Christine Schwartz
Leeds,ME
Summary
Collaborative leader and analytical problem-solver with a unique set of skills contributing to effective team building, leadership, and motivation. Exceptional customer relations aptitude and relationship-building skills foster positive connections with clients. Proficient in independent decision-making and sound judgment, consistently making impactful contributions to company success. Dedicated to utilizing training, monitoring, and morale-building abilities to enhance employee engagement and boost overall performance.
Overview
39
39
years of professional experience
1
1
Certification
Work History
Associate Vice President for Dining, Conferences and Campus Events
Bates College Dining Services
07.2019 - Current
- Collaborates closely with executive leadership to align department goals with overall institutional objectives, resulting in stronger organizational cohesion.
- Optimizes team performance through effective leadership and staff development programs.
- Negotiates favorable contract terms with vendors and suppliers, reducing operational costs without compromising quality or service delivery standards.
- Cultivates a culture of continuous learning among employees through professional development opportunities, fostering an environment of collaboration and innovation.
- Champions diversity and inclusion efforts within the organization, successfully implementing policies and programs that promoted equal opportunities for all employees, regardless of background or identity.
- Oversaw talent acquisition efforts, attracting top talent from diverse backgrounds and skill sets while maintaining a rigorous selection process for continued excellence within the organization.
- Increases customer satisfaction levels by developing targeted marketing campaigns and product offerings tailored to specific demographics.
- Enhances operational efficiency by streamlining processes and implementing cost-saving measures.
- Manages budget implementations, employee reviews, training, schedules, and contract negotiations.
Assistant Vice President for Dining, Conferences and Campus Events
Bates College Dining Services
07.2010 - 07.2019
- Established a high-performance culture within the team by setting clear expectations and providing regular feedback on individual performance contributions.
- Managed a diverse portfolio of projects, ensuring that each project met established quality standards and delivered expected results on time and within budget.
- Implemented data-driven decision-making processes, leading to more informed strategic choices and improved overall performance metrics.
- Handled administrative systems to assist senior leadership and over 150 staff members.
- Contributed to budget planning, and initiatives for communications, planning and coordination of facility management and space allocations.
- Planned budgets and communication initiatives for comprehensive facility management and allocation of space and funds.
Director of Dining Services
Bates College Dining Services
05.2002 - 06.2010
- Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
- Oversaw successful catering events, ensuring seamless execution and client satisfaction.
- Championed sustainable practices within the dining facility, leading to reduced environmental impact.
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
- Developed tailored dietary offerings for guests with specific needs or restrictions.
- Fostered a positive work environment by cultivating strong teamwork amongst all departments.
- Established effective communication channels between kitchen and front-of-house teams for smooth daily operations.
- Developed strong vendor relationships to ensure timely delivery of fresh ingredients at competitive prices.
- Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
- Improved inventory management system, minimizing waste and maximizing product freshness.
- Conducted regular performance evaluations of staff members, providing constructive feedback for professional growth success.
- Partnered with campus organizations on fundraising initiatives through themed meal events.
- Negotiated favorable contracts with suppliers, securing high-quality products at cost-effective prices.
- Implemented customer feedback systems to continually improve upon services offered.
- Enhanced overall dining experience by implementing innovative menu selections and presentation techniques.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Boosted customer satisfaction ratings by consistently delivering high-quality food and service.
Associate Director of Dining Services
Bates College Dining Services
05.1997 - 05.2002
- Led teams of up to 150 personnel, supervising daily performance as well as training and improvement plans.
- Fostered a culture of continuous improvement by encouraging staff to share innovative ideas and providing resources for professional development.
- Prioritized tasks and allocated resources appropriately to keep teams focused and productive.
- Assisted senior leadership in managing all aspects of operations.
- Managed cross-functional teams for multiple large-scale projects, successfully completing each on time and within budget constraints.
- Trained and developed department leaders and management staff for specific projects and ongoing operational needs.
- Improved overall team efficiency by streamlining project management processes and implementing new collaboration tools.
- Mentored junior staff members, providing guidance on professional development opportunities and career progression paths within the company.
- Reduced operational costs by identifying inefficiencies and implementing cost-saving measures in various departments.
- Enhanced employee performance through targeted training programs and regular feedback sessions, resulting in higher productivity levels.
- Actively participated in industry conferences and networking events, increasing company visibility and creating valuable connections with peers.
Catering Manager
Sweet Briar College
08.1996 - 06.1997
- Successfully managed a diverse range of events including weddings, corporate functions, and special occasions, consistently exceeding client expectations.
- Set and enforced performance and service standards to keep consistent, high-quality environment devoted to customer satisfaction.
- Hired and trained both permanent and temporary staff members.
