Nadeem E. Siddiqui
Princeton University
MADISON,WI
41
years of professional experience
1
Language
Dynamic leader offering over 25 years’ broad-based experience. Professional background encompasses executive leadership, strategy development, program launch and execution, personnel management, and financial management. Specialized experience spanning marketing, promotions, public relations, and communications for new programs, with a proven track record of delivering bottom-line revenue improvements. Leadership experience working in a collaborative environment. History of building collaborative relationships within the academic community to facilitate program development and management. Skilled at identifying both internal and external partners who hold a stake in major projects, soliciting their input while simultaneously promoting the benefits to those partners. Exceptional personnel manager, with consistent success in union relations. Extensive contract negotiation experience, with the professional communication skills necessary to forge successful working relationships with unions. Integrally participated in winning back several union contracts, and in reducing union grievances significantly. Significant expertise in managing teams of 600+, with knowledge of motivating staff and capitalizing on talent to deliver an exceptional experience. Creative, innovative thinker. Integrally contributed to creative marketing initiatives that effectively communicate new programs and services, and also serve to strengthen brand identity. Adept at developing strategic and long-term promotional plans that sustain revenue growth throughout his career.
Work History
Consultant for auxiliaries in higher education
6 Years 9 Months- Assisting universities, and colleges to negotiate contracts; provide a road map for converting from contractor to self-op, contractor to contractor, self-op to a contractor, expertise in redeveloping programs to support students and community with financial responsibility. Developing and assisting teams to be financially successful and stay on the cutting edge of students/community needs. Help organizations to be proactive in supporting university/colleges’ core mission and deliver measurable results. Assist Universities in renovation and planning goals to accomplish the university mission/vision. Expertise in renegotiating union contracts that benefit and support and deliver a business model for success. Strong background in implementing diverse dining needs for the community (Kosher, Halal, Vegan, Vegetarian, allergies, etc.).
Assistant Vice President
3 Years- Oversee all hospitality dining programs, including developing strategic direction and setting up checks and balances structures including a data-driven organization. Oversaw third-party contracts as well as self-operated dining programs, campus restaurants, catering, and major updates and renovations of facilities. Developed and advanced dining program structure based on Princeton’s strategic direction to support the university mission, and worked closely with union staff to develop a culture of ownership and pride. Open the largest dining facility and manage the financial resources based on service to balance the budget. Develop an advanced and pro-active structure to deliver programs that Princeton students and community were expecting and needed.
Executive Director for FSA
2 Years- Oversaw all auxiliaries contracts of over $110 million; re-negotiated Dining, Cafe, Bookstore, Amazon contracts to set-up SBU on a successful financial track and enhance the guest experience, keeping the safety of guest and staff as the highest priority. Expanded the top-line sales and reduced overhead expenses to deliver the best price value to the students/community. Overall responsibilities of full-time staff of over 300 plus a senior team of 12 executive team members, oversaw the renovation, and expansion of business plan to improve services for students/community.
8 Years
- Resident District Manager, Bon Appétit Management Company – Oversee all aspects of dining on campus; develop the strategy, and implement programs to improve service and financial strength of the organization. Take part in all dining renovation projects and lead the construction team to deliver exceptional facilities to meet and exceed the university community needs. Coordinate staff training and leadership programs for the dining team. Play a crucial role in contract development and negotiations of contracts. Involved in several university committees/groups to advance the University mission of teaching and research. Last year led the transition of Emory dining from Sodexo to Bon Appetit.
Executive Director, Texas A&M Dining
2 Years- Coordinated total dining services program for the 41 campus facilities including retail, catering, residential, C-stores, Coffee shops, summer conferences, and Student Center / Union buildings. Developed and executed a $27 million dollar budget. Development of strategic and master plan for the entire campus. Development of the team members and executing exceptional dining programs for the entire campus community. Diversified menu choices by adding Kosher/Halal food on campus, including the addition of farmers’ market concept. Developed and improved sustainable programs all around campus and develop long term master plans for major facility renovation and improvements.
Co-Consultant
2 Years- Direct all key components in the development of a Kosher / Halal dining program. Coordinating the project principally involves working directly with the Chancellor’s office to evaluate the University’s objectives, identifying potential locations, selecting, negotiating for, and procuring equipment, and ultimately ensuring compliance with Kosher / Halal requirements. Strategically guide the creative marketing and promotions of these new programs, by overseeing the preparation and execution of integrated marketing plans, and by driving a public relations message that these programs will strengthen the University’s offerings to the diverse academic community. Merited selection for this role because of a professional reputation for thinking outside-the-box about the most effective methods of positioning dining as a tool to reach out to and draw in larger groups.
Executive Director, Stanford Dining
2 Years- Managed complete dining services for the 20 campus dining facilities, including residential, retail, catering, executive services, restaurants, conferences, and concessions. Strategized on the development of new dining programs, which ultimately delivered a sustained bottom-line improvement of 20%. Oversaw 600 union and non-union employees; partnered with HR in contract negotiation, and provided instrumental leadership in regaining the student union food service account from an outside vendor. Simultaneously, reduced union grievances 100%. Directed the administration of a $33 million budget, and led strategic planning for the department.
- Program Launch: Designed and implemented a peanut-sensitive program on campus, the first of its kind in the nation. The six-month project encompassed in-depth ingredient and menu evaluation, comprehensive training for the chefs, and then professional education for the staff. Directed a marketing and communications campaign to promote the new facility, and to educate the campus community regarding both the benefits and requirements of such a facility.
