Autumn Battin-Flores

***** ******** **., ********** *****, MI 48335 248-***-**** adyyei@r.postjobfree.com

Commitment Collaboration Efficiency Results

Committed industry leader with 20 years of experience in managing through vision, continuous improvement and innovation. Diverse experiences include operation and event management, image and branding and development of new markets. Experienced trainer and motivator with proven ability to enhance trust and cooperation among staff to improve and sustain a service-oriented culture. Passionate about working with diverse groups of people.

Leadership Experience

Director of Retail Operations and Catering, University of Texas at Austin 2023- Present

Austin, TX

Oversee operations for auxiliary catering and retail for the University of Texas, including a $10 million-dollar budget.

Responsible for the strategic oversight and operations of Starbucks coffee shops, national brands such as Chick-fil-A, and internal concepts that were built in-house. Have direct leadership over a team of three General Managers, a Director of Catering, and a Campus Executive Chef for Retail and Catering, along with 2 Assistant General Managers, 5 Assistant managers, and 200 student employees.

Currently involved in several key housing projects building that consist of two new residential concepts with dining.

Develop campus partnerships construction, development, project management, and campus partners such as auxiliary capital projects, procurement, real estate planning, and Housing.

● Developed a new catering department to include a new menu sales team, international, sustainable, and student sections, along with a comprehensive sale five-year strategic plan.

● Partnered with University procurement and capital projects to negotiate RFPs for new and exciting vendors on campus.

● Responsible for all yearly budgeting of the retail and catering departments. Work with the residential program to set and forecast dining budgets and meal plan options.

● Report weekly to all stockholders on the financials of the operations. Work in collaboration with the financial department on capital investments, inventories, and project management of new openings of retail and residential units.

● Partner closely with housing staff, including Residential Advisors and complex coordinators, to establish event calendars, food programming, summer camps, and orientations.

Senior Associate Director of Catering and Retail, University of Michigan, 2018- 2023

Ann Arbor, MI

Oversee operations for auxiliary catering and retail for Michigan Dining, including a $17 million-dollar budget. Responsible for the strategic oversight and operations of two full restaurant style cafes, ten grab and go coffee shops, six c-stores and a pantry along with all catering operations. Have direct leadership over a team of three Retail Assistant Directors, Director of Catering, and a Campus Executive Chef for Retail and Catering along with 25 Managers, 10 assistant managers, 75 AFSCME Union hourly staff and over 400 student employees. Involved in several DEI initiatives with campus partners such as Multi Ethnic Student Association, Center for Campus involvement, Trotter Multicultural Center, Housing and Maize and Blue Cupboard.

●Responsible for all retail and catering contracts in partnership with the Provost office;

●Developed a new catering menu to include an international, sustainable and student section along with a Catering to Go delivery program for campus.

●Partnered with University and Student Life procurement, and capital projects, to negotiate RFP’s for new and exciting vendors on campus. Work closely with university Campus Farm to incorporate products and programs into campus catering and retail.

●Responsible for all yearly budgeting of the retail, catering departments. Work in partnership with the residential program to set and reforecast dining budgets and meal plan options. Report out weekly to all stockholders on the financials of the operations. Work in collaboration with the Financial department on capital investments, inventories and project management of new openings of retail and residential units.

●Partner closely with Student Life Marketing, Human Resources, SL Technology, Conference and Events, and University Union staff to plan all strategic best practices for the dining operations.

Director of Catering, University of Michigan, 2017 - 2018

Ann Arbor, Michigan

Oversee operations for auxiliary catering including The League, The Union, Munger Graduate Housing, Palmer Commons, University of Michigan Golf Course and off - premise catering. This includes oversight of the finances for a seven-million-dollar budget, management of three catering managers, two Chef De Cuisines, three assistant managers with over 75 hourly employees. Responsible for the identification and development of talent among team members with targeted recruitment and training efforts focused on driving best guest service standards. Instituted and oversaw internal and external catering events. Work with Chef De Cuisines with menu development, costing, and marketing functions as they relate to the catering department.

Regional Operations Manager, Continental Services 2014 - 2017

Troy, Michigan

Oversee operations for 20 corporate cafés including Mercedes Benz, La-Z-Boy Headquarters, Bosch Campus and Ford House in Grosse pointe. This includes oversight of an 8.7 million-dollar budget, management of 15 general managers and 15 executive chefs as direct reports with over 100 hourly employees and the identification and development of talent among team members with targeted recruitment and training efforts focused on driving sales.

