Bear Robotics

Regional Sales Director - East 

Regional Sales Manager - Mid-Atlantic

Culinary Services Group

- Oversee a multi unit campus with 6 large dining outlets. 50+ hourly team members, 2 Executive Chefs, and FOH Supervisors.
- Successfully redesigned front and back of the house operational procedures by utilizing technology and data analytics. 
- Decreased client labor and operating costs by automating systems and standardizing procedures.
- Increased customer satisfaction by creating feedback pathways that engaged team members and residents.

Campus Dining Director

- Managed a variety of business including skilled nursing facilities, assisted/independent living communities, child nutritional programs, government subsidized congregate meal programs, and business/retail dining
- Controlled account specific P&L's using data analytics 
- Acted as a client liaison to achieve customer success
- Mentored lead roles such as Food Service Directors, Chef Managers and Registered Dietitians

Area Manager

Area Support Manager

Sodexo

• Manages by providing positive and constructive feedback to employees in order to reward, coach, correct and motivate.

• Prepares and updates statistical reports to ensure compliance with federal, state, local regulations and Sodexo/Client policies and procedures

• Supervises day-to-day work activities by delegating authority, assigning and prioritizing activities, and monitoring operating standards. 

• Establishes a safe work environment for employees by preforming safety audits and inspections, conducting safety-related training, and maintain on-going communications with employees. 

• Manages the budget by increasing revenue and controlling costs, reviewing financial statements and tracking operating expenses. 

• Directs daily food service operations including: menu evaluation and planning, purchasing, inventory, receiving, food preparation and storage. 

• Maintains kitchen and storage facilities to meet/exceed sanitary conditions; monitors internal quality assurance and food safety audit process (including HACCP record keeping).

GM II, Director of Dining Services

•	Manage and control total flow of food- Ordering, receiving, storage, preparation, distribution, and  residential consumption
•	Oversee a total of 35 kitchen and dietary employees
•	Maintain a clean and sanitary healthcare grade kitchen above and beyond federal/state regulations
•	Create innovative weekly menus with a focus on health and nutrition while ensuring outstanding food quality

Food Service Manager

South County Hospital

•	Interview patients daily on food options and choices permitting to their dietary restrictions and limitations
•	Interpret doctors diet orders along with dietitian recommendations to patient while planning a balanced nutrient dense diet to accommodate specific needs
•	Demonstrate proper procedures and calculation of tube feeding parameters, fluid restrictions, carbohydrate counting, and modified texture dysphagia diets
•	Receive and document all patient history and preferences while obeying HIPPA compliance, food allergies, religious and cultural restrictions, and ingredient intolerances

Diet Technician

Tulane University- Center for Culinary Medicine

•	Goldring Teaching Kitchen, instructing medical students and community classes (adult & children) how to use basic culinary techniques and apply them to healthy eating
•	Tulane Hospital shadowing Registered Dietitian on all daily tasks including: patient evaluation, nutrition assessment, diet intervention, and behavioral counseling
•	Edible School Yard Organization, working with K-8  elementary students, teaching the fundamentals of eating healthy with the use of locally grown produce (school garden)

Intern

Johnson & Wales University (Harborside Gym)

Student Assistant Manager (SA)

Wegmans Food Markets

•	Designed healthy food options for Prepared Foods Department using low-fat creative cooking techniques and presented to Executive Management personnel
•	Additional training completed in Prepared Foods, Wokery, Sushi, Cheese, Meat, Seafood, Product receiving, Pizza, Bakery and Catering
•	Prepare and cook large quantities of meals for the Prepared Foods Department
•	Choose placement of all prepared foods and design prepared foods case daily
•	Maintain food stock for all products to Wegmans standards

Chef

A dynamic thought leader with over 10 years of operational experience and a forward thinking approach. Over the last three years, I have led multiple new business openings, achieving client success by building strong teams and focusing on the customer. I have seen increased profitability year after year through all scopes of business by improving operational processes and data analysis. 

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