Resume - Food Service Executive

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Resume #72379

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PROFILE

Bilingual [English & French] Manager with extensive hand-on experience in production, retail and operations. Customer oriented in high volume and fast paced environments, demonstrating attention to detail. Develops process flows, which result in achieving business unit and organizational goals. Motivates and leads teams to ensure success, while focussing on the bottom line & never forgetting who is the customer along the way.

EMPLOYMENT HISTORY

AdvancedMeal 2006 - 2007
Regional Company providing food service solutions for both long term care, schools, corrections throughout Central New York.
Director of Food Services
Cunningham / Fahey long-term care, rehab facility containing 600 beds, and adult day care unit. Directly responsible for the day to day operations of the food service within the complex
* Organized, planned and delivered improvements towards the meal delivery system using a combination of cook-chill food products and retherm units dispersed throughout the facility.
* Hired, trained and followed through the integration of four new managers into a facility which operates every day of the year.
* Developed and monitored a budgeting process which improved a processes already in place and determined further adjustments to deliver improved service while trimming unnecessary expenses.
* Conducted a monthly Resident Counsel Meeting focusing on services delivered and encouraged a free flow of communications including celebrating successes and identifying shortcomings. Toured the floors daily to monitor activities and answer resident questions and identifying opportunities to improve service and customer satisfaction.
* Upon completing an operational review, set in place a detailed plan to correct shortcomings in daily cleaning and sanitation routines. Changes were not meant to be short term fix but rather sustainable in nature.
* Worked closely with housekeeping to execute the institution's goals and policies regarding environmental issues very much focused on waste management and recycling.
* Participated along with HVAC specialist & applicable trades to develop a solution to correct the poor air quality existing on the lower level's Meal Assembly Area. Resulting in an improved air flow to the area & removal of hot / humid air resulting from a flight machine type dishwasher operating over 12 hours per day. This led to employee satisfaction and reduction of lost sick days.
* Suggested and got approved a plan to correct a nagging drain blockage problem plaguing the dishroom operation for many months. Solution worked and drains no longer became blocked.
* Worked along with chemical suppliers & plant management to lower usage costs, resulting from better preventive maintenance procedures and attention to timely repairs to equipment.
* Involved in the justification and purchase of two significant pieces of equipment including a new flight dishmachine and the replacement of the current retherm equipment with more updated equipment better suited for the current environment and services expectations. These new pieces of equipment also resulted in significant reductions of operating costs along with a significant savings in utility consumption.

COMPASS GROUP CANADA 2002 - 2005
An international company present in 90 countries, providing food and support services on a contract basis under a number of banners such as Eurest Dining Services, Morrison Management Services, Chartwells, Crothall, Canteen, Levy Restaurants, and Select Service Partners.
District Manager, Milton Cook Chill Food Production Centre
Opened a production centre for the Corrections Ontario business at the Cook Chill facility in Milton and the Penetanguishene facility, which produces in excess of 4.4 million individual meals a year.
* Integrated three new corrections facilities in one year consisting of coordinating the logistical and supply facets of these activities.
* Negotiated two union contracts for both facilities under my supervision while assuring labour harmony throughout the process.
* Worked with the two different union's senior officials relative to disciplinary issues and ongoing operational challenges. Always able to find common ground & satisfactory outcomes while remaining on budget & maintaining company objectives
* Successfully integrated a contingency plan to provide un-interrupted services to all facilities contracted due to an impending public sector strike. This required a plan to deliver 350,000 meals during a lock-out period.
* Initiated the plan to increase inmate feeding to 95% within one year, where currently they are feeding just over 50% of the population daily.
* Set up a monitoring process to assure staying on course with the HACCP certification process and instrumental in changing course once we determined we needed to move to another level & progress quicker. Also began the process to becoming a Federally Inspected Food Production Facility.
* Worked with suppliers and vendors to improve processes and lower costs while maintaining the highest levels of quality and food safety.
* Liaised with the Ministry of Correctional Services during the SARS crisis to maintain a secure environment within the institution as a contractor with outside employees on site daily.
* Awarded the Bronze Meal for Public / Private Partnership, Quality Fair in 2004.
* Awarded the Gold Medal for ongoing improvements from previous years, Quality Fair, 2005.

