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

Steering Bon Appétit's operations, my tenure reflects a steadfast commitment to elevating the student dining experience through cutting-edge improvements and meticulous safety practices. With a sharp focus on customer relations and attention to detail, my leadership has been pivotal in managing a $14M budget and directing a robust team across multiple campus locations.

Our mission transcends mere sustenance; it's about creating communal joy and satisfaction in every meal. Leveraging hospitality industry insights, I've excelled in fostering a culture where trust, respect, and growth flourish. It's this passion for reimagining food service excellence that continues to inspire our team to deliver outstanding results and forge a legacy of innovation at Bon Appétit.

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