Rebecca Lennon

Guided delivery of exceptional guest experiences, culinary operations, and profitability measures.

Planned and delegated responsibilities to maintain consistent operational excellence.

Assisted in preparing budget estimates and justifications while controlling costs.

Directed ordering, receiving, and accounting of food products and supplies.

Oversaw proactive interviewing, training, counseling, and scheduling to minimize turnover.

Created and presented at client meetings to communicate service offerings.

Fostered teamwork to encourage collaborative staff engagement.

• Oversaw operations of patient meals, café, Starbucks, and on-site catering services.
• Cultivated relationships with hospital leadership to meet food and nutrition department expectations.
• Participated in patient experience courses to enhance customer satisfaction strategies.
• Developed and managed budgets for revenue generation and cost control initiatives.
• Hired and trained managers and staff to ensure operational efficiency.
• Provided leadership and support to staff during pandemic-related challenges.
• Established pandemic safety protocols aligned with government and health department guidelines.
• Collaborated on staff rewards programs to boost engagement across the hospital.

• Oversaw daily operations of café and on-site catering events, ensuring efficiency and quality.
• Hired and trained managers, supervisors, and line staff to maintain high performance.
• Monitored compliance with safety and health standards set by Institute and Sodexo.
• Delivered exceptional customer service, enhancing guest experiences at the café and events.

• Collaborated with festival teams to develop programming and operations for Nantucket and Newport festivals.
• Invited local and regional culinary participants and exhibitors to enhance festival offerings.
• Coordinated with chefs and food vendors regarding menus, sponsored products, equipment rentals, shipments, and staffing.
• Managed shipping logistics and on-site information exchange with chefs at both festivals.
• Developed banquet event orders for over 60 events in Nantucket and 20 events in Newport.
• Facilitated BEO meetings and distributed relevant materials to stakeholders.
• Recruited and coordinated 30-40 hospitality and culinary interns from UMass, Amherst, Johnson & Wales, and Bay State College.
• Oversaw logistics for various aspects of festival operations, ensuring smooth execution.

• Supervised and mentored Restaurant Manager, Chef de Cuisines, Purchasing Manager, and staff.
• Developed and implemented budget for food and beverage department, controlling spending and monitoring payroll.
• Enhanced guest satisfaction by collaborating with dining room team during service to address requests.
• Managed cleanliness, repair, and safety concerns in kitchen and dining areas with food and beverage managers.
• Fostered strong partnerships across departments to ensure seamless operations and optimal guest experiences.

• Managed three dining venues and a staff cafeteria, leading a team of 10 managers, eight supervisors, and 75 culinary staff.
• Oversaw selection, training, counseling, and termination processes for food and beverage staff.
• Developed and implemented policies ensuring compliance with Canyon Ranch nutritional standards.
• Designed service standards tailored to each dining venue's unique atmosphere.
• Maintained annual budgets for food costs, labor, revenue, and operational expenses.
• Facilitated timely communication between food and beverage teams and other departments.
• Contributed to Canyon Ranch Operational Committee to enhance property-wide policies and procedures.