To give you a taste of my 20+ food service career, I have:

• Worked in all areas of the restaurant industry, starting as a line cook in high school, slinging pizzas in mom and pop pizzerias, working for fine dining establishments, and directing food services at large healthcare facilities for well over a decade.
• Led the establishment of new restaurants, managing everything from menu creation to staff recruitment and training, ensuring successful launches from inception. (Watching people grow into new roles is a favorite part of my work).
• Built my food department into a place that people actually wanted to work in. Being compassionate to people isn’t an add-on, it’s a must-do.
• Crafted tailored food cost analyses for various establishments (including forensic accounting on menus), providing invaluable insights into accurate profit margins for informed decision-making. 
• Developed cost-effective marketing programs to drive traffic during low-visibility periods and implemented comprehensive financial analyses for school food programs to enhance transparency and efficiency.