Experience

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  Putnam Nursing And Rehab

  • Purchasing Director/Food Service Director

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  Putnam Nursing & Rehabilitation Center

  • Purchasing Director/Food Service Director

    • Jan 1995 - Present

    Manage all aspects of Food Service for a 160 Bed Skilled Nursing Facility; during my tenure as the Food Service Director, I have successfully managed the Dietary Department through 14 deficiency free New York State Department of Health annual surveys.Maintain a consistent monthly budget in accordance with facility guidelines for all departments (Nursing, Dietary, Housekeeping, & Maintenance) while monitoring market pricing and identifying opportunities to reduce and control spending.Establish and maintain all facility/vendor relations; as well as, initiated and implemented all online ordering programs with vendors.Oversee daily operations of the Foodservice Unit serving approximately 500 meals daily including the management of 25 dietary employees.Develop and implement all aspects of food service training, guest service awareness, fire, safety, and sanitation in-servicing.Responsible for the procurement of all nursing, housekeeping, maintenance, and dietary products/equipment/supplies.Formulate and administer policies; employee suggestion system and resident opinion surveys; various other employee motivational and communication incentives.Developments of all seasonal cycle menus for both regular and therapeutic diets with a consulting Registered Dietitian, quantify production recipes, and coordinate any in house catering functions. Member of the Quality Assurance Committee established to identify and implement opportunities to improve resident care and enhance daily living.

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  Ruby Tuesdays Restaurant Group

  • Operations Manager

    • Jan 1991 - Jan 1995

    Responsible for promoting the corporate philosophy of the Ruby Tuesday Restaurant Group which prides itself on "Exceeding the customers expectations" and preparing outstanding food to exact corporate specification.Managed a 188 seat casual dining theme restaurant with a staff of approximately 95 employees averaging just under $2 million in annual sales.Performed daily opening, closing, and kitchen management function of high volume casual dining theme restaurant.Managed the transitional stages of two concept conversions and was selected to join the management team responsible for the execution of the first free standing new store opening.

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  Hemenway's Seafood Grill & Oyster Bar

  • Retail Seafood Market Manager

    • Jan 1987 - Jan 1991

    Responsible for all managing aspects of retail fish market within a high volume seafood restaurant.Developed a strong repeat customer clientele through sharing recipes and menu ideas conceptualized within the restaurant that the customer could prepare at home. This also promoted a brisk take out business for the restaurant.Responsible for the recruitment, training, development and supervision of all retail employees. Managing a staff of 10 retail/raw bar team members.Perform all functions related to the marketing, planning & execution of any private dining or catering activity.Participated in multiple restaurant promotions including S.O.S.- Share Our Strength raising money for Rhode Island Food Bank, as well as The Taste of Rhode Island Festival held in Newport, featuring the best local restaurants. Developed my work ethic becoming a diversified team player able to perform all functions within the restaurant including: Server, Bartender, Prep Cook, and Retail/Raw Bar Staffer.

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  Tarrytown Hall

  • Cook Supervisor

    • Jan 1985 - Jan 1987

    Independently prepared and served meals for a 120 bed skilled nursing facility.Initiated new menu ideas to improve quality and taste, and developed production recipes for these meals.Worked closely with Food Service Director to develop order guides to correspond with cycle menus. Performed physical inventory, storage, and receiving functions in accordance with HACCP guidelines.