Director of Human Resources

• Apr 2021 - Present

Senior Operations Manager

• Feb 2015 - Apr 2020

Manage all HR communication with contract staff, including onboarding, compensation, scheduling, coaching, culinary and front of house training, disciplinary actions and termination.Acted as the face of the staffing agency and point of contact for all client needs.B2B: Provide customer service to over 70 corporate clients: answering phone calls/emails in a timely manner, conduct off-site meetings, create private contracts, recruit and fulfill client FOH and BOH staffing needs, resolve client/employee conflicts, build relationships with existing/new clients. Oversee territory sales of 240k per week by securing ongoing commitments from clients by working with operations team to efficiently recruit, train and schedule suitable staff per individualized client needs.Made recommendations to branch recruiters on how to improve their submittal acceptance and increase candidate placement. Managed order escalation and provided recommended solutions and strategies to improve field service delivery and order fulfillment. Coordinated and consulted with hiring managers to better understand clients’ needs and provide clear direction to the servicing branches. Provided Account Manager and internal office staff with feedback, reported data, and overall best practices with local office branches.Shared best practices with team members and branch staff to improve overall order management results and service delivery.Communicated areas of opportunity needed to enhance and improve branch and centralized operations, and service delivery to customers. Coached and counseled associates on behavioral and performance issues.Managed a staff of recruiters, customer service representatives and sales personnel. Effectively trained employees and clients on personalized software. Effectively utilized the applicant tracking and reporting systems. Run monthly metrics to analyze cost per hire, time to fill, quality of hire, and forecasted hiring for the upcoming year.

Bakery Production Training Manager

• Jan 2014 - Jan 2015

*Development of training manual and curriculum for a non-profit's bakery trainee program geared to teaching immigrant and low income women the fundamentals of bread production. *Develop and oversee all training and operational aspects of bakery production: testing new products, coordinate all individual trainee's curriculum and post graduation placement, hands on training for all trainees and current staff, oven/mixer/shaping training and all other aspects of bread production. *Maintain up to date data base on past and current trainees: work/pay history, course progress, ESL progress, new student inquiries and stages. *Responsible for all correspondence between bakery trainees and grant writers to ensure grant proposal goals were met, supplying information for new grants/proposals inquiries.

Executive Chef/Assistant General Manager

• Aug 2011 - Dec 2013

Restaurant Operations: Develop training plans for kitchen staff and ensures all kitchen staff are properly trained on food preparation, health and safety standards and requirements, and food qualityPrepare contracts for off-premise catered events, costs menus, and perform all administrative task Ensure proper staffing for maximum productivity and high standards of quality; controls food and payroll costs to achieve maximum profitability.Strategize business development, operations, consulting and direct managementCreate new menu, train front of house & back of house on sequence of service, and effectively convert cafe into full service restaurant

Director of Catering Assistant

• May 2012 - Jan 2013

Coordinate private events, receptions, holiday parties, and business meetings within the 4 PRG restaurants within the MetLife BuildingDevelop and oversee all administrative and operational aspects of preparing and serving events including: creating menus, supplying budgetary information, handle client complaints, oversee the development of contracts and proposals, obtain pertinent information needed for guests, coordinate all event/banquet billing, coordinate on-site visits and tastings, event planning/executionMaintain up to date data base on clients: event history, pricing, menus, billing, and new queriesResponsible for all correspondence both prior to and following event execution

Sous Chef

• Aug 2010 - Jul 2011

Manage inventory, cost control, expediting, training of new hires, hot/cold line prep and cookery, banquet coordination, fine dining service, labor control, and scheduling.Assisted in the production of mousses, cakes, confections, in-house chocolate production, banquet preparation, bread production, meat/fish fabrication, and hot line cookery/preparation to maintain 2 Michelin Stars Create, prepare and execute menu items for a la carte dining and responsible for menu development or pastry department. Specializing in chocolate and confections.

Recipe Tester - Extern

• Oct 2009 - Jun 2010

Responsible for recipe testing and development for all CIA publishing projects and cookbooksDevelopment of recipes for both home cooking and professional execution Responsible for RCF of recipes and testing accuracy and execution of methods for cooking/bakingResponsible for food preparation during photo shoots for various cookbooks Responsible for research on corresponding methods and ingredients for chapter introductionsPublished in Cookies at Home with the Culinary Institute of America as recipe tester

Trainer

• Aug 2007 - Jun 2010

Provide pastry training for dessert station for all Culinary students on a three week rotation basis: mousses, chocolate, cakes, cookies, and all baking and confection items. Oversee and ensure proper sanitation of all service equipment including coffee machines, soda machines, toasters, blenders, refrigerators, freezers, rolling cages, dry storage and surrounding work areas Oversee and ensure proper execution of Front-of-House opening & closing procedures Additional responsibilities include: providing customers with excellent customer service, proper handling/serving all food items as per the policies of the state, taking accurate food and beverage orders, and knowledge of specialty coffee service

Externship/Manager In Training

• Sep 2006 - Mar 2007

Completed a 18 week training program in: inventory purchases, cost control, expediting, training of new hires, hot/cold line prep and cookery, banquet coordination, fine dining service, labor control, and schedulingAssisted in recipe development, inventory control, and budgeting Rotated through 11 different kitchens and restaurant including: banquets, fine dining and casual cuisine.

Chef Instructor Assistant

• Sep 2004 - Jan 2006

Development and testing of recipes for new course introductionAssisted Chef Instructor in demonstrations including: Food Service 101, Baking and Pastry, Chocolate and Confections, Catering, Banquet Service, Menu Development, and Nutrition Organized dining room setup for banquets, and prepared lunch and dinner courses to serve 1500 students Trained and competed in the Los Angeles C-CAP Scholarship Competition: Awarded a full tuition scholarship to The Culinary Institute of AmericaAssisted students in planning, preparing, and plating meals for special events seating over 300 guests