I have over 15 years of experience in managing large-scale food service operations, including overseeing multi-unit facilities and managing budgets exceeding $10 million. My background includes implementing efficient supply chain systems, ensuring compliance with health and safety regulations, and driving continuous improvement initiatives to enhance service quality and reduce costs.

I prioritize understanding the dietary requirements and preferences of the diverse populations we serve. This involves conducting regular surveys, collaborating with nutritionists, and staying updated on the latest dietary guidelines. By customizing menus and offering a variety of options, I ensure that all nutritional needs are met while maintaining high standards of taste and quality.

I implement a robust food safety management system that includes regular audits, staff training, and strict adherence to HACCP principles. By leveraging technology for real-time monitoring and reporting, I ensure consistent quality and safety across all locations. Additionally, I foster a culture of accountability and continuous improvement among my team.

I focus on strategic sourcing and bulk purchasing to reduce costs without compromising quality. By optimizing inventory management and reducing waste, I ensure efficient use of resources. I also prioritize value engineering in menu planning, balancing cost-effective ingredients with nutritional value and appealing flavors.

In a previous role, I led the transition to a new food service model that included a shift to healthier, locally sourced ingredients. I managed the transition by engaging stakeholders early, providing clear communication, and offering training sessions. By setting incremental goals and monitoring progress, I ensured a smooth and successful implementation, ultimately improving both customer satisfaction and operational efficiency.