Provide personalized training services and products to clientele in the hospitality industry. Servicing the corporate and private sectors.

Training includes the Serv/Safe Food Safety Training Program, HACCP, Work Place Safety, "What’s the big deal?" Harassment Prevention, Effective Media Training, Customer Service/Focus, FMP Certification Examination and Group Reviews, Train the Trainer and Bar Code Responsible Beverage Alcohol Service.  Utilizing a hand’s on interactive training approach.

Develop, plan, design, set-up, implement and follow-up on services, programs and products for the hospitality industry to strategically improve overall operations and staff development.

Mystery shopper and operational quality assurance audits conducted.

Accountable for nine locations with a total managed volume exceeding $7.5 million annually.

Accounts encompassed business & industry, executive dinning, plant feeding, residential and higher education.

Personnel responsibilities included developing and directing the districts team leaders and members that included 32 exempt managers, chef/managers, supervisors and a support staff of 115 non-exempt full and part time team members.

Responsible for contract analysis, yearly budgets, performance appraisals, marketing programs, merchandising techniques, Q/A audits, reports and summaries.

Assisted the District Managers in controlling food/labor costs and overall menu quality in all locations. Direct involvement with the District Managers in the opening of new locations.

Assisted in interviewing and training of key personnel in new openings and on request throughout the course of the year.

Taught to improve staff skills in lowering food costs, marketing techniques, purchasing and product specifications. Classroom format that included kitchen demonstrations.

Conducted unannounced inspections of facilities to insure compliance with HACCP, company policies and procedures, production efficiency and general station merchandising.  Created "suggestion list" and recommend corrective procedures to the District Managers as they related to the efficient functioning of a location.

Managed the food service operations for two medium sized college campuses.

Responsible for all facets of operations on both campuses.

Staff consisted of 8 exempt managers and 52 non-exempt team members.

Servicing a community of 6,000 students.

Instructed special educational students as required for certification in Serv/Safe Food Handling, Customer Service and Employee and Customer Safety.

Coordinated the culinary staff of twelve to meet the production needs to prepare 3600 meals daily which included the patient tray line, employee café and catering services.

Duties included all operational controls of the BOH and production records applicable to daily, weekly, and monthly forecasts.

Prepared and administered weekly in-service training classes in food handling, safety, sanitation and the implementation of new concepts and menu items.

Provided services for private home catering’s and worked in the position of personal chef for upscale residential clients in Southampton and Westhampton Beach, New York.

Immediate supervisory responsibilities included coordinating service operations for main cafeteria, evening taproom, catered events, conference and vended food services.

Supervised 5 exempt and 31 non-exempt full and part time employees.

Responsible for purchasing, weekly cost controls, inventories and insuring proper company product specifications. Implemented corporate cycle menus, safety and food handling procedures and various training programs.

First Assignment with Service America was that of Catering Director at Farmingdale College. Student population 11,500. Special events to 20,000.

Implemented a new food and beverage operation in this historical site.

Re-designed and oversaw the construction in the new kitchen and dining room facilities.

Responsible for financial accountability, menu development, staffing, purchasing, inventory control, room service, special event and executive conference service.

Supervised 4 exempt and 14 non-exempt full and part time employees.

A+.

Net+.

Microsoft Certified Systems Administrator (2000 Professional).

Associate Degree in Culinary Arts.

Advanced Level Certificates (Windows 2000) received in Microsoft Word, Excel, PowerPoint, Outlook, Access, Windows, Act! & Publisher. Completed in 2002.

FMP, Certification. Completed in 2001.

E-Time Payroll Administration and Processing, Automatic Data Processing, Incorporated. System’s Administrator Certification. Completed in 2001.

All criteria meet and in place for CEC Certification, 1999.

Certified TIPS Trainer, alcohol risk management and awareness for team servers. Programs include University, On-premise and Off-premise consumption and Stadium Services. Certification received 1999.

Intermediate Level Certificates (Windows 98) in PageMaker, Access and PowerPoint. Completed in 1998.

System Administrator Certification, Access Card Readers. Diebold/Griffin Incorporated. Completed in 1997.

Advanced Level Certificates (Windows 98) in Excel and Word.  Completed in 1996/1997.

Certified Registered Trainer, The National Educational Foundation. Course instruction includes Train-the-Trainer, Serv/Safe, Employee and Customer Safety and Customer Service. Certification received in 1996.

Covey Leadership Program, "The Seven Habits of Highly Effective People". Completed in 1994.

90 Hour Dietary Managers Program, Suffolk Community College. Certification received in 1992.

The Silver Spoon Award, for understanding both the management and culinary aspects of the industry, 1997.

Outstanding Performance of the Year Award, 1996.

Safety and Sanitation Award, 1995.

Manager of the Year Award, 1993.

BOCES Job Coaching Award, 1992.  Eastern Suffolk BOCES.

The American Culinary Federation, Long Island Chapter.

The American Culinary Federation, National Chapter.

The National Restaurant Association.

The National Educational Foundation.

The Culinary Institute of America.