Michael Holliday
North Chesterfield,VA
Summary
Experienced foodservice professional with strong leadership and relationship-building skills. Client and patient focused director with 30+ years of providing solutions to patients, customers and clients. Solid understanding of the foodservice, catering and healthcare industries. Strong culinary, catering and operations experience.
Overview
35
35
years of professional experience
Work History
Sr. Food Service and Support Services Director
ABM Industries
03.2020 - Current
- Worked with qualified chef to diversify menu with new offerings.
- Applied knowledge of previous supply needs and forecasted business levels to estimate required supplies.
- Developed strategies to improve food service levels for busy facility handling 500 meals each day.
- Planned operations to effectively cover needs while controlling costs and maximizing service.
- Delivered in-depth training to workers in food preparation and customer-facing roles to promote strong team performance.
- Maintained sound financial footing by overseeing department profit, loss and budgeting.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maximized quality assurance by completing frequent line checks.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment.
- Increased kitchen efficiency 10% by streamlining processes, reducing waste and mentoring team members on proper procedures. Reduced Food Cost
- Developed unique events and special promotions to drive sales. Created Catering team to engage clients and company team members.
- Collaborated with other departments to create cross-functional initiatives that improved overall company performance and employee morale.
- Developed training programs for staff, enhancing overall team performance and consistency of service delivery.
General Manager Of Food And Nutrition Services
Sodexo
03.2017 - 03.2020
- Created and deployed successful strategies to boost patient satisfaction by 25%, streamline processes and increase efficiency in meal production and delivery.
- Maintained sound financial footing by overseeing department purchasing, forecasting and budgeting.
- Planned operations to effectively cover all needs while controlling costs and maximizing service.
- Exceeded regional annual sales target by 18%
- Launched staff engagement, gender diversity and cultural programs in addition to robust reporting tool that increased operational quality.
- Reviewed performance data to monitor and measure productivity, goal progress and activity levels.
- Offered friendly and efficient service to customers, handled challenging situations with ease
- Delivered exceptional level of service to each customer by listening to concerns and answering questions
Sr. Foodservice Director
Morrison Healthcare - St. Francis Medical Center
03.2007 - 03.2017
- Managed meal delivery 160 patients daily
- Ensured freshness of food and ingredients by checking for quality, keeping track of old and new items, and rotating stock
- Manage food preparation areas to ensure safe and sanitary food-handling practices
- Speak with patients to ensure satisfaction with food and service
- Ensured food was stored, handled, cooked, held and served at correct temperature
- Guide patients through menus selections while demonstrating thorough knowledge of od, beverages, ingredients and diets
- Followed all safety and sanitation policies when handling food uphold proper health standards and regulatory compliances
- Has strong understanding and working knowledge off third party surveys and impact on hospital reimbursement
- Manage over $5M in managed volume and exceed budget projections year after year
- Successfully managed a team of 6 salaried managers and 52 FTE's
Foodservice Director
Aramark-Dominion Resources
05.2000 - 03.2007
- Implemented strategies and company programs to achieve client and patrons satisfaction
- Managed $2M in volume. Exceeded budgeted revenue, food cost, payroll and profit projections year over year by average of 6%
- Successfully managed team of 20 associates working together collectively to achieve desired outcomes
- Ensured team maintained sanitation standards and safe food handling in compliance with local and state regulatory agencies
Executive Chef
Aramark Philip Morris
01.1989 - 05.2000
- Achieved and surpassed budgeted food cost by controlling purchases, waste and production
- Developed new processes to improve employee production and efficiencies, which resulted in cost savings of 8%
- Worked directly with clients to understand what important to them, resulting in outstanding partnerships, collaborations and business retention
- Ensure culinary team adhered to company menus, recipes, policies and sanitation standards.
- Maintained high food quality standards by checking delivery contents to verify product quality and quantity
- Scheduled and received food and beverage deliveries, adhering to food cost and budget
- Developed menus, controlled food costs and oversaw quality, sanitation and safety processes
- Placed orders to restock items before supplies ran out
- Developed kitchen staff through training, disciplinary action and performance reviews
Education
ServeSafe -
Certification
National Certification01.2023
Associate of Arts - Culinary Arts
Virginia Chef's Association
Virginia Chef's Association, VA1988
Skills
- Extensive food/beverage knowledge
- Food regulation compliance
- Skillful menu development
- Accomplished in large event catering
- Honest, trustworthy and punctual
- Management and leadership experience
- Proficient in customer service
- Strong client-interaction skills
- Food plating and presentation
- Recipes and menu planning
Timeline
Sr. Food Service and Support Services Director
ABM Industries
03.2020 - Current
General Manager Of Food And Nutrition Services
Sodexo
03.2017 - 03.2020
Sr. Foodservice Director
Morrison Healthcare - St. Francis Medical Center
03.2007 - 03.2017
Foodservice Director
Aramark-Dominion Resources
05.2000 - 03.2007
Executive Chef
Aramark Philip Morris
01.1989 - 05.2000
ServeSafe -
Certification
Associate of Arts - Culinary Arts
Virginia Chef's Association
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