Experience

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  SODEXO Corporate Services

  • Greenville-Washington, North Carolina Area

  • General Manager

    • 2015 - Present
    • Greenville-Washington, North Carolina Area

    As a Sodexo General Manager at Thermo Fisher Scientific, I Understand, administer and manage the Food Service contract that exists between Sodexo and Thermo Fisher Scientific - The Client (SCE).Maintain excellent customer relations while following Client's guidelines for plant Catering, Micro Markets, and Cafe Services safely and efficiently.* Full fiduciary responsibility for all dining service locations and catering events with combined annual sales. $1-2 Million* Plans, budgets,s and requests for all capital equipment expenditures including the bidding process.* Oversee and coordinate the costing, development, and pricing of all board-retail food service operation menus.* Responsible for providing exceptional full-service catering and event planning alongside the finest, most reliable vendors in the industry with a discerning and professional staff hand-selected for each occasion. * Assist in the development of an annual marketing plan including the implementation or redesigning of new programs to increase customer satisfaction and sales.

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  Sodexo Higher Education

  • Rocky Mount, North Carolina, United States

  • General Manager

    • Jan 2013 - Aug 2015
    • Rocky Mount, North Carolina, United States

    As a Sodexo General Manager at North Carolina Wesleyan College, I planned, manage, and guide multiple contracted services for a client normally generating $2-10M+ in revenue to meet operating and financial goals, client objectives, and customer needs.Services included: Foodservice, Facility support, catering services, and retail, Led a team that provides operational expertise in contracted services while providing hands-on execution management of operations.Manages the client and community relationships at NCWC, continually assessing operations, and developing plans to provide optimal service and drive employee and customer satisfaction.Builds develops and lead a management team and staff capable of carrying out organizational objectives. Recommended methods, resources, and implementation for service improvement and growth based on operational needs/capabilities. In partnership with Finance, manages a budget and assists in the design of improvements to optimize financial performance and operational productivity.Manages compliance with all local, state, and federal regulations and codes and maintains all associated records and reports.Ensures compliance with Sodexo's standards of operation including safety standards and Sodexo's Business Conduct Policy at all times. Responsible for service, catering, and more. to the College's staff and the NCWC students, Exhibit knowledge of the client’s business, positive relationship-building skills, financial savvy, and a focus on safety, our team made a difference every day.

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  SODEXO Government Services

  • General Manager

    • Apr 2011 - Jan 2013

    General Manager, USMC Camp Lejeune, Exceeded financial commitments of 113% of budget achieved for FY10/11; Finish fiscal year with a 20% plus bottom line contribution turning the budget around from April 2011 through August 2011. Food Cost, Plate Cost and Labor Cost numbers for FY10/11 and present FY11/12 exceedingly below projected budgeted numbers. Controllable expense, below budget, Met and exceeded purchasing costs metrics and balance sheet measures for all targets.Achieved 100% of food & physical safety audits for FY 10/11, outstanding results for customer satisfaction, corroborated by a diploma issued by the 6th Marines Regiment for excellence customer service to the Marines at MH411 and for bringing quality and décor to a higher level.Responsible for ensuring compliance and making Sodexo the brand. Exceeding expectations developing front line talent and promote them to management roles.

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  ARAMARK Education K-12

  • Director of Operations

    • Oct 2010 - Jan 2011

    Directly responsible for the overall operation of 19 buildings in a 34 building School District. 375 employees, and 14,000 meals per day with annual total managed volume exceeding $10 million. Provided Client with the maximum value for dollars spent. Directed and conducted safety, sanitation, operation and maintenance programs; while maintaining excellent relationships with students, parents and Client, as well as other departments within the community.

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  ARAMARK

  • Food Service Director

    • Oct 2008 - Nov 2009

    Managed a School District expanded over two different townships encompassing over 21 buildings, 300 employees, and 12,000 meals per day with $7.2 million in annual total managed volume. Established and maintained systems and procedures for planning, directing and controlling all unit food service operations and for using available resources to meet operating and financial goals, client objectives and customer needs. ·

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  ACCOR HOSPITALITY

  • General Manager

    • Oct 2000 - Oct 2008

    167 Suites, $3-$4 MM Annual Revenues, Suburban-Philadelphia. Managed all capital improvements, product development, turn the hoetl around and manage it through a $3.5 million renovation. · Guided hotelin achieving highest guest satisfaction results ever: 91.7% in 2008.· Developed district-wide Perfect Guest Arrival (PGA) program for all hotels accross country..· Energized team to effectively contribute to the implementation of “Sales Force One” program.· Instilled a culture and value system that enabled district to achiev #1 ranking in 2004 Quality Audits. Achieved 93% score.· Inspired district to achieve #1 ranking for 3 consecutive years increasing 15% revenue over budget in 2005, 2006 and 2007.

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  Hilton Hotels

  • Catering/Sales Banquet Manager

    • Jan 1997 - Sep 2000

    Demonstrated abilities to oversee a large operation and make a significant impact by aligning the hotel’s market segmentation strategy and tightening operating procedures. Increased sales 40%, house profit 85% and net house profit 129%. Additional accomplishments include:· Oversaw $7 million renovation of 53 years old historic Ballroom and meeting space.· Transformed lackluster, negative profit generating food and beverage operation into elegant, superior quality product, yielding $2.5 million additional banquet sales.

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  Soho Cooking Co

  • Owner/Operator

    • Jan 1986 - Jan 1997

    The Ballroom Theater/Cabaret, New York, NYDeveloped a strong entrepreneurial perspective which led to future orientation toward being a business partner within the corporate environment. Owned and operated a full service theater/cabaret/restaurant, $110,000 a week revenue. (Concurrently, produced special events/concerts as Ballroom Production Co. at Avery Fisher Hall, Carnegie Hall. Produced concerts as part of the City of New York, “Summer Stage” at Central Park and as part of the JVC Jazz Festival.)

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  Eastern Airlines

  • Crew Scheduler

    • Jan 1982 - Jan 1985

    Responsible for coordinating crewmembers availability for the on-time departure and arrival of the New York Eastern Airlines flights.