Researched and implemented cafeteria restructures. Increased internal customer ratings by 17%
through opinion surveys, menu engineering, physical plant redesign, special events and quality
controls.
Developed and implemented annual business plans.
Evaluated processes to improve processes and employee morale. Reduced absenteeism and
tardiness by 25%, increased productivity and service quality in a multicultural union work
environment.
Acted as liaison between union employees and management. Analyzed and resolved personnel
grievances. Managed corporate dining room for 1,500 employees.