Experience

ServSafe Food Protection Manager Instructor

• Professional Training and Coaching
• 1 - 100 Employee

• Instructor/Proctor

  • Aug 2018 - Present

  Teaching the nationally accredited curriculum of ServSafe Manager Certification in a classroom setting for corporate, private and public institutions. Proctoring the corresponding exam, following all ServSafe stringent guidelines. Teaching the nationally accredited curriculum of ServSafe Manager Certification in a classroom setting for corporate, private and public institutions. Proctoring the corresponding exam, following all ServSafe stringent guidelines.



McDonald's

• 1 - 100 Employee

• Department Manager

  • Aug 2010 - Apr 2018

  Oversee daily shifts; including customer service, labor cost, hourly employees, maintenance, food quality/safety and cost control within budget and guidelines of the corporation. Inventory control/Ordering of food and product needed on a daily, weekly and monthly basis. Manage current point-of-purchase merchandising installation, coordinate promotional events. Oversee daily shifts; including customer service, labor cost, hourly employees, maintenance, food quality/safety and cost control within budget and guidelines of the corporation. Inventory control/Ordering of food and product needed on a daily, weekly and monthly basis. Manage current point-of-purchase merchandising installation, coordinate promotional events.



Pearson Education Development Group

• Assistant Production Manager

  • May 1999 - Dec 2003

  Management of print and digital components, including duties of: Creation and maintenance of schedules. In-house staff, client and vendor relations. File system nomenclature and protocol creation. Art and image research and management. Editorial and design content. Management of print and digital components, including duties of: Creation and maintenance of schedules. In-house staff, client and vendor relations. File system nomenclature and protocol creation. Art and image research and management. Editorial and design content.



La Cote Basque

• United States
• Restaurants

• Assistant Pastry Chef

  • Nov 1998 - May 1999

  Daily production of petit fours. Extensive chocolate work. Plate desserts for high volume lunch and dinner service in a fine dining environment. Daily production of petit fours. Extensive chocolate work. Plate desserts for high volume lunch and dinner service in a fine dining environment.