Overview
Work History
Timeline
Work Availability
Hi, I’m

Daniel Harrison

Overview

28
years of professional experience

Work History

Sodexo

Senior Area General Manager
08.2018 - Current

Job overview

  • Direct Management oversight of acute hospital 500 beds facility, $10.5 million budget
  • 62 FTE- non-union
  • Direct Line of sight- patient services, retail, catering, and clinical nutrition
  • Responsible for contract compliance, budgeting, revenue, management oversight, client, and employee satisfaction
  • Regulatory compliance with all state, federal and internal auditing agencies
  • Team building, human resources management, client relations
  • Multi-Unit collaboration and support with district manager and VP oversight
  • Executive Chef and Culinary manager background
  • Achievements:
  • Increase in Cafe and retail revenue by 60%
  • From $2,190,000 to $3,650,000
  • Decrease in food cost by 22%
  • Cut supply costs by $330k in the first year and $700k in year 5
  • Reduced labor cost by $150k by implementing and utilizing optimum scheduling, KPI management and lean processing
  • Secured an additional 5-year contract extension
  • Highest Press Ganey employee satisfaction scores in the system 85th percentile rank
  • VMA discounts 85-90% bringing in additional revenue of 25k per quarter
  • Increased patient satisfaction from 21st% to 41st %

Sodexo

Area General Manager (Multi site)
04.2011 - 08.2018

Job overview

  • Annual budget of $20.5 million – Multi hospital systems
  • Departments- Patient services, retail, catering, and clinical nutrition
  • Culinary Champion for the West region/ program development
  • Contract compliance, revenue management, budgeting, oversight of management team and hourly associate's in working union and non-union environments
  • Regulatory compliance with all state, federal and internal auditing agencies
  • Team building, client relations
  • Direct oversight of 4 units
  • Achievements:
  • Implementation of purchasing KPI’s across units resulting in Food and supply cost reductions
  • Labor reductions via implementation of KPI’s, optimum scheduling and lean processing practices
  • Increased revenue in all retail and dining venues through menu standardizations, menu mix and right pricing strategies
  • Increased VDA utilization resulting in increased company revenue and cost reductions
  • Multi-year contract extensions across the portfolio of business due to high performance and customer satisfaction
  • Increase of employee satisfaction from the 55th to 75th percentile
  • Utilization of company diversity and inclusion programs and reward and recognition resulting in lower turnover and an engaged work force

Sodexo

General Manager (single unit) / Director
04.2009 - 04.2011

Job overview

  • Managed Food and Nutrition Services with annual sales of $1,352,000
  • Responsible budget attainment to include inventory, purchases, labor, food cost, controllable cost, non-controllable costs
  • Services Included- Catering Retail, Patient and Clinical Nutrition services
  • Contract compliance, revenue management, budgeting, oversight of management team, hourly associates in a working nonunion environment
  • Regulatory compliance with all state, federal and internal auditing agencies
  • Team building

Sodexo

Executive Chef
10.2005 - 04.2009

Job overview

  • Chef In charge of all culinary events to include Café/ Retail, Patient services, Fine dining, Catering, Executive Board dinners, Fund raisers
  • $4,000,000 annual sales;
  • Direct reports of 10 cooks, 23 FSW, Sous Chef, Retail Manager
  • Responsible for all purchasing, inventory, food cost, Labor control, scheduling, menu creation/implementation, HACCP management/Food safety, training, disciplinary action/positive reinforcement/evaluations; production control
  • Utilized KPI’s to manage productivity
  • Accomplishments
  • Team secured a new 10-year contract
  • Increased catering revenue by 150,000
  • Patient satisfaction scores from the 90th-97th percentile
  • Retail revenue increased by 22% or 228,800 annually

Gate Gourmet International

Executive Chef
01.1997 - 07.2004

Job overview

  • Chef In charge of all culinary events to include Catering, Executive Board dinners, Fund raisers
  • Direct oversite of 65 FTE to include cooks, supervisors and food service workers
  • Responsible for all aspect of Food Safety and the HACCP programs within the unit
  • Produced 25,000 meals daily for 13 airlines
  • Responsible for controlling food cost, purchasing and inventory processes
  • Collaboration with Director on meeting labor, food cost and all financial aspects of our contracts
  • Utilized KPI’s to manage productivity

Timeline

Senior Area General Manager
Sodexo
08.2018 - Current
Area General Manager (Multi site)
Sodexo
04.2011 - 08.2018
General Manager (single unit) / Director
Sodexo
04.2009 - 04.2011
Executive Chef
Sodexo
10.2005 - 04.2009
Executive Chef
Gate Gourmet International
01.1997 - 07.2004
Availability
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