Leonard Votion
San Antonio,Texas
Summary
Food Service Director with a proven record of driving 50% revenue growth through strategic renovations and targeted campaigns. Leads large teams and improves operational efficiency to strengthen service delivery. Maintains financial accountability across diverse food service operations.
Overview
1
1
Certification
27
27
years of professional experience
Work History
General Manager
5172 Inc.
San Antonio, TX
2015.01 - Current
- Oversaw operations of a family-owned bar in Downtown San Antonio.
- Proposed and successfully led the renovation of the Bar to increase square footage, resulting in a 50% increase in revenue.
- Grew customer base by 35% through targeted sales campaigns.
- Developed and launched SNAX Convenience Store in 12/2015 and Texan Sizzle Restaurant in 3/2022, expanding the corporate portfolio.
General Manager/Director of Nutrition Services
Sodexo/Methodist Hospital & Methodist Children's Hospital
San Antonio, TX
2013.01 - 2015.01
- Provided local leadership and strategic direction to build client relationships and new business opportunities to enhance profitability for the company. Directed daily food service operations in order to provide quality products for all unit activities related to retail food service and patient food service. Implemented sanitary and food safety practices through staff training on auditing procedures and statutory regulations. Managed expenditures to control union financials. Client financial accountability with an annual managed volume of $14 million Coordinated and implemented all activities involving Food Production Systems and Dietary requirements to meet the clinical needs of Methodist's 900+ bed hospital. Directed onboarding activities and training for chefs, food production, and other associates to ensure a high quality, efficient and profitable food service. Developed new and emerging business solutions for sustained growth and day-to-day operations.
- Directed department operations to achieve a 30% revenue growth over two years.
- Managed food budget exceeding $4.6 million in a high-volume environment, ensuring financial efficiency.
- Managed a team of 238 employees including food service managers, clinical dietitians, and staff.
- Developed and launched a new patient service line to enhance service speed and increase patient satisfaction.
- Negotiated with the client to secure 17.5 additional employees in the department's labor budget, enhancing service capacity and supporting growth.
- Continuously hit labor targets and successfully managed client's HCA PLUS Labor Management System at 101% of the productivity target every period.
- Improved productivity and employee work environment by eliminating broken equipment and purchasing over $500,000.00 worth of new equipment for additional services due to growth.
- Implemented Cruzing Cafe cart vending program to improve guest and employee satisfaction by offering healthy and quick food options directly to the public.
- Leader on client's Safety Committee for Ancillary Directors and hardwired a safe work environment for our employees thus reducing accidents in the department by 90%.
- Created new Patient Advocate position and program that directly targets patient satisfaction thus improving our Press Ganey scores by 25%.
General Manager
Brinker International/Chili's
San Antonio, TX
2011.01 - 2013.01
- Managed $3.5 million family dining establishment, overseeing daily operations and ensuring financial health. Trained and mentored new managers and culinary employees, including wait-staff and hosts. Cross-trained existing and new employees to handle daily operations and reduce labor costs. Enforced sanitation practices to maintain safe food handling and a clean environment for guests and employees. Projected, calculated and maintained low labor costs to increase company profits and provide excellent customer service. Created budgets from Profit & Loss reports to meet financial targets and enhance profitability.
- Developed strategic plans to enhance company growth and market presence.
- Oversaw daily operations to ensure efficient workflow and resource management.
- Improved team performance through consistent training and feedback. through regular training and mentorship initiatives.
Director of Nutrition Service
ARAMARK/Trinity Mother Frances Hospital
Tyler, TX
2007.01 - 2011.01
- Directed food service operations for ARAMARK Healthcare, ensuring compliance with client financial accountability standards. Complied with the standards established by ARAMARK Healthcare, regulatory agencies, and the client. Coordinated Food Production Systems and dietary activities to fulfill patients' clinical needs effectively. Directed activities and the training of chefs, food production and other associates to ensure a high quality, efficient and profitable food service. Analyzed unit performance through customer satisfaction systems and financial reports to identify trends and drive improvements.
