Tanya Marie Bacon
Myrtle Beach,SC
Summary
Experienced with managing large-scale dining operations and teams. Utilizes strategic planning to improve service delivery and operational effectiveness. Track record of fostering collaborative environments and ensuring compliance with industry standards.
Overview
10
10
years of professional experience
Work History
Director of Dining Services
Portside Grande Dunes, Grace Management
06.2024 - Current
- Streamlined operations for increased efficiency by optimizing staff schedules and task assignments.
- Negotiated favorable contracts with suppliers, securing high-quality products at cost-effective prices.
- Launched seasonal menus featuring locally-sourced ingredients, appealing to diverse clientele tastes while supporting regional agriculture businesses.
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
- Enhanced overall dining experience by implementing innovative menu selections and presentation techniques.
- Developed tailored dietary offerings for residents with specific needs or restrictions.
- Collaborated with the marketing team to develop promotional strategies that attracted new residents and increased revenue.
- Boosted resident satisfaction ratings by consistently delivering high-quality food and service.
- Fostered a positive work environment by cultivating strong teamwork among all departments.
- Implemented comprehensive staff training program, improving service quality and consistency.
- Maintained strict health and safety standards in accordance with local regulations, resulting in zero violations during tenure.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Maintained kitchen cleanliness and sanitation through correct procedures and scheduled cleaning of surfaces and equipment, oversaw food preparation and monitored for safety protocols and DHEC guidelines.
- Inspected equipment and machinery for proper working condition and directed staff to clean and repair as needed.
- Monitored and prepared annual department budget, labor and COGS. Developed Cap-Ex and departmental spending.
Director of Dining Services
Beach House Assisted Living, Grace Management
01.2023 - 05.2024
- Provide regional support for sister accounts, mentor and train new DSD and staff onsite
- Ensured the provision of quality food service and nutritional care,
- Developed “Be Well” Beach House Dining Experience to enhance overall dining experience and health friendly options.
- Meet with residents and families regarding menus, food service food preferences and dietary concerns.
- Ensure compliance with nutritional standards, government regulations and center policies and procedures.
- Monitor portion control and ensure meals are timely and accurate,
- Managed budget effectively, reducing unnecessary expenses while maintaining quality standards.
- Develop and cultivate internship/relationship with local vocational high school culinary program
- Assist Facilities with product purchasing and inventory maintenance.
- Provide support to Life Enrichment, develop events and activities for residents and families.
- Improved overall dining experience by regularly updating and refining menu offerings based on customer feedback and preferences.
- Successfully negotiated contracts with suppliers that led to significant cost savings without sacrificing ingredient quality.
- Established positive working relationships with employees through open communication channels, fostering a productive work environment.
- Continuously improved operations by monitoring guest feedback and making necessary adjustments in response to their concerns and suggestions.
- Spearheaded menu development efforts that catered to diverse dietary needs without compromising on taste or presentation quality.
- Optimized food cost management by implementing effective inventory control measures, reducing waste, and sourcing high-quality ingredients at competitive prices.
- Coordinated with vendors for timely delivery of ingredients while ensuring optimal quality standards were met consistently.
- Maintained a safe and clean dining environment through strict adherence to sanitation regulations and guidelines.
- Developed strong partnerships with local farms and producers to source fresh, seasonal ingredients that enhanced menu offerings while supporting the community''s economy.
- Organized staff schedules efficiently, balancing employee availability with peak business hours for optimal coverage during high-demand periods.
- Conducted regular reviews of competitor offerings to stay abreast of industry trends and maintain a competitive edge within the market space.
- Increased revenue by designing and executing promotional events and special dining experiences to attract new customers while retaining existing clientele.
- Managed a team of culinary professionals for efficient service delivery, resulting in increased customer satisfaction.
- Handled escalated customer concerns with speed and knowledgeable support to achieve optimal satisfaction and maintain long-term loyalty.
- Trained staff on proper cooking procedures as well as safety regulations and productivity strategies.
- Kept facility compliant with health codes, sanitation requirements and license regulations, alleviating potentially heavy fines.
Area Food Service Director
The Abbey Group
08.2021 - 01.2023
- Coordinates all USDA Commodities and allocations for district
- Provide support to 7 schools and teaching support for the Culinary Vocational Program
- Review with the Executive Director of Finance and Operations on all reports for record-keeping purposes for full compliance with The Agency of Education Child Nutrition Program
- Actively promotes the correct utilization of the free and reduced lunch program and COVID state guidelines
- Reviews the accuracy of all invoices and purchase orders for nutrition and cafeteria equipment
- Provides consultation as needed with district personnel regarding specific requirements in State and Federal legislation with the Child Nutrition Program
- Stays abreast of all local and state health, and safety laws, and regulations as it applies to Food Service
- Oversees the planning of menus based on nutritional adequacy, federal standards, and pupil acceptance
- Follows directives of governing boards to ensure the goals and objectives of the Food Service Program are being met
- Coordinates Catering for school sponsored events and partners with the Culinary Vocational Program to ensure students are educated on the inner workings of catering/banquets
- Oversaw daily operations in the kitchen, ensuring timely meal preparation and delivery for large-scale events or busy dining periods.
