Bon Appétit Management Company

At Bon Appetit, I deliver operational excellence with a customer focus to delight our students with a wide-range of quality dining options. I’m committed to increasing student satisfaction and exceeding sanitation and safety standards through innovative, continuous program improvements. My passion is cultivating a positive atmosphere of growth, trust, and respect, through alignment with students, employees, and leadership. Here, I negotiate collective bargaining agreements to achieve multi-unit business objectives in record time. I apply an HACCP model for documenting operations, sanitation, and food safety standards.

Key Accomplishments: 
► Manage $14M budget for 6 campus location; directs 105 union employees.
► Achieved 8% improvement to budgeted projections in 2020, pre-COVID.
► More than doubled customer satisfaction rating to 89%, up from 39%. 
► Integrated composting practices of pre and post-consumed waste to significantly reduce garbage.
► Acquired local farm and artisan products equal to 28% of campus-wide food purchases.
► Increased meal plan participation up to 80% through enhanced offerings.

Director of Operations

I spearheaded initiatives to improve staff relationships, cultivating loyalty and respect campus-wide, resulting in achievement of projected company goals. I aligned with Wesleyan Dining to develop fiscal projections and accurate benchmarks for reporting. I streamlined key operational processes, implementing automated programs for greater efficiency. Additionally, I managed payroll, accounts payable, and inventory.

► Optimized $11M in sales volume.
► Transitioned team to automated time and attendance programs, improving efficiency.

Site Controller

Restaurant Associates, Wadsworth Atheneum Museum 

At Restaurant Associates, I Improved systems and workflows to better serve café customers. I practiced comprehensive forecasting, reporting, and sound analysis of trending financial data. I committed to serving clients, customers, and staff, carrying out operations through the holiday season though the corporation had decided to opt out of the museum contract.

Key Accomplishments: 
► Orchestrated $1.1M in sales volume and 3 direct reports.  
► Systematically improved efficiency and maximized revenue in café through new reservations program.
► Supported staff through end of the year, including two months post-completion of museum contract.

Food Service Director

Bee and Thistle Inn 

Chef, Proprietor 

Vienna Inn 

Kitchen Manager, Owner

Director of Operations | General Manager

With over 14 years of experience as a Director of Operations and General Manager, I deliver operational excellence and customer satisfaction in the food service and consumables industry. I partner with top-tier organizations to create innovative strategies, develop business opportunities, and drive sustainable growth.

At Bon Appétit, I manage a $14M budget for six campus locations, directing 105 union employees and overseeing quality dining options for students. I negotiate collective bargaining agreements, exceed sanitation and safety standards, and implement continuous program improvements. I also cultivate a positive atmosphere of trust, respect, and growth, aligning with students, employees, and leadership. I am passionate about reimagining excellence in food service and inspiring dynamic teams to achieve outstanding results.

Taplio

Philip A.'s Linkedin Analytics

Philip A.

Want to drive more opportunities from LinkedIn?

Taplio

.css-1jgreyo{background-image:linear-gradient(284deg, rgba(39,43,72,1) 0%, rgba(33,47,183,1) 100%);color:transparent;-webkit-background-clip:text;background-clip:text;}Philip A.'s Linkedin Analytics

Philip A.

Want to drive more opportunities from LinkedIn?

Philip A.'s Linkedin Analytics