Fabian Laster

Responsible for overseeing day-to-day operations for a corporate dining account. You will manage and lead a team of associates. Also responsible for managing client relations, along with ensuring that the food offered to the customers is of superior quality. Additionally, you will be responsible for the following: Maintain excellent relationships with customers, guests and client as well as other departments, Work with the Chef and management team in creating menus and providing top quality food, Oversee all P&L and budgeting as it pertains to the account, and roll out new culinary programs

Strong supervision and leadership skills and the ability to communicate effectively with all levels of personnel, vendors, and customers by creating courteous, friendly, professional work environment. Demonstrate ability to “lead by example”. Display a “can-do” attitude and build morale and spirit. Exceptional detail in follow-up and multitask calmly and effectively under pressure. Assume responsibility/accountability. Conduct Food and Safety audits, sanitation skills, training/developing of staff and ServSafe certified. Excellent time management skills and strong organizational skills Monitors cost of sales and ensures food waste prevention measures are followed. Leads and develop department staff to successfully achieve the service and performance standards of the department. Support region with all culinary initiatives. Train new culinary Executive Chefs and coverage when needed in Region as needed. Weekly communication and updates on status of projects and tasks. Timeliness and responsiveness at all scheduled meetings and appointments Assist in administrative duties related to the department. Represent the Culinary Development Department and Morrison in a professional manner.

ServSafe Certification, 03/2025

• Strong supervision and leadership skills and the ability to communicate effectively with all levels of personnel, vendors, and customers by creating courteous, friendly, professional work environment.
• Demonstrate ability to “lead by example”.
• Display a “can-do” attitude and build morale and spirit.
• Exceptional detail in follow-up and multitask calmly and effectively under pressure.
• Assume responsibility/accountability.
• Conduct Food and Safety audits, sanitation skills, training/developing of staff and ServSafe certified.
• Excellent time management skills and strong organizational skills
• Monitors cost of sales and ensures food waste prevention measures are followed.
• Leads and develop department staff to successfully achieve the service and performance standards of the department.
• Support region with all culinary initiatives.
• Train new culinary Executive Chefs and coverage when needed in Region as needed.
• Weekly communication and updates on status of projects and tasks.
• Timeliness and responsiveness at all scheduled meetings and appointments
• Assist in administrative duties related to the department.
• Represent the Culinary Development Department and Morrison in a professional manner.