Joseph E. Zondlo CDM, CFPP

*** ******* **** ~ Hampstead North Carolina 28443 ~ United States of America

Home Phone/Cell 570-***-**** ~Email adr13s@r.postjobfree.com

Objective

To receive a challenging career, as Professional Manager or Director for your Premier Business Operation, Capitalizing on my Experience, Academic Background, Knowledge, Skills, and Capabilities.

Qualifications

Over 27 Years of Leadership Experience in the Food and Beverage Service Industry

Attention to detail, highly competent communication, and customer service skills. Trained to trouble-shoot all aspects of all food and beverage/business service areas. Adaptable in many scenarios and can deliver a superior product with minimal resources. Well versed in client and customer satisfaction. Can deliver an overwhelming positive WOW Experience to internal and external Guests. Reliable, Responsible, Effective and Efficient. Able to adapt and Overcome all Obstacles and Challenges through COVID-19 pandemic. Great Problem Solver.

Work History

November 2017-Present Area General Manager,

Sodexo Government Services – Camp Lejeune

Area General Manager overseeing Three Premiere Mess Hall’s ($12.5 million revenue) at Camp Lejeune USMC-East/MARSOC installation, Partnership with the USMC that offers an innovative Dining Program serving over 3.2 million meals per year, Stand alongside DM for Camp Lejeune and act as second in command in the DM’s absence, Lead a diverse team while analyzing data and identifying trends and areas for operational improvement, Direct and lead an understanding of the contracted 21 day cycle menu that is finely audited and managed by USMC-QAE standards, Can Deliver experience in contract management and maximizing headcount for efficiency, Manage and lead the way in nutrition and while controlling food and labor cost, Strategic thinker to connect best practice solutions to proactively serve client challenges, Ability to drive and execute processes, Strong financial acumen to effectively manager portfolio’s P&L, Project & Food Contract Management experience, Ability to support and build relationships with clients, employees and the local community, Keen awareness of employee performance management and development, Strong interpersonal communication skills and ability to interact successfully with internal and external guests, Considered a visionary and innovative leader with polished communication skills, The ability to successfully lead through change, Multi-Task and prioritize in a dynamic fast paced environment. Demonstrate technical expertise, exceptional organization skills, and the ability to handle a high degree of stress in a dynamic environment. Excellent experience with upper management in a high level/high volume hospitality environment, Committed to enhancing the Marine Experience by delivering world-class professional food services.

October 2015-November 2017 Director of Dining Service, Morrison Community Living (Compass Group):

Carolina Bay and Bradley Creek Health Center at Autumn Hall (CCRC)

Personally Managed the opening and planning of Carolina Bay at Autumn Hall in Wilmington, NC, Set up and Maintained the Overall Dining Service program of a Highly Recognized CCRC (Opened for Service in November 2015), 2017 Budget ($2 Million) (Fee), Direct and Oversee the Preparation of over 4300 meals a week, Maintain Quality Control for Hot/Cold Food Preparation and Service at Multi Themed Concepts (Full Service Bar, Formal Dining, Informal Dining, Assisted Living, Skilled Care and Memory Care), Manage Liquor License under my name, Strive to Maintain and Exceed Standards with Food Safety Audit Scores, Exceed State and Federal Regulations to Maintain Licenses and Insurance Status, Maintain Financial Statements, Execute Catering Events from Black Tie to Picnic Outings, Currently Responsible for Managing up to 40 Compass Group Hourly Associates who are engaged in Preparing, Assembling, Executing and Delivering the Highest Quality Food and Beverage to our Internal and External Guests, Maintain Inventory Control Weekly, Oversee the ordering Process by the Executive Chef of Menu Items Daily, Work Closely with the Assistant Dining Director to ensure Nutritious, Exciting Menus are developed and Maintained to Exceed the Expectations of our Client, Ensure we are Marketing a Quality Product and Service by Utilizing the Latest Technological Resources Available, Use and Analyze Daily Reports by using Resident Choice POS and Office Management Suite, Work Closely with RD to ensure Nutritious Menus are developed and Maintained, Carry out Clinical CDM; CFPP Charting responsibilities, Prescribe Quantities of Food, the Cooking Sequence, and Preparation Time, as well as Explaining, Teaching, and Demonstrating Work Methods and Quantities to all Employees.