Director of Culinary & Dining
2Life Communities
11.2020 - 10.2021
- Innovate and design a fully functional and cohesive dining program across 5 Senior Living Campuses and provide growth for expansion, bringing 3 additional properties on line
- Plan, coordinate or direct purchasing, food planning, preparation and service to Residents
- Maintains regular maintenance of sanitary standards in preparation areas, kitchen, serving line and dining areas
- Worked in partnership with Dietitian and clinical leadership to plan menus that offer residents a nutritionally balanced and appetizing variety
- Provide direct supervision of food services staff including hiring, development/training, and communication to ensure efficient and proficient food services department
- Create SOP for all staff and food service dining manual for new hires and training purposes
- Analyze food costs and assist with departmental budget challenges, implement necessary changes
- Planned and executed fundraising events for the dining program additions
- New concept “middle class” senior living environment with choice options, farm to table dining and high end cafeteria style dining
- Lobbied the City of Boston for supplemental reimbursement during COVID
- Proactively identified potential risks and implemented mitigation strategies to minimize negative impacts on projects or business operations.
- Spearheaded innovative approaches to resource allocation and strategic planning.
- Facilitated cross-functional collaboration for improved decision-making processes within the organization.
- Secured key partnerships that contributed to the company''s overall growth strategy and market reach.
- Spearheaded successful product launches that resulted in increased brand visibility and customer acquisition.
- Elevated company profile in industry by spearheading comprehensive rebranding initiative.
- Enhanced stakeholder satisfaction with timely and transparent communication strategies.
- Navigated company through periods of significant change, maintaining focus on long-term strategic goals.
General Manager
Sodexo, Senior Services Multi Service, Area Support
01.2019 - 07.2021
- Financial responsibility for7 million in annual volume
- Provide regional and district support to general managers and their teams
- Part of a regional management high risk assessment team
- Managed expenses including labor, food inventory, supplies, and vendor costs to meet client budget while adhering to regulatory and company requirements
- Developed annual client budget and capital as well as5-year plan
- Implemented new Facilities work order system for operational accountability
- Oversaw product development, purchasing, food production, HACCP and sanitation procedures and executed training and implementation
- Implemented Inspired Dining menu change with extensions to Healthcare, Assisted living and Residential Life
- Implemented Sodexo Standards to bring account from risk status, to operational
- Worked closely with Senior Leadership on implementation for boarding needs, cleanliness and state survey
- Provide social media and marketing for campus, engaging outside community and Residents
- Implement focus groups, surveys and events for resident interaction
- Provide action plans in response to resident needs to ensure quality of life
- Prepared and executed sales for potential residents and families
- Scouted new business opportunities and presented clients with sales package
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth.
- Implemented effective cost-saving measures to reduce overhead expenses without compromising quality or service.
- Managed budget implementations, employee evaluations, and contract details.
- Drove the successful execution of numerous large-scale events/promotions while closely managing costs/budgetary constraints associated with event planning/management activities.
- Cultivated strategic partnerships with industry leaders, enhancing brand credibility and access to new customer segments.
- Negotiated with suppliers to secure better pricing, reducing operational costs while maintaining product quality.
- Addressed customer complaints and feedback with immediate action, turning dissatisfied customers into loyal patrons.
Director of Catering, Summer Food Service Director
Aramark Andover Phillips Academy
03.2015 - 12.2018
- Phillips Academy Andover is a highly selective, co-educational preparatory high school for boarding and day students in grades 9-12, along with a postgraduate year
- Catering director for a department averaging $4 million in revenue annual
- Collaborated with chefs and culinary teams to design customized menus, ensuring a memorable dining experience for clients'' guests at each event.
- Prepared annual budget for department utilizing information from various systems to meet financial goals for the upcoming fiscal year
- Streamlined operations by implementing efficient processes in scheduling, staffing, and inventory management for catering events.
- Provided catering for45 individual departments with varying expectations; managed client needs and expectations to deliver optimal service and excellent food quality
- Managed expenses including labor, food inventory, supplies, and vendor costs to meet client budget while adhering to regulatory and company requirements
- Maintain warehouse, inventory and product loss/control
- Monitor inventory procedures and forecast for capital expenditures
- Collaborated with Head of School, Alumni Relations and other departments to execute positive, memorable experiences for events such as graduation, reunions, and various student functions
- Managed outside vendors used to provide linen and other items ensuring product and services meet company and client standards
- Create Banquet Event Orders that made sure all client requirements were met and all employees including culinary team could execute event per client requests
- Coordinated logistics of off-premise events, including transportation arrangements for catering equipment and staff members to ensure seamless execution at the venue site.
Education
Some College (No Degree) - Business Management
University of Phoenix
New Orleans, LACertificate -
United States Coast Guard Culinary
Monterey, CA01.1995
Degree - Culinary
New England Culinary Institute
Montpelier, VT01-2001
Skills
- Health inspections
- Cost controls
- Employee supervision
- Risk and Crisis management
- Problem-solving
- Supply ordering and management
- Hospitality management
- Culinary expertise
- Catering services
Timeline
Director of Dining Services
Portside Grande Dunes, Grace Management
06.2024 - Current
Director of Dining Services
Beach House Assisted Living, Grace Management
01.2023 - 05.2024
Area Food Service Director
The Abbey Group
08.2021 - 01.2023
Director of Culinary & Dining
2Life Communities
11.2020 - 10.2021
General Manager
Sodexo, Senior Services Multi Service, Area Support
01.2019 - 07.2021
Director of Catering, Summer Food Service Director
Aramark Andover Phillips Academy
03.2015 - 12.2018
Some College (No Degree) - Business Management
University of Phoenix
Certificate -
United States Coast Guard Culinary
Degree - Culinary
New England Culinary Institute
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