DIRECTOR OF OPERATIONS
Organizational Development / Process Improvements
QC & QA / Vendor Relations / Budgets
Customer Service / Staff Development
Performance Metrics / Multi Site / Business Development
I turn operations into exceptional profit centers.
Increasing efficiencies and boosting production, I drove profitability while aggressively cutting costs. Serving clients like Sara Lee Foods, Cargill, Armour Eckrich and Smithfields, I significantly improved customer satisfaction and retention. I am dedicated to the highest quality standards.
My training solutions deliver measurable results in any organization. I find ways to do things better and implement innovation to ensure success.
I take operations from red to black.
&#•••••; Troubleshooting processes to deliver enhanced profitability
&#•••••; Determining customer needs and exceeding expectations
&#•••••; Establishing core competencies and performance metrics
&#•••••; Managing construction, opening and management of client facilities
&#•••••; Designing dynamic solutions in multi-site, multi-state operations
Driven to excel, I am an exceptionally hard worker who started at the bottom, proved my worth and rose to the position of Vice President.
As a life-long learner, I continue my professional development with numerous workshops and seminars in advertising, budgeting, coaching and management.
Working with the National Restaurant Association, I am trained in employee motivation, menu development and food service promotions, along with dining room management.
Cutting Expenses with Effective Process Improvements. Operation costs were unacceptably high. Aligned interdepartmental teams, integrating cross-functional quality practices for increased efficiencies. Decreased labor costs •••••% and materials expense •••••%, significantly boosting profitability.
Developed Innovative Product Revenue Stream. Company sought value-added product to increase sales and improve customer service. Designed laser scanning system to support on-site food service operations, enabling employee dinners to pay with company ID cards. Streamlined customer operations and grew sales •••••%.
••••• ••••• Page 2
Managed Construction and Operations of Multi-State Facilities. Customers place trust in the company to create efficient, well-run employee food services. Assessed facility options. Designed and built full scale cafeterias and vending operations nationwide, including equipment installation, training, managing and menu planning.
Slashed Equipment Repair Costs. Management of equipment across twenty-five locations in fifteen states was becoming increasingly costly. Developed detailed RFP, inviting competitive bids for equipment repair and maintenance. Cut costs •••••%.
Delivered Exceptional Service, Assuring Client Satisfaction. Company was faced with complex delivery task. Client with tight budget desired first class catering to mark corporate event. Designed cost effective menu, streamlined staff, and managed equipment costs. Exceeded expectations, enabling lucrative on-going contract.
Vice President of Operations, Company Confidential, $•••••M food, vending, cleaning and laundry service catering to plants and corporate entities, ••••• to the present. Advanced from entry level to VP. Manage costs, performance, planning, communications, and product development for in-house services nationwide. Lead ••••• with $2M budget.
Owner / Manager, Murphs Restaurant, family dining establishment, ••••• to ••••• Ran day-to-day operations, including business planning, hiring, food preparation and delivery, training, branding and marketing, finance and facilities. Directed ••••• employees.
Additional: I have traveled extensively throughout the US. Enjoying the outdoors, I swim, camp, hike and play handball. I maintain an active involvement with the Boy Scouts of America.