Jessica Conway

• Managed financial performance by setting budgets, monitoring expenses, and identifying areas for improvement.
• Increased regional sales by developing and implementing strategic sales plans.
• Negotiated strategic partnerships with vendors to secure favorable terms and pricing for products or services.
• . Facilitated organizational change management efforts as needed to adapt quickly to shifting market dynamics or customer preferences.
• Implemented cross-functional initiatives for continuous improvement in sales, customer satisfaction, and operational efficiency.
• Delivered regular progress reports to senior leadership, providing clear metrics on regional performance against company goals.
• Bolstered customer satisfaction levels, initiating customer feedback loop that informed service improvements and enhanced client retention rates.
• Led a team of in-unit managers, ensuring consistent communication and collaboration for overall business success.
• Sourced, hired and trained on-site leadership to ensure company standards and key performance indicators were met.

**Distinctive Living acquired Validus Senior Living in 2024.

• Oversaw financial and operational performance of 10 senior living communities in conjuction with VP of Culinary.
• Responsible for creation of departmental specific KPIs to drive profitability and maximize customer satisfaction and operational excellence.
• Championed quality improvement initiatives by regularly reviewing customer feedback, addressing concerns, and implementing necessary changes to exceed expectations.
• Collaborated with marketing teams on promotional campaigns that highlighted signature dishes or special events, driving increased traffic and revenue for the business.
• Streamlined kitchen operations for improved efficiency through effective staff training, equipment upgrades, and process improvements.
• Designed seasonal menu offerings that showcased fresh produce from regional suppliers while maintaining an attractive profit margin on each dish served.
• Managed food costs by implementing inventory control measures, reducing waste, and negotiating with suppliers for better pricing.
• Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.

• Conducted thorough analysis of competitors'' strategies allowing us to stay ahead of market trends resulting in competitive advantage.
• Increased overall sales performance by implementing strategic business plans and optimizing operational efficiency.
• Coordinated successful events that promoted brand awareness while increasing community engagement within target demographic segments.
• Expanded market presence with the successful launch of new products, services, or promotional campaigns.
• Collaborated with cross-functional teams to achieve project goals on time and within budget.
• Led quality assurance efforts, maintaining high standards for all products and services.
• Increased efficiency by automating routine tasks with software solutions.
• Negotiated with suppliers to reduce material costs, improving profit margins.
• Optimized inventory management, minimizing waste and reducing costs.
• Optimized customer experience by delivering superior services and effectively troubleshooting issues.
• Gathered, organized and input information into digital database.
• Generated reports detailing findings and recommendations.

**Continued employment with Validus Senior Living following the conclusion of Sodexo’s contract.

• Facilitated regular performance reviews to assess employee strengths, weaknesses, opportunities for growth or improvement, leading to increased job satisfaction levels across the organization.
• Strengthened team productivity and collaboration through effective leadership, coaching, and training initiatives.
• Improved inventory management systems to optimize stock levels while minimizing waste or losses due to overstocking or shrinkage issues.
• Reduced employee turnover by fostering a positive work environment and addressing individual needs for growth and development.
• Streamlined internal processes to improve workflow efficiency and reduce operational costs.

• Implemented proper cleaning procedures, ensuring a safe and sanitary kitchen workspace compliant with state and local regulations.
• Ensured consistent quality control of all dishes leaving the kitchen, resulting in a reputation for excellence among patrons.
• Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
• Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
• Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
• Developed and executed comprehensive employee training program, elevating staff skills and improving service delivery.
• Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
• Handled problematic customers and clients to assist lower-level employees and maintain excellent customer service.
• Cultivated and strengthened lasting client relationships using strong issue resolution and dynamic communication skills.

• Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
• Championed sustainable practices within the dining facility, leading to reduced environmental impact.
• Oversaw successful catering events, ensuring seamless execution and client satisfaction.
• Improved inventory management system, minimizing waste and maximizing product freshness.
• Boosted customer satisfaction ratings by consistently delivering high-quality food and service.
• Launched seasonal menus featuring locally-sourced ingredients, appealing to diverse clientele tastes while supporting regional agriculture businesses.
• Developed strong vendor relationships to ensure timely delivery of fresh ingredients at competitive prices.
• Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
• Implemented comprehensive staff training program, improving service quality and consistency.
• Enhanced overall dining experience by implementing innovative menu selections and presentation techniques.
• Developed tailored dietary offerings for guests with specific needs or restrictions.
• Fostered a positive work environment by cultivating strong teamwork amongst all departments.

• Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
• Trained kitchen staff to perform various preparation tasks under pressure.
• Planned and directed high-volume food preparation in fast-paced environment.
• Managed inventory levels effectively, resulting in reduced food waste and cost savings for the establishment.
• Collaborated with executive chef to develop innovative menu items, leading to increased guest return rates and positive reviews.
• Played a key role in achieving positive health inspection results by maintaining strict compliance with all relevant guidelines and regulations throughout daily operations.
• Increased kitchen productivity by optimizing workflow processes and delegating tasks appropriately within the team.