Food Service Lean Six
Resume:
Adam J. Layden
**** ******** *****, ****, ** ****9 814-***-**** *********@*****.***
Top performing management professional with a distinguished career within the hospitality industry. Demonstrated skill in budget production, exercising full fiduciary responsibility and program management to achieve long and short-term organizational objectives. Developed policies and procedures governing food service management ensuring strict compliance with food safety procedures. Provided mentoring and team supervision encouraging team building and promoting cost-effective employee scheduling. Exhibited a talent for transitioning strategy into action and achievement resulting in rapid career advancements. Areas of expertise include:
Operations Management
Industry Analysis
Budget Creation/Forecasting
Strategic Planning
Inventory Management
Vendor Management
Food Service Management
Food Brokerage Expertise
Profit & Loss Analysis
Program Development
Human Resource Management
Professional Development Training
Professional Experience
US FOODS, Greensburg, PA 01/2017-Present
Territory Manager
Develop and grow existing customers and maximize profitable sales by delivering sales presentations to all customers on an agreed upon and consistent basis.
Research customer business needs and develop mix of products and services to meet needs, evaluate market trends, recommend products and services to customers and utilize sampling and product cutting based on business needs and goals.
Exhibit in depth knowledge to leverage business solutions for customers in regards to food cost, labor analysis, menu analysis, food safety, social media marketing and overall needs of independent restaurants.
SAINT VINCENT HOSPITAL, Erie, PA 06/2001 – 07/2016
Food Service Manager, (03/2010 – 07/2016)
Directed daily operations coordinating both patient room service and dining room service programs. Allocated human capital resources to ensure timely delivery of food services based upon established dietary and health guidelines.
Planned, organized and managed all catering events orchestrating collaboration between multifunctional teams to ensure project successes.
Exhibited in-depth knowledge of local state health and sanitation codes and safety regulations enforcing strict compliance and mitigating potential liabilities to the hospital.
Established budgetary controls to accurately project expenditures and appropriate funds adhering to budget expectations and promoting value.
Oversaw inventory and purchase of all food and supplies nurturing profitable relationships with vendors to procure value added savings on regularly ordered items.
Concurrently exercised human resource management interviewing, hiring and orienting new employees and provided on-going mentorship to ensure capabilities aligned with organizational needs.
Drove high levels of productivity among management staff providing leadership for department supervisors, chef and front line associates to enforce compliance to safety standards, without sacrificing meal quality and nutritional value.
Worked in tandem with clinical nutrition manager to plan meals for patients with special dietary needs.
Food and Nutrition Supervisor, (03/2006 – 03/2010)
Supervised and coordinated daily food service operations throughout the hospital. Promoted collaboration within the Food and Nutrition Department to ensure timely and accurate meal services in compliance with Hazard Analysis and Critical Control Points (HACCP) and Sanitation Standards.
Conferred with dietitians and medical staff to plan meals for patients with specific dietary needs to address nutritional deficiencies.
Streamlined management systems promoting mutual understanding with line managers to ensure prompt delivery of food services.
Member of the Lean Six Sigma Committee focused on the improvement of the Room Service initiative.
Food Service Associate, (06/2001 – 03/2006)
Enhanced customer satisfaction piloting a room service program that facilitated delivery of nutritious patient-centered meals for the health center.
Developed and implemented a food service program that ensured delivery of meals to the entire hospital and promoted internal cohesion between associates and medical staff.
Education & Credentials
Bachelor of Arts in Business Administration, Mercyhurst College (2005)
REFERENCES
Mark Martonik, District Sales Manager
US. Foods
1114 Garden Street
Greensburg, PA 15601
****.********@*******.***
NOTE: Mark has been my immediate supervisor for over 2 years
Tim Saloff, Director of Operations
Trumbull Industries Inc.
400 Dietz Road
Warren, OH 44501
***.******@*******.***
NOTE: Tim has been a friend and professional advisor to me for over 16 years
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