Robert Haley

Oversees hiring, training and management of more than 60 personnel across all areas of dining services. Holds daily meetings for all staff to cover policy changes, menu updates and upcoming events. Delegated work to staff, setting priorities and goals. Works in close collaboration with team members to ensure customers received high-quality service. Consistently maintained high levels of cleanliness, organization, storage and sanitation of food and beverage products to ensure quality. Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences. Manages salaried managers and hourly associates in the Food Service Department. Oversees the overall direction, coordination, and evaluation of the account. Oversees all catering with College Alumni. Great Communication with The President of The College's Office. Interviews, hires, and trains associates; plans, assigns, and directs work; appraises performance; rewards and disciplines associates; addresses complaints and resolves problems. Utilize company systems for completion of required daily/weekly/monthly reports such as inventory, cash reports, production records, payroll/time-keeping, etc.

Managing and supervising the kitchen. This includes: overseeing the staff, scheduling of employees, ordering and receiving product shipments, overseeing and following meal plans regulated by the State of Massachusetts . Ensuring that the kitchen was a clean, organized, and safe environment. This also included ensuring guests and their families were happy and content

Managing and supervising the kitchen. This includes: overseeing the staff, scheduling of employees, ordering and receiving product shipments, overseeing and following meal plans regulated by the State of Massachusetts . Ensuring that the kitchen was a clean, organized, and safe environment. This also included ensuring guests and their families were happy and content

• Trained front-of-house staff on restaurant policies and procedures, guest service techniques and communication skills to promote positive experiences.

Managing and supervising 5 school kitchens and managed the marketing of the school. This includes: overseeing the staff, scheduling of employees, ordering and receiving product shipments, overseeing and following meal plans regulated by the State of Massachusetts and the Federal Government. Ensuring that the kitchen is a clean, organized, and safe environment. receiving and depositing all monies for the lunch program. Communicated with The Towns Selectboard in a Monthly meeting to go over finances and Budgets needs. Worked closely with families in need to help find assistance with local programs ie: food for their homes, or find available housing or guided them to other available resources in the community. Worked within the community to help senior citizens and students to socialize together and find common interests. Marketed events to pull the community together. whether it was live music, holiday dinners or game nights.

Managing and supervising the kitchen. This includes: overseeing the staff, scheduling of employees, ordering and receiving product shipments, overseeing and following meal plans regulated by the State of Massachusetts. Ensuring that the kitchen was a clean, organized, and safe environment. This also included ensuring guests and their families were happy and content. Organizing and running marketing events for the local community in town which includes, cooking demonstrations and once a month luncheons. Played an integral role in developing strategy for building productive relationships with industry partners and referral sources. Assisted Director of Marketing in providing tours for future residents. Gave detailed resources to future residents and families about our community.

Managing and supervising the kitchen. This includes: overseeing the staff, scheduling of employees, ordering and receiving product shipments, overseeing and following meal plans regulated by the State of Connecticut. Ensuring that the kitchen was a clean, organized, and safe environment. This also included ensuring guests and their families were happy and content

Assisted the Food Service Director with managing and supervising the kitchen. This includes: overseeing the staff, scheduling of employees, ordering and receiving product shipments, overseeing and following meal plans regulated by the State. Ensuring that the kitchen was a clean, organized, and safe environment. This also included ensuring guests and their families were happy and content. I also was the lead cook at the time

Followed the diet regulated by the state for the residents and provided them with nutritious meals and over saw the staff as I was their supervisor when the Food Service Director was not there.