Micro Soft Office
Roland Stamps
Food Service Director
Nashville,TN
Success is often achieved by those who don’t know that failure is inevitable.
Coco Chanel
Overview
23
23
years of professional experience
2
2
years of post-secondary education
Work History
Food Service Director of Operations
Aramark Food Services
Nashville
2022.07 - Current
- Excellent negotiating skills with food suppliers to secure a good return for our budget
- Team leader that provides guidance, training, and rewards
- Oversee and support Catering and Event Planning
- Manage dining operations, the food menu in Prima, Kronos labor tool, the sanitation process, and finances on campus for over $12-15 plus million dollars in sales
- Manage payroll of 250 staff members and 11 managers
- Responsible for the food inventory and ordering, and purchase of supplies and equipment and arrange for the routine maintenance of the dining room facility
- Ensure that customers are satisfied with their dining experience, including Faculty Staff Dining and all dining locations
- Enforce all on the job safety rules while on the job and report accidents promptly to the safety coordinator
- Interact with customer issues that result in positive feedback
- Responsible for all administrative and human resource functions of the business, including recruitment, employment monitoring, performance evaluation and training
- Monitor Labor using Kronos and the LST tools.
- Demonstrated creativity and resourcefulness through the development of innovative solutions.
- Acted as a team leader in group projects, delegating tasks and providing feedback.
- Provided professional services and support in a dynamic work environment.
- Applied effective time management techniques to meet tight deadlines.
Food Service Director
Perkins Management Services
Charlotte
06.2019 - 07.2022
- Excellent negotiating skills with food suppliers to secure good return for our budget
- Oversee and support Catering and Event Planning
- Manage dining operations, the food menu, the sanitation process, and finances on campus for over $3.8 million dollars in sales
- Manage payroll of 86 staff members
- Responsible for the food inventory and ordering, and purchase of supplies and equipment and arrange for the routine maintenance of the dining room facility
- Ensure that customers are satisfied with their dining experience
- Enforce all on the job safety rules while on the job and report accidents promptly
- Interact with customer issues that result in positive feedback
- Responsible for all administrative and human resource functions of the business, including recruitment, employment monitoring, performance evaluation and training.
General Manager
Metz Culinary Management
Tuscaloosa
06.2017 - 05.2019
- Managed dining operations, the food menu, the sanitation process, and finances on campus
- Maintained high customer and client satisfaction
- Responsible for all administrative and human resource functions of the business, including recruitment, employment monitoring, performance evaluation and training
- Managed dining operations, the food menu, the sanitation process, and finances on campus for over $2.2 million dollars in sales
- Managed Catering and Event Planning
- Designed Culinary Menus with Chef
- Managed payroll of 33 staff members and managed 7 Supervisory/Managers
- Oversaw the food inventory and ordering, purchase of supplies and equipment and arranged for the routine maintenance of the dining room facility
- Approve weekly menus and food costs
- Provided HACCP Training to staff on sanitation, hand washing, use of disposable gloves and proper temperature
- Ensured that customers were satisfied with their dining experience
- Enforced all on the job safety rules and reported accidents promptly
- Interact with customer issues that result in positive feedback.
- Provided professional services and support in a dynamic work environment.
- Passionate about learning and committed to continual improvement.
- Cultivated interpersonal skills by building positive relationships with others.
- Developed strong communication and organizational skills through working on group projects.
Executive Chef
Thompson Hospitality
Elizabeth City
01.2016 - 05.2017
- Approve weekly menus and food costs
- Provided HACCP Training to staff on sanitation, hand washing, use of disposable gloves and proper temperature
- Ensured that customers were satisfied with their dining experience
- Enforced all on the job safety rules and reported accidents promptly
- Interact with customer issues that result in positive feedback
- Responsible for the food inventory and ordering, and purchase of supplies and equipment and arrange for the routine maintenance of the dining room facility
- Assure vegetarian dishes prepare daily
- Perform monthly culinary teaching (preparing recipes with students)
- Complete daily production
- (Pre & Post)
- Scheduling of the culinary staff
- Support catering culinary & retail production.
- Drove year-over-year business growth while leading operations, strategic vision, and long-range planning.
- Managed budget implementations, employee reviews, training, schedules, and contract negotiations.
Interim General Manager / Executive Chef II
Sodexo
Daytona Beach
01.2014 - 01.2016
- District FMS Champion (Supported and monitored food costs, and pre and post culinary production)
- District Procurement Champion (Approved vendors for purchases, monitored and approved purchases for compliance)
- District Culinary Trainer (Supported large events, trained new Chefs on company culinary policies and procedures
- Also trained and developed culinary staff on basic culinary skills)
- Reviewed Weekly unit financials/Budget
- Responsible for complete Food Costs on Campus and District) (Board Dining, Late Night Spirit Café, Starbuck, Catering and Concessions
- Managed food cost and Labor Cost
- Creative approach to menu design and facilities
- HACCP Trained (trained staff on sanitation
- Experience with the Food Management System
- Experience with the Market Connection (PURCHASING SYSTEM FOR ALL ITEMS & SMALLWARE)
- Supported Catering & event planning
- Managed dining operations, the food menu, the sanitation process, and finances on campus for excess of $5.1 million in sales
- Scheduled and conducted weekly culinary staff meetings.
