ST UA RT S . DE AN 8946 Travis Dr. 901.515.0683

Olive Branch, MS. 38654 sdean79@yahoo.com

FOOD SERVICES D IRECTO R / GENE RAL MANAGER / RETAIL MANAGER

Accomplished, high-energy, innovative, and quality focused professional with 25 years of broad based experience including directing food services, sales, team leadership, streamlining operations, optimizing safety, and consistently achieving goals and objectives; adept in managing food service operations in diverse environments, including residential long-term care facilities and universities. Reliable team player with proven ability to consistently produce quality results, succeed in fast-paced environments and effectively manage multiple tasks. Seeking to utilize experience and exceptional work ethic in an organization that values dedication and results.

SKILLS & EXPERTISE

Maximizing Productivity Budgeting & Cost Control Workplace Safety/OSHA Compliance Time & Schedule Management

Excellent Customer Service Inventory Management Lean Principles & Kaizen Quality Recipe & Production Control

Collaboration & Teamwork Sales & Catering Analysis & Decision Making ServSafe Certified

KEY ACHIEVEMENTS & QUALIFICATIONS

Worked with Excellence in Mississippi for five years and acknowledged as Team Leader for Mississippi Quality Awards. Used the Malcolm Baldridge Criteria to assess a wide variety of companies and institutions

Awarded “Regional Safety Champion.” Aramark – Accountable for maintaining all safety records, perform training including; Fire Safety, Driver Training , Safe Step, and Equipment Safety.

Served as Head of Quality Assurance and Safety for the St. Louis Fair. Improved safety and reduced associated costs by 3% and eliminated OSHA claims. (Aramark) Assisted with opening a new facility and reduced associated costs for several facilities. (Aramark) Exceptional proficiency in managing operations in a variety of settings. Inspiring leader with a track record of effectively supervising, coaching, and developing high performing teams. Innovative and skilled in creating strategic marketing plans to maximize business development.

PROFESSIONAL EXPERIENCE & ACHIEVEMENTS

TRINITY SERVICES GROUP, Whiteville, TN February 2016- Present

Food Service Director

Manage a staff of Two Assistant Managers, Six Supervisors and 140 Inmate Workers

Purchase all food and supplies to feed 4500 meals per day, did weekly inventories and P+L Statements.

Passed all Inspections, QA Audits and TDOC audits with a score of 98% or above.

Perform a variety of daily tasks, including staff supervision and training, meal preparation, menu development, and ensuring nutritional compliance.

HEALTHCARE SERVICES GROUP, Ripley, TN May 2015- December 2015Manager Work with Employees on Daily Meal setup, Job Responsibilities and Cleaning Schedules.

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CREATE MENUS , TRAY-CARDS AND PRODUCTION SHEETS FOR DAILY AND WEEKLY MEALS

WORK WITH NURSING ON NOURISHMENT, MEAL PREFERENCES AND DIETS

MEMPHIS JEWISH COMMUNITY CENTER, Memphis, TN January 2015- May 2015MIFA Site Coordinator Set up Daily Meal for Mifa Clients , Supervise volunteers with plating serving and money handling. COORDINATE PAPERWORK BETWEEN THE JCC, JEWISH FEDERATION, MIFA AND THE FOOD SERVICE CONTRACTOR. PROVIDE KOSHER MEALS FOR MIFA AND SIGN UP NEW CLIENTS IN THE COMMUNITY.

SOUTHBREEZE ASSISTED LIVING BY AMERICARE, Memphis , TN October 2014- December 2014Dietary Manager Perform a variety of duties in the Kitchen, including Cooking, Setup, Inventory Scheduling and any other duties as assigned Supervise employees, manage food and labor cost , meet patients needs and monitor Satisfaction.

SODEXO FOOD SERVICES, Memphis, TN, JULY 2014-October2014Briarcrest Private School

Perform a variety of duties in the Kitchen, including Cooking, Setup, Utility, Serving and any other duties as assigned

KIRBY PINES RETIREMENT COMMUNITY, Memphis, TN, June 2013-July 2013Director of Dining Services

Provide exceptional leadership as Director of Dining Services for an over 700 resident independent living retirement community with a 120-bed long-term care facility that includes assisted living, rehabilitation and an Alzheimer’s unit.

Perform a variety of daily tasks, including staff supervision and training, meal preparation, menu development, and ensuring nutritional compliance.

ARAMARK, Various Locations, July 2003-Feburary 2013Location Manager, The University of Memphis, 2006-2013; Catering Director, Delta State University, 2005-2006; Catering Director, The University of Mississippi, 2003-2005 Provided leadership and direction in various key positions with responsibilities including managing food services and

catering key events. Ensured successful operations of catering functions, including food preparation, labor cost control, food cost control,

transportation, setup, and clean up of all events. Developed and maintained catering marketing plans for a comprehensive event planning service offering detailed menu

development. Hired, trained, and scheduled staff; developed existing catering staff in service techniques, menu presentation, policies, and

procedures. Tracked and monitored labor and food costs for entire operation. Prepared and reviewed operating statements, reports, and operational budgets. Fostered and maintained excellent long-term client relationships.  Collaborated with the Chef in creating menus. 

HEALTHCARE MANAGEMENT SERVICES, Tupelo, MS, January 2003-July 2003Food Service Director, Traceway Retirement Community Oversaw operations of a 500 resident facility, including retirement services, assisted living and long-term care. Perform a variety of daily tasks, including staff supervision and training, meal preparation, menu development, and ensuring

nutritional compliance. Ensure That all “GeenHouse” homes were maintained and had the proper food and Nutritional Menus.

DELTA MEDICAL CENTER, Memphis, TN, February 2000-January 2003

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Food Service Director Oversaw operations of a 150-bed acute care hospital and a 50 bed psychiatric facility, including all patient menus, catered

events and external functions. Accountable for staff training, budgeting, inventory and working directly with physicians and clinical staff.

Previous Experience:

Food Service Director, BAPTIST MEMORIAL HOSPITAL – Desoto, Southaven, MS, 1996-2000Food Service Director, Morrison Custom Management-1987-1995

EDUCATION

Desoto Leadership Graduate MBA, Healthcare Management, Baker College,

2002-2004Pre-Law Studies, Emory University At Oxford, Oxford , GA

1981-1982Bachelor of Science, Hotel & Restaurant Management, Florida State University, Tallahassee, FL

1982-1985

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