KIRKLAND COLLIER

** ****** ***** ***** • Sedona, AZ 86351

Email: adrqu9@r.postjobfree.com

Phone: 225-***-****

S U M M A R Y

Highly experienced and energetic Hospitality General Manager and Food Service Leader with successful 20+ years progressive career experience. Results driven professional with a focus on balancing service with costs to ensure profitability and promoting guests satisfaction and delightment for steady repeat business. Areas of expertise:

Hospitality & Culinary Management Vendor/Inventory Management

Front- and Back-of- House Operations Teambuilding/Training/Supervision

Budgeting and Cost Controls Payroll/P&L Management

Safety/Sanitation/Quality Controls Customer Service / Guest Relations P R O F E S S I O N A L E X P E R I E N C E

LAKE SHERWOOD VILLAGE – RETIREMENT COMMUNITY BATON ROUGE, LA Lake Sherwood Village (LSV) is a 120 unit independent, retirement center providing quality, affordable housing to active seniors in South Louisiana and other parts of the United States for over 20 years. LSV community offers a variety of services and amenities, including “great relationships, great food and great activities.” DIRECTOR OF FOOD SERVICE March 2017 – July 2021

Responsible for day-to-day operations and performance of all aspects of resident dining, including:

Recruiting, hiring, training, scheduling, motivating, supervising, coaching, evaluation, discipline, and termination of over 15 food service staff employees and supervisors

Serve as part of senior leadership team of facility, contributing to decisions concerning resident activities and ongoing continuous improvement of all services

Create menus, manage inventory, monitor product consumption and reduce waste

Successfully reduced budget by 25% while improving quality and presentation of food

Receive consistent positive performance feedback on exceeding goals and expectations COMPASS GROUP - HIGHER EDUCATION DIVISION BATON ROUGE, LA Compass is a world-class provider of contract food service, committed to consistently delivering superior dining service to students, faculty, and staff. Louisiana State University is the flagship institution of the LSU System, with over 30,000 students. PRODUCTION MANAGER - LOUISIANA STATE UNIVERSITY April 2015 – March 2017 Responsible for day-to-day food production in resident dining. Key accountabilities included:

Assisting Executive Chef in day-to-day supervision of production team

Supervised front of house staff during service hours; coaching on courteous customer service

Managed inventory and monitored product consumption

Inputted menus into Webtrition system (food and nutrition website) and recorded production activity for each meal period

Oversaw HACCP and Kitchen Safety programs

OUR LADY OF THE LAKE REGIONAL MEDICAL CENTER BATON ROUGE, LA Our Lady of the Lake is a private, not-for-profit 800 bed hospital in Baton Rouge, Louisiana, committed to building a healthy community through excellent in-patient care and education. PATIENT SERVICES SUPERVISOR January 2015 – April 2015 Responsible for day-to-day management of kitchen staff in preparation and delivery of patient meals. Key accountabilities included:

Coordination and supervision of Call Center staff; coaching staff on providing courteous customer service

Ensure accuracy and timeliness of meal deliveries

Consulted with Nursing Staff regarding dietary needs, food quality and patient satisfaction KIRKLAND COLLIER 225-***-**** PAGE 2

SODEXO USA - CAMPUS SERVICES

Sodexo is an industry leader in campus dining services, providing students, faculty and staff with an unparalleled dining experience. Nicholls State, part of the University of Louisiana System, is a medium sized public university. Over 7,000 students from many states across the U.S. and more than 40 countries make up the student body. RESIDENT DINING MANAGER - NICHOLLS STATE UNIVERSITY – THIBODAUX, LA January 2014 – December 2014 Responsible for day-to-day operations and performance of all aspects of resident dining. Key accountabilities include:

Recruit, hire, train, motivate, supervise, evaluate, schedule, discipline, and termination of over 60 food service staff employees and supervisors

Conduct daily team meetings and provide ongoing coaching and development of all employees to maximize performance level

Monitor back-of-house for consistent sanitation, food quality and presentation

Ensure compliance with all OSHA and state health department regulations

Oversee HACCP and Kitchen Safety programs

Maintain customer satisfaction with diners and account client

Assists in supporting retail, concessions and catering services as needed

Reduced student complaints by 50% during my tenure RETAIL MANAGER - NICHOLLS STATE UNIVERSITY – THIBODAUX, LA March 2013 – May 2013 August 2013 – December 2013

