Summary
Overview
Work History
Education
Skills
Other Education
Timeline
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Curt Boehm

Curt Boehm

Billings,MT

Summary


Seeking a management position to bring forth innovative ideas & analytical approach with superior Universities operations knowledge. Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.

Overview

23
23
years of professional experience

Work History

Area General Manager

Sodexo
03.2019 - Current
  • Support 5 accounts {Montana & Wyoming} managed volume totaling $29,200,00.00 with Resident Dining, Catering, and Retail operations, use of strategic thinking as well as strong team management skills
  • Account operations support manager mentoring managers with procurement, DRIVE menu management, market connection ordering system, safety (Serve safe certification & proctoring), finance, and managing new business openings
  • Labor Champion coaching tools and resources for unit efficiency and work force management for 10 accounts locations coaching Kronos, scheduling, labor POM, daily use of unit dashboard, reports, audits, and observations
  • Engaging weekly conversations identifying opportunities & trends with agreed on action plans from unit finance
  • 12 years of campus concessions operations for football, basketball, volleyball, & soccer
  • Hosted NAIA national women's basketball tournament events 4 consecutive years supporting athletes, guests, & volunteers.
  • Increased overall sales performance by implementing strategic business plans and optimizing operational efficiency.

General Manager

Sodexo Rocky Mountain College
- 01.2019
  • The ability to interpret, analyze, and explain financial information
  • This includes understanding financial data and accurately interpreting financial statements and reports and identifying the key factors affecting the financial performance
  • The ability to systematically gather information from a variety of sources, analyze information, identify implications of data, draw appropriate conclusions, generate viable, alternative solutions to a question or problem, and evaluate the consequences of choosing each alternative
  • The ability and willingness to delegate the authority to complete work activities, giving clear direction as to what needs to be done, and monitoring performance against a predetermined deadline and/or measure of quality to ensure quality and timely completion of assignments.

General Manager

Sodexo Brookings Health System/Prairie Lakes Hospital
11.2006 - 07.2008
  • Experience and knowledge ensuring that budgets and financial performance are in accordance with business strategic initiatives
  • This includes: (fee account Prairie Lakes), {P&L account Brooking}
  • The ability to work productively and effectively in a fast paced, stressful, demanding, and/or ambiguous work environment
  • Worked collaboratively with several generations in the workplace to exceed resident and client expectations
  • Experience and knowledge ensuring that the number and type of personnel resources required to effectively execute work objectives are scheduled; and assigning and prioritizing work activities for employees to complete assignments and meet deadlines
  • The ability to motivate and guide others to work hard by building a sense of teamwork and commitment.

Operations Manager

Sodexo Billings Clinic
04.2003 - 06.2006
  • Experience and knowledge establishing operating standards and communicating them to employees; and monitoring and evaluating operations against operating standard
  • Experience and knowledge ensuring that team members have sufficient equipment or material resources to perform their jobs and meet goals and deadlines
  • The ability to be flexible in response to new information, changing conditions, or unexpected obstacles and respond resiliently, calmly, and professionally to constraints, frustrations, failures, and/or adversity
  • Managed initiatives for job redesign and process improvement, including interdepartmental improvements with nursing staff.

Executive Chef

Sodexo Billings Clinic
08.2001 - 04.2003
  • Designed, supervised, coordinated, and participated in activities of cooks and other kitchen personnel in account
  • Recognized as the technical expert, teacher and trainer for other chefs and cooks within the account
  • Developed menus, implemented, and trained HACCP, responsible for food purchases, established production levels and inventory controls
  • Interviewed and hired new chefs, managed/controlled food cost issues
  • Typically had chefs and cooks reporting to my position.

Education

Continuing Education Certificate -

Culinary Arts Institute of America

Skills

  • Operations Management
  • Talent Acquisition
  • Pricing strategy
  • Workforce Planning
  • Labor Relations
  • Staff Management
  • Strategic Planning
  • Sales Leadership
  • Process Improvement
  • Vendor Relations
  • Relationship Building
  • Performance Evaluation and Monitoring

Other Education

  • Sodexo University
  • Leadership for Results/Genuine Leadership-Level 1
  • Leadership for Results/Genuine leadership-Level 2
  • Front Line Leadership-Level 1
  • Front Line Leadership-Level 2
  • Financial Close
  • Spirit of Diversity/Managing Diversity
  • Focus on Service Spirit/Train the Trainer (certified trainer)
  • Food Safety Instructor/Train the Trainer (certified trainer)
  • Retail Excellence I
  • Retail Excellence II

Timeline

Area General Manager

Sodexo
03.2019 - Current

General Manager

Sodexo Brookings Health System/Prairie Lakes Hospital
11.2006 - 07.2008

Operations Manager

Sodexo Billings Clinic
04.2003 - 06.2006

Executive Chef

Sodexo Billings Clinic
08.2001 - 04.2003

General Manager

Sodexo Rocky Mountain College
- 01.2019

Continuing Education Certificate -

Culinary Arts Institute of America

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Curt Boehm