- Managed nutrition services for patient meals and dietary needs in a healthcare setting.
- Engaged with healthcare teams to create comprehensive nutrition care plans for patients.
- Monitored adherence to food safety and sanitation regulations within food service operations.
Director of Nutrition Service
ARAMARK/Baylor Medical Center of Waxahachie
Waxahachie, TX
2006.01 - 2007.01
- Directed unit activities related to food service, ensuring compliance with ARAMARK Healthcare standards and client financial accountability. Complied with the standards established by ARAMARK Healthcare, regulatory agencies, and the client. Coordinated Food Production Systems and dietary requirements, aligning services with clinical needs of patients. Directed activities and the training of chefs, food production and other associates to ensure a high quality, efficient and profitable food service. Analyzed unit performance through customer satisfaction systems and financial reports, identifying trends to inform decision-making.
- Developed and implemented nutrition programs tailored to meet hospital standards and patient needs. aligning with hospital standards and patient needs.
- Oversaw food service management to maintain compliance with health regulations and enhance operational efficiency. operations ensuring compliance with health regulations.
- Collaborated with medical staff to develop tailored dietary plans for patients.
Assistant Director of Nutrition Service
ARAMARK/Baylor All Saints Medical Center
Fort Worth, TX
2004.01 - 2006.01
- Oversaw daily operations in patient food service and environmental services.
- Coordinated and directed food production systems and retail programs to ensure alignment with organizational goals.
- Managed compliance with health and safety regulations in food preparation areas.
- Coordinated staff schedules to ensure adequate coverage and support.
District Manager
Waffle House
Dallas, TX
2002.01 - 2004.01
- Operated and supervised 3 units. Hired, trained, and mentored managers and employees to enhance team capabilities. Cross-trained existing and new employees to handle daily operations and reduce labor costs. Projected, calculated and maintained low labor costs, increased company profits and provided excellent customer service. Analyzed previous year's sales against current daily sales to identify trends, resulting in increased daily sales and profits. Developed budgets from Profit & Loss reports to achieve target goals, enhancing management performance bonuses and contributing to company profits.
- Led daily operations to ensure high-quality service and customer satisfaction.
- Optimized schedules to enhance team performance.
- Facilitated staff development programs to improve service quality. staff to enhance skills and improve service delivery.
Associate Manager
Luby's Cafeteria
Dallas, TX
2000.01 - 2002.01
- Delivered exceptional customer service to enhance customer loyalty and support business growth. Hired and trained new employees including manager trainees. Cross-trained existing and new employees to handle daily operations and reduce labor costs. Streamlined operations across restaurant to improve customer service efficiency and effectiveness. Managed labor cost projections and calculations to optimize profitability while ensuring high-quality customer service. Assumed all responsibility in the absence of the General Manager.
- Supervised daily operations in a high-volume cafeteria environment.
- Managed staff schedules to ensure optimal coverage and service.
- Tracked inventory to optimize supply availability and minimize shortages.
Education
BA -
University of Texas At San Antonio
San Antonio, TXSkills
- Financial management
- Budget development
- Strategic planning
- Operational efficiency
- Process optimization
- Safety management
- Customer relationship management
Personal Information
Title: Food Service Director
Certification
ServSafe Certified, Lean Six Sigma
Timeline
General Manager
5172 Inc.
2015.01 - Current
General Manager/Director of Nutrition Services
Sodexo/Methodist Hospital & Methodist Children's Hospital
2013.01 - 2015.01
General Manager
Brinker International/Chili's
2011.01 - 2013.01
Director of Nutrition Service
ARAMARK/Trinity Mother Frances Hospital
2007.01 - 2011.01
Director of Nutrition Service
ARAMARK/Baylor Medical Center of Waxahachie
2006.01 - 2007.01
Assistant Director of Nutrition Service
ARAMARK/Baylor All Saints Medical Center
2004.01 - 2006.01
District Manager
Waffle House
2002.01 - 2004.01
Associate Manager
Luby's Cafeteria
2000.01 - 2002.01
BA -
University of Texas At San Antonio