Bristow, Virginia, United States
Highly motivated, and detail-oriented professional with 15 years of experience situated in food and beverage, and facility operations in Sports and Entertainment, Cultural Attractions, Conference Centers, Higher Education, and Public Markets.
• Executive level leader for non-profit managing one of the United States' oldest and largest public markets. • Oversees building operations of facility registered as a National Historic Landmark, and designated as Philadelphia's largest attraction with over 7.5 million guests per year. • Serves as liaison between management and over 80 small business merchants situated in grocery, prepared foods, and retail merchandise. • Responsible for verification and enforcement of compliance of operational facets of merchant leases. • Point of contact for third party security firm, pest control, and waste removal providers tasked with maintaining contracts and communicating operational requirements. • Purchasing manager for all equipment and janitorial supplies relative to Ecommerce and Housekeeping Departments, successful in streamlining ordering processes and reducing costs through vendor consolidation. • Organizes capital project implementation and mechanical/system repairs with Operations Manager, ensuring budget and time constraints are met. • Prepares and presents work-order reports for General Manager, Reading Terminal Market Board, and Merchants Association with costs and status/expected completion times. • Created and implemented improved employee handbook policy, while overhauling the employee counseling process, resulting in increased staff accountability and coaching. • Coordinated with City of Philadelphia Department of Public Health and Department of Commerce in the creation and implementation of Market-specific COVID-19 guidelines, related to general building operations, and indoor and outdoor dining.
• Senior level Operations Manager overseeing off site Catering and Events, Casual Catering, Dispatch, and commissary facilities repairs and maintenance. • Purchasing Manager of all disposables and packaging for Casual Catering, off site catering and events, and retail level food production. • Project Manager for upgrades, training, implementation, and execution of Di Bruno Brothers Casual Catering packaging program. • Responsible for Commissary fleet repairs, preventative maintenance, and acquisition of new vehicles. • Oversaw building and equipment repairs and maintenance for both the Di Bruno Brothers Commissary, and premium event space, Banca. • Developed and implemented stronger casual catering standards of operation for both Sales and Dispatch teams, to ensure increased order accuracy and delivery timeliness, which resulted in decreased refunds and comps from year prior. • Championed a culture of accountability by strengthening Dispatch, and Events teams’ standards of performance through more frequent individual coaching sessions, performance reviews, and monthly team meetings with front-line staff.
• Multi-unit operations manager overseeing food and beverage operations at Kimmel Center for Performing Arts, Academy of Music, Merriam Theater, and Spruce Street Harbor Park. • Managed operating budget of $3,000,000. • Direct reporting manager to team of seven hourly supervisors, and over eighty front-line associates. • Responsible for recruiting and onboarding of all associates within department. • Evaluated associate performance, and facilitated growth among organizational hierarchy within each unit of business. • Served as liaison between clients and senior leadership within Garces Group. • Developed and implemented policies based on business needs in order to streamline service, and increase productivity. • Built staff schedules and developed operating hours based on business needs, and client requirements.
• Member of transition team that was responsible for successfully absorbing campus dining operations from previous food service provider, within a six week period, during the school year. • Location Manager for largest dining unit on campus that serves an average of 1800 meals per day, with weekly sales ranging from $90,000 to $120,000. • Oversaw all front of the house operations, and coordinates with Food Production Manager and Retail Chef to ensure consistent dining experience that adheres to corporate standards. • Responsible for maintaining schedule for 70 union employees, as well as tracking and inputting labor numbers on daily and weekly basis. • Compiled and administered all disciplinary actions, as well as employee recognition. • Point person for all Voice of the Consumer responses, as well as introducing any new guest service initiatives to front-line staff. • Couned cash and completes deposits on a nightly basis. • Conducted monthly quality assurance audits with Food Production Manager, and Retail Chef. Delegated tasks related to audits to team members for completion in action plans.
Responsible for overseeing concessions operation for one of ARAMARK's Market Mover accounts at one of the largest cultural attractions in Philadelphia with over 1.3million guests per year. Primary report for a team of seven supervisors, and maintained staffing and scheduling for upwards of 120 part time seasonal concessions and warehouse employees during the peak season. Directly involved in the hiring process through conducting interviews for all concessions related positions, as well as assisting in the presentation of all new hire orientations. Safety Leader for the account responsible for completing all weekly observational audits and monthly conditions assessments, as well as hosting weekly safety briefs and attending weekly safety calls for the region. Adopted a higher standard on customer service to meet the client's focus on guest experience, as well as to attract returning customers by way of zoo members. Vastly improved awareness of better labor management and scheduling practices though working in an environment with weather-driven attendance numbers that fluctuate on a daily basis. Increased knowledge of costing and menu analysis through working directly with the General Manager, Director of Operations, and Executive Chef in the planning, creating, and launching of new menu items for each upcoming season. Maintained all points of sale throughout the location through updating all register templates to coincide with new menu items, creating templates that allowed for quicker speed of service, as well as troubleshooting any issues that occur on a daily basis.