Hattiesburg, Mississippi, United States
Senior Operations Management Professional with 43 years' experience in the foodservice and hospitality industries. Expertise in hiring, training, budgeting/forecasting, sales and business reporting, planning and analysis including multi-unit foodservice, hotel, convenience retailing, catering and restaurants. Demonstrated skills in corporate leadership, problem solving, accountability, and client engagement. Expert knowledge in identification and implementation of best practices and cost reduction strategies. Comprehensive experience in leadership development to improve operational efficiencies and increase sales leading to enhanced profitability while maintaining low turnover. Energetic team leader with high integrity and strong communication skills.
Overall management responsibility for $39 million, multi-state region comprised of large medical centers and community hospitals. Responsible to mentor, train, and develop seven Director-level and 40 Manager-level direct reports overseeing 450+ hourly associates. Essential functions include Client retention and communication, Patient satisfaction, financial performance, and adherence to regulatory requirements across multiple units.
Direct management responsibility for $16 million account including all aspects of operations, finance, marketing, culinary, and human resources. Responsible to manage, mentor, train, and develop six Director-level and 11 Manager-level direct reports overseeing 300+ hourly associates. Led account retention efforts and client relationship(s) with a focus on customer and client engagement strategies. Accountable to conduct comprehensive Quality Assurance audits of each location every quarter. Accomplishments: · Brokered a non-contested, proactive eight year contract extension valued at $168 million (over the term of the contract) · Developed / Coached several managers to District and other senior leadership roles / positions including (RDM, Sr. Unit Controller, District HRM, Operations Director) · Successful renovation of multiple restaurants and convenience stores, managing / overseeing all aspects of design and construction · Achieved and exceeded fiscal budget expectations for five years resulting in strong management performance bonus payouts · Implemented systems and processes in labor management resulting in the virtual elimination of overtime hours worked · Built and managed comprehensive annual budgets for $16 million account with 14 individual units (on two campuses).
Operational responsibility for $33 million, multi-unit account with four residential units, 17 national brand locations, three retail food courts, eight convenience stores, faculty club, catering and a central production / distribution bakery. Responsible to manage, mentor, train, and develop five Director-level and 28 Manager-level direct reports overseeing 700+ hourly associates. Conducted comprehensive Quality Assurance audits of each location. Accomplishments: · Prepared for and achieved through competitive bid process, ten year contract extension valued at $300+ million · Developed / Coached several managers to Director level leadership roles / positions including (RDM, Sr. Food Service Director, Catering Director and Executive Chef) · Opened multiple restaurants and convenience stores from empty space(s) to successful operation, managing / overseeing all aspects of design and construction · Partnered with the University to identify and develop strong pool of student managers · Implemented systems and processes in labor management resulting in the improved efficiencies and significant reduction of overtime hours worked
Operational responsibility for $17 million in residential foodservice at $28 million, multi-unit account. Total managed volume included four residential dining locations, one retail food court, and a central production / distribution bakery. Managed, mentored, trained and developed two Director-level and 11 Manager-level direct reports overseeing 350+ hourly associates. Conducted comprehensive Quality Assurance audits of each location. Directly responsible for all financial reporting including revenue, payroll, product and direct expenses (P&L) for all units in four campus buildings. Accomplishments: · Directed $6 million renovation of large dining facility including three nationally branded restaurants, a 25 thousand square foot residential location and a large convenience store. Managed close-down of existing operations, design / construction oversight, and successful opening and operation. · Acted as Regional Labor Champion representing 60+ accounts in the Southern Region for Aramark. Developed and implemented systems and processes in labor management resulting in the improved labor efficiencies · Reduced product cost through purchasing, tighter inventory control, and training staff in operational efficiencies · Partnered with the University to identify and develop strong pool of student managers
All aspects of managing a $40,000 per week fast casual scratch concept restaurant kitchen. Weekly accountability for scheduling, staffing, inventory and P&L. Daily operational responsibility for cash deposits and credit card batch reconciliation, guest satisfaction, and food safety and sanitation.