Donald A. Fitting
Summary
Accomplished Director of Operations at Roger Williams University, I leveraged budget analysis and strong communication to enhance dining experiences, achieving a top 5 regional ranking. Skilled in strategic planning and employee development, I drove operational efficiency and fostered a culture of excellence, serving over 25,500 meals weekly with significant sales growth.
Overview
37
37
years of professional experience
Work History
Director of Operations
Roger Williams University
Bristol, R.I.
01.2015 - Current
- Responsible for dining operations including 196 employees, 30 student employees, and 8 management direct reports
- Responsible for hiring and training of new managers
- Oversee the planning of meals, special events, and day to day operations of the university’s $6 M operational budget
- Serving over 25,500 meals a week, in addition to overseeing several retail locations: Bistro, Starbucks, Café express, Just Baked vending and a three other retail locations throughout the university averaging over $95,000.00 in sales per week with an additional 2000 meal transfer swipes per week
- Maintain budget targets
- Leverage market expertise and business acumen to implement proactive strategies that drive exceptional customer satisfaction and enhance overall dining experiences
- Developed a resident assistant instructional class including: basic cooking skills, outdoor grilling, and 5 course meals
- All classes where taught in the residents dining hall kitchens and finished with a family meal
- Devised new promotional approaches to boost customer satisfaction, and market while enhancing engagement and driving growth
- Produced regular performance appraisals to evaluate performance and adjust strategies, as well as developed safety program to aid in lost time reduction and financial savings
- Delegated assignments based on culinary trends and implemented plans, project needs and knowledge of individual team members
- Designed employee recognition programs awards for safety which boosted productivity and improved moral
- Developed strategy to effectively address students with allergies to provide safe, comprehensive, nutritious meals
- Assisted in the re-design of the culinary program during COVID–19
- Including: testing staff, and students, contact tracing of staff, creating safety measures for students to remain on campus Responsible for creating a Coronavirus quarantine facility with non-contact food delivery & ordering system for students who could not travel home
Executive Sous Chef
Roger Williams University
01.2000 - 01.2015
- Created a top 5 dining experience and college food program for the first time at Roger Williams University in the Northeast region
- Transformed a basic P&L food account into a cook from scratch kitchen
- Creating all new stations and menus including a stir fry station, Vegan station, Cucina station, Grill station, Classics station, Mexican food station, developed all scratch recipes for our stocks, soups and all sauces while developing an atmosphere where employee morale was raised and growth and mentoring a diverse staff was a priority
- Recruited, trained, supervised and appraised staff
- Responsible for the day to day production quality control and staffing
- Developed training videos in knife safety and safe kitchen techniques
- Administered training to all new hires
- Developed cooking classes for alumni including local seafood dishes with wine pairings
- Developed menus, re-designed stations, controlled food costs, sanitation and safety processes
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Generated employee schedules, work assignments
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for allergy suffers
- Inventoried food, ingredients and supply stock to prepare and plan vendor orders
- Developed and maintained accountability for safety, quality consistency and adherence to standards
- Developed our own farm to fork network and was able to grow some local farms production through pre purchasing crops
Executive Chef
Salve Regina College
Newport, R.I.
01.1998 - 01.2000
- Developed menus, re-designed stations, controlled food costs and oversee quality, sanitation and safety processes
- Developed and taught first time students cooking classes, helped junior and senior college students to develop basic cooking skills and basic knife cuts
- Recruited, trained, supervised and appraised new staff members
- Generated employee schedules, work assignments and determined appropriate compensation rates
- Delivered excellent food quality and maximized customer satisfaction by preparing meals according to customer’s special requests
- Prevented cross-contamination from utensils, surfaces and pans when cooking and plating meals for allergy suffers
- Monitored and controlled overhead and production costs with responsibility for profit and loss
- Inventoried food, ingredients and supply stock to prepare and plan vendor orders
- Maintained high food quality standards by checking delivery content to verify product quality and quantity
- Estimated food consumption and requisitioned food, selected and developed recipes, standardized production recipes for consistent quality and established presentation technique
- Oversaw scheduling, inventory management and supply ordering to maintain fully stocked kitchen
- Developed and maintained accountability for safety, quality consistency and adherence to standards
- Assisted customers in planning corporate events, social galas and gourmet dinners
- Hired trained and managed all kitchen staff, including employee development, issuing disciplinary action and conducting performance reviews
Sales Representative
Luzo Food services
New Bedford, MA
02.1995 - 02.1998
- Met with existing customers and prospects to discuss business needs and recommend optimal solutions and products
- Acquired many new restaurants and helped to develop two more service areas of business in R.I
- Identify client needs, built relationships and overcame objections to drive sales
- Utilized professional sales techniques to persuasively communicate with clients
- Fostered close-nit partnerships with customers to uncover and meet specific goals
- Created professional sales presentations to effectively demonstrate product features and advantages to drive sales
- Utilized effective communication and active listening skills to create client rapport to grow profitability
- Met frequently with technical, product management and service personal to stay current on company offerings and business policies
Dining Room Manager
The Wharf Tavern
Warren, R.I.
01.1988 - 02.1990
- Directed planning, set up and takedown for special events
- Organized special reservations and planned restaurant accommodations with the kitchen and front of house staff
- Maximized quality assurance by completing frequent checks of the line and dining areas
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies
- Verified prepared food met all standards of quality quantity before serving to our guests
- Hired and managed all Kitchen and service staff
Education
Culinary Arts AS -
Johnson & Wales University
Providence, R.I.01.1990
Skills
- Budget analysis
- Strong communication skills
- Skilled negotiator
- Creative dining experiences
- Leader in employee relations
- Quality Assurance
- Recruitment and Hiring
- Safety Committee Lead
- Trainer
- Experienced in union relations
- Risk management board member
- Strategic planning and execution
- Risk mitigation
- Process improvement
- Schedule oversight
- Operational efficiency
- Employee development
Volunteer Experience
- Hope and Main meal site, Assisted in meal prep and distribution during COVID 19 pandemic
- Bristol Harbor Master Festival, Preparing meals for the annual festival
- Dimon Regional Vocational School, Board member
- Warren Fire Department, Volunteer
Timeline
Director of Operations
Roger Williams University
01.2015 - Current
Executive Sous Chef
Roger Williams University
01.2000 - 01.2015
Executive Chef
Salve Regina College
01.1998 - 01.2000
Sales Representative
Luzo Food services
02.1995 - 02.1998
Dining Room Manager
The Wharf Tavern
01.1988 - 02.1990
Culinary Arts AS -
Johnson & Wales University
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