Director of Food Services, Milton Cook Chill Food Production Centre
Opened the new facility on behalf of Eurest Dining Services, a wholly owned subsidiary of Compass Group Canada. The 42,000 sq.ft. facility is the largest non-commercial facility of its kind in Canada.
* Recruited, trained and coached a high caliber management team. Four areas included: Purchasing, Production & Meal Assembly, Logistics & Plant Services and Administration.
* Executed the service contract worth $35 million over a five year period, producing an ROI of $300 yearly.
* Developed the processes required under the contract and worked to get the plant HACCP accredited and CFIA approved.
* Hired 50 unionized staff and 25 inmates, and trained local employees on the processes ensuring quality products produced on a volume basis. Followed safe food practices up to and including delivery to the receiving facilities.
* Sourced all Food Ingredients, Cleaning & Environmental Services, Equipment & Products assuring compliancy with the contract, food safety regulations and in the case of cleaning products all environmental standards, related to food processing.
* Liaised with different agencies within the government to assure compliance and complete understanding of the impact these new services delivery programs had on existing systems. Conducted many on site visits to demonstrate first hand the benefits of these changes and take away any reservations regarding the unknowns. Communication was top priority.
* Assumed full accountability for changes ensuring effective coordination between the company's objectives and the contract compliance for the Provincial Government.

* Studied, identified and set into place a plan with a training component to maintain the facilities standards regarding cleaning and sanitation. Daily routines were developed to include environmental concerns regarding waste reduction, pest control, recycling & disposal of any contaminants.
* Developed a plan to assure ongoing preventive maintenance of all equipment [16 Million $ investment] while identifying all lubricants and cleaning products used within the facility to assure compliance with food safe regulations.
* Assured that all products used had MSDS Safety sheets readily available at each work site along with a complete set available in the designated area.
* Set up and monitored an ongoing and active Health & Safety Committee focused on accident prevention through safe work practices, knowledge and training on all equipment & products used. Education was a very high priority prior to the introduction of any new processes or equipment.
* Developed, in conjunction with other Compass Group companies, the whole recipe structure to support the menu cycle of 28 days, 14 different dietary & life style requirements, as mandated by the contract. Also producing a line of HALAL products for the Muslim population.
* Populated the data base behind the FoodCo 6 Menu Management System which also communicated with ESHA Nutritional Analysis System [labeling and nutrition value tracking system] which forms the basis and foundation of the controls within the facility. Assured the results were accurate and dependable.

ARAMARK CANADA LTD. 2001 - 2002
An international company providing a complete range of services under the INTERSERVE banner.
Retail Team Leader, Health Care Support Services
* Accountable for retail and catering services, quality control and delivery of these services to two sites of the Rouge Valley Health Systems, this included restaurant, vending, catering and plant management.
* High profile, customer service oriented management style resulted in improved catering service results by listening to the wishes of each customer and delivering results.

FAIRMOUNT & CLARK INC. (St-Léonard, Québec) 1999 - 2000
General Manager
* Managed the day to day operations of a federally licensed raw fish production plant, which produced Smoked Salmon both under its own label and also private label accounts.
* Working closely with the owner, developed & improved sales, production and control processes.
* Maintained sanitation and cleaning processes to the highest levels resulting in a spotless record of no product recalls and passing regularly all third party audits for sanitation using swabs sent out for analysis.

ARAMARK CANADA LTD. 1996 - 1999
Food Production Team Leader, Health Care Support Services (1998-1999)
Managed food production, quality control and delivery of services to the Credit Valley Hospital.

VERSA SERVICES LIMITED (Bathurst, New Brunswick) (1996 – 1998)
Name changed to Aramark Canada in 1998. A multi services oriented national company which provided food service and dietary needs to hospitals and institutional customers along with facilities management on a contracted basis.

Assistant Manager, Production and Marketing
Managed the food production, quality control and marketing of services to the Regional Hospital Centre which included patient services, cafeteria and catering.

