CHRIS BOSZE

Food Services Specialist

adu59j@r.postjobfree.com • 203-***-****

A forward-thinking professional with over twenty years of successful management experience with retail and residential dining operations. An individual with a consistent track record of meeting and exceeding key organizational objectives and successfully managing cross-functional teams. Renowned as a motivational leader capable of training teams to enable them to fulfill their potential and add value to the business.

Areas of Expertise

Business Intelligent

Operating Budgets

Food and Safety

Planning and Execution

Stakeholder Management

Administrative Services

Multitasking

Time Management

Team Collaboration

Selected Accomplishments

Awarded Campus Service’s “Spirit of Sodexo Regional Award” for customer satisfaction and client retention; this award had the most nominees of any in the Northeast and I was instrumental in the nomination process of my team.

Formed one of Sodexo’s first relief efforts in the Northeast aiding hurricane Katrina’s victims; gained national company recognition along with two associate managers for this program.

Achieved one of the highest exam scores in a class of fellow managers and supervisors, which qualifies me to become a trainer for an internationally recognized food safety certification course- ServSafe.

Developed and implemented unit’s H.A.C.C.P. and physical safety programs using existing company standards; this program raised the performance level in my account to achieve the highest score in our district when audited by an independent safety firm.

Received recognition in the University President’s weekly blog, “This is why we love Chartwells” for my work with a group of local elementary school students during summer camp, which included teaching two Junior Baking Classes.

Pioneered and developed a special dietary needs and allergy program on our campus, which has become one of the most comprehensive programs catering to student needs in the Northeast. This program has been the deciding factor for parents of students with life threatening food allergies to enroll their children in our university.

Professional Experience

Retail Operations Supervisor

Sodexo Higher Ed, Fairfield University Fairfield, CT 08/2016-Present

Manage the daily operations of a four-station, campus retail operation, onsite Dunkin' Donuts and 2 Dunkin’ kiosks, leading food services staff to achieve department goals.

Develop and implement inventory control systems to maximize saving and minimize waste.

Forecast, monitor and approve expenditures from the food services budget.

Record financial transactions, including keeping accurate records of receipts and invoices, preparing daily deposits and reconciling entries.

Maximize sales through effective leadership of staff and train employees to ensure that procedures and productivity standards are met.

Lead for the “Little Kitchen”

Fresh Formats, Bfresh Fairfield, CT 2015-2016

Managed the daily operations of an open, eight station kitchen with thirty-five teammates located inside an 8,000 sq ft grocery store.

Ensured compliance to food safety, sanitation and overall workplace safety standards.

Ordered products and assisted in recording inventory, scheduling truck orders, and filling shelves with products.

Director of Resident Dining Services

Chartwells Higher Ed, Sacred Heart University Fairfield, CT 2011-2014

Managed all front of the house operations of a fast-paced buffet and retail campus dining food court, a convenience store with Starbucks Café, Starbuck's library kiosk, Sub Sandwich concept, and off-campus Café.

Streamlined and reworked former union schedules by reducing union hours and utilizing more student worker positions, raising Meals Per Labor Hour by over 2 points.

Oversaw concessions operations for athletic events and supported the catering department with staffing and management needs for large events.

Supervised the preparation and service of all foods following specific menus and standardized recipes.

Recruited, supervised, assigned responsibilities, and assessed the performance of the staff.

Served as main point of contact between General Contractor, Sub Contractors and Chartwells during a multimillion-dollar renovation to resident to the dining kitchen, servery, and dining room while working directly with the University’s Construction Director and Project Manager.

Resident Dining Manager and Unit Safety Coordinator

Sodexo – Campus Services, Fairfield University Fairfield, CT 2005-2011

Managed and developed eighty-five union employees, ensuring their safe work environment and created an atmosphere that is conducive to the efficient daily operations of the business.

As Unit Safety Coordinator, oversaw the facility’s H.A.C.C.P and physical safety programs by training trainers, managers, and union team members in pertinent aspects of safe personal and professional behaviors.

Created and implemented adequate controls of approved budgets, including monitoring the budget, identifying variances, and taking corrective action to maintain a balanced budget.

Developed new menu ideas, appealing new product displays, promotions, and holiday-themed events for customers.

Managed and oversaw food management services by planning, coordinating, monitoring, implementing, and evaluating all aspects based on the operational needs throughout the University.

Ensured the delivery of safe and quality service, all the while ensuring cost efficiency and standardization was achieved.

Additional Experience

Resident Dining and Retail Supervisor, Sodexo – Campus Services, Fairfield University Fairfield, CT 2002-2005

Associate Director of Dining Services, Compass Group - Westport Public Schools Westport, CT 2001-2002

Contact this candidate