Shane Sullivan Sullivan
Manchester
Summary
Seasoned Director of Food and Nutrition Services with a proven track record at enhancing food safety compliance and nutrition expertise. Spearheaded quality control initiatives and fostered vendor relationships, achieving significant cost savings. Expert in staff supervision and recipe development, ensuring high standards of health promotion and customer satisfaction.
Overview
34
34
years of professional experience
Work History
Director of Food and Nutrition Services
Nashua Soup Kitchen & Shelter
08.2016 - Current
- Developed systems to ensure proper distributions of thousands of pounds of food each week
- Maximized quality assurance by completing frequent line checks.
- Purchased food and cultivated strong vendor relationships.
- Oversaw food preparation and monitored safety protocols.
- Analyzed inventory and adjust purchasing decisions accordingly.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
Environmental Manager
FITZVOGT
06.2010 - 08.2016
- Read, analyzed and interpreted business documents, technical procedures and governmental regulations.
- Prepared notifications and responses to regulatory inspections.
- Formulated and implemented long-range plans for environmental programs.
- Performed environmental site assessments and provided remediation recommendations.
- Assisted with development of health and safety plans for hazardous materials.
Food Production Manager
Aramark - Boston University
12.2005 - 06.2010
- Managed personnel by implementing company policies, procedures, work rules, and disciplinary action.
- Devised and administered cost control initiatives savings.
- Oversaw routine maintenance programs and scheduled service to keep equipment functioning at peak levels.
- Developed multiple programs maximizing client satisfaction
- Created and oversaw production schedules and adjusted as needed to meet deadlines.
- Leader in creating menus for all campus dining halls
Assistant General Manager
UNOS
10.2000 - 11.2005
- Managed budget implementations, employee reviews, training, and schedules
- Handled cash accurately and prepared deposits.
- Resolved problems promptly to elevate customer approval.
- Oversaw inventory by ordering precise quantities of stock and executing corrective actions to drive profitability.
- Enforced quality assurance protocols to deliver ideal customer experiences.
- Maintained well-controlled business inventory with minimal losses by enforcing solid monitoring and management structures.
Culinary Specialist
United States Navy
09.1990 - 09.2000
- Took inventory of supplies and maintained accurate stock records to minimize losses and support supply ordering.
- Developed menus and meal plans which met personnel needs, utilizing available supplies and within budget restrictions.
- Conducted inspections of food preparation and dining facilities to verify compliance with health and safety regulations.
- Planned menus and ordered various food stock to provide balanced and nutritious meals.
Education
BBA - Hospitality Management
Saint Leo University
Saint Leo, FLCertifications - Management, Procurement, Sanitation & Nutrition
First Coast Technical Institute
St Augustine FlSkills
- Health Promotion
- Nutrition expertise
- Recipe Development
- Food Safety Compliance
- Cost Control
- Menu development
- Menu Planning
- Purchasing management
- Quality Control
- Staff Supervision
Timeline
Director of Food and Nutrition Services
Nashua Soup Kitchen & Shelter
08.2016 - Current
Environmental Manager
FITZVOGT
06.2010 - 08.2016
Food Production Manager
Aramark - Boston University
12.2005 - 06.2010
Assistant General Manager
UNOS
10.2000 - 11.2005
Culinary Specialist
United States Navy
09.1990 - 09.2000
BBA - Hospitality Management
Saint Leo University
Certifications - Management, Procurement, Sanitation & Nutrition
First Coast Technical Institute
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