Experience

SodexoMagic

• United States
• Consumer Services
• 200 - 300 Employee

• Multi-Unit General Manager at KP Santa Clara

  • Jan 2022 - Present

  • Train employees and oversees Daily Sales, Menu Creation, Ordering, and any Operational Needs. • Established open relationship with Client and Admins. • Supported the conversion of 5 hospitals to SodexoMagic portfolio within 1 month period. • Controls two Cafés along with Peet’s Coffee Bar, and Catering. • Handles all guest, admin, and client facing interactions or opportunities to be resolved. • Continuously searching for ways to enhance customer experience, increase foot track, and increase involvement. • Soon to be partnering with Kaiser Physicians to offer cooking classes. • Offers wide variety of vegan, gluten free, keto, and organic retail and beverage items for any palate. • Daily to weekly district calls with Senior Leadership. • Conducts weekly General Manager call to build comradery, discuss wins, discuss menu changes, employee empowerment, and more. Show less



Bon Appétit Management Company

• United States
• Restaurants
• 700 & Above Employee

• Retail Manager at Santa Clara University

  • Aug 2021 - Dec 2021

  • Oversaw 11 stations, 4 full-service coffee bars with 3 coffee different vendors, and cellar market area. • Enhanced QBR Deck with GM before meeting, 18M – 20M budget. • Posted on social media and café monitors about café specials and seasonal advertising. • Liaison for temporary workers to communicate with management. • Ordered weekly from various vendors, more than 10. • Conducted weekly inventory. • Conducted interviews for FOH and BOH staff. • Worked with and delegated Retail Managers, Sous Chefs, Union employees, and student workers daily. • Supported Catering Department with largest graduation event, double grand reunion, and commencement. • Supported University of the Pacific with their 26th Presidential Inauguration. • Supported Catering Department with large weddings and receptions. • Hosted NCAA 2021 Women’s College Cup. Show less



LifeWorks Restaurant Group

• Hospitality
• 100 - 200 Employee

• Multi-Unit Food Service Director/Catering Support/District Safety Lead at Williams Sonoma

  • Feb 2020 - Jun 2020

  • Worked with District Manager, District Chef, and Chef de Cuisine on daily operations as well as special caterings• Taught Chef de Cuisine way to mitigate unneeded spending while elevating the Culinary Culture• Taught Chef de Cuisine Aramark process such as inventory, daily banking of sales, inputting invoices, creating expense reports• Conducted daily morning safety and pre-service meetings with team• Created daily menu boards and signage with allergens• Conducted daily inspections of workspace areas for and hazards• Created spreadsheets/trackers for labor, cost of sales, sales, and Manager duties Show less

• Multi-Unit Food Service Director/Catering Manager/District Safety Lead at Symantec/Union 82

  • Oct 2019 - Jun 2020

  • Worked with District Manager, Executive Chef, and Catering Manager on daily operations as well as special caterings• Expanded on social media advertising and marketing• Conducted Chef popup tables/interruption tables to excite client and guests, boosting foot traffic• Created spreadsheets/trackers for liquor inventory, lunch/dinner sales, and subsidy reports for all Symantec sites• Created cocktail specials for happy hour and private caterings• Executed and monitored lunch and dinner caterings• Continued to build cliental and guest relations by catering to special needs such as time restrictions, allergens, menu options, décor, music • Supported and opened 4 local and national Lifeworks accounts while still supporting home multi-unit accounts Show less

• Multi-Unit Food Service Director/Executive Chef/Catering Chef/District Safety Lead at Mission Towers

  • Jul 2017 - Oct 2019

  • Multiple Manager account needed, ran by single Manager• Built a great open relationship with Client and team that was not previously there before• Handled all financials, as well as monthly Subsidy Meetings with Client• Upheld Aramark standards and procedures for Management and Culinary• Upheld and enforces Aramark standards and procedures on Safety and Compliance• Conducted interviews, hires employees, termination of employees, transfers, schedules, and promotions• Executed daily ordering based on menus for the week and special events from Living Calendar Wall• Conducted Chef popup tables/interruption tables to excite client and guests, boosting foot traffic• Elevated and empowered employees daily to strive for success• Supported district by training other managers on various Aramark procedures and FYE Budget procedures such as projections, labor management improvement, COS improvement either face to face of over the phone• Supported and opened five local and national Lifeworks accounts while still supporting home multi-unit accounts Show less

• Multi-Unit A2L/Food Service Manager at Flextronics and Polycom

  • Feb 2016 - Jul 2017

  • Worked all stations of both Flextronics Café and Polycom Café• Learned corporate procedures such as interviewing, hiring, termination, transfers, and promotions • Helped with the construction of QBR and Performa for Flextronics and Polycom• Trained local managers, cashiers, dishwashers, and cooks hands on• Trained employees in understanding daily operations in various Aramark portals• Offered Food Service Director & Executive Chef as A2L• Covered other accounts for General Managers and Chefs while on leave• Supported and opened eight local and national Lifeworks accounts while still supporting home multi-unit accounts and in a training program Show less



The Culinary Institute of America

• United States
• Higher Education
• 700 & Above Employee

• Operations Coordinator

  • Jul 2015 - Feb 2016

  • Dining Room Manager and Kitchen Manager • Purchased all food, liquor, linen, china, and equipment • Maintained par levels of all kitchen ingredients • Trained students and assign tasks • Hands on training with students/guests in boot camps • Coordinated with Chefs to ensure all ingredients are on hand • Kept a detailed inventory of all food, liquor, cleaning supplies, and linen • Setup and break down of dining room • Dining Room Manager and Kitchen Manager • Purchased all food, liquor, linen, china, and equipment • Maintained par levels of all kitchen ingredients • Trained students and assign tasks • Hands on training with students/guests in boot camps • Coordinated with Chefs to ensure all ingredients are on hand • Kept a detailed inventory of all food, liquor, cleaning supplies, and linen • Setup and break down of dining room



The Culinary Institute of America

• United States
• Higher Education
• 700 & Above Employee

• MIT

  • Mar 2014 - Feb 2015

  • Taught and supervised BOH students hands-on, on how to work the stations • Assisted other MITs with prep and service • Opened and closed Al Forno Monday through Friday • Assisted Chef with the creation of new menus for each season • Created daily specials • Purchased all food, beverages, and equipment • Taught and supervised BOH students hands-on, on how to work the stations • Assisted other MITs with prep and service • Opened and closed Al Forno Monday through Friday • Assisted Chef with the creation of new menus for each season • Created daily specials • Purchased all food, beverages, and equipment