Corey Tuccillo
PHILADELPHIA,PA
Summary
Proven track record of creating successful food service operations, managing staff and increasing profits. Extensive experience in menu design, ordering supplies and creating innovative solutions to food service challenges. Well-versed in hospitality standards and natural knack for building relationships with customers.
Overview
11
11
years of professional experience
Work History
Systems Director
Morrison Living
02.2024 - Current
- Consistently hit client financial targets month over month, driving labor and food cost.
- Reestablished client relationship between VPO and Morrison Living
- Implemented Compass programs at each community
- Trained and developed staff at each community building a solid dining team that could drive resident satisfaction
- Collaborated with client in developing their "Opulence" Program: creating multiple wine and food menus.
- Assisted each community in passing their local and state inspections
- Trained team on proper sanitation practices
- Held weekly meetings with both community directors on forecasting monthly financial targets.
- Assisted Morrison Senior Leadership in developing cost-reduction budget for Spring Hills.
- Developed master labor schedule to control labor cost
Director of Food and Nutrition Services
AVI Foodsystems
03.2023 - Current
- Motivated staff to perform at peak efficiency and quality.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Managed staff schedules and maintained adequate coverage for all shifts.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Maximized quality assurance by completing frequent line checks.
- Monitored and adjusted pricing, discounts and promotions to maximize profitability.
- Developed unique events and special promotions to drive sales.
- Executed financial controls, procedures, systems and forecasting techniques to evaluate budget status.
- Performed month-end account analysis, headcount and salary reports and related journal entries.
- Cross-trained existing employees to maximize team agility and performance.
- Increased patient satisfaction scores by 25%.
- Consulted with dietitians to plan menus appropriate for patient needs.
- Reviewed operating budgets periodically to analyze trends affecting budget needs.
Director of Culinary Services
Compass Group USA
03.2022 - 03.2023
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
- Implemented effective inventory control systems to reduce food spoilage and waste.
- Purchased food and cultivated strong vendor relationships.
- Reduced inaccuracies by carefully counting cash and keeping meticulous records of transactions.
- Developed unique events and special promotions to drive sales.
- Analyzed sales data to identify trends and adjust purchasing decisions accordingly.
- Scheduled kitchen staff of 25 people.
- Maintained kitchen equipment.
- Lowered department expenses by 25% by consistently being under budgetary goals (food and labor costs).
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
ASSISTANT DIRECTOR OF CULINARY
Spring Point Senior Living
07.2019 - 03.2022
- Delivered exceptional customer service to 300+ seat dining venue
- Responsible for daily operations in all four dining venues
- Responsible in overseeing all phases of catered events
- Coordinated with Activities and Marketing department in creating high profile events for residents
- Responsible for improving Holleran Resident Customer Service Surveys
- Worked along side Executive Director in creating a Customer Service Training Program for waitstaff, housekeeping, nursing aides, and maintenance workers
- Performed monthly sanitation audits of kitchen
- Implemented bartending training program in Culinary department
- Responsible for creating/implementing COVID-19 dining policies and procedures during pandemic and beyond
- Responsible for all department in-servicing
- Helped create and monitor annual budget to ensure cost effective programs
- Collaborated with Executive Chef in creating Seasonal Menus
- Responsible for creating specialty cocktails
- Successfully kept kitchen up to local and state health codes
- Responsible for all communication to residents via memo, email, or community digital tv’s
- Assisted in creation/implementation of sanitation master schedule for kitchen
- Assessed nutritional needs of newly admitted residents
- Assisted Nutritionist with Nutritional Therapy of residents
- Maintained kitchen equipment and any repairs or replacements needed
- Processed/updated new and current diet slips in Assisted Living units
- Managed all revenue-generated dining programs
- Manager for all departments on weekends elected “Manager on Duty.”
CAPTAIN
Riviera Catering
06.2015 - 01.2019
- Responsible in overseeing the execution of a multitude of events ranging anywhere from a thousand to five thousand guests
- Addressing any unforeseen problems that arise with client and guests
- Developed a reliable and hardworking team to tackle the majority of Riviera events
- Assisted Director of Service in training seminars focusing on customer service and accountability
- Created a positive work environment during event set-ups and breakdowns
- Responsible for staff hygiene, uniforms, and grooming
- Responsible for pre- and post-event equipment inventory
- Responsible for overseeing all phases of sanitation
- Conducted pre-event huddles focusing on teamwork and customer service with wait staff, chefs, and management
- Coordinated with kitchen on assuring food safety and labeling.
ASSET MANAGEMENT ANALYST
The Michaels Organization
06.2013 - 01.2016
- Reviewed and revised language in vendor contracts
- Analyzed potential acquisition and disposition opportunities to determine valuation
- Created financial projections of assets to be acquired, refinanced, or repositioned
- Coordinated and obtained due diligence from both internal sources for the existing portfolio as well sources for potential acquisitions
- Analyzed the opportunities and risks in repositioning of existing portfolio (through refinance and acquisition/rehabilitation developments utilizing Low Income Housing Tax Credits)
- Reported to the VP of Operations quarterly on financial projections, productivity and current portfolio.
Education
Certified Assisted Living Administrator -
Longtree & Associates
04.2021
GPA: 3.74 -
The New School University
12.2012
High School Diploma -
Steinert High School
06.2006
Skills
- Proven Track Record of Customer Satisfaction
- High End Catering Services
- Supply Ordering and Management
- Proven Track Record of Controlling Food & Labor Costs
- Maintain Food Safety
- Performance Strategies
- Staff Scheduling
Timeline
Systems Director
Morrison Living
02.2024 - Current
Director of Food and Nutrition Services
AVI Foodsystems
03.2023 - Current
Director of Culinary Services
Compass Group USA
03.2022 - 03.2023
ASSISTANT DIRECTOR OF CULINARY
Spring Point Senior Living
07.2019 - 03.2022
CAPTAIN
Riviera Catering
06.2015 - 01.2019
ASSET MANAGEMENT ANALYST
The Michaels Organization
06.2013 - 01.2016
GPA: 3.74 -
The New School University
High School Diploma -
Steinert High School
Certified Assisted Living Administrator -
Longtree & Associates
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