The Fortune 500 company — which runs
the dining operations at thousands of schools and other institutions across the country — is tackling three key area where industrial agriculture has been badly failing in its production model: intensive confinement, painful procedures and practices, and unnaturally fast growth.
Based in Columbus, Ohio, OSU has more than 30
dining operations at its home and regional campus locations.
Not exact matches
In his role as executive chef, Vlad is responsible for overseeing the
dining operations of Polo Club Lounge, The Grill Room, Waterman Poolside Bar, room service and banquets
at The Windsor Court Hotel, where the culinary philosophy is to provide guests and diners with «refined Southern» dishes.
Pickled Vegetables Inspired by «Gramercy Tavern Cookbook» by Michael Anthony «While visiting New York last year with Joseph Marsco (director of
operations and managing partner) and Patrick Trundle (director of beverages), we
dined at Gramercy Tavern.
Already engrained in the Inn
at Dos Brisas» culinary capabilities from his previous time on property, Chef Ladwig will be responsible for the food and beverage
operations at the signature restaurant, in addition to in - room
dining and catering.
Today's restaurant chains and their supply chain
operations face the multi-faceted challenge of delivering an elevated
dining experience while also ensuring stellar food quality
at a fair price for their guests.
Prior to that, Ortiz held the position of Executive Chef and Director of Food & Beverage
at internationally recognized resorts including Mukul Resort & Spa in Nicaragua and Sugar Beach, A Viceroy Resort, where he was responsible all culinary
operations including creating and executing menus, in - room
dining, banquets and receptions, and pool and lounge
operations.
«I'm dedicated to defining Metro Diner as the total family
dining experience, as family is the core of the company's business
operations,» said Mark Davoli who co-founded Metro Diner with his father, John Sr. and his brother John Jr. «With my partners Chris Sullivan, a founder of Outback Steakhouse, Hugh Connerty, Jr. and Carl Sahlsten — we made fun, family and exciting the words to live by
at Metro Diner and are dedicating our attention to growth.»
Grassland produces a line of high - quality butter products for
dining and baking
operations, and has garnered more than two dozen awards for butter, winning top honors
at state, national and world competitions.
With more than 20 years of industry experience, Bour will manage culinary
operations and direction
at the hotel's newly launched Mexican - inspired restaurant Agaveros Cantina, as well as in - room
dining, banquets, and special events for the 235 - room boutique lifestyle hotel.
Most recently, Kaszubinski was the executive chef
at Miami Airport Marriott where he was responsible for culinary execution for the food and beverage
operations for three hotels, two restaurants, and in - room
dining and catering for meetings and events.
Before taking the helm
at The Gates, Bour was the Executive Chef of Ocean House Management, a boutique luxury hotel based in Rhode Island where he led culinary
operations for the hotel's two restaurants, four outdoor
dining venues and banquets.
Chef Chafe has recently taken the lead
at the hotel's restaurants; ORSO Trattoria, The Nook Chophouse, Emerald Lounge and Patio, as well as overseeing banqueting, in - room
dining and all food and beverage
operations at the hotel.
• Ensured consistency and continuity within the
operation and the brand and as a result got the «Restaurant
Dining Room Manager» award
at Safari Resort chain.
