OBJECTIVE

I am a “Results-Oriented Nutrition Operations Director” with extensive experience directing high-volume establishments with a record of embracing increased responsibility positions. I am an effective motivator who engages, equips, and empowers employees to accept responsibility and accountability for their contribution to corporate success. More importantly, I am an articulate communicator who interacts exceptionally well with a diverse and inclusive mindset allows me to reach people on all levels.

●Menu Planning

●Project Management

●Organization

●Manage Budget $30 Million in Sales

●Microsoft Office

●Kitchen Design

●Troubleshooting

●Problem Solving

●Procurement Specialist

●Financial Performance

●Office Equipment Experience

●Knowledge of HACCP, FDA, OSHA

EDUCATION

Doctorate, Food, Land & Faith May 2023

Memphis Theological Seminary Memphis, TN

Masters of Divinity, May 2016

Memphis Theological Seminary Memphis, TN

Associate of Occupational Studies in Culinary Arts, May 2011

L’École Culinaire

Cordova, TN

Bachelors of Arts, May 1994

Bethune-Cookman University Daytona Beach, FL

ServSafe Certified

Manage First Certificates

EXPERIENCE

Corporate Director of Nutrition & Wellness Sept 2022-Present

Saprea, Philanthropy Alphereta, Georgia

●Develop strategic direction and provide oversight for the provision of wellness through nutrition for participants, including group nutrition education, individual nutrition counseling, meal and menu planning, retreat nutrition strategies, and post-retreat recovery strategies to optimize participants performance and recovery, protocol development and management of eating disorders/disordered eating, dietary restrictions.

●Provide evidence-based guidance to improve mental health and recovery, decrease the risk of illness and injury and promote overall health and wellness.

●Recruit, screen, hire and provide oversight, supervision, and guidance to full-time Executive Chefs and Sous Chefs

●Oversee day-to-day operations for sexually abused women, including budget development and management, product procurement, stocking, inventory control, and staffing solutions.

●Work to identify, foster, and build relationships with campus entities, departments, and staff to develop resources for participants and teams that may enhance programming, support, and nutritional or mental health-related resources.

●Provides phycological nutrition therapy, as needed, in coordination with the Saprea team Physicians to help manage or treat trauma sensitive participants conditions and nutritional challenges, such as but not limited to food allergies, bone mineral disturbances, low energy availability, gastrointestinal disturbances, diabetes, iron depletion, and iron-deficiency anemia.

●Responsible for oversight of nutritional supplement review, including herbal and performance supplements, for the legality, safety, quality, and efficacy; monitors use of appropriate supplementation in coordination with sports medicine staff

Director of Operation Jan 2020-Sept 2022

University of Alabama Tuscaloosa, Alabama

●Provides operational and logistical support for assigned line of business

●Participates in strategic planning meetings to develop objectives for the assigned region

●Develops and maintains annual budget and forecasts for the assigned region; monitors financial reports of the region to ensure budgetary compliance with Regional and Corporate goals

●Develops, recommends and implements policies and procedures of the region to ensure maximum income from existing accounts

●Participates in the sales process for the acquisition of a new business. Coordinates the development of proposals and contracts. Prepares and conducts presentations to prospective clients

●Participates in client negotiations and renegotiates facility contracts. Coordinates documentation of contract changes

●Responsible for managing client relationships through managing and leadership of multiple operations

●Visits units to inspect unit operations to ensure contract compliance

●Monitors customer, client, and associate satisfaction surveys. Conducts audits, surveys, and assessments to ensure company policies and procedures are followed

●Completes all daily, weekly, or monthly reports as outlined in the corporate policy and procedures on a timely basis, meeting all prescribed deadlines

●Oversee the food and nutrition operations for eight athletic facilities with a managed volume of 25M

●Responsible for all aspects of the business including financial expectations, regulatory compliance, client satisfaction, recruitment, and client relations.

●Exceeded budget expectations of all eight facilities by greater than $550,000 due to cost-saving initiatives and increased sales

●Procurement specialist, bid professional

●Responsible for implementing sustainability initiatives, diversity, and inclusion.

●Assist accounts throughout regions with new contracts, training, strategic planning, and addressing client concerns

●Created workflow designs and routines for staff, optimizing company revenue directly, resulting in a decrease in overhead and increased productivity

●Work closely with the community to address food insecurity needs, Body Mass Index (BMI), obesity, and food-related illnesses

●Community liaison for Non-Profit Organizations

●Galvanized over 300 volunteers per game

●Implemented travel and per volunteer bonus program for Non-Profit Organizations

General Manager/Executive Chef Jun 2018-Dec 2020

Sodexo Memphis, TN

●Collaborate with the client in setting and driving organizational vision, operational strategy, and hiring needs.

