CHARLES W. PIERCE

Hired to open ALG's premiere community as the Director of Dining Services.

Interviewed and hired Executive Chef, Sous Chef and Servers.

Developed Policies and Procedures for Dining staff.

Created menus for Independent Living residents.

Traveled to Henderson to set up kitchen for opening.

Working with Grove Menu system to prepare for opening Assisted Living and Memory Care.

• Manage day-to-day FOH operations to drive quality, standards and meet customer expectations.
• Address guest concerns and resolve all issues to guests' satisfaction.
• Adhere to safe work practices, food safety regulations and corporate guidelines.
• Maintain positive team environment by encouraging teamwork and respect in accordance with company mission.
• Demonstrate leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Resolve guests complaints while maintaining positive customer environment.
• Interview, hire and train staff
• Schedule staff
• Resolved guests complaints while maintaining positive customer environment.
• Maintained positive team environment by encouraging teamwork and respect in accordance with company mission.
• Addressed guest concerns and resolved all issues to guests' satisfaction.
• Demonstrated leadership by keeping up with cleanliness and organization and delegating roles to employees.
• Managed staff schedules and maintained adequate coverage for all shifts.

• Coach team members on production strategies and performance improvement plans to accomplish challenging goals.
• Maintain tight production timetables and quality standards to give customers exceptional offerings.
• Recruit, train and monitor staff fulfill GIENC goals and standards.
• Coached team members on productivity strategies, policy updates and performance improvement plans to accomplish challenging goals.
• Interacted with customers and clients to identify business needs and requirements.

• Operated Test and Training Kitchens in State employee buildings by supervising 12 inmates who were interested in learning about Food Service.
• Increased sales in the kitchens by supervising the production of the meals.
• Trained the staff on programs such as HACCP; ServSafe; Culinary Skills; Garnish and Presentation of foods.

• Helped to open CVW by setting up operations which included writing policies and procedures; purchased over $50,000 in start-up equipment and supplies; helped develop an upscale Food and Beverage program; hired, on-boarded and trained staff for Housekeeping, Maintenance, Food & Beverage.

• Directed day-to-day operations of Independent Living community which consists of 219 suites;
• Restaurant ; Private Dining Room; a retail type General Store; Housekeeping; Transportation
• Interviewed, hired, coached and counseled.
• Managed profit and loss statements and met revenue goals.

• Hired by Marriott-Brighton Gardens as Food & Beverage Manager. Marriott Senior Living properties sold to Sunrise Senior Living in 2002.
• First F&B manager in the company to implement universal workers and create person-center care; leading to $150,000 savings per year and faster service to guests; initiated plan of action, reviewed new process with staff, and effectively implemented the new program.
• Handpicked to travel to other Marriott/Sunrise communities; implemented universal workers at additional facilities and turned around challenging dining programs while continuing to successfully manage operations and meet goals in Raleigh, NC
• Monitored, evaluated, and documented employees progress to ensure goals are met for all positions.