Experience

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  Waypoint

  • North Texas

  • Key Account Specialist

    • Mar 2014 - Jan 2020
    • North Texas

    Representing over 50 major Food Companies

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  ARAMARK

  • Citi Las Colinas

  • Foodservice Director

    • Jan 2012 - Mar 2014
    • Citi Las Colinas

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  Sodexo Food Service

  • Area GM

    • May 1975 - Aug 2011

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  Sodexo

  • Area Executive Chef

    • Jan 1994 - Jan 2000

    Primary culinary resource, comprising of 60 accounts in North Texas and Oklahoma in an effort to improve food quality, customer satisfaction and client retention. Responsibilities include culinary training that cascades to operations to improve food quality and financial performance, introducing and supporting innovation in systems and standards. Maintains to improve recruitment, retention, communication, and networking. Provides team leadership for Chef's Guild, sales and marketing support, and district culinary training. Conducts 21-point HACCP food handling audit in the units. Oversees Food & Beverage Standards Audits in North Texas and Oklahoma corporate accounts. Liaison between Sodexho procurement, vendors and purveyors for corporate services. Consulting and training on site for new account openings and area troubleshooting. Menu development for corporate dining accounts including breakfast and lunch cafeteria, executive dining, and banquet catering.Summary of Key Accomplishments:Team Leader for Crossroads rollout team and trainer for all menu rollouts in the area Reduced product cost by 1.2% in area after production systems training Provided key leadership for Dallas/Ft. Worth Chef's Guild Training

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  Exxon Corporate Headquarters

  • General Manager

    • Nov 1991 - Nov 1994

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  Marriott

  • General Manager

    • Jan 1980 - Jan 1994

    Responsible for complete food service operations, ranging from 6 to 60 hourly associates and 2-4 managers per location. Menu development for corporate dining accounts including breakfast and lunch cafeteria, executive dining rooms, banquet catering, fine dining restaurants and lounges. Non-corporate operations included clubhouse dining, lunch grille, pool snack bar and on-site catering. Provided clients with on-site support for food service layout, equipment and small wares.Concurrently served as

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  Frito Lay Corporate Headquarters

  • General Manager

    • Apr 1987 - Nov 1991

    Summary of Key Accomplishments: Exceeded both client and customer satisfaction in both high profile accounts Helped develop menu systems as part of Menu Task Force

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  Marriott Corporate Services

  • General Manager

    • Jan 1980 - Apr 1987

    Responsible for maintaining complete food service operations, ranging from 6 to 60 hourly associates and 2 - 4 managers per location. Responsible for menu development. Corporate dining accounts included breakfast and lunch cafeteria, executive dining rooms, banquet catering, fine dining restaurants and lounges. Other non-corporate operations include clubhouse dining, lunch grille, pool snack bar and on-site catering. Provided clients with on-site support for food service layout, equipment and small wares.

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  Marriott International

  • Food Production Manager

    • May 1975 - Oct 1980

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  Carousel

  • Food Production Manager

    • Jan 1975 - Jan 1980