Food Service Inventory Management

Michael Morelli, CEC

413-***-**** Douglas, MA *******.****@*****.*** www.linkedin.com/in/michaelmorellicec

Career Summary

•Executive Food Service Operations Leader with 20+ years of experience driving multi-million-dollar culinary operations, optimizing cost efficiency, elevating dining experiences, and leading high-performing teams to deliver exceptional quality, innovation, and service excellence.

•Spearheaded diverse, high-impact dining initiatives, including Chef’s Tables and international dinners, while leading a team of 128 associates, including 6 direct reports, to drive operational excellence in a $14M food service account.

•Streamlined inventory management, reducing stock levels from $75K to $30K, while achieving and maintaining 95% purchasing compliance through cost-control strategies and supplier optimization.

•Drove post-COVID catering revenue growth 65% per month through strategic pricing updates, menu enhancements, and operational efficiencies, while upgrading all retail units with new equipment and service improvements to increase revenue by 20%.

•Directed the transition from Sodexo-managed food service program to self-operated system, redesigning and upgrading the hospital’s retail kitchen space, driving a 20% increase in patient satisfaction with improved culinary offerings and service quality.

•Managed food purchasing and inventory control for an upscale steakhouse, ensuring quality and cost efficiency while overseeing on- and off-premise catering operations, which grew by 25% through tailored high-quality client experiences

Professional Work Experience

Aramark, Tewksbury Hospital – Tewksbury, MA

Food Service Operations Manager 2024 – 2025

•Spearheaded diverse, high impact dining initiatives, including Chef’s Tables and international dinners, while leading a team of 30 associates, including 3 direct reports, to drive operational excellence in a $14M food service account.

•Optimized kitchen efficiency through comprehensive small wares and equipment refreshes while championing the adoption of online software to streamline operations and enhance food cost management.

•Achieved regional leadership in purchasing compliance by implementing cost-control strategies, optimizing supplier relationships, and leveraging data-driven insights to reduce food costs by $100K annually through strategic planning and waste reduction.

•Oversaw innovative menu offerings, optimizing workflow efficiency, and maintaining strict adherence to food safety and quality standards.

Clark University – Worcester, MA

Campus Executive Chef 2023 – 2024

•Led culinary operations for $9M student dining and catering program in a unionized environment, overseeing P&L ownership, purchasing, inventory, and staff management for 50 associates and 4 direct reports, executing high-volume menus across 8 dining stations with a 6-week rotating cycle to meet diverse dietary needs, including vegetarian, gluten-free, vegan and international.

•Elevated high-end catering standards by developing and implementing a specialized catering menu for the President’s House while orchestrating large-scale university events for up to 2K guests, streamlining inventory management to reduce stock levels from $75K to $30K, and achieving 95% purchasing compliance through cost-control strategies and supplier optimization.

Baystate Medical Center – Springfield, MA

Manager, Retail Ops & Business Analysis 2021 – 2023

•Led operations for a $40M multi-unit food service program, overseeing retail, catering, and patient services while managing a diverse team of 10 catering staff and 30 retail associates to ensure seamless service delivery and operational efficiency.

•Drove post-COVID catering revenue growth by 65% per month through strategic pricing updates, menu enhancements, and operational efficiencies, while upgrading all retail units with new equipment and service improvements to increase revenue by 20%.

•Achieved a 40% reduction in beverage costs by consolidating coffee service to a single vendor, optimizing procurement strategies, and standardizing offerings across multiple locations to enhance quality and cost efficiency.

•Modernized food service infrastructure by installing new walk-in coolers, freezers, and equipment in satellite retail outlets while integrating BYTE technology into the hospital-wide vending program to improve accessibility, convenience, and sales performance.

•Ensured strict health, safety, and compliance standards across 9 food outlets by conducting quality assurance and sanitation audits while strengthening workforce competency through the implementation of the ServSafe Manager certification program, successfully training and certifying 10 managers and supervisors in industry-leading sanitation and operational protocols.

