Food Service School Nutrition

Joseph Happe

Buffalo, MN *****

*********@*****.***

(612) 978- 9209

Summary:

Twenty-five plus years in all areas of food and beverage management including K-12, university, and corporate environments. Strong analytical thinking has facilitated both identifying and developing strategies to correct opportunities, drive sales, increase profitability, and develop stronger relationships between the company and client as well as employees and managers. Highly experienced with union staff issues. I hold multiple certifications in food safety and nutrition, including the School Nutrition Specialist (SNS) issued by the School Nutrition Association, ServSafe Certified issued by the Minnesota Restaurant Association, and Certified Food Protection Manager issued by the Minnesota Department of Health. I am committed to continuous learning and improvement, always seeking new ways to enhance the culinary experience and promote health and wellness.

.Work Experience:

General Manager

Crown College (Sodexo) St. Bonifacius, MN 2023-current

Oversee all residential, retail, and catering for the client’s Food Services Department with total annual sales exceeding $4.2M in total revenue. Direct and Supervise 47 Chefs, food service workers and students in the implementation of additional offers and menu development. Lead the “Student Food Advisory Team” to collect student feedback for the Dining Center.

Member of the Pillar III Planning team. Special events committee for planning Homecoming, Board of Trustee conferences, weddings, and summer camps

Prepare and manage budgets and forecasts, control daily expenses and manage labor costs to maintain fiscal responsibility and generate maximum revenue while maintaining an optimal guest experience.

Director of Food and Nutrition Services

St. Michael/Albertville School District #885 -St Michael, MN 2021-2023

Direct and supervise over 55 employees in 7 locations, servicing 6,600 students and staff.

I was influential in increasing the Food Service 02 Fund from $800,000 to $1.7 Million in my first year.

As part of the District Administrative Team, I participated in weekly collaboration meetings, sharing resources and plans with other district departments. Menu development within HHFKA Guidelines including the procurement and use of USDA Commodity program. Developed Premium Meal initiative including Deluxe Salads and “specialty breads” baked in house, and "made from scratch" cooking.

Worked directly with the building and grounds department on implementing a waste reduction and compostable lunchroom plan.

Menu development with innovative additional offerings leads to higher student satisfaction and an increase in participation. Plans for 2022-2023 include unlimited fruit and vegetable offering, “Serve your Self” stations at secondary schools, and new recipes from scratch cooking. Premium Meals including Deluxe Salads and “specialty breads” baked in house, make STME a step above other districts.

I am a member of Anoka-Hennepin MSFBG board assisting 41 districts through a buying consortium resulting in hundreds of thousands of dollars in savings for all participating districts.

Developed a “Food Advisory Committee” at STMA High School, involving staff and students, to work together as decision makers on new menu items and special promotions.

Responsible for district budgets and forecasts, free and reduced meal compliance, and state reporting. Direct control expenses and manage labor costs to maintain fiscal responsibility and generate maximum revenue for the district while maintaining an optimal student experience.

Director of Nutritional Services

St. Cloud Area School District 742 - Saint Cloud, MN 2018 to 2021

As part of the executive team, I was able to help design the dining facility, kitchen, and serving areas at the new Tech High School as well as oversee updates in several other kitchen locations. I have collaborated with contractors and vendors to implement annual PMA compliance as well as suppliers to control costs.

Headed of a 13 School district buying consortium with a successful RFP resulting in thousands of dollars in savings for all participating districts.

Developed and implemented a “Food Advisory Committee” at all high school and middle school locations. This allowed students to work together as decision makers on new menu items and special promotions.

Responsible for district budgets and forecasts, free and reduced meal compliance, and state reporting. Direct control expenses and manage labor costs to maintain fiscal responsibility and generate maximum revenue for the district while maintaining an optimal student experience.

As the District Safety Coordinator, I was tasked with the development of a Safety Committee and the review and modification of our district Wellness plan.to ensure state mandated compliance. Working with city and county representatives as well as vendors, we are developing a composability and recycling plan for the school district.

Director of Food and Nutrition Services / Regional Trainer

Monticello School District - 882 (Sodexo) Monticello, MN 2011 to 2018

Oversee all aspects of Food Service for the Monticello School District. District. With more than 4,400 students, we serve over 1.2 million meals annually. Innovative aspects include increased Ala Carte add on sales by implementing free-standing retail kiosks. Before my departure, I secured Sodexo’s 3rd contract at Monticello School District ensuring Sodexo presence through 2022.

Under my direction we have redesigned and built several new and remodeled kitchens in 7 years. .

Cultivate client relationships and solidify client satisfaction. Troubleshoot and resolve all food service-related issues allowing the client to concentrate on educating students.

Train and develop Sodexo Food Service Directors in the Minnesota/ Wisconsin Region for the k12 division. Successfully implemented new federal HHFKA requirements and became one of the first districts to be certified by the state of Minnesota for NSLP and SBP.

Developed the district “Weekend Backpack” program and the “Magic Closet” program benefiting at-risk students by providing non-perishable food items for the weekends and holidays as well as personal hygiene products for the secondary students. Fully funded by private donations and grants, I was able to collaborate with community organizations and area businesses to fully fund this program.

Food Service Director – Coffman Union

University of Minnesota (Aramark) - Minneapolis, MN January 2007 to December 2011

Oversee 13 retail concept units including Einstein Bagels, Panda Express, Baja Sol, Chick-fil-A, Starbucks, Jamba Juice, and Ebert’s & Gerbert’s with a total annual sales exceeding $14.5 M in retail and catering revenue.

Collaborate with other facility directors as a member of the TCF Stadium Opening Management Team for the University of Minnesota Gophers Football. Responsible for all Premium and Suite Services as well as catering.

Prepare and manage budgets and forecasts, control expenses and manage labor costs to maintain fiscal responsibility and generate maximum revenue while maintaining an optimal guest experience.

Education & Certifications

North Hennepin Community College – AAS Business Management

St John’s University & University of Minnesota- Business

ServSafe Certification certified by the Minnesota Department of Health for food safety.

Minnesota Food Production Manager License - Minnesota Food Manager Certification

T.I.P.S Certification University of MN (Alcohol Compliance Supervisor).

Volunteer History

4CT - Board of Directors (President)

Member of the Buffalo School District Parent Advisory Council

City of Buffalo Planning Commission

Special Olympic Volunteer for over 10 years

Buffalo Youth Sports volunteer soccer and t-ball coach

Active Member of the Buffalo Lions and Masons Lodge (treasurer)

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