●Instituted a 30-60-90-day action planning system throughout the regional café system. Created, implemented and sustained standard marketing and sales strategies, tracking progress using established internal and external industry benchmarks.

●Lead project design manager for the opening of two new accounts from beginning to end, La-Z-Boy, and Harman International Cafes.

Director of Banquets, Greenleaf Hospitality Group, 2013 - 2014

Kalamazoo, Michigan

Oversaw all aspects of high profile, high volume, events on both the corporate and social side for Green Leaf including the Radisson Hotel. Served a diverse clientele including meeting planners, wedding coordinators, top business officials, small business owners and administrators in the higher education arena. Oversaw a budget of 5million dollars.

●Responsible for planning and execution of all off-premise catering at Gilmore Car Museum, Kalamazoo Air Zoo Museum and Kalamazoo Art Institute;

●Responsible for interviewing staff for key positions and the training and ongoing development of events teams;

●Developed budgetary objectives for all events departments in collaboration with the Director of Food and Beverage;

●Responsible for 90-day forecasting of all activity including all visible trend data;

●Maintained client billing systems and prepared all purchase orders for the Director of Food and Beverage.

●Planned and executed 35 full-service hospitality suites for Western Michigan University athletic events during the 2013 season.

General Manager, Zazios Birmingham, Greenleaf Hospitality Group 2010 - 2013

Kalamazoo, MI

Responsible for overseeing the efficient running and profitability of a high-end restaurant in Birmingham, Michigan. Responsible for establishing excellent customer services as well as food quality in both a restaurant and Chef’s kitchen context. Oversaw a budget of 3 million dollars.

●Responsible for overseeing staff hiring and training in all formal operations including the creation of employee handbook, flow charts, job descriptions and incentive programs;

●Responsible for sales, booking, logistics and execution of all events from whole restaurant buyouts to private dining room events accommodating up to 250 daily guests and the supervision of 30 associates.

●Orchestrated recipe and menu development in collaboration with chefs based on guest trends and seasonal considerations.

●Responsible for creating new ways to reduce expenses and labor costs including vendor negotiations, reconfigured server station charts, concept, layout and design for bar promotions, standardization of portions and implementation of labor cost control; Hit P&L budget every month; credited with increasing revenues by increasing customer base and average check.

●Booked, planned and executed the national Microsoft Windows 8 roll out for Michigan held at Zazios in Birmingham including servicing both meeting and social events - 2011

Additional Experience

National Events Specialist, Borders Group Inc. 2008 - 2009

Ann Arbor, MI

• Coordinated and executed all national book signings for major publishing groups, authors and major music acts; responsible for on site management of several out of state festivals and events;

• Created innovative programs for corporate markets, integrating group and individual products, which helped expand client base;

• Worked with district marketing managers, sales directors and store managers to set up all event logistics and create all in house event promotional material;

• Consistently exceeded sales goal with creativity and enthusiasm

Public Relations, Special Events Coordinator, Wayne County Community College District

Detroit, MI 2005 – 2008

• Managed and executed all events for the Educational Affairs, Student Services and Continuing Education departments including developing topics, retaining speakers and developing budgets;

• Acted as marketing liaison for several departments, including writing all press releases and several internal publications, ad placement, creation and distribution of all promotional material

• Created and administered summer camp programs at five Wayne County Community College District’s campuses. Planned and executed the “All-District Conference Day,” consisting of thirteen workshops, twenty one vendors and over 2000 participants - 2002

Restaurant and Venue Manager, Special Events Coordinator, 20th Century Club/ Gem Theater and Music Venue, Detroit, MI 2003 - 2005

• Responsible for planning and executing all events and catering operations ranging from major corporate functions, fundraisers, weddings and concerts.

• Oversaw payroll reports, food costs, all front of the house inventory and purchases.

• Motivational lead and trainer for all front of the house staff to perform at the highest levels of guest service including provisions for a safe, efficient, professional work environment.

• Utilized all internal partnerships and networks to develop strong relationships among all levels of the corporate community.

• Managed and Staffed ESPN Sports Zone and Madden Bowl parties for Super Bowl XL at the GEM Theater - 2006

• Developed, booked and executed "Jam at the Gem" weekly jazz series at Gem Theater, Downtown Detroit - 2003-2005

Education

●BFA in Media Arts, 2003 Wayne State University, Detroit, Michigan

●Beer Server Certification

●Tips and Servsafe Certification

●Active in NACUFS

●Certificate in DEI leadership from University of Denver

●Change Management Certification

●Salesforce, C-Board, FSS, Google Suites, CS Gold, Delphi,

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