Experience

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  Metz Culinary Management

  • Hillsdale County, Michigan, United States

  • Interim Operations Manager for Opening Team

    • Aug 2022 - Present
    • Hillsdale County, Michigan, United States

• 

  Quest Food Management Services

  • Indianapolis, Indiana, United States

  • General Manager

    • Jul 2021 - Aug 2022
    • Indianapolis, Indiana, United States

• 

  Metz Culinary Management

  • Indianapolis, Indiana Area

  • General Manager at Earlham College - Richmond Indiana

    • Oct 2015 - Jul 2021
    • Indianapolis, Indiana Area

    • Manage all aspect of financial operations including budgeting, forecasting, weekly and daily accounting tasks, flash reporting and metrics, with bottom line results exceeding budget by 19%• Develop and implement standard operating procedures to improve overall productivity and performance • Oversee all facets of HR functions including hiring, training and development, discipline, and record keeping • Create schedules for managers and board staff to ensure efficient management of their time• Facilitate digital and web-based marketing along with traditional print-based marketing• Initiated a food pantry program to address food insecurity issues during college shutdown periods Developed a subsidized summer plan program for students unable to return home for the summer period when traditional plans were unavailable Coordinated food services options for the 800+ students on campus during the total renovation of the main dining facility along with major involvement with the project planning and construction  Performed labor model forecasting to assist in budgeting and cost control, resulting in a 4% decrease in labor cost  Maintain high quality standards in all areas of food services with a 16% increase on average third party evaluation scores

• 

  UIndy Dining Services

  • Indianapolis, Indiana Area

  • Service Manager

    • Jul 2014 - Oct 2015
    • Indianapolis, Indiana Area

    • Restructured all cash operations in the existing and newly renovated venues in order to meet university goals and budget• Led the development of two new retail concepts, overseeing construction, program design, staffing, and merchandising• Developed and implemented new labor models for the opening of the 3 new retail venues • Supervised and scheduled staff to ensure the maximum productivity of employees to achieve business goals • Oversaw guest services and maintained the quality in adherence to meet the sanitation and food compliance standards

• 

  Chartwells (Higher Education Division)

  • Indianapolis, Indiana Area

  • Director of Residental Dining at IUPUI

    • Jul 2013 - Jul 2014
    • Indianapolis, Indiana Area

    • Oversaw the on boarding, guest satisfaction, quality control, cash handling and performed overall management duties• Managed the daily operations of residential dining with multiple venues and concepts in a highly efficient manner• Contributed to new staff development and labor model refinement to meet KPI guidelines while retaining product quality• Provided leadership in strategic planning, budgeting, labor control and marketing to ensure the smooth business operations• Hired as key member of the team to launch a showcase account of newly renovated residential dining operations on the campus of IUPUI, averaged 1000+ customers per day

• 

  Creative Dining Services

  • Anderson, IN

  • Food Service Director at Anderson University

    • Jan 2006 - Jun 2013
    • Anderson, IN

    • Managed the daily food service operations with supervision of 80+ employees and revenue generating over $4.5M, exceeding budget bottom line by 24% long term• Oversaw finance, client relationship, human resources and administration, for the residential dining program, 5 retail concepts, catering operations, and nonresidential conference venues • Supervised a retail venue project that diverted 150 meals on average from dining commons to a less congested area, while maintaining the existing budget• Created an associate recognition program, safety training, and a time attendance system, reducing turnover and overall costs• Led the program development and incorporated advancements into the Indianapolis Colts’ pre-season football camp

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  Bonge's

  • Perkinsville, IN

  • Chef

    • Sep 2001 - Jan 2006
    • Perkinsville, IN

• 

  Fletcher's of Atlanta

  • Atlanta, IN

  • Garde Manager to Sous Chef

    • Jun 1994 - Apr 2001
    • Atlanta, IN

• 

  Jug's Catering

  • Indianapolis, Indiana Area

  • Cook

    • May 1988 - Jun 1994
    • Indianapolis, Indiana Area

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  Merrill Lynch

  • Baltimore, Maryland Area

  • Broker

    • 1986 - 1988
    • Baltimore, Maryland Area