January 2014-October 2015 General Manager, Metz Culinary Management: University of Pittsburgh Bradford

June 2012-January 2014 General Manager, Metz Culinary Management: Kingston Culinary Center

June 2011-June 2012 Asst. Director, Metz Culinary Management: Wyoming Seminary (Boarding School)

Maintain the Overall Food Service Budget ($2 Million) (P&L) of a Highly Esteemed University, Direct and Oversee the Preparation of over 10,000 meals a week in a Higher Education Operation, Maintain Quality Control for Hot/Cold Food Preparation and Service at Multi Themed Concepts, Organize and Direct Cash Operations, Strive to Maintain and Exceed Standard, Maintain Financial Statements, Execute Catering Events from Black Tie to Picnic Outings, Responsible for Managing up to 55 Hourly Associates who are engaged in Preparing, Assembling, Executing and Delivering the Highest Quality Food and Beverage to our Internal and External Guests, Maintain Inventory Control Weekly, Oversee the ordering Process by the Executive Chef of Menu Items Daily, Work Closely with the Catering Manager to ensure Nutritious, Exciting Menus are developed and Maintained to Meet the Expectations of our Client, Ensure we are Marketing a Quality Product and Service by Utilizing the Latest Technological Resources Available, Food Service GM of a Commissary (one Manager Account), Direct and Maintain Several Contracts with County and Local Officials, Prepare over 2300 meals a day, Direct and Maintain a Truck Fleet to make Prepared Food Deliveries Daily to Senior Centers and Individual Homes, Maintain Quality Control for Hot/Cold Food Bulk and Frozen Meal Program, High Audit Scores, Maintain Financial Statements, Responsible for Managing 18 Hourly Associates who are engaged in preparing, assembling, packaging and shipping ready-to-eat food items from 2:00am -7:00pm, Weekly Inventory, Order Menu Items Daily, Work Closely with Registered Dietician to ensure Nutritious Menus are developed and Maintained.

March 2011-June 2011 Catering Director 3, Sodexo: Muhlenberg College

July 2010-February 2011 General Manager 3, Sodexo: Wellington at Hershey’s Mill (CCRC)

June 2004-July 2010 General Manager 2, Sodexo: Wyoming Seminary (Boarding School)

September 2001-June 2004 Assistant General Manager 3, Sodexo: The Hill School (Boarding School)

Maintain a Budget of $2.5 Million in Revenue in a Management Fee Operation and a Cash Retail Operation, Control all Dining expenses within Departments, Executed all Catering Operations, Developed Budgets for Client and Sodexo, Develop Business Plans and Budgets for the Client to help partner with their future plans, Develop/Create New Marketing Programs to Enhance The Food Service Program for Sodexo and the Client, Direct and Create Menu Evaluation and Planning, Purchasing, Inventory, Receiving, Food Preparation, and Storage, Provide Team Leadership, Proven Ability to Exceed NSF Regulations by Providing 100% Gold Audit’s, 100 % Customer Satisfaction Focus, Stress Tolerance and Flexibility, Diversity Awareness, Great Communication Skills, Continually Have Very High Satisfaction Scores, Build Ongoing Communication with the Client, Staff and Fellow Team Members, Ensure 100% Customer Satisfaction, Manage Labor/Food Cost, Order Food/Beverage, Post Invoices, Maintain Inventory, HACCP Execution, Perform Employee Development, Analyze Reports, Direct Catering Functions, Maintain Positive Attitude.

April 2000-September 2001 Assistant GM, Chi-Chi's Mexican Restaurant: Prandium Incorporated

May 1999-April 2000 Hourly Supervisor, Wildflower’s Restaurant/Trader Jim’s: East Mountain Inn

May 1998-May 1999 Front Desk Agent, Best Western East Mountain Inn and Suites

January 1994-May 1998 Head Cook, Manor Health Care: The Wood Company Food Service

Education

2000.Bachelor of Business/Science Degree in Hotel/Restaurant Management Program

Graduation: January 2000, Marywood University, Scranton, Pennsylvania

1997.Associate in Applied Science Degree in Hotel/Restaurant Management Program

Graduation: May 1997, Luzerne County Community College, Nanticoke, Pennsylvania

Licenses and Certificates

~ Certified Dietary Manager Certification ~ 2010, 2016

~ National Restaurant Association Sanitation and Safety Certificate ~ 1995, 2000, 2003, 2006, 2010, 2014, 2018, 2021

~ Lean Six Sigma Green Belt/Black Belt Certification ~ 2021

~ Certified in Sales Negotiation Training ~ 2008 ~ Leanpath Certified ~ 2020-2021

~ Ethics in the Workplace Training ~ 2007 ~ Diversity Training ~ 2006, 2017-2021

~ Affirmative Action Training ~ 2006 ~ CPR Certified ~1999, 2003, 2010, 2020

~ Leadership Pathways Certified ~ 2001 ~ Interview Training for Hiring Managers ~ 2018

Areas of Special Competence

High Motivational Level…Dependable…Attention to Detail…Present a Total Positive Attitude…Plenty of Energy…High Experience Level that is desired by many…

The One You’re Looking For. Someone who can grow and maintain a Successful Business.

*References Available Upon Request*

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