Summary

For for seventeen plus years have established a career in Hospitality/ Food and beverage; Catering and convention services that included but was never limited to: Customer satisfaction, service and service recovery, Operations management, P& L, PPD, Budgeting, Marketing, Employee relations; Staff Training and development, Internship, and Mentoring.

Director, Pollak Food Service Management Full-time, Sep 2019 – Present, Cincinnati Area, KY

Manage and direct the Patient Services operations within the Department of Food & Nutrition Services . Budgeting including Inventory Management, Purchasing and Manage and direct the Patient Services operations within the Department of Food & Nutrition Services. Budgeting including Inventory Management, Purchasing and receiving. Responsible for Operations Management for Food & Beverage Service including scheduling, hiring dietary personnel, Allocation of labor, Process Scheduling and Improvement. Employee relations/ human resources management. Other duties included ensuring patient satisfaction and good public relations through the safe and efficient use of resources.

Chef Manager Director, Culinary Service Group, Nov 2017 – 2019, Dayton, Ohio

Manage and direct the Patient Services operations within the Department of Food & Nutrition Services with dietary service manager. Budgeting including Inventory Management, Purchasing and Manage and direct the Patient Services operations within the Department of Food & Nutrition Services with dietary service manager. Budgeting including Inventory Management, Purchasing and receiving. Responsible for Operations Management for Food & Beverage Service including scheduling, hiring dietary personnel, Allocation of labor, Process Scheduling and Improvement. Employee relations/ human resources management. Other duties included ensuring patient satisfaction and good public relations through the safe and efficient use of resources.

Dining services manager, Brookdale, Aug 2016 – Dec 2017, Miamisburg, Ohio

Responsible for supporting director including ordering and inventory. Included coordinating and actively participate in day-to-day service operations, and provide hands-on support. General Duties and Responsibilities included supervising event operations, coordinating kitchen staff, and overseeing food service logistics. Regularly interacted with the administrator and chef director, kitchen staff. Oversee special event logistics generally comprise food and beverage service, preparation. Responsibilities also involved interviewing, training, supervising, coaching and evaluating staff.

General Manager, AVI Food systems, Aug 2015 – Oct 2017, Sidney, Ohio

Manage and direct the food service operations within the Department of Food & Nutrition Services. Menu Development for Meal calendar planning for Unit. Budgeting including Inventory Management, Purchasing and receiving. Responsible for Operations Management for Food & Beverage Service including scheduling, hiring, food service personnel Allocation of labor, Process Scheduling and Improvement. Employee relations/ human resources management that includes Staff recruiting, hiring training and Development. Develop, institute, execute and enforce corporate policies and procedures for newly acquired facility. Begin and maintain emphasis on client satisfaction and Hospitality Service, OSHA, FDA, and State regulations. Other duties include ensuring client and guest satisfaction and good public relations through the safe and efficient use of resources such food promotions and special events.

General Manager, SODEXO ENTREPRISES, Aug 2013 – Sep 2015

Manage and direct the Patient Services operations within the Department of Food & Nutrition Services. Menu Development for Meal calendar planning for Unit. Budgeting including Inventory Management, Purchasing and receiving. Responsible for Operations Management for Food & Beverage Service including scheduling, hiring, dietary personnel Allocation of labor, Process Scheduling and Improvement. Employee relations/ human resources management that include Staff recruiting, hiring training and Development. Develop, institute, execute and enforce corporate policies and procedures for newly acquired facility. Begin and maintain emphasis on guest satisfaction and Hospitality Service, OSHA, FDA, and State regulations. Other duties include ensuring patient satisfaction and good public relations through the safe and efficient use of resources.

Morrison Management Specialists, Service Manager, May 2008 – Aug 2011, Ohio

Oversee and facilitate Kosher Healthcare Food service department operations; Manage and direct the Patient Services operations within the Department of Food & Nutrition Services. Responsible for performing a variety of duties including scheduling, hiring, dietary and hospitality personnel. Other duties included ensuring patient satisfaction and good public relations through the safe and efficient use of resources as well as:

- Facilitate all Banquet/Catering events

- Dementia Care Training Specialist

- Created/ developed Internship and employee mentoring

- Labor Control

- Developed Catering/ Deli Menu for marketing

Assistant Food & Beverage, Ramada Plaza Hotel, Oct 2006 – May 2008, Cincinnati Area

Help with the daily operations of restaurants, commercial kitchen and Banquet service department operations that provide food and beverage service to guests. Responsible for front-of-the-house dining room operations with focus on maximizing the profitability of food and beverage operations and carry out menu strategies and promotions to meet this goal.Via P&L reports, food cost, liquor control, payroll

Primary Responsibilities included managing the customer-facing aspects of restaurant, bar and lounge.Staff developement; Hire and train Banquet, Bar, Nightclub, and Restaurant staff. Provided on-the-job training, ensured work shifts are properly staffed and managed the bartenders and food service staff. Service recovery specialist/ Guest relations; Interacted with guests, informed staff of any food concerns and special requests and resolve any guest complaints or issues. Adhered to and monitored compliance of standard operating procedures and ensure dining areas are compliant with the regulatory requirements and public health standards for food handling, alcohol service, sanitation and hygiene.

Hospitality/Nutritional Program District Coordinator, Maud Booth Academy, Aug 2003 – Sep 2006, 300 LYTLE ST,

ESSENTIAL DUTIES AND RESPONSIBILITIES FOR ALL THREE SCHOOLS:Operations Management for Food & Beverage Service including Allocation of labor, Process Scheduling and Improvement. Menu Development for Meal calendar planning for all three schools. Budgeting including Inventory Management, Purchasing and receiving. Employee relations/ human resources management that included Staff recruiting, hiring training and Development. (Emphasized Guest Satisfaction and Hospitality Service, OSHA, FDA, and State regulations.)

Four Points by Sheraton, Assistant Banquet Manager, Four Points by Sheraton, Aug 2000 – Sep 2006, Cincinnnati, Ohio

Complied with, inspected and, at times, established SOP for department during each ownership/ management- Harley Hotel/ Four Points Sheraton/ Kenwood Inn/ Best Western

Responsible for supporting manager and F&B director during banquet, meeting and event venues. Included coordinating banquet logistics, and working in conjunction with the director of banquets, catering staff and event planners. Actively participate in day-to-day banquet operations, and provide hands-on support to deliver banquet events. General Duties and Responsibilities included supervising banquet event operations, coordinating banquet staff, and overseeing banquet logistics. Regularly interacted with the director of banquets, catering/kitchen staff, and event planners to set-up and turnover banquet events. Oversee Banquet event logistics such as food and beverage service, preparation, and post-event clean-up. Responsibilities also evolved HR duties, including interviewing, training, supervising, coaching and evaluating staff.

All elements of banquet event operations, including coordinating catering staff, food and beverage setup, and post-event clean-up, ensure banquet events are appropriately staffed, and also set work expectations with the staff responsible for servicing an event. Adhere to standard operating procedures, and comply with regulatory requirements, including post-event sanitation, and food and beverage licensing.

Interact with customers, event planners and other event stakeholders, and simultaneously manage numerous banquet details while exercising business judgment and diplomacy when meeting with stakeholders, resolving conflicts, and managing unexpected changes to banquet details. Maintained a professional demeanor in all situations, and motivate staff to deliver a memorable event experience

Languages: Spanish,

Education: Beckfield College-Florence, Bachelors, Business Administration, Management and Operations, 2012 - 2015 (expected)

Activities and Societies: Artisan Sage

Interests: Design: Fine Arts and Filmmaking

Martial Arts: Kempo, Aikido, Kendo