Lillian E. Campbell

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

Jonesboro, GA.

678-***-**** home

404-***-**** cell

ow9x0k@r.postjobfree.com

ow9x0k@r.postjobfree.com

Food Service Director

Specializing Customer Satisfaction

Customer Service, Detail-Oriented, Professional Team Leader, Contract Management.

Overview: More than twenty eight years of professional cooking and hospitality management experience. Exemplify leadership qualities and professionalism, backed by a consistent, verifiable record of achievement. International Culinary Arts Academy graduate, followed with studies in Paris at La Vienne

Areas of Expertise:

Food & Beverages Director

Retail Food Operations Manager 1

Chef Manager

Customer Service, Marketing, P&L, Client Satisfaction & Retention.

Contributes to Account Revenue & Operating Profit

Training , Development and Supervision

Maximizing kitchen productivity by implementation of service and creation for staff performance growth.

HACCP Program Compliance

ServSafe Certified

Professional Experience:

The Palms @ Spivey Lake Retirement Community – Jonesboro, Georgia 2011- 2012

Food & Beverage Director

Operate four dining rooms. Menu creation for holidays as well as marketing events. Hire, train, coach and 25 associate. Manage the day-to-day food service operations. Budget $35,000.00 dollar monthly as well as creating essences of total upscale restaurant style dining. Monthly training on HACCP, culinary trends, sanitation, food safety and proper kitchen procedures. Ensure compliance with all Federal, State and Local Regulations for Assist Living facilities. Inventory, labor and cost control maintaining a 40% food cost by ensuring production is in line with resident census. Set up Five Star Dietary program. Purchasing for all 4 other department in the community. Overall P&L responsibilities. Health Department score 100.

Sodexo Healthcare Division - DeKalb Medical- Downtown Decatur LTAC- Decatur, Georgia 2010- 5-2011

Retail Food Operations Manager

Retail cash handling, bank deposit and marketing. Customer services incentive programs. Create monthly calendars for café and patients nutritional care services. Marketing special holiday for patients. Develop, enhance and maintain client staffing. Client and patients satisfaction for food services to ensure patient nutritional needs were meet. Manage day to day work activities by delegating, prioritizing and assigning activities for the successful business profit days. Ensure compliance with all Federal, state and local regulations as well as client policies & procedure. Managing the budget by controlling cost of labor, inventory, equipment & materials and making adjustments when necessary. Established a safe & healthy work environment for employee, client and customer which will grow the employee retention and client growth. Café Retail operations. Patient satisfaction. Health Department score 98.

Sodexo Healthcare Division - Upson Regional Medical Center -Thomaston, Georgia 2008-2010

Chef Manager – 2008-2010

Create monthly calendars for café and retail daily specials. Retail cash handling, bank deposit and marketing. Customer services incentive programs. Inventory, food cost control, cash operations and beverage program. Exhibition cooking, Production Gold check and Retail Gold check. Hire, train, coach, develop and manage 26 associates. Manage the day-to-day operation in café and kitchen. Sodexo standard operational procedures and Sodexho safety and sanitation standards.

Sodexo continuing educational programs. Health Department score 99.

The Salvation Army- Atlanta, Georgia. 2003- 2007

Conference Center Food Service Supervisor

Created and maintained conference center calendar and logistics. Coordinate events, including board meetings, training classes, conference. Banquet, luncheon and planning meetings and weddings. Billing, ordering, inventory, labor cost, food cost control. Menus development, kitchen operations and time management. Maintain vending machines and cash operations. Hire, train, coach and develop of associates. Safety and Sanitation, standard operational procedures.

Marriott Brighton Gardens of Vikings

Atlanta, Georgia & Dayton, Ohio 1999 - 2002

Food & Beverage Director

Supervised 16 cooks, servers, utilities. Managed day-to-day front and back of the house operations. Menu development, special event coordinating and logistics. Inventory, ordering, budgeting, labor cost and cost control. Customer service, staff production, hire, train, coach and develop. Safety and sanitation, time management and detail orientated. Standards operation procedures. Health Department 99.

Education & Qualifications International Culinary Academy, Pittsburgh, Pennsylvania

Graduate: Associates Degree in Culinary Arts

Computer Skills: MS Word, Excel, Power Point, MCR, PRD’s and Lotus Notes, SodexoNet, Sodexo Outlook, SMG

Knowledge of: Comp nutrition, FMS, Richland Healthcare Training Program, DSSI Network, Market Connection, Sysco, US Foods, Gordon & MDS Ordering, HACCP, AIDET and Press Ganey

References & Supporting Documentation Furnished Upon Request

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