Director of Operations

MELVIN E. MORGAN II

***** ****** ***** ***** ****: 904-***-**** • Cell: 904-***-****

Jacksonville, FL 32224 ************@*****.***

SUMMARY OF QUALIFICATIONS

Senior Leader of large-scale foodservice operation within hospitality and education sectors. Demonstrated skill in managing all aspects of profit and loss for large divisions. Proven track record of developing talent to accomplish organizational outcomes.

• Led team to turn around failing account from $2M loss to $1M profit fiscal year 2009.

• Reduced overall labor hours by 750 hours per day or 15% over a two-year period.

• Reduced overall food cost by 25% over a two-year period.

• Increased productivity from 14 meals per labor hour to 19.7 meals per labor hour.

PROFESSIONAL EXPERIENCE

ARAMARK EDUCATION K-12, Jacksonville, FL 2002 – 2009

A leader in professional services, food services, facilities management, and uniform and career apparel to health care institutions, universities and school districts, stadiums and arenas, and businesses around the world.

Director of Operations (2008 – Present)

• Managed and developed a salaried team of seven to 14 employees.

• Responsible for 900 hourly employees in 155 locations.

• Performed strategic planning to drive revenue and to cut cost.

• Prepared annual budgets.

• Conducted regular meetings with client to address any concerns and discuss financials.

Food Service Director (2006 – 2008)

• Supervised two Assistant Food Service Directors and a staff of over 200+ employees in 40 different locations.

• Managed productivity and costs; prepared yearly budgets.

• Interviewed and hired employees.

• Provided excellent customer service to include communicating with Principals and parents.

Purchasing Manager (2003 – 2005)

• Reduced overall food cost by $1.5M for the year.

• Met with vendors to sample new products, and to negotiate pricing.

• Reported weekly to District Manager on cost benefit analysis of proposed new products.

• Prepared monthly reports on cost savings and long range purchasing strategies.

Assistant Food Service Director (2002 – 2003)

• Supervised a staff of over 150+ employees in over 30 different locations.

• Managed productivity and costs.

• Prepared yearly budgets.

• Interviewed and hired employees.

JACKSONVILLE GOLF & COUNTRY CLUB, Jacksonville, FL 1994 – 2002

Jacksonville Golf & Country Club is a private, member owned club situated within an elegant residential community of single family homes.

Executive Sous Chef

• Responsible for insuring all banquet preparations were made, set up and maintenance of all major functions.

• Directed kitchen staff to ensure accurate and quality food preparation, attractive display and timely presentation to customers.

• Successfully managed staff of 12 while maintaining full-time college schedule.

EDUCATION

Bachelor of Business Administration, Business Management and Marketing,

University of North Florida, Jacksonville, FL

Associate of Arts,

University of Florida, Gainesville,

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