DAWN M. HANLEY

*** ******* ***** ***********, ** 29483

727-***-****

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

Summary

Food Service Professional who has worked in multiple vertical markets on both the Contract management and Self-operational business venues.

PROFESSIONAL SKILLS

Human resources: Excellent recruiting, interviewing, hiring, training and development skills. Responsible for all aspects of Human Resources Department such as benefit administration, compensation, labor relations, employee and employer arbitration.

Analysis: Monitored inventory levels, sales and merchandise trends to make purchasing decisions and optimize business profits. Analyzed Profit and Loss statements to determine effective action.

Budgeting: Analyzed monthly department spending as related to targeted budgets. Created spreadsheets to organize data and compute information for financial audits.

Marketing: Coordinated business promotions to generate revenue and improve customer relations. Coordinate procurement of equipment through request for proposals. Project leader in facility start up and openings including facility layout and contractor negotiation.

Communication: Excellent communication and interpersonal skills.

Computer: Skilled in Excel, Access, Power Point, Microsoft Word, SAP, People Soft, Lathem, and other word processing programs.

EMPLOYMENT HISTORY

Compass Group, USA, Morrison, Director of Dining Services May 2003- Present

· Successfully manages a 3.8 million dollar food service program with a staff of 120 employees.

· Awards for Most Improved for the Company in Client Satisfaction and Going Above and Beyond the Call of Duty in 2003.

· Deficient Free State Survey and Five Star Account for 2004, 2005, 2006 and 2007.

· Selected as a candidate for the Regional Director of Operations in training and Morrison Mentoring program.

· Created a talent management strategy to become an active member of the Advisory Board for the Art Institute of Tampa’s Culinary Program to identify culinary talent in a difficult employee market.

· Created, developed and incorporated regional bistro retail concept.

· Implemented and designed front and back of the house renovations and new design with total budgets of 2 Million dollars.

· Obtained a 93% and above on all Steritech Sanitation Surveys.

· Completes unit based projects, corporate training and marketing programs, as well as special projects. Implemented My Seasonal Menus.

Fort Bend Independent School District, Assistant Director September 2000-May 2003

· Managed 58 Schools which equated to 17 Million in managed volume with four Area Supervisors who were responsible for planning, coordinating, directing and controlling all activities and food production in accordance with the standards established by USDA, Federal, State and City regulations.

· Knowledge of Traditional Meal Patterns, Offer vs. Serve, Accountability of Meals Served and Free and Reduced Compliance Procedures, Commodity Distribution and Food Production Regulations.

· Wrote specifications and evaluating bids.

· Wrote all policies and procedures for the Department.

· Responsible for all aspects of Personnel for the Department (approximately 450 employees with a budget of five and one half million dollars) including meals per labor hour, posting, advertising, job fairs, interviewing, hiring, training, employee placement, references, job requests, progressive discipline, evaluations, compensation and benefits, Family Medical and Temporary Disability Leave, Workers’ Compensation claims including injury reports, placement of modified duty employees and return to work status.

· Responsible for all equipment within the Department including kitchen design, small and large equipment bids, small and large equipment delivery, scheduling burn off and punch lists for new schools, equipment maintenance, equipment placement, equipment purchases and budget.

· Implemented training programs for the Department. Establishing training schedule, room assignments, agenda content of training, preparation of information, and distribution of material. Developed a Substitute, Head Cashier and Assistant Manager Training Programs. Developed training handbooks for all training.

· Directed all meetings including weekly manager’s meetings, bi-yearly all employee meetings and annual manager’s in-service.

Houston Independent School District, Area Supervisor July 1998-September 2000

· Managed 16 Schools, which equated to 3 Million in managed volume with 18 Managers and 160 Employees. Partnered with ARAMARK to execute one of the largest Public School contracts in the country.

· Responsible for coordinating and implementing 2000-2001 menu planning (breakfast, lunch, snack and summer feeding). Familiar with Nutrient Standard Menu Planning (NuMenus and Assisted NuMenus).

· Implement short and long term financial and operational plans.

· Assist in the preparation of the annual budget.

· Plan and conduct inservice training for management staff.

· Designated and executed programs to increase participation.

· Participate in screening, interviewing, selecting and assigning foodservice employees.

Accomplishment Include: Award for increasing participation.

ARAMARK Business and Industry, Food Director December 1995- July 1998

· Successfully managed over half a million dollar Multi Unit Profit and Loss accounts.

· Managed all aspects of food, catering and facility services.

· Additional Responsible include: Financial projections, budget, accountability and control; Client/Customer relations and retention; Human Resources; Sales improvement; Productivity; Maintenance of established standards; Monitor and direct the ordering and receiving process; Incorporation of brand contracted concepts.

· Elected Safety Coordinator for the District. Responsible for assessment, awareness, training and coordination and reporting of employee injuries.

Accomplishment Include: Manager of the Year 1997

Morrison’s Health Care Group, Multi Unit Director of Dietary January 1991-December 1995

· Managed all aspects of food service operation in dual Fee and Profit & Loss units (payroll, monthly reports, inventory, scheduling of personnel, budgets, purchasing, and cost containment).

· Implementation of brand concepts and Hospitality Plus. Managed catering functions for hospital meetings and events, maintaining cash control, hiring and training of unit personnel.

· Clinical duties included quality assurance, screening and assessing nutritional status for patients, calculating internal tube feedings, nutrition consultation and patient education.

· Vending duties included ordering, inventory, finances, and equipment maintenance.

· Created and managed a food service program to satellite facilities.

Accomplishment Include: Achieved 100% of incentive program for all years served.

EDUCATION

Bachelor of Science in Food Systems Management / Nutrition, East Tennessee State University, 1

Contact this candidate