Nicole Hatcher
Waldorf
Summary
Food Service Director with 20 years of experience in dining services management.
Experienced with multi-site management, team leadership, and operational optimization. Utilizes strategic planning to drive efficiency and enhance customer satisfaction. Track record of fostering team collaboration and achieving business goals.
Overview
22
22
years of professional experience
1
1
Certification
Work History
District Manager
Healthcare Services Group
11.2024 - Current
- Led operational strategies to enhance service delivery across multiple healthcare facilities.
- Managed staff performance, ensuring adherence to quality standards and compliance regulations.
- Developed training programs to improve employee skills and reduce turnover rates.
- Analyzed operational data to identify trends and implement process improvements.
- Coordinated with cross-functional teams to streamline communication and workflows.
- Oversaw budgeting processes, optimizing resource allocation for maximum efficiency.
- Supervised various locations, enforcing high-quality standards of operation.
- Ensured compliance with company policies and procedures as well as federal/state regulations by conducting regular audits of operational practices at each location within the district.
- Boosted employee morale by creating a positive work environment that encouraged teamwork, collaboration, and professional growth opportunities.
- Developed and executed comprehensive training programs for store managers, resulting in improved employee performance and customer satisfaction.
- Evaluated store performance regularly using data analysis tools to identify areas of improvement and implement targeted action plans for continuous growth.
- Fostered an environment of open communication between management teams across the district to share best practices in operations optimization and problem-solving techniques.
Director, Dining
Healthcare Services Group
01.2019 - 12.2024
- Supervise kitchen staff along with the responsibility of hiring, performance reviews, and initiate pay increases. Oversee daily operations of the kitchen staff and take care of any issues at hand. Provide culinary instructions and demonstrate culinary techniques to the team on day to day basis.
- Train and reinforce kitchen personnel on safety measures
- Supervise and coordinate all related culinary activities
- Estimate food consumption, requisition, and food purchases
- Tactfully coach production staff to ensure and maintain consistent quality
- Establish presentation techniques and quality standards
- Enforce proper equipment operation/maintenance and ensure proper safety and sanitation practices in kitchen
- Strategically plan and offer new menu ideas to cater the dietary needs and health conditions of specific residents
Manager
TGI Fridays
01.2016 - 09.2018
- Enhanced customer feedback mechanisms, driving improvements in service delivery and satisfaction.
- Enhanced customer satisfaction by resolving disputes promptly, maintaining open lines of communication, and ensuring high-quality service delivery.
- Developed and maintained relationships with customers and suppliers through account development.
- Developed a strong company culture focused on employee engagement, collaboration, and continuous learning opportunities.
- Improved safety procedures to create safe working conditions for workers.
- Achieved departmental goals by developing and executing strategic plans and performance metrics.
Manager
Nandos Peri Peri
03.2011 - 07.2015
- Oversaw daily operations, ensuring adherence to food safety and quality standards.
- Implemented training programs, enhancing staff performance and customer service skills.
- Developed scheduling systems to optimize labor efficiency during peak hours.
- Managed inventory levels, reducing waste through accurate forecasting and ordering.
- Led team meetings to align on goals, fostering a collaborative work environment.
- Analyzed sales data to identify trends, informing strategic menu adjustments.
- Streamlined communication processes between front-of-house and kitchen teams for improved workflow.
- Accomplished multiple tasks within established timeframes.
- Managed and motivated employees to be productive and engaged in work.
- Maintained professional, organized, and safe environment for employees and patrons.
- Cross-trained existing employees to maximize team agility and performance.
- Resolved staff member conflicts, actively listening to concerns and finding appropriate middle ground.
- Maximized performance by monitoring daily activities and mentoring team members.
- Controlled costs to keep business operating within budget and increase profits.
- Built high-performing teams through effective recruitment, onboarding, and talent development initiatives.
- Managed budgets effectively, ensuring optimal financial performance while investing in necessary resources for business growth.
- Improved marketing to attract new customers and promote business.
- Facilitated team brainstorming sessions that led to innovative solutions for long-standing operational challenges.
Executive Chef
01.2007 - 01.2010
- Provided leadership skills with the ability to motivate and encourage staff to deliver the SCORE standard of service.
- Pitched ideas and delivered recipes for seasonal menu items
- Enforced top quality food service that involved timing, temperature, portion, and presentation
- Guaranteed the highest level of quality product and service
- Scheduled team members to ensure each shift had a properly staffed line
- Hosted numerous special events, food tasters, theme buffets, and catering services
- Manage 50 plus staff members which included 3 Sous Chefs, 3 team Leaders, and dishwashers
Sous Chef
01.2004 - 01.2007
- Managed the kitchen of 4 million dollar a year venue
- Controlled and monitored the Profit and Loss of the business
- Managed all culinary operations on a daily basis including, product presentation, cost control, timing, execution of quality food service
- Beat the year-end labor-cost goal through the implementation of cross-training initiatives
- Ended the fiscal year with an increase in sales over projections
- Assisted with controlling labor and food cost via computer
- Guaranteed safe food handling to prevent borne illnesses and cross-contamination
- Demonstrated ability to thrive in a high-pressure environment while upholding the integrity and ethical standards set by the Walt Disney Company.
Education
Certificate - Techniques of Culinary Arts
Stratford College
Arlington, VA01-2000
Skills
- Staffing/Training/Instructing
- Scheduling
- Catering/Banquets, Events
- Problem Solving
- Customer Service/Guest Relations
- Marketing & Advertising
- Inventory/Purchasing
- Management & Coaching
- Leadership/Supervision
- Strong Verbal Communication
- Budgeting / Cost Reduction
- Menu Design / Development
Certification
- Serve Safe
- Certified Dietary Manager
Timeline
District Manager
Healthcare Services Group
11.2024 - Current
Director, Dining
Healthcare Services Group
01.2019 - 12.2024
Manager
TGI Fridays
01.2016 - 09.2018
Manager
Nandos Peri Peri
03.2011 - 07.2015
Executive Chef
01.2007 - 01.2010
Sous Chef
01.2004 - 01.2007
Certificate - Techniques of Culinary Arts
Stratford College