Summary
Overview
Work History
Education
Skills
Certification
Timeline
Generic

Scott Tobin

Oakdale,MN

Summary

Dedicated, ambitious, and self-motivated restaurant manager with 5 years’ assistant managerial experience and excellent customer service skills. Professional, composed, and reliable shift leader with strong interpersonal skills, flexibility in the face of busy operations and shifting priorities, and passion for process improvement. Collaborative customer relations expert with a successful track record of overseeing dining area maintenance and leading promotional events.

Overview

27
27
years of professional experience
1
1
Certification

Work History

Food Service Specilist

Taher Inc
10.2019 - 01.2024
  • Travel throughout the Midwest and assist Food Service Directors with food quality, food safety, food cost, labor, staff recruitment, menu compliance, and daily operations
  • Fill in on a food service director's long- or short-term absence
  • Fill in for any position when locations are short-staffed, have special events, or need a Chef for catered events
  • Review and approve monthly menus for the Midwest region to assure compliance with the NSLP, SBP, and CACFP
  • Ensure that administrative tasks are being completed correctly and on time
  • Ensure the menus are visually appealing and creative, offer featured items, and are grammatically correct
  • Customer service includes new business, client relationships, and customer retention
  • Assist in administrative review of schools enrolled in our food service program
  • Purchase and manage USDA Commodity entitlements and grants for our school partners
  • Proficient in Microsoft Office and nutritional software such as Infinite Campus, Skyward, JMC, NutriKids, Nutrislice, and TrakNOW

General Manager LANCER DINING SERVICES / Elior NA

LANCER HOSPITALITY
01.1997 - 02.2019
  • General Manager of Lancer Dining Services production facility
  • Duties included budgets, purchasing, managing food and labor costs; and oversight of 90 employees including management, culinary, delivery drivers, and servers
  • Menu Development for K-12 schools, childcare, and Meals on Wheels by the practices established by the Minnesota Department of Education and Minnesota Agency on Aging
  • Food safety and quality control, PQCI certified to meet requirements in a USDA facility
  • Customer service to include new business, managing contracts, client relationships, and customer retention
  • Oversight of preparation and delivery of 11,500 hot school lunches, 6,500 prepackaged breakfasts, and snacks, and 1,350 senior meals delivered daily to over 100 satellite locations
  • Provide nutritional support and assistance for administrative review of schools enrolled in our food service program in cooperation with the Minnesota Department of Education
  • Purchase and manage USDA Commodity entitlements and grants for over 50 school partners
  • Assist our school and childcare partners with kitchen design, equipment purchases, and applying for grants
  • CORPORATE EXECUTIVE CHEF (2002 – 2016) Travel to local and out-of-state venues to establish and open new foodservice in cultural attractions such as zoos, museums, aquariums, and golf courses, as well as colleges and business accounts Developed food concepts, kitchen design, equipment purchasing, hiring, and mentoring culinary staff
  • Developed menus for banquet and catering, restaurants, K-12, childcare, senior dining, and retail food for kiosks
  • Created recipes, food costing, and procedures for all menu items
  • Conduct site visits to ensure procedures regarding food quality, safety, and sanitation are being adhered to
  • Prepare action plans and mentoring for any needed improvement
  • Purchasing agent for food products for multiple Lancer venues, working closely with manufacturers, distributors, and brokers to establish contracts and pricing
  • EXECUTIVE CHEF, EDINBURGH, USA (1997 – 2002) Oversight of facility food service including restaurant, banquet facility, and off-site catering
  • Planning and directing food preparation and culinary activities and managing food and labor costs
  • Modifying and creating menus to meet quality standards.

Education

Applied Management Bachelor of Science Program -

Grand Canyon University
01.2021

Graphic Design -

University of WI, Stout
01.1986

General Studies -

Inver Hills Community College
01.1985

Skills

  • Menu Development
  • Food Safety Knowledge
  • Safe Food Serving
  • Nutrition Basics
  • Cost Control
  • Recipe Creation
  • Culinary Expertise
  • Customer Service and Assistance
  • Quality Control
  • Plating and Presentation

Certification

  • School Nutrition Association Member, School Nutrition Specialist, Current
  • ServeSafe Certification, 2027
  • Food Safety Management Certification, Current
  • FSPCA Certification (PQCI) Food Safety Preventative Controls Alliance, Preventative Controls Qualified Individual, Current

Timeline

Food Service Specilist

Taher Inc
10.2019 - 01.2024

General Manager LANCER DINING SERVICES / Elior NA

LANCER HOSPITALITY
01.1997 - 02.2019

Applied Management Bachelor of Science Program -

Grand Canyon University

Graphic Design -

University of WI, Stout

General Studies -

Inver Hills Community College

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