FRANK ALONSO
Summary
Accomplished and resourceful executive with extensive experience leading food service operations. Demonstrated success in delivering quality customer service, planning menus, steering food cost, managing vendor relationships, driving nutrition and customer service operations. Able to harness talents of teams, manage projects at micro- and macro-levels, and adjust to the challenges. Fluent in Spanish, English and French.
Overview
2027
2027
years of professional experience
Work History
Food & Beverage Assistant Director
Sodexo, Chase Sapphire Lounge JFK
Jamaica, NY
2025 - Current
- Oversee daily F&B operations for a high‑volume airport lounge, ensuring seamless service for frequent flyers, premium cabin guests, and loyalty members.
- Lead and develop a team across buffet service, à la carte offerings, bar operations, and specialty stations, maintaining exceptional hospitality in a fast‑turnover environment.
- Coordinate with airline partners, caterers, and vendors to uphold brand standards, menu consistency, and timely replenishment during peak travel periods.
- Monitor food quality, presentation, and hygiene to meet strict aviation, health, and safety regulations.
- Manage inventory, purchasing, and vendor relationships to ensure product availability while minimizing waste and controlling costs.
- Resolve guest concerns with professionalism and efficiency, maintaining high satisfaction scores among elite travelers.
- Support financial planning, cost analysis, and labor management to optimize lounge profitability and operational efficiency.
- Collaborate with airport operations, security, and facilities teams to ensure compliance with airport protocols and smooth guest flow.
- Assist in menu planning, seasonal updates, and beverage program enhancements tailored to international travelers’ preferences.
- Conduct regular audits of service areas, kitchens, and bars to ensure cleanliness, safety, and adherence to brand and regulatory standards.
- Play a key role in executing special events, VIP visits, and airline partner activations within the lounge.
Operations Manager, Sodexo
Chase Sapphire Lounge LaGuardia
Astoria, NY
2024 - 2025
- Streamlined operational processes to enhance guest experience and efficiency.
- Managed daily lounge operations, ensuring adherence to service standards and protocols.
- Implemented inventory management systems, optimizing supply chain efficiency and reducing waste.
- Led cross-functional teams in executing strategic initiatives for improved lounge offerings.
- Collaborated with management to establish performance metrics for staff evaluation and development.
- Empowered employees to take ownership of their responsibilities, leading to increased accountability and improved performance outcomes.
- New Hire onboarding/interviewing, I-9, Background check, Kronos, Schedule 90 union employees, ETC.
Executive Chef-Sodexo
Manhattanville College
Purchase, NY
2023 - 2024
- Clientele included 1200 students and 200+ faculty and staff
- Developed and executed innovative menu offerings to enhance dining experiences for diverse clientele.
- Implemented standard operating procedures to maintain high food safety and sanitation standards.
- Collaborated with suppliers to source quality ingredients, ensuring consistency in product offerings.
- Managed inventory control systems, optimizing stock levels while minimizing excess waste.
- Led catering initiatives for campus events, delivering exceptional service and culinary excellence.
- Increased customer satisfaction by creating innovative and diverse menus tailored to various dietary needs.
General Manager-Fooda
7 Times Square
New York, NY
2022 - 2023
- Launched and led a ten person team in the operation of a dining hall and two cafes
- Catered to different law firms in 2 different buildings, 48 floors each
- Built menus on mobile apps, input items, maintain POS software
- Kept daily reports, ordering and weekly inventory to show and improve sales
- Prepared sales reports and cost variances to present in monthly conference calls
- Handled cashier closeouts and deposits daily
- Maintained close watch of weekly budget and sales/pricing to ensure client satisfaction
- Overhauled inventory system
- Projects completed: Food calculator, sheet to shelf, inventory transition to new provider
Retail Manager-Morrison/Compass Group
Mount Sinai West
New York, NY
2021 - 2022
- Managed two retail locations with seven different eateries
- Led twenty person team in the operation of a dining hall and retail store
- Catered to the needs of all employees and guests, including CEO's, board members and other VIP personnel
- Catered to 1000+ customers daily, bringing in a daily revenue of $7K-$10K, $45K-$55K weekly
Supervisor-Morrison/Compass Group
Mount Sinai West, Morrison, Compass Group
New York, NY
01.2021 - 08.2021
- Supervised a daily team of thirty-five dietary staff for quality food service
- Ensured proper menus are followed in accordance to specific diets
- Focused on menus and food production to meet or surpass client's needs
- Trained members of the staff, boost performance at individual and group levels
- Improved client relationships by maintaining a high level of quality and innovation in food production
- Quick problem solving with staff and patients to retain a high satisfaction rate
Executive Chef of Food & Nutrition Services-Sodexo
Gouverneur Hospital
New York, NY
04.2020 - 11.2020
- Assisted in food production for 250+ patients during the Covid-19 pandemic crisis
- Enforced end-to-end controls across daily food service operations for compliance with sanitation and food safety standards as well as to ensure quality dining experience for patients
- Maintained service standards through patient visits, dining report evaluation and service recovery
- Achieved high patient satisfaction by establishing strong relationships with patients, client and nursing team
- Initiated plans for waste management in an effort to reduce food waste and cost
- Improved product and inventory tracking and storage to save money and streamline production
Chef De Tournant-Sodexo
Northern Arizona University
Flagstaff, AZ
2017 - 2020
- Assisted with the launch of a new modern university union with seven different self-contained stations/kitchens
- Led the restaurant styled 'competition kitchen' serving tapas, small bite sized avant-garde dishes
- Became expo chef or chef de tournant, providing relief in all stations as needed and leading the line
- Transitioned efficiently between three meals a day serving 3000-5000 students a meal
- Strengthened service and quality scores through menu development
- Completed all tasks within budget by controlling food costs, tracking expenses and reinventing dishes to use stock reserves
Education
Bachelor of Science - History
Northern Arizona University
Bachelor of Science - Political Science
Northern Arizona University
Minor - Asian Studies
Northern Arizona University
Skills
- Menu development
- Hospitality service expertise
- Inventory and control
- Safe food handling
- Operations management
- Vendor relationship management
- Coaching and mentoring
- Workflow optimization
Timeline
Supervisor-Morrison/Compass Group
Mount Sinai West, Morrison, Compass Group
01.2021 - 08.2021
Executive Chef of Food & Nutrition Services-Sodexo
Gouverneur Hospital
04.2020 - 11.2020
Bachelor of Science - Political Science
Northern Arizona University
Food & Beverage Assistant Director
Sodexo, Chase Sapphire Lounge JFK
2025 - Current
Operations Manager, Sodexo
Chase Sapphire Lounge LaGuardia
2024 - 2025
Executive Chef-Sodexo
Manhattanville College
2023 - 2024
General Manager-Fooda
7 Times Square
2022 - 2023
Retail Manager-Morrison/Compass Group
Mount Sinai West
2021 - 2022
Chef De Tournant-Sodexo
Northern Arizona University
2017 - 2020
Bachelor of Science - History
Northern Arizona University
Minor - Asian Studies
Northern Arizona University