Tracy Ross Harder

Dynamic Director of Food with a proven track record in organizational leadership, driving sales and marketing initiatives while enhancing customer service and retention across multi-state locations. Expertise in managing restaurant and facility operations, ensuring seamless kitchen workflows, and executing successful turnaround and renovation projects within budgetary constraints. Recognized for delivering exceptional service excellence in culinary and hospitality environments, fostering a culture of teamwork and high performance. Committed to community engagement through long-standing volunteer efforts, reinforcing a positive brand presence and strengthening local relationships.

• Apply entrepreneurial talent and business acumen to train/mentor key talent.
• Manage turnaround and renovation projects while meeting budgets/timelines.
• Excel in team collaboration while inspiring key talent and coordinating workflows. Confident and persuasive with strong work ethic.
• Perform multiple tasks simultaneously. Demonstrate outstanding critical thinking, troubleshooting, problem-solving and decision making skills.

• Presently, I am interested in the position of director of food where my proven experience in organizational leadership, restaurant and facility management, sales/marketing, hiring/training, business development, menu development, purchasing, inventory control, community relations, networking and customer service/retention for multi-state locations will be utilized to assist in achieving company goals. My background encompasses driving turnaround and renovation projects while controlling budgets and costs. I consistently maintain a high level of service excellence in culinary and hospitality settings with focus on seamless kitchen operations and line coordination. Further, I majored in Business Management at Colorado Tech University and University of Phoenix.
• At Enlivant, I hold the position of Regional Training/Executive Chef training all executive chef and sous chef new hires in the region. This involves managing daily operations for this assisted living facility with a “scratch kitchen" that involves eliminating all convenience products. Food preparation of eye appealing and award-winning menu items is conducted in compliance with specifications and nutritional value requirements. P&L, budgets, inventory, purchasing is managed and controlled with on-going performance analysis. Finally, I serve as cook providing three meals and two snacks per daily while coordinating catering services for 45 residents. Here is a list of key achievements:
• Led turnaround efforts for 40 locations in Arizona. Recognized as Regional Chef of the Year in 2021/2020.
• Oversaw store remodel project and construction operations while controlling budget.
• Participated on Menu Committee in support of menu development for 237 kitchens nationwide.
• Served on Food Photography Committee performing photography for all plates in support of 237 facilities.
• Implemented company mission focused on honor, humility, integrity & inclusion.