- Handled catering scheduling, ordered food and planned events.
Assistant Director of Dining Services
St Mary’s Honor College
05.1995 - 08.1996
- Assisted in the planning and execution of special events, enhancing guest experience and generating additional revenue streams for the organization.
- Contributed to a culture of teamwork by collaborating with colleagues across departments to ensure seamless integration of services.
- Established positive relationships with guests by consistently offering friendly, attentive service during their dining experiences.
- Mentored junior staff members, fostering professional growth and improved performance within the team.
- Improved overall dining services by implementing efficient operational procedures and staff training programs.
- Oversaw budget development and management, ensuring financial goals were met without compromising service quality or employee satisfaction.
- Successfully met revenue targets by actively promoting dining services offerings to potential clients and ensuring a high level of customer satisfaction.
- Conducted regular performance evaluations for team members, identifying areas for improvement and providing constructive feedback to support growth.
- Developed strong relationships with vendors, negotiating favorable contract terms for the dining department.
Catering and Dining Services Operations Manager
Lynchburg College
02.1991 - 05.1995
- Supervised operations staff and kept employees compliant with company policies and procedures.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- Conducted regular performance reviews, identifying areas for improvement and developing action plans to address them.
- Managed inventory and supply chain operations to achieve timely and accurate delivery of goods and services.
- Led hiring, onboarding and training of new hires to fulfill business requirements.
- Developed and maintained relationships with external vendors and suppliers.
- Developed systems and procedures to improve operational quality and team efficiency.
- Enhanced customer satisfaction by establishing clear communication channels and addressing concerns promptly.
- Established positive and effective communication among unit staff and organization leadership, reducing miscommunications, and missed deadlines.
- Facilitated smooth collaboration between departments through clear communication channels.
Service Manager
Lynchburg College
07.1989 - 02.1991
- Responsible for overseeing the daily operations of student dining and catering components of the operation during the academic year
- During the summer, administered the summer programs component
- Was directly accountable for the personnel components of the operating budget as well as the student employment program.
Manager
Emil’s Restaurant
01.1986 - 07.1989
- Accomplished multiple tasks within established timeframes.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Cross-trained existing employees to maximize team agility and performance.
- Monitored and analyzed business performance to identify areas of improvement and make necessary adjustments.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
Education
Bachelor of Arts - Social Sciences
University of Lynchburg
Lynchburg, VA05.1994
Skills
- Operations Management
- Organizational Development
- Utilization review
- Partnership Development
- Budget Preparation
- Corporate Communications
- Administrative Oversight
- Human Resources Management
- Operational leadership
- Project Management
- Growth planning
- Business Planning
Certification
- Management Certification: Shoney’s Restaurant
- Serve Safe Sanitation Certification
- State of Maine Alcohol Servers Certification
Accomplishments
- - 1998 NACUFS National Conference- How to Plan a Successful Training
- - 1999 NACUFS Regional I Conference- Getting to Know Your Employees- Understanding Different Personality Types
- - 2001 NACUFS Regional I Conference- Dealing with Difficult Employees
- Attended the 2000 Mid-Level Manager Conference
Presented at the following conferences:
Bates DCCE has constantly been ranked as one of the top 10 College Hospitality Providers
Affiliations
- NACUFS- National Association of College and University Food Services
- SFM- Society for Foodservice Management
- ACF- American Culinary Federation
- MRA- Maine Restaurant Association
- Slow Foods International Association
- MOFGA- Maine Organic Farmers and Gardeners Association
- Farm Fresh Connections- Founding Member
Civicactivities
- Sexual Assault Crisis Center
- Longley Schools Mentoring Project
- United Way
- American Heart Association
- Advocates for Children
Personal Information
Title: Collegiate Food Service Management Professional
References
Available upon request
Timeline
Associate Vice President for Dining, Conferences and Campus Events
Bates College Dining Services
07.2019 - Current
Assistant Vice President for Dining, Conferences and Campus Events
Bates College Dining Services
07.2010 - 07.2019
Director of Dining Services
Bates College Dining Services
05.2002 - 06.2010
Associate Director of Dining Services
Bates College Dining Services
05.1997 - 05.2002
Catering Manager
Sweet Briar College
08.1996 - 06.1997
Assistant Director of Dining Services
St Mary’s Honor College
05.1995 - 08.1996
Catering and Dining Services Operations Manager
Lynchburg College
02.1991 - 05.1995
Service Manager
Lynchburg College
07.1989 - 02.1991
Manager
Emil’s Restaurant
01.1986 - 07.1989
Bachelor of Arts - Social Sciences
University of Lynchburg
- Management Certification: Shoney’s Restaurant
- Serve Safe Sanitation Certification
- State of Maine Alcohol Servers Certification
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