

• Implement company agenda for both labor and food initiatives.

• Work with key stakeholders to participate in development of strategic planning and further enhancement of service delivery models.

Compass Group - Morrison Community Living, Lauderdale Lakes, Florida 2018 to 2019 Director of Dining Services

Supervised and train 26 culinary staff; opened and closed location for scheduling, inventory, hiring, and development. Managed Ahca inspection ensuring that kitchen was always state survey ready. Coordinated monthly food committee meetings with residents ensuring needs and requests were met. Delegated staff with cleaning duties from a weekly and monthly schedule to ensure sanitation standards was always upheld. Met weekly and monthly budgets, attended morning managers meeting to discuss highlighted issues, and mantained positive rapport with food vendors.

• Hired salary manager to complete culinary operation team.

• Ensured smooth flow of cafeteria operation; ordered from rotating menu to ensure food cost was continually met.

• Created cafeteria menu to feed outside visitors and generate more profit from cafeteria sales. Pathway Senior Living, Chicago, Illinois 2014 to 2017 Manager - Dining Services

Led operations, aligning staff resources to prepare meal for up to 200 residential staff daily. Interviewed, hired, and trained personnel to support growth and development of department. Remain abreast of current trends with the health department, and complete quality assurance reports. Administered and controlled a $2.2MM annual budget for breakfast, lunch, and dinner service. Mentored new and existing team members to ensure their success in the organization. Balanced monthly expense reports through Well Fargo Bank, and utilized Paycom & ADP Payroll systems.

• Executed catering for annual Anniversary banquet, bingo night, health fairs, and marketing events with doctors & corporate officials to maximize facility occupancy.

• Entrusted with ordering and optimization of supply inventory, while ensuring Pathway Service Standards for presentation, including china, silverware, and related supplies.

• Enhanced service standards, created bi-weekly schedules, and developed a 5-week rotating menu featuring a protein, vegetable, soup, and dessert.

• Designated as Manager on Duty for weekend coverage during absence of Executive Director.

• Saved $10K in food costs the first year, reduced from $3.5K over budget. Alonti Cafe & Catering, Chicago, Illinois 2006 to 2014 General Manager

Supervised and trained 24 culinary and front-of-house staff in providing superior service. Ensured the highest quality in preparation and ingredients to uphold company culture. Prepared various specialty dishes, adhering to all recipes and specifications for consistency. Ordered produce and supplies via Sysco, and multiple vendors, developing positive rapport to negotiate best prices. Managed cash funds for six tills, making daily deposits. Managed and coordinated rotating menu, updating recipes, and adjusting pricing to optimize costs. Frequently received bonus for lean and optimized operations. Reduced cost of paper goods and janitorial supplies to further enhance profit margin. Executed innovative packaged deal promotions and digital marketing within building to capture local foot traffic. South Shore Hospital, Chicago, Illinois 2003 to 2005 Dietary Supervisor

EDUCATION: Illinois Institute of Art (Art Institute - Chicago)

• Associates in Hospitality Management (2015) • Associates in Culinary Arts (2009) CERTIFICATION: Licensure, permit, certification, registration for food service sanitation.

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