Operations Manager II
Sodexo
Houston
01.2009 - 01.2014
- Responsible for complete Operation of broad sales, conferences, retail, concessions, and faculty dining
- (Pizza Hut, Einstein Bagel, Jazzman, Simply to Go, WOW, A & W, Two Daycare on campus and Faculty Staff Dining Room)
- Trained and supported 4 salary managers, 11 supervisors and 100 plus hourly union employees
- Reviewed unit Financials/Budget
- Maintained Cash Control
- Managed food cost and Labor Cost
- Responsible for financial budget numbers
- Supported Catering & Event planning
- Managed dining operations, the food menu, the sanitation process, and finances on campus for excess of $6.8 million in sales
- Creative approach to menu design and facilities
- HACCP Trained (culinary train the trainer)
- Experience with the Food Management System
- Experience with the Labor Management System
- Experience with the Market Connection
- Performed duties of General Manager in his absence
- Maintained high customer and client satisfaction
- Responsible for sanitation, sanitation records and Training
- Completed compliance and enforcement of safety sanitation regulations
- Managed Employees in ADP (scheduling and payroll system)
- Responsible for all administrative and human resource functions of the business, including recruitment, employment monitoring, performance evaluation and training
- Managed payroll of 86 staff members
- Oversaw the food inventory and ordering, purchase of supplies and equipment and arranged for the routine maintenance of the dining room facility.
Executive Chef / Production
Sodexho
Orangeburg
01.2005 - 01.2009
- Responsible for complete production of broad sales, catering, conferences, concessions, and faculty dining
- Experience with the Food Management System
- Experience with the Labor Management System
- Responsible for sanitation, sanitation records and Training
- Maintained high customer and client satisfaction
- Performed Operational duties in the absence of Operation Manager
- Managed Supervisors & Staff Members
- Managed dining operations, the food menu, the sanitation process, and finances on campus for over $7.7 million dollars in sales in the absence of the General Manager
- Completed compliance and enforcement of safety sanitation regulations
- Managed Supervisors.
Executive Chef/Production
SODEXHO
Elizabeth City State University
01.2004 - 01.2005
- Responsible for managing complete production of broad sales, conferences, retail, concessions, and faculty dining
- In the absence of the general manager, responsible for managing dining operations, the food menu, the sanitation process, and finances for over $1.7 million dollars in sales
- Managed supervisors and staff members in absence of General Manager
- Trained on FMS, Serve Safe, completion of 90 days at Sodexho University.
Chef Manager / Production
RENT A CHEF
Roland Stamps
01.2002 - 01.2004
- Replaced Chefs and Manager in area for private parties and events.
Timeline
Food Service Director of Operations - Aramark Food Services
2022.07 - Current
Food Service Director - Perkins Management Services
06.2019 - 07.2022
General Manager - Metz Culinary Management
06.2017 - 05.2019
Executive Chef - Thompson Hospitality
01.2016 - 05.2017
Interim General Manager / Executive Chef II - Sodexo
01.2014 - 01.2016
Operations Manager II - Sodexo
01.2009 - 01.2014
Executive Chef / Production - Sodexho
01.2005 - 01.2009
Executive Chef/Production - SODEXHO
01.2004 - 01.2005
Chef Manager / Production - RENT A CHEF
01.2002 - 01.2004
George Washington High School - High School Diploma,
08.1979 - 06.1981
Summary
Accomplished Food Service Director dedicated to increasing sales, diversifying menus and optimizing policies to transform food service operations. Quality-oriented and decisive leader with proactive approach. Effective at meeting food service operational and financial objectives. Knowledgeable about budget administration, inventory management, and cost-reduction strategies. Results-driven leader with solid background in food service planning, sales and management. Hardworking, ambitious and resourceful with clear understanding of business priorities and best practices.
Skills
- Business Acumen
- Production Preparation
- Food Safety Control
- Continuous Operational Improvement
- Equipment Maintenance
- Serve Customers
- Staff Scheduling
- Optimal Inventory Levels
Work Preference
Work Type
Full TimeWork Location
On-SiteRemoteCertification
- Serv-safe] - 2025
- Allergen Trained
- Osha Trained
Software
Work Availability
monday
tuesday
wednesday
thursday
friday
saturday
sunday
morning
afternoon
evening
swipe to browse
Education
High School Diploma -
08.1979 - 06.1981
Accomplishments
- Used Microsoft Excel to develop inventory tracking spreadsheets.
- Supervised team of 250 staff members.
- Achieved customer satisfaction through effectively helping with setting up late night meal menu.
- Resolved product issue through consumer testing.
Languages
English
Native or Bilingual
Interests
Cooking, Family Time, and Poetry
Affiliations
- Consulting Food Services
Similar Profiles
Simone JohnsonSimone Johnson
Team Lead Sales Associate at aramark food servicesTeam Lead Sales Associate at aramark food services
Chanelle SmithChanelle Smith
Food Service Worker at Aramark Food ServicesFood Service Worker at Aramark Food Services
SOUHAIL CHERAISOUHAIL CHERAI
Food Service Worker at Aramark Food ServicesFood Service Worker at Aramark Food Services