* Upgraded promotional activities and tied in the national campaigns. Resulting in a 20% improvement to business.
* Initiated an operational review to define cost savings and achieve better marketing results.
* Revised all direct marketing materials used in the cafeteria to better promote & introduce new featured menu items. Improved the quality and presentation of foods coming out of the kitchen.
* Updated production sheets for all sectors of the kitchen and cafeteria thus tying in all activities.
* Ensured a smooth transition and no down time after a 15% staff cut back, meeting productivity levels.
* Assisted the Food Services Director in matters pertaining to progressive discipline and the projection of staffing requirements.
* Replaced the Food Service Director during her maternity leave. Became the primary contact person with the client.
* Implemented a complete renovation & re-marketing of the servery and seating area following a successful rebid.
* Implemented a new electronic system for the diet office resulting in better daily tallies of menu counts along with a significant staff reduction and reassignment to a higher profile presence on the floors due to a more focused interaction with patients. This facility operated in both English and French, serving a highly bilingual population. This simple yet complex change sent customer satisfaction benchmarks soaring.

COOPERATIVE EXPORT MARKETING ALLIANCE OF CANADA (St-Léonard, Québec) 1994 - 1996
Vice-President
Oversaw the Canadian operations which included membership, membership services, government relations and marketing of an association which includes 50 companies throughout Canada.

* Created a marketing approach which enabled the association to reach potential members throughout Canada using a computer driven database.
* Developed all marketing materials to help the Association send it's message out to small and medium sized Agri-Food Companies producing value-added products.
* Prepared a four year detailed budget forecast for the Association activities along with projected revenues and expenses.
* Coordinated and participated in a Food Service Show put on by Walt Disney Company in Orlando, Florida which profiled the purchasing of Canadian products.

T. EATON COMPANY LIMITED (Montreal, Quebec) 1979-1993
Group Sales Manager (1985-1993)
Managed the operations of the Boutique Du Gourmet of the Montreal downtown store and all Quebec suburban stores. Managed 125 employees with 1992 sales of $8.7 million.

* Improved sales by 6% in Quebec area and cut expenses by 7% during last fiscal year.
* Improved and focused the assortment of perishable products while improving sales results to a level of 10% better than the Toronto Eaton Center.
* By focusing on customer needs and trends, achieved sales increases of $1 million contrary to negative industry trends [at the time] in the food and general merchandise in the past 8 years.
* Launched a program of self-service counters to better meet customer needs. This resulted in a 20% increase in sales and improvement of gross margin in the first year.
* Led the Boutique du Gourmet to become one of the best performing departments within the Downtown Store. It ranked in the top 10% in the category of sales per square foot and in the top 25% in the category of profits per square foot.
* Won Merchandiser of the Year Award in 1989 for the Food Group.
* Won Tony Award Best Merchandising Idea-Spring 1993.

Downtown Food Services Manager (1979-1985)

* Managed a 1,200 seat capacity facility complete with white table cloth service to fast food outlets.
* Managed both a production kitchen and production bakery producing both for in-house consumption, retail and area store needs.

Previous Employment Experience:

CRAWLEY & MCCRACKEN CO. LTD. [Sodexho Canada], Area Manager
MURRAY'S RESTAURANTS LTD., Manager, Merchandising
K.V.B. LIMITED, Purchaser
ZELLERS LIMITED, Buyer

PROFESSIONAL DEVELOPMENT & ASSOCIATIONS

Certified Food Executive [CFE], International Food Service Executives Association
Microsoft Access, Sheridan College
Certified Facilitator, Development Dimensions International
Marketing, Interpersonal Skills for Management, Importing, McGill University, Montreal
Bailli (past President), Confrérie des Chevaliers du Trou Normand, Gastronome Assoc.,
First Vice-President Canadian Food Service Executive Association
Past President of the Marmitions, men's cooking club, founded in Montréal and now in it's 30th year.
Organizing Committee Member, Super Salon de l'Alimentation International
National Treasurer Canadian Food Service Executives Association
ServSafe Certified
Member GFTC [Guelph Food Technology Centre]

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