Andy Trepanier
Director Of Dining Services at The Highlands at Pittsford- Claim this Profile
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Bio
Credentials
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Rochester Healthcare Business Alliance Fellow
Northstar Network LLCJan, 2018- Nov, 2024 -
Financial Understanding of Chefs
The Culinary Institute of AmericaJan, 2012- Nov, 2024 -
Introduction to the Professional Kitchen
The Culinary Institute of AmericaJan, 2012- Nov, 2024 -
Joint Culinary Center of Excellence
US ArmyAug, 1993- Nov, 2024
Experience
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The Highlands at Pittsford
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United States
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Hospitals and Health Care
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1 - 100 Employee
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Director Of Dining Services
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Jan 2021 - Present
In this role, I created a collaborative environment where team members supported and encouraged each other to cultivate their knowledge and skills and assembled a culinary team whose diverse skills complement each other’s talents. I oversee the food and beverage operations of several venues while meeting all local and state regulations. I implemented a point of sale system that integrated with resident billing, capturing lost sales while increasing staff efficiency and decreasing food waste. I collaborate with fellow leadership team members across the continuum implementing new policies, procedures, sales systems, marketing concepts, and future dining venues; all while remaining current on food trends and technology directly impacting the dining experience. Show less
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Cloverwood Senior Living
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United States
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Hospitality
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1 - 100 Employee
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Executive Director/Vice President
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Dec 2016 - Jan 2021
Cloverwood, an affiliate of Friendly Senior Living, is a high-end retirement community offering patio homes and apartments along with a licensed assisted living residence, including memory care and enhanced services. In this role, I continued to receive high customer service satisfaction rankings while maintaining occupancy projections. I planned, proposed, and managed the operating and capital budgets and strategic planning while collaborating with department directors. I also assisted with the design, development, and management of an approved expansion project that will add 106 additional independent living apartments to the Cloverwood community with complimentary programming. Show less
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Director Of Dining Services
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Jan 2008 - Dec 2016
As the Director of Dining Services, I oversaw all aspects of retail and dining venues serving 200+ residents. I reduced food cost with the implementation of new policies/procedures and a point of sale system. I rebranded dining venues that directly increased resident satisfaction and sales. Developed and implemented seasonal menus to include theme and holiday events. I encouraged collaborative thinking among members of dining management and the culinary team, and I served as the manager on duty in the absence of Executive Director. Show less
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Executive Chef
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2006 - 2008
As the Executive Chef, I made departmental adjustments to conform to the approved budget or monthly P&L statements and performed weekly quality assurance reviews. I created a working environment that encouraged staff involvement in reducing waste and rework and witnessed its direct impact on performance and customer satisfaction. Oversaw food preparation in agreement with the county and state regulations and designed menus for breakfast, lunch, dinner, special marketing events, theme dinners, and exhibition cooking; implemented the use of standardized recipes for menu items Show less
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St. Ann's Community
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United States
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Hospitals and Health Care
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200 - 300 Employee
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Dining Services Manager
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2002 - 2006
As the Dining Services Manager, I oversaw the Dining Department’s overall operation and operated within the approved budget. I encouraged the professional growth and development of the culinary team. I coordinated the preparation and presentation of food while maintaining high-quality standards. I also initiated the furniture, fixture, and equipment order and assisted with designing a dining venue for a new senior living community expansion project. As the Dining Services Manager, I oversaw the Dining Department’s overall operation and operated within the approved budget. I encouraged the professional growth and development of the culinary team. I coordinated the preparation and presentation of food while maintaining high-quality standards. I also initiated the furniture, fixture, and equipment order and assisted with designing a dining venue for a new senior living community expansion project.
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Education
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2014 - 2016
New England Culinary Institute
Bachelor of Arts - BA, Food and Beverage Business Management -
Monroe Community College
Community