St Francis Hospital – Hartford, CT

Executive Chef 2020 – 2021

•Led culinary operations for a 600-bed hospital, overseeing strategic planning, daily execution, and a team of 56 cooks and supervisors across 2 locations to enhance patient and retail dining experiences.

•Spearheaded transition from Sodexo-managed food service program to self-operated system, redesigning and upgrading the hospital’s retail kitchen space, driving a 20% increase in patient satisfaction with improved culinary offerings and service quality.

•Optimized food service operations by streamlining inventory management and procurement processes, reducing waste, improving cost efficiency, and ensuring high-quality ingredient sourcing.

Atria Senior Living – Delmar, NY

Director of Dining Services 2020

•Led dining services for a $7M senior living account, overseeing front- and back-of-house operations while ensuring high-quality meal experiences tailored to residents' preferences and dietary needs.

•Achieved 100% resident satisfaction by accommodating all special dietary requests and conducting monthly meetings to address food-related concerns, fostering a responsive and inclusive dining program.

Holiday Retirement – Schenectady, NY Yorktown, VA

Executive Chef 2018 – 2020

•Led culinary operations for a senior living community, managing a team of 7 direct reports and overseeing scratch-made entrees, desserts, and special event menus to uphold high culinary standards and align offerings with resident preferences.

•Achieved Triple Platinum designation for excellence in quality, satisfaction, and census maintenance while earning a perfect score on the Crandall sanitation inspection, demonstrating a commitment to food safety, cleanliness, and operational excellence.

Mirbeau Hospitality – Albany, NY

Executive Chef 2017 – 2018

•Led the opening of an upscale bistro within a 17K-square-foot spa, managing all aspects of launch operations, including kitchen design, equipment procurement, hiring and training a 15-person front- and back-of-house team, and establishing food inventory and purchasing systems for a $2M operation.

•Drove brand visibility and operational success by implementing inventory management systems to optimize kitchen workflow and reduce waste while coordinating promotional initiatives, including a featured TV appearance on Weigel at Work.

Jacob & Anthony’s – Saratoga Springs, NY

Executive Chef 2016 – 2017

•Managed food purchasing and inventory control for an upscale steakhouse, ensuring quality and cost efficiency while overseeing on- and off-premise catering operations, which grew by 25% through tailored, high-quality client experiences.

•Designed and launched a new scratch-made dessert menu, driving a 30-40% increase in dessert sales and elevating the restaurant’s overall culinary offerings to enhance guest satisfaction and revenue.

Compass Group – Plattsburgh, NY

Campus Executive Chef 2013 – 2015

•Led culinary operations for a $14M high-volume account, managing 182 associates, including 6 direct reports, driving regional purchasing compliance, optimizing food costs, and reducing expenses $100K annually by strategic planning and waste reduction.

•Elevated dining experiences by introducing Chef’s Tables, international dinners, and a scratch bake shop while modernizing kitchen operations with equipment upgrades and enhancing efficiency through Webtrition software training for chef managers.

Additional Experience:

Nicola’s Over Main – Executive Chef Hilton – Sous Chef Crowne Plaza – Banquet Manager The Sagamore – Chef Garde Manger The Whiteface Lodge – Chef de Cuisine Inn at Somerset Hills – Sous Chef Lincoln College of New England (LCNE) – Chef Instructor

Education & Certifications

Institute of Culinary Education – Blue Ribbon Graduate ACF Certified Executive Chef with ServSafe Certification

University of Cincinnati – Master of Arts Lycoming College – Bachelor of Arts

Core Competencies

Food Service Operations Management

Customer Experience & Satisfaction

QA & Process Improvement

Cross-Functional & Executive Collaboration

Health & Safety Compliance

Event Planning & Execution

Resource Optimization

Menu Development & Culinary Innovation

Crisis Management

High-Performance Team Building

Inventory Management

Cost Analysis & Reduction

Talent Development & Accountability

Continuous Improvement & Optimization

Strategic Thought Leader

Business Growth Strategies

Coaching & Mentoring

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