37 year career in the hospitality / contract managed services industry with expertise in food service and facilities management operations. Beyond operations I have also spent significant time in the sales and strategy segments.
My expertise / skill sets range from the standard operating disciplines of Profit and Loss Management, Client Relationship Building, Human Resource Management and Strategic Planning to the unique sub-sets of Culinary Development, Food Service Facility Design and Safety Management.
I have managed a $200 mm volume business portfolio that included higher education, private college preparatory schools, conference centers and large stadium catering and concession contracts.
B.A. in Business Management National Louis University, Evanston, IL