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Work experience

Jul 1991Present

Instructional Specialist

Anne Arundel Community College

Instructional Staff in Hospitality program for a Community College.Current assignment is a full-time Instructor, which includes teaching Intro to Hospitality, Purchasing, Commercial Food Preparation (l and 2), Food, Beverage, and Labor Cost Controls, Food and Beverage Operations Management, Nutrition, Bar and Wine Service and several specialty classes. Also currently serve as Internship coordinator for the Hospitality program.

Feb 2001Feb 2003

Food and Beverage Director

Historic Inns of Annapolis

Totally responsible for all Food & Beverage operations for the Hotel, to include 4 star dining restaurant.This hotel caters to high level clientele, including Governmental, Military and civilian guests of high profile.Much experience in the customizing of events and menus to suit the individual needs of this type guest.Responsible for off-site catering in Historic venues as well as formal governmental settings.Managed a Food & Beverage staff of 7 salaried managers and over 60 hourly employees.

Mar 2000Feb 2001

Food and Beverage Director

Embassy Suites Hotel

Directly responsible for allFood & Beverage operations in the Hotel, including Banquets, Catering, Restaurant and Lounge operations, as well as the complimentary breakfast and beverage services of the hotel.During this time revenues exceeded budget and forecast by approximately 10%. Directly managed a staff of 50 hourly employees and 3 salaried managers.  Left this position upon a change of ownership.

Apr 1999Dec 1999

Food Production Manager

ARAMARK Corporation-University of Md. Medical Systems, Baltimore, MD

Directly responsible for all food related issues including catering department (with sales of $500,000/yr.) Retail operation (Cafeteria, with sales of $3,000,000/yr.) Patient feeding of 1200meals per day, purchasing, total inventory control, menu development and oversight (including special health-related diets), staffing, training, scheduling, accounting oversight and sanitation.While there, we successfully completed JACHO recertification (with no food service related issues noted) for three years.Directly managed an overall staff of two Managers and 22 hourly employees, with indirect responsibility for 4 managers and a cafeteria staff of 20 hourly employees.Chaired the District Food Production Task force, which serves as a resource for all Healthcare Food Service operations in the Baltimore District.Increased Patient Satisfaction by 3.5 points, and reduced food cost from an average loss of $4,500/week to a gain of $3,100/week

Jan 1998Apr 1999

Corporate Trainer (parallel assignment)

ARAMARK Corporation - Philadelphia PA.

During this time period, in addition to my General Manager duties, I was assigned to do“Train theTrainer” programs around the United States to train ARAMARK Trainers to teach the ServSafe(c) Sanitation Managers Certification programs.Taught over 100 trainers during this period, in cities including Los Angeles, Dallas, Indianapolis, Philadelphia, Knoxville and Baltimore.Became mentor to new trainers.

Nov 1993Apr 1999

General Manager

ARAMARK Corporation-Washington, DC

General Manager of Multi units, with sales volume totaling $1.7 Million per year.Totally familiar with P&L, Fee and Subsidy accounts. Overall responsibility for the three locations, including profitability, staffing, training, scheduling, catering, menu oversight, accounting, purchasing compliance and sanitation. Dealt with clients and their representatives on all aspects of the operation of the units.Managed Labor relations with AFL/CIO labor unions.Naval Research Laboratory is a Government installation with a Cafeteria, snack bar and Catering operation, with a staff of 2 managers, 1 supervisor and 15 Hourly employees, and a sales volume of approx. $ 1,000,000/yr.Brentwood Post Office is a Postal distribution center with a cafeteria and catering operation, with a staff of 1 manager and 10 hourly employees, with a sales volume of approx. $450,000/yr., and Allied Signal Corporation is an office facility with a cafeteria and catering operation with sales of $240,000/yr. (Subsidized by the Client Co.) and a staff of 1 manager and 3 hourly employees.Also during this time serve as Regional Safety Champion for the Mid-Atlantic Region.Responsibilities included completing District Manager Audits of 8 to 10 accounts per year.Audits included adherence to Company standards, Accounting and accountability, Inventory control, Cash handling, and Human resources and safety issues.Directly responsible for interaction on the part of the Company with the Client representatives at each location.

Aug 1991Jan 1993

Executive Chef

ARAMARK Corporation

Executive Chef with overall responsibility for the care and feeding of both patients and guests in a 450 bed Hospital.Managed kitchen and personnel to include a main kitchen, 2 kosher kitchens, a full serve Cafeteria, full service catering, limited serve snack bar, and Kosher dining room, along with Patient tray line.Managed 4 Supervisors, a Purchaser and 22 hourly personnel. Oversee purchasing, receiving, sanitation staffing, scheduling and all catering operations for as many as 2,000 guests per event.Managed an overall food budget in excess of $2,000,000.Personally cookand serve White Tablecloth dinners to VIP’s, Hospital Directors and others.


Jul 2007Present


Western Governors University


To obtain a leadership position in a college or university hospitality program requiring a thorough knowledge of both culinary and front of house skills.

Portfolio Exhibits


CCA-Certified Culinary Administrator

American Culinary Federation

CEC-Certified Executive Chef

American Culinary Federation

FMP (Food service Management Professional)

National Restaurant Association