MICHAEL J. CANZONE

** ***** ******, *******, ** 074**-***-*** 2642 adn9dv@r.postjobfree.com

Executive Food Service Manager

Workforce Development Financial Management Commitment to Customer Service Culinary Graduate

Seasoned manager with executive food service skills in geriatric, corporate and hospitality arenas. Strong personnel leader, successes for training, promoting from within and mentoring employees. Expertise in surpassing health guidelines/ safety standards and creating a positive workplace culture. Experience in directing and providing upscale catering service onsite. Skilled in collaborating with all members of the organization to achieve business and financial objectives. Streamlines and improves processes, enhances productivity, achieves budgeting / savings and implements solutions to operational problems.

Experienced Working

with Major Food Distributors

Geriatric Dietary Expert

Glatt Kosher Services

Multi-Site Management

Industry Networking

Competitive Intelligence

Business Innovator

Strategic Planning & Analysis

Catering & Special Events

Process Improvement

Microsoft Office Suite

PCC & SNO, Oracle, DSSI and Company Websites/Intranets

Serve-Safe Licensed

NYC Food Handler Certified

Experienced with non-profits

Professional Experience

BCHC CENTER- Rockleigh, NJ 2018 to Present

Food Service Director

Upon hire, restructured employees’ job functions, improved kitchen cleanliness to meet health and safety standards, and made other improvements. All equipment passed state inspections

Hired new staff to replace underperforming personnel. Implemented uniformed job descriptions and scheduling improvements.

Manage all aspects of services to multiple Units for a 120 bed multi-level long-term care facility.

Maximize opportunities for budget savings, through judicious resource allocation at all facilities.

Provide employee supervision and mentoring, encouraging employees with promise to move into higher positions of responsibility, cultivating an atmosphere of excellent service and corporate loyalty.

Oversee all aspects of food procurement, planning, tracking, analysis, quarterly and annual reporting, and revenue recognition using sound business acumen. In 2018, I completed the year $30K under budget.

Evaluated all existing vendors / potential new vendors, reduced vendors and implemented use of two major industry suppliers.

Scheduling staff and coordinate with hospital directors for special events and recreational activities

All Ordering, Inventory and Payroll

REGENCY GARDENS- Wayne, NJ 2017 to 2018

Food Service Director

Oversee all food procurement, management and finances for 120 bed assisted living facility.

Adhere to strict health codes and dietary requirements while providing upscale personal dining.

Experiences to residents

Scheduling staff and coordinate with hospital directors for special events and recreational activities.

SUNRISE ASSISTED LIVING, Saddle River, NJ 2016 to 2017 Food Service Director

Oversee all food procurement, management and finances for 120 bed assisted living facility.

Adhere to strict health codes and dietary requirements while providing upscale personal dining experiences to residents.

Scheduling staff and coordinate with hospital directors for special events and recreational activities.

CAREONE, Teaneck, NJ 2013 – 2016

Food Service Director

Upon hire, restructured employees’ job functions, improved kitchen cleanliness to meet health and safety standards, and made other improvements. All equipment passed state inspections

Hired new staff to replace underperforming personnel. Implemented uniformed job descriptions and scheduling improvements.

Manage all aspects of Glatt kosher services to multiple sites, including a 120 bed multi-level long-term care and acute care facility.

Maximize opportunities for budget savings, through judicious resource allocation at all facilities.

Provide employee supervision and mentoring, encouraging employees with promise to move into higher positions of responsibility, cultivating an atmosphere of excellent service and corporate loyalty.

Oversee all aspects of food procurement, planning, tracking, analysis, quarterly and annual reporting, and revenue recognition using sound business acumen. In 2015, completed the year $11K under budget.

Evaluated all existing vendors / potential new vendors, reduced vendors and implemented use of two major industry suppliers.

FRIEDWALD CENTER, New York City, NY 2013 - 2014

Food Service Director

Oversaw all food service staff and procurement for long-term care facility with rehabilitation and dialysis centers attached.

Developed and implemented dining which enabled residents to be served on the floor where they resided which streamlined kitchen operations and provided a greater like home experience for residents.

Achieved cost savings, reduced labor costs and economies of scales, reported weekly to Senior Management and the Hospital Directors.

ST. LUKE’S ROOSEVEL HOSPITAL, New York City, NY 2012 - 2013

Assistant Food Service Director

Collaborated closely with Dietary Department to maintain guidelines set for patient meals; experienced cook chill process and staff oversight.

Managed hospital food service operations at multiple sites throughout New York City of approximately 100 dietary employees.

ISABELLA GERIATRIC CENTER, New York City, NY 2008 - 2012

Assistant Food Service Director

Managed food service budget of $2 million for assisted living and long-term care facility.

Delivered catering services for Board of Directors, internal and community events, and fundraisers.

Managed food services for cafeteria, adult and child day care services on site.

Oversaw vendor selection and management, adhered to budget constraints, health and dietary guidelines / restrictions, and supervised ordering / inventory and production.

Recruited, trained, scheduled and supervised 160 employees.

Provided “hands on” management and support in any position when needed to support managers and kitchen staff.

Provided training for evacuation and emergency situations.

Career Notes

COMPASS GROUP, New York/New Jersey AIG, New York City, NY

CORPORATE HEADQUARTERS – NC Executive Chef, Corporate Dining Services

Assistant Food Service Director

THE WOOD COMPANY, Allentown, PA

Chef Manager

Education

Associates Degree in Culinary Arts, Culinary Institute of America, Hyde Park, NY, 1990.

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