●Translate strategy into actionable goals for performance and growth to implement organization-wide comprehensive goal setting, performance management, and annual operating planning for all departments.

●Oversee multi-unit sales, operations, employee & departmental productivity, and efficiencies, building a highly inclusive culture, ensuring team members thrive and organizational goals are met and exceeded.

●Drive the company’s operating capabilities to surpass client satisfaction, retention, and company goals while creating departmental and cross-departmental efficiencies and adding value to the client’s experience.

●Conduct monthly Sales, Operation, and Administrative audits to ensure all policies & procedures are being adhered to and to ensure maximized efficiency and desired client value and experience.

●Establish and improve policies & procedures that promote client/company culture and vision.

●Assess and implement improved processes and new technologies, and collaborate with management regarding implementing these improvements.

●Ensure effective recruiting, onboarding, professional development, performance management, and retention.

●Provide overall team member growth plans for internal promotions and growth while delegating responsibilities to ensure staff members grow and are engaged as capable participants.

●Oversee sales and marketing initiatives, ensuring that we remain approachable/top of local market trends.

●Manage and maximize partnerships with clients, venues, and vendors to assist in

●Partner with clients to compile the budget and company reporting.

●Create sales opportunities throughout the client process by adding additional value to the client experience.

Director of Child Nutrition Oct 2015- June 2018

KIPP Delta Public Schools Helena, AR

●Responsible for the administration of the Child Nutrition Program for KIPP Delta Public Schools

●Directly supervises Child Nutrition personnel

●Develops/implements employee performance management system and staff training and development programs

●Projects annual operating budget and manages the budget on a monthly basis

●Develops, implements, and monitors internal controls to ensure financial accountability and program integrity

●Establishes inventory management and control systems

●Develops and revises KIPP Delta’s Child Nutrition Program procurement plan and ensures the plan is consistent with Federal, State, and local procurement regulations and policies while ensuring vendor compliance

●Provides leadership in developing recipes and menus which meet and exceed USDA guidelines

●Ensures production records are completed accurately each day in each school

●Plans/oversees special events catering

●Implements free/reduced-price meal program in a manner that protects and preserves the civil rights of all students while ensuring accurate meal counting/claiming systems

●Chairs KIPP Delta’s Wellness Committee and contributes to the nutrition and nutrition education of our team and family

●Monitors KIPP Delta’s agreement with the Department of Education’s Child Nutrition Unit to ensure compliance with the provisions of the legally binding agreement

●Develops social marketing plans to involve students, parents, school personnel, and community partners in KIPP Delta’s Child Nutrition Program

●Seeks and responds to student, parent, media, community, and other concerns

●Prepares appropriate newsletters, news releases, and brochures to inform, involve, and engage the community in various Child Nutrition initiatives

●Trains staff to use computer technology in individual school sites to improve management techniques.

●Performs and directs with a general nature committed to the school district's goals and visions.

●Performs and directs appropriate communication skills with the customers served.

Director of Food and Beverage June 2013-Oct 2015

Flora & Muse Houston, TX

●Responsible for menu costing; Plated/Bulk recipes

●Created authentic menu

●Implemented order guides, Par levels for meats, seafood, bread & Sysco

●Improved productivity by 8%

●Reduced labor by 4%

●Increased sales by 6% by introducing late night/happy hour menus

●Lowered food cost by 3.5% through portion control, maximizing shelf life & coaching developing employees

●Negotiated pricing for seafood, poultry & meats with purveyors, to ensure maximum profitability

Campus Executive Chef Jan 2009-Jun 2013

Rhodes College, Aramark Memphis, TN

●Oversee 3 major accounts and Starbucks generating over $22 million in revenue

●Manage staff of 150 employees

●Increased revenue by 8% and reduced food cost by 2.5%

●Received Chef of the year

●Developed new menus for catering, private dining & bar & grill

●Received A 93%, 90% & a 94% on health inspection

●Received a 95% on stirtec inspection

●Coordinating and orchestrating major international events for IP’s top executives;

●Supervising meal service in employee and executive dining rooms and catered events

●Increase sales by 10% during tenure.

●Created & implemented an incentive program reducing absenteeism by 20% in less than 3 months

●Drove gross margin from 39.2% to 44.5% to capture record net profit

●Received a 5-star award for the top unit in the southeastern division

●Raised health department score from 88% to 97% in 4 months

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