ALBERT HALL
Summary
Experienced with managing operations and driving improvements in service quality and efficiency. Utilizes strategic planning and team leadership to achieve organizational goals. Track record of effective problem-solving and operational oversight, ensuring success in complex and fast-paced settings.
Overview
26
26
years of professional experience
Work History
Resident District Manager
Bon Appetit Management Company
05.2025 - Current
- Led large, cross-functional teams to enhance operational efficiency across multiple departments.
- Developed a strong 'One Team' culture among many diverse teams, which increased morale and added a community feel.
- Established performance metrics and conducted regular reviews to ensure compliance with quality standards.
- Oversaw recruitment, training, and development of staff, fostering a culture of excellence and accountability.
- Improved overall district performance by implementing strategic management initiatives and fostering a positive work environment.
- Fostered a culture of accountability by setting clear expectations, providing constructive feedback, and recognizing outstanding achievements.
- Established team priorities, maintained schedules and monitored performance.
- Defined clear targets and objectives and communicated to other team members.
- Developed and implemented strategic initiatives to optimize resource allocation and reduce costs.
- Collaborated with department heads to align operational goals with company objectives, driving performance improvements.
- Analyzed market trends and customer feedback to refine service offerings and improve client satisfaction.
General Manager
Bon Appetit Management Company
05.2012 - 05.2025
- Multi unit management across region and multiple states
- Landing new contracts and renewals
- Built and Maintained relationships with clients, vendors and suppliers
- Recruited team members to adequate staffing levels
- Provided coaching and mentoring support for team at all levels of the organization
- Monitored unit performance and identified opportunities for improvement
- Managed fiscal goals against budget and prior year, keeping controllable costs within budget
- Taught budget writing and management to managers on the team
- Developed strategizes to improve operational efficiency, reduce costs and maximize profitability
- Assessed team member performance through formal reviews leading to promotions and terminations as necessary
- Created polices, procedures and guidelines for staff members daily operations
- Provided lear direction and set priorities fro accomplishing desired actions and results
- Met safety standards by overseeing preventative trainings and incident investigations
Executive Chef
Bon Appetit Management Company
05.2006 - 05.2012
- Cooked and directly supervised cooking of items requiring skillful presentation.
- Maintained high standards for quality control and sanitation practices.
- Reduced food costs by expertly estimating purchasing needs and buying through approved suppliers.
- Managed kitchen staff, ensuring all employees followed health and safety regulations.
- Developed efficient systems for ordering supplies, tracking inventory, and scheduling staff shifts.
- Implemented strategies to reduce waste while maintaining product quality.
- Developed new recipes to provide a more diverse selection of dishes.
- Analyzed financial reports to identify areas for improvement in sales, profitability, and productivity.
- Checked kitchen staff's worked hours for payroll compilation to submit to accounting.
Lead Cook
Wine and Roses
06.2004 - 05.2006
- Maintained a clean, safe, and sanitary work environment in compliance with local health codes.
- Resolved customer complaints quickly and efficiently, ensuring satisfaction at all times.
- Ensured all recipes were followed accurately and consistently for high-quality product presentation.
- Inspected deliveries for freshness, temperature accuracy, portion size consistency, labeling accuracy, and expiration dates.
Cook/FOH
Vasquez
03.2000 - 06.2002
- Maintained the cleanliness and organization of kitchen equipment, appliances, and utensils.
- Demonstrated ability to work quickly and accurately in high-pressure environments.
- Cooked food according to recipes set by the establishment.
- Provided excellent customer service by responding promptly to inquiries from guests, or other departments.
Education
Associate in Arts (A.A.) - Culinary Arts
California Culinary Academy
San Francisco01.2004
Skills
- Leadership and team building
- Schedule management
- Safety standards compliance
- Team development
- Client relationship management
- Budget management
- Problem resolution
- Operational efficiency
Accomplishments
2015 Bon Appetit, Northern California Manager of the Year
AWARDS
2015 Bon Appetit Northern California Manager of the year
Timeline
Resident District Manager
Bon Appetit Management Company
05.2025 - Current
General Manager
Bon Appetit Management Company
05.2012 - 05.2025
Executive Chef
Bon Appetit Management Company
05.2006 - 05.2012
Lead Cook
Wine and Roses
06.2004 - 05.2006
Cook/FOH
Vasquez
03.2000 - 06.2002
Associate in Arts (A.A.) - Culinary Arts
California Culinary Academy