Professional Duties & Responsibilities Managed all daily
operations of military
dining facility serving over 180,000 meals annually Responsible for equipment and facility valued
at more than $ 2 million Oversaw food inventory and orders of approximately $ 720,000 annually Designed and implemented daily menu, 1,500 line items, and 48 ethnic dishes Trained, directed, and reviewed kitchen and service staff Maintained 98 % customer satisfaction rate for both food service and meal quality Collected customer feedback and designed strategies to improve client experience Ensured 100 % compliance with all applicable FDA food safety regulations Performed approximately 200 facility inspections and staff evaluations Programmed and repaired cash registers to guarantee accurate financial
operations Authored and presented meal, service, personnel, and financial reports for senior leadership Devoted free time to honing skills and assuming additional duties Assisted base with security
operations, logistics, inventory, and other tasks as needed Completed all assignments in a professional and positive manner Created an atmosphere of respect and devotion to team goals Received exemplary reviews resulting in consistent promotions ahead of schedule
Regional Restaurant Management — Duties & Responsibilities Lead through example with consistent work ethic, attitude, and professionalism, supervising the facilitation of food sales, overseeing restaurant
operations and promoting a high - quality, memorable customer
dining experience Participate in all phases of strategic store - level planning with other management professionals, including local staffing, service - related concerns, inventory control, merchandising, sales and revenue projections, and local competition Employ various strategies to manage and reduce food, beverage and labor expenses Supervise all store opening and closing functions, including the acquisition and sale of all equipment, state and county inspections, general contractor relations, hiring and terminations, and financial data transmission Perform continuous assessment of all operational aspects while furnishing oversight and guidance regarding the effective application and execution of critical internal policies and procedures to standardize restaurant offering across markets Meet and exceed customer satisfaction benchmarks while tracking progress versus established branch and corporate guidelines Identify and utilize talent among team members with focused training efforts, targeted professional hiring, job fair management and the promotion of a performance - based work environment that leverages individual talents for group benefit Provide relevant administration and oversight with respect to all HR - related functions, including payroll and compliance tasks Oversee the management of daily, weekly and monthly food and supply inventories, in addition to alcohol products, while holding responsibility for the development of weekly P&L statements and internal store audit execution Address local management and staff queries and resolve them in an expedited manner, promoting sustained revenue growth through relationship development and the leveraging of both talent and resources
at all locations Collaborate and communicate effectively with all store personnel as well as with members of corporate management Execute all marketing and sales strategies while tracking progress versus established internal and external industry benchmarks, focusing on both revenue generation, customer acquisition and brand loyalty development Maintain a strong working knowledge of product and services as well as related industry considerations, including pricing and regulatory trends, service - related issues and local competitor
operations
• Combat Life Saver Course, Certified to assist in giving First Aid in real life situation — 2009 •
AT Level 2 Officer's Course, Trained to apply base - level anti-terrorism measures and Force Protection at Joint Forward Operation Bases — 2009 • Food Defense, Qualified to prevent subsistence that has been intentionally tampered with, from entering the Army's food supply chain — 2009 • ServSafe, Qualified to maintain and teach the safe handling of food items in dining facilities, restaurants, grocery stores, and storage facilities — 2008 • Supervisor's Development Course, Trained and proficient in managing, supervising, and training military and civilian personnel in a mixed environment — 2005 • Advanced Safety Officers Course, Proficient in implementing and maintaining safety procedures for the military — 19
AT Level 2 Officer's Course, Trained to apply base - level anti-terrorism measures and Force Protection
at Joint Forward Operation Bases — 2009 • Food Defense, Qualified to prevent subsistence that has been intentionally tampered with, from entering the Army's food supply chain — 2009 • ServSafe, Qualified to maintain and teach the safe handling of food items in dining facilities, restaurants, grocery stores, and storage facilities — 2008 • Supervisor's Development Course, Trained and proficient in managing, supervising, and training military and civilian personnel in a mixed environment — 2005 • Advanced Safety Officers Course, Proficient in implementing and maintaining safety procedures for the military — 19
at Joint Forward
Operation Bases — 2009 • Food Defense, Qualified to prevent subsistence that has been intentionally tampered with, from entering the Army's food supply chain — 2009 • ServSafe, Qualified to maintain and teach the safe handling of food items in
dining facilities, restaurants, grocery stores, and storage facilities — 2008 • Supervisor's Development Course, Trained and proficient in managing, supervising, and training military and civilian personnel in a mixed environment — 2005 • Advanced Safety Officers Course, Proficient in implementing and maintaining safety procedures for the military — 1999