QUALIFICATIONS PROFILE

Highly motivated Food Service Management Executive offering 20 years of diverse

and progressive experience in general operational management while maintaining p
ositive sales trends, controlling costs, facilitating training and personnel dev
elopment, as well as proactively determining and resolving operational problems.
Entrepreneurial thinker with outstanding record of achievement in implementing
new business concepts, delivering innovative business solutions, and facilitatin
g operational transitions with demonstrated high level of ethics.
AREAS OF EXPERTISE
- Restaurants
- Branded Concepts
- Casinos
- Catering
- Gifts Shops
- Patient Dietary
- Vending
- Convenience Retailing
- Consulting
PROFESSIONAL EXPERIENCE
ARAMARK Healthcare / Henry Ford Health System - Detroit, MI
Resident District Manager 2008-2010
Maximized business opportunities through driving operational excellence, patient
loyalty, and customer satisfaction in areas of food, environmental, and facilit
y services. Provided proactive leadership to 290 employees, 12 managers, and 9 s
upervisors. Administered the $15 million annual budget.
§ Successfully reduced department operating costs by $1.4 million in 15 months thr
ough productivity and operational quality improvements, cost controls, revenue g
rowth, and employee engagement
§ Boosted profit and loss revenue by 23% over previous year in 18 months
§ Designed safety program that reduced district incident ratio from 5.8 to 1.8
§ Authored the first operational standards for café dining for healthcare hospitality
division
ARAMARK Business Services / General Motors Corporation - Southeast MI
District Manager / Multi-Site General Manager 2004-2008
Supervised 12 Food Service Directors and forecasted budgets and business plans f
or 17 district accounts in Southeast Michigan and Northern Ohio, totaling to $12
million.
§ Directed all initiatives in developing new company operational standards as oper
ational excellence pilot site; rendered district support and training for projec
t and field implementation
§ Worked with clients on designing innovative food service plans that addressed de
clining and shifting populations during corporate reorganization
§ Developed and implemented catering events from business meetings to elaborate ch
arity galas with sit-down dinners for 950 people to concessions for 13,000
§ Recognized as District Safety Champion (2005-2006); managed safety initiatives;
administered audits and inspections; and developed action plans that improved sa
fety compliance
§ Functioned as Leadership Coach responsible for planning and training seven manag
ement trainees
§ Achieved two assistants and two hourly promotions to supervisor in two years
ARAMARK Business Services - GM Milford Proving Ground, MI
 Food Service Director 2002-2004
Oversaw retail and catering menu development, catering event planning and sales,
employee dining facilities, and vending services.
§ Served as project lead in establishing new $3 million dining facility on time an
d within budget
§ Catered media functions, Celebrity Ride-and-Drives, and General Motors Board of
Directors events at remote locations across the 4000-acre site
ARAMARK Business Services, GE Appliance Park - Louisville, KY / Toyota Motor Man
ufacturing Kentucky - Georgetown, KY
General Manager 2000-2002
Worked collaboratively with team of 10 managers in managing the entire lifecycle
of Corporate Dining Division’s various projects with revenue of $7.5 million in café,
catering, and vending sales.
§ Ensured the successful execution of catering events from new product launches to
employee appreciation events for 7000, delivering anywhere in 7.5 million-squar
e-foot facility and surrounding grounds
§ Devised catering standards and new menus, and executed events with high level of
customer service
EARLIER CAREER
ARAMARK Business Services
Caesars Indiana Casino & Hotel - Elizabeth, IN
Senior Food Service Director 1998-2000
Ashland, Inc. - Lexington, KY
Food Service Director 1997-1998
Special Project-Military Sealift Command - Washington, DC
Consultant 1998
Diesel Technology, Inc. - Grand Rapids, MI
Food Service Director 1996-1997
Ford Lima Engine Plant - Lima, OH
Food Service Director 1995-1996
Zimmer Corporation - Warsaw, IN
Food Service Director 1994-1995
GM World Headquarters - Detroit, MI
Executive Dining Room Manager, 1993-1994
MILITARY EXPERIENCE
U.S. NAVY, U.S.S. DALLAS, SSN-700 - Groton, CT
Sonar Technician Submarines 1982-1988
EDUCATION
Bachelor of Arts in Hospitality Business, Michigan State University, The School
of Hospitality Business - East Lansing, MI
PROFESSIONAL DEVELOPMENT
Solutions For Improving Patient Satisfaction, Press Ganey
ServSafe Certification, National Restaurant Association Educational Foundation
Consultative Negotiations Training
AFFILIATION
Michigan State University Alumni Association Appointed Board of Directors, The S
chool of Hospitality Business
COMMUNITY INVOLVEMENT
American Cancer Society Relay for Life, Team Member
Junior Achievement, Volunteer Personal Economics instructor
AWARDS / RECOGNITIONS
Manager of the Year, ARAMARK Business Services, Great Lakes Region (2005)
Base Business Growth Award, ARAMARK Business Services (2005)
New Business Award, ARAMARK Business Services (2005)
Service Excellence Award, ARAMARK North Central Region (1999)
“Turn Around Award†for 326% profit improvement, ARAMARK North Central Region (1996)
Navy Achievement Medal, US Navy (1988)
Letters of Commendation for exceptional performance of duties (seven-time recipi
ent), US Navy (1982-1988)