Responsible for day-to-day operations and performance of all retail locations including, Subconnection, Freshens Yogurt, Jazzman’s coffee house, The Colonel’s Retreat sports bar and pub, Wall of Greens soup and salad bar, Big Bayou Pizza and Pasta parlor and The Original Burger Company. Key accountabilities included:

Recruited, hired, trained, motivated, supervised, evaluated, scheduled, disciplined, and managed termination of over 30 retail food service staff employees and supervisors

Conducted daily team meetings and provide ongoing coaching and development of all employees to maximize performance level

Controlled inventory and purchased supplies with attention to budget guidelines

Monitored back-of-house for consistent sanitation, food quality and presentation

Prepared cash drawers daily and provide petty cash as required

Ensured compliance with OSHA and state health regulations; Oversaw HACCP and Kitchen Safety programs

Maintained customer satisfaction with diners and account client

Assisted in supporting campus cafeteria, concessions and catering services as needed

Increased concessions sales by 2% during my tenure INTERIM GENERAL MANAGER - XAVIER UNIVERSITY – NEW ORLEANS, LA May 2013 – August 2013 Responsible for day-to-day operations and performance of all campus dining services. Key accountabilities included:

Appointed Interim GM charged with turning around a struggling account with a dissatisfied client and disengaged staff

Improved food quality by ensuring chef and kitchen followed approved recipes

Increased staff moral using team building, motivation, and recognition

Instituted daily meetings with client thereby improving overall relationship and satisfaction

Established Food Advisory Association comprised of students and university staff to provide feedback to Sodexo management for ongoing process and service improvement PICCADILLY RESTAURANT Baton Rouge, LA

Family dining chain of approximately 90 restaurants operating in eleven states. Wide-ranging menu of straightforward, homestyle meals, entrées, sides and desserts, at budget friendly prices. Promoted from Trainee to Assistant Manager to Production Manager to Associate General Manager in three years period. ASSOCIATE GENERAL MANAGER February 2008- February 2013 October 1998 – January 2005

Responsible for day-to-day operations and performance of largest store in the state, with upwards of 60 employees and revenues averaging $70K per week. Key accountabilities included:

Recruiting, hiring, training, motivation, supervision, evaluation, scheduling, discipline, and termination of employees, including assistant managers, kitchen staff, servers, wait team

Conducted daily team meetings and provided ongoing coaching and development of all employees to maximize performance level

Controlled inventory and purchased supplies with attention to budget guidelines KIRKLAND COLLIER 225-***-**** PAGE 3

PICCADILLY RESTAURANT Baton Rouge, LA

ASSOCIATE GENERAL MANAGER - continued February 2008- February 2013 October 1998 – January 2005

Prepared daily reports at end of each shift and weekly and monthly profit and loss statements

Analyzed sales reports and developed action plans to control expenses and grow revenue

Monitored back-of-house for consistent sanitation, food quality and presentation

Prepared cash drawers daily and provided petty cash as required

Ensured compliance with all OSHA and state health department regulations, with no violations during my tenure

Increased sales by 10% overall and reduced food and labor cost by 2% during my tenure

Promoted outside catering contributing to overall store sales increase of 8%

Managed inventory and food orders; Daily menu planning; Maintained quality controls HEALTH MARKETS / NASE Baton Rouge, LA

Subsidiary insurance companies offering supplemental health insurance and life insurance products. SALES REPRESENTATIVE October 2005 – February 2008

Responsible for identifying individuals, families, and businesses, presenting products and executing sales. Key accomplishments:

Consistently met and exceeded sales goals

Achieved senior agent status in less than two months by achieving $80K in sales

Won New Agent Sales and Service Award for most sales in 45 days ARAMARK CORPORATION Baton Rouge, LA

Leader in professional services, providing award-winning food services and facilities management to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world. FOOD SERVICE DIRECTOR January 2005 – October 2005

Responsible for day-to-day operations of in-house restaurant for major Louisiana employer with over 1200 employees. Key accomplishments:

Successfully established and launched new account with a major Louisiana employer

Managed all aspects of opening a new restaurant, including marketing, menu planning, price setting, catering system development, recruit, hire and train staff

Administrated all aspects of the restaurant, including personnel and operations management

Managed catering to executive dining rooms and internal meetings and events C E R T I F I C A T I O N S

ServSafe Certified – National Restaurant Association Life and Health Insurance License – State of Louisiana S K I L L S

Strong people development skills

Excellent organization, communication and leadership skills Analytical and Problem-solving skills

Proficient POSitouch, Labor Management System and all Windows operations E D U C A T I O N

Bachelor of Science in Business Management and Administration (BS) – Southern University

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