- Strategic Partnerships: Launched an organic produce program, in partnership with a co-op of small, local farmers. Maximized benefits both to the co-op and the campus community, by negotiating a highly lucrative agreement to purchase organic, in-season fruits and vegetables, which the farmers cultivated as part of their two-year training to learn and apply large-farm growing techniques. Dually marketed this new addition of organic foods as a component of the dining program, plus as a standalone retail source: the new campus organic farmers’ market.
- Public Relations: Established several student advisory committees to provide a voice for the University community regarding program needs and budgetary issues related to the dining program.
- Project Management: Integrally contributed to the design and construction of the University’s biotech facility, which centralized physics, chemistry, bio-medical, and statistics laboratory research. Similarly participated in several multi-million dollar capital projects.
- Contributions:
Director, Dining & Retail Services
3 Years- Coordinated total dining services for the 24 campus facilities including retail, catering, residential, summer conferences, business school, and Student Center / Union buildings. Developed and executed a $32 million dollar budget.
- Concept Development: Reinvented the delivery of dining services, upgrading the traditional cafeteria-style to a restaurant concept, with menu items being prepared directly before customers’ eyes by a team of highly-trained, highly-talented chefs with whom customers quickly became familiar. Identified partners across the campus community to gather input and proposals on the new concept. Then structured an advertising and promotional campaign, and collaborated with a marketing team to design a brochure targeted at recapturing revenue from campus community members who typically traveled off-campus to dine. The restaurant concept fueled sales from $26 million to $30 million.
- Brand Management: Strengthened University identity by initiating partnerships with Johnson & Wales (J&W) and the Culinary Institute of America (CIA), in which the University’s team of chefs could take advantage of the most current training. Marketed these professional relationships as methods to elevate the campus culinary experience to art. Additionally, J&W and CIA gained critical exposure to students pursuing a host of hospitality degrees, to gauge their interest in culinary training.
- Program Launch: Directed the formulation, establishment, and promotion of the new on-campus multicultural / Kosher dining program, which now serves as a national model. In addition to planning and selecting the key menu elements, orchestrated an intensive staff training campaign on the multicultural approach to dining service. Devised a marketing message to promote the dining halls as facilities open to every member of the campus community, to build community through the dining experience.
- Contributions:
Resident District Manager, ARAMARK
3 Years- Directed dining operations generating $9 million annually: residential dining halls, International House, cash operations, coffee shop, and high-end catering for both on and off-campus clients, including business/corporate events. Supervised and trained a professional management team of 22; oversaw 330 union and non-union personnel.
- New Product Introduction: Integrally guided the $4 million renovation and grand reopening of the multi-use Union/Student Center facility, which principally encompassed partnering with external franchise partners who, together, provided the campus community with a broad array of retail food choices. Provided senior consultancy on the marketing campaign for the new facility, promoting the message that new, unique, different choices were available, targeted at changing the traffic pattern of those who traditionally dined off-campus.
- Contribution:
Food Service Director
1 Year- Managed all campus dining services including residence hall and faculty/staff dining, catering and banquets, cash operations, summer conferences, a nutrition program for the elderly, and meals for on-campus daycare. Held senior responsibility for the appropriate purchase, sanitary storage, and servicing of food. Formulated long-range capital and remodeling needs of the department, with associated financial reports.
- Public Relations: Positioned the total quality of the dining services as a key factor in contract renegotiations that ultimately brought the Chicago Bears back to campus for summer camp, a move that generated intense PR and dramatically boosted revenue.
- Personnel Leadership: Engaged in intense personnel relations, with a specific focus on cultivating a positive work atmosphere conducive to upholding high customer service standards, all with a reduced operating budget.
- Contributions:
Assistant Director, Dining Services
3 YearsUnit Manager
1 YearAssistant Director, Dining Services
1 YearCash Operations Manager/Unit Manager
2 YearsCatering & Banquet Supervisor
1 YearEducation
Bachelor of Science Degree - Hotel-Motel-Restaurant Management
Bachelor of Arts Degree
Chronology
Skills
Problem-solving
Attention to detail
Team leadership & development
Client relationships
Strategic planning
Issue resolution
Customer relationship management
Analytical thinking
Chronology
Chronology
Languages
English
Full Professional
Timeline
Assistant Vice President
Princeton University
01.2022 - 01.2025Read More
Consultant for auxiliaries in higher education
01.2020 - CurrentRead More
Executive Director for FSA
Stony Brook University
01.2016 - 01.2018Read More
Washington University, St. Louis, MO and Emory University
01.2008 - 01.2016Read More
Executive Director, Texas A&M Dining
Texas A&M University
01.2006 - 01.2008Read More
Co-Consultant
The University of Wisconsin, Madison, WI
01.2004 - 01.2006Read More
Executive Director, Stanford Dining
Stanford University, Palo Alto, CA
01.2002 - 01.2004Read More
Director, Dining & Retail Services
Cornell University, Ithaca, NY
01.1999 - 01.2002Read More
Resident District Manager, ARAMARK
The University of Chicago, Chicago, IL
01.1996 - 01.1999Read More
Food Service Director
The University of Wisconsin, Platteville, WI
01.1995 - 01.1996Read More
Assistant Director, Dining Services
01.1991 - 01.1994Read More
Unit Manager
01.1990 - 01.1991Read More
Assistant Director, Dining Services
01.1989 - 01.1990Read More
Cash Operations Manager/Unit Manager
01.1987 - 01.1989Read More
Catering & Banquet Supervisor
01.1986 - 01.1987Read More
Punjab University
Bachelor of Arts Degree
Read More
Moorhead State University
Bachelor of Science Degree from Hotel-Motel-Restaurant Management
Read More