Kelly McGrath

Manage Food Service Operations for 807 residential apartments and 34 apartments in Assisted Living Program. Partnered with Corporate Dining team to implement a new program to enhance the dining experience for Assisted Living residents. Windsor Run currently has 5 dining venues that all have different menu's and offer a wide variety of food options . Launched seasonal menus featuring locally-sourced ingredients, appealing to diverse clientele tastes while supporting regional agriculture businesses. Managed purchasing, inventories & quality controls in accordance with strict health and safety standards in accordance with local regulations, resulting in zero violations during my tenure. Established effective communication channels between kitchen and front-of-house teams for smooth daily operations. Partnered with campus organizations on fundraising initiatives through themed meal events. Implemented a Resident Focus Group to continually improve upon services offered. Boosted customer satisfaction ratings by consistently delivering high-quality food and service the team was able to improve the score by 18 points from 2022. Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.

Provide residents and staff with high-quality, nutritious meals and responsive service and meets their needs while meeting regulatory requirements. Assist Director of Dining Services with assessing, planning, implementing, and evaluating the department's goals and objectives. Ensure proper staffing levels for the department and make hiring and employee discipline decisions. Develops, manages, trains, and evaluates employees, managers, and supervisors. Ensure that all services and programs (food service and clinical) are in compliance with federal, state, and/or local regulations, laws, and statutes. Maintains productive and positive relationships with all members of the IL and Continuing Care interdisciplinary and leadership teams. Implement systems and controls to achieve financial performance as established by the departmental business plan and is aware of and addresses any changes in the financial climate that may affect the budget. Controls food, labor, and nonfood costs.

Managed staff of 50 employees in a $8 million dollar full service Residential Dining Facility . Review labor schedules and purchasing targets daily with GM to ensure financial stability throughout the month..Hire, train, develop a team and guide employees to what needs to be achieved and how to execute the plan. Implemented staff training programs to improve culinary skills and knowledge of food safety procedures. Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment. Assisted in marketing efforts for special events or promotions to drive increased revenue for the food service department.

Developed strong communication and organizational skills through working on group projects.

Manage food production for DDC Café ,Catering and 3 Plant Satellite locations for a $12 million dollar facility. Ensure compliance with Food Safety and Sanitation regulations.• Responsible for implementing and maintaining Aramark programs and standards within the scope of the Dow Accounts include Dow DuPont- Collegeville PA , Dow Agro Science – Indianapolis, IN and Dow Chemical – Plaquemine, LA. Review labor schedules and purchasing targets daily with GM to ensure financial stability throughout month. Mentored new members of the culinary team, providing guidance on technique refinement and career advancement opportunities. Collaborated with other district chefs, sharing best practices and implementing new strategies to improve overall company performance. Increased staff retention rates by fostering a supportive work environment built on open communication channels and ongoing professional development opportunities.

Responsible for purchasing, receiving and storing of all Residential and Catering product for an $8 million-dollar facility. Complete daily invoicing, balanced checkbook weekly, and completed inventory monthly. Ensure compliance with sanitation, safety, and waste policies through daily observations and coaching opportunities. Ensured consistent product quality by enforcing strict adherence to recipes and production guidelines.

Improved employee morale by creating a positive workplace culture focused on teamwork and collaboration. Participated in team projects, demonstrating ability to work collaboratively and effectively.

Recruited diverse pool of candidates to create a work environment that affords all staff the ability to learn, grow personally, and enjoy the balance of professional and personal life. Completed paperwork, recognizing discrepancies and promptly addressing for resolution.

Managed, motivated, and trained 40 employees in a $3 million-dollar full-service residential dining hall. Supervised personnel regarding daily food production, cost controls, and labor management using Aramark systems. Planned, directed and controlled all food and resources to meet operating and financial goals. Contributed to strategic review of operations as part of a comprehensive university restructuring process. Provided ongoing mentorship and coaching to kitchen staff members, fostering professional growth while maintaining a positive workplace environment. Implemented staff training programs to improve culinary skills and knowledge of food safety procedures.