Lindsey Tomasko, MBA
Operations Manager at Whitehat Virtual Technologies- Claim this Profile
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Bio
Credentials
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ServSafe Manager
National Restaurant AssociationApr, 2016- Sep, 2024 -
Personal Trainer
AFAA Aerobics and Fitness Association of AmericaOct, 2012- Sep, 2024
Experience
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Whitehat Virtual Technologies
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United States
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IT Services and IT Consulting
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1 - 100 Employee
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Operations Manager
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Jul 2022 - Present
An IT Services company working with clients across the country to enhance technological performance. An IT Services company working with clients across the country to enhance technological performance.
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Benzinga
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United States
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Online Audio and Video Media
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100 - 200 Employee
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Project Manager
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Mar 2021 - Jul 2022
Built, lead, and operated the Partner Content department for all written sponsored content. o Grew the department's revenue 154% in one yearo Built and managed all current processes across multiple platforms that facilitated an average client load of 350 active clients o Collaborated across the ecosystem to deliver exceptional client experiences including multiple deliverables from multiple verticals within the company o Lead a team of 25 contract and salaried writers, editors, and client strategists
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Eurest USA
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Germany
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Food and Beverage Services
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300 - 400 Employee
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Project Manager
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Sep 2020 - Mar 2021
Client - Riviano Developed and operate new unit including purchasing, inventory management, budgeting, client relations, customer service, staffing, menu planning, operational plan and full P&L management. o Unit is a daily offsite catering and pantry service with production and purchasing coming from a ghost kitchen in Detroit.
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Project Manager
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Apr 2020 - Sep 2020
Client: Bank of America o Built a lunch delivery program to feed 364 BofA employees at 16different branches throughout Metro Detroit.o Partnered with a delivery service with 5 separate routes to deliver allmeals by 11 am daily.o Customized menus that changed weekly including accomodations fordietary restrictions.
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General Manager
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Oct 2017 - Apr 2020
Client: Blue Cross Blue Shield Direct operations for a corporate café, coffee shop, and catering witha $4.83M operating budgeto Reduced client subsidy by 63.4%o Developed detailed monthly analysis reports for clientso Regional trainer for new managerso Project manager for a $3M café facilities renovation spanning 6monthso Designed, implemented, and operated a temporary café for 6months during renovation that exceeded sales goals by 23.7%o Implemented and managed new point of sale technologyencompassing kiosk and online order systemo Liaison between technology developers and business stakeholders,creating strong working relationships across departmentso Oversee system upgrades and enhancements including UserAcceptance Testingo Lead a team of 30 direct reports
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General Manager
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Feb 2016 - Oct 2017
Client: Bedrocko Directed operations for the show account of the division (division included 600+ accounts), a corporate café with a $6.09M operating budgeto Lead the district in culinary innovation and marketing o Hosted the annual regional training event, where I lead a break out session on staff engagemento Managed team of 25 direct reports
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Val Verde Regional Medical Center
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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 Food and Nutrition Services
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Feb 2014 - Feb 2016
o Directed all food service and nutrition operations for 92-bed rural hospital including hospital café, patient food service, physician lounge, and cateringo Lead a team of 26 direct reports o Designer and project manager a $30k café renovation o Directed all food service and nutrition operations for 92-bed rural hospital including hospital café, patient food service, physician lounge, and cateringo Lead a team of 26 direct reports o Designer and project manager a $30k café renovation
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Food Service Manager
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2011 - 2012
o Managed 24-hour corporate café servicing a Caterpillar factory, serving 1,100 customers daily o Lead a team of 5 hourly employees over 3 shifts including all HR-related dutieso Drove sales through seasonal marketing initiatives and innovative menu design o Executed an elaborate holiday catering for 3 shifts serving 1,100 customers o Managed inventory levels and purchasing for operation o Drove exceptional quality assurance standards by consistent staff training and audits
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Whole Foods Market
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United States
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Retail
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700 & Above Employee
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Pastry Chef
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Oct 2009 - May 2011
o Managed production of pastries for bakery department o Monthly inventory of bakery department o Reorganized purchasing systems to streamline process o Collaborated with customers to create specialty cakes for events ranging from birthdays to weddings o Taught classes to the public about pastry techniques o Managed production of pastries for bakery department o Monthly inventory of bakery department o Reorganized purchasing systems to streamline process o Collaborated with customers to create specialty cakes for events ranging from birthdays to weddings o Taught classes to the public about pastry techniques
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The Ritz-Carlton Hotel Company L.L.C.
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United States
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Hospitality
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700 & Above Employee
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Pastry Cook
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Sep 2008 - Oct 2009
o Production lead for pastry kitchen servicing hotel restaurant and in-room dining guests o Designed and implemented two seasonal pastry menus o Featured on Channel 7 Action News to demonstrate traditional Easter pastrieso Taught private classes about pastry techniques o Created dishes for the photographed book for the department to advertise our menu to catering clients o Executed pastry action stations during high-end events o Production lead for pastry kitchen servicing hotel restaurant and in-room dining guests o Designed and implemented two seasonal pastry menus o Featured on Channel 7 Action News to demonstrate traditional Easter pastrieso Taught private classes about pastry techniques o Created dishes for the photographed book for the department to advertise our menu to catering clients o Executed pastry action stations during high-end events
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Education
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2015 - 2016
California Intercontinental University
Master of Business Administration (M.B.A.) -
2004 - 2008
Central Michigan University
Bachelor of Arts (B.A.), Food Production Management/Nutrition
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