BENNIE E. DEWBERRY JR. C.E.C.

**** ****** ***

Round Rock, Texas 78664

CELL # 760-***-****

HIGHLIGHTS OF MY CAREER

** Forty Years of progressively responsible experience managing a variety of food service operations, including Military mess halls and Senior Living with Sodexo Company, Palomar College and Hillcrest Hospital with Aramark Company and White Sands of La Jolla with Compass Company.

** My strengths include budget development, high end catering, menu planning and client negotiations. Able to identify areas of strength and weakness and implement company policies, company standards and systems that optimize productivity and bottom line. Have demonstrated the ability to motivate staff for maximum productivity and control cost through the most effective uses of manpower and available resources.

Team Building, Mentoring and Leadership ~ Budget Planning ~ Cap-X, Project Planning, Staffing and Management ~ Customer Service and Retention ~Start-up and Turnaround Operations ~ Problem Solving ~ Oversee Multi-Units (12) ~ HACCP Trainer

MY SUMMARY OF QUALIFICATIONS

* 2 years in higher education, AFSD/Executive Chef.

* 13 years in healthcare facility, Dining Service Director/Executive Chef, the beds ranging from 190 to 310 beds.

* 1.5 years in hospital healthcare, AFSD/Executive Chef

* 2 years Sodexo military service, GM4.

* Able to see the vision and achieve the company goals and surpass expectations while maintaining associate motivation, safety and customer service integrity through total quality management.

* Experienced in operations restructuring to address business growth, reduce cost and improving customer service and satisfaction.

* Oversees muti units to ensure facility requirements are met within budget, compliance and facility improvements to meet expectation goals and provide superior customer service.

* Training managers and supervisors in their daily responsibilities including cost analysis reports, State and Federal regulations and standards. Empowers managers to make decisions that will impact and provide superior customer service.

PROFESSIONAL EXPERIENCE

UPPER CRUST FOOD SERVICE 2018 - CURRENT

Campus Manager For (Univ of Idaho and WSU)

Serv Safe Certificate

Overseeing 6 Frats and Sororities

Team Player

Ordering and receiving of foods and supplies and inventory

98% foods made from scratch

Making sure all 6 accounts are kept in budget

SODEXO AT UNIV OF IDAHO 2016 - 2018

Catering Manager/Executive Chef (current)

Menu Planning

Serv Safe Certificate

Ordering, receiving of foods and supplies and inventory

Full Scale catering service

All foods are made from scratch

HACCP Training to all staff

Working with Director on food and staff budget

Team Player

KISCO Senior Living 2008 - 2015

Dining Service Director/Executive Chef

Dining Service Director/Executive Chef, oversee full operation of the dining service, 165 beds, management of the front of the house supervisor and the kitchen manager along with 26 staff members. Reducing overtime and keeping food cost down, working closely with residents and their family members.

Selected Accomplishments

* Serv-Safe and HACCP trainer

* Reducing labor and food cost within company specs

* Conducting and presenting live Chef Stations weekly

* Working with Marketing and Sales to increase residents flow

* Developed 5 week menu cycle

* Full operation of Dining Services

* Monthly Food Forum with staff and residents

COMPASS White Sands Of La Jolla Senior Living 2007 - 2008

Executive Chef and Trainer (contract agreement)

Selected Accomplishments

* Serv Safe and HACCP trainer

* Decrease food cost and labor cost to all time high (both areas were high for 2 years)

* Developed a 4 week cycle menu and new menu items

* Developed remodeling of kitchen and salad bar

* Developed high end outside catering sales at $120,000 yearly

* High end catering, inside and outside of operation

* Scheduling associates, watching over-time, time cards imput

* Team Player

ARAMARK Healthcare UCSD Hillcrest Hospital Ca 2006 - 2007 AFSD/Executive Chef (contract agreement)

* HACCP Training to staff

* Full scale catering inside and outside of operation

* Full control of operation while working close to Food Service Director

* Daily connect with residents in their rooms pleasing them, taking care of their food needs during their stay at UCSD Hillcrest Burn Center Hospital

* On the menu planning board

* Serv Safe Certificate

* Team Player

ARAMARK Higher Education, Palomar College 2004 - 2006

AFSD/Executive Chef (contract agreement)

* Managing retail operations

* Child care feeding

* Catering for special events

* HACCP Training to staff

* Menu Planning

* Serv Safe Certificate

* Ordering of foods, supplies, payroll and inventory

* Team Player

SODEXO Military Services, Camp Pendleton Ca 2002 - 2004

General Manager 4 / Executive Chef

* Managed the 3rd largest mess hall on Camp Pendleton, 3.5 million in revenue

* First to change4 from military to civilians workers in the mess hall at Camp Pendleton

* Full control of budgeting, labor, inventory and menu set up

* HACCP Training to all staff

* Fed about 70,000 marines a month without special events

* Serv safe Certificate

* Team Player

BROOKDALE Place Of San Marcos Senior Living 1997 - 2002 Dining Service Director / Executive Chef

* Corporate Dining Service Director / Executive Chef for (12) properties west coast

* Assist Executive Director in budgeting for food and labor

* Ensure compliance of quality and sanitation standards

* HACCP Trainer

* Serv safe Certificate

* Ordering, buying of foods and supplies

* Team Player

UNITED STATES MARINE CORPS

EDUCATION/PROFESSIONAL AFFILIATIONS

A.O.S. DEGREE AT CULINARY INSTITUTE OF AMERICA, HYDE PARK, NY (1982-1986 while in the military,USMC)

CAMP JOHNSTON, MILITARY COOKING SCHOOL, USMC, NC

BA DEGREE, BUS MANAGEMENT, MORGAN STATE

SERV-SAFE CERTIFICATE

NUTRITION CERTIFICATE, REDLANDS COMMUNITY HOSPITAL

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