Dining Services Iowa State University,
Ames, Iowa 2000-present
Positions held:
Assistant Dining Hall
Manager
Accomplishments:
Train and develop staff of 6
and crew of 50 to 60
Accountable for facility in
absence of Dining Services Manager
Conducted orientation
sessions for conference employees
Learned food purchasing
system
Interviewed and hired
employee candidates
Evaluated staff performance
for Dining Services Manager
Experienced in C-BORD
management operation system
Scheduled crew
Motivating crew to
accomplish more
McDonald’s Restaurants,
Johnston, Iowa 1998-2000
Positions
held:
General Manager
First Assistant
Accomplishments:
Coordinated and implemented
recruitment plan for new staff
Organized and implemented
community involvement program
Organized training of
completely new staff
Coordinated and scheduled
development of crew between several stores
Coordinated professional
development strategies of all managers
Mentor and job coach for
manager trainees
Utilized distance education
concepts and processes
Organized presentation to
Chamber of Commerce
Successfully developed
managers promoted to other locations
Interviewed potential intern
candidates
Interviewed potential
salaried managers
Accomplishments:
Utilized Total Quality
Management in training of management team
Directed a 1.2 million
dollar operation
Assisted Human Resources in
the recruitment of Iowa State students
Mentored employees of
diverse backgrounds in education as well as life issues
Planned and monitored labor
controls
Purchased food and beverages
Facilitated purchase of
equipment
Implemented and perfected
retention plan for staff
Certified in Food Safety
Practices
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McDonald’s Restaurants,
Clive, Iowa 1997-1998
Positions
held:
First Assistant
Second Assistant
Accomplishments:
Organized and monitored
intern program
Assessed and reported
progress of interns
Evaluated intern performance
and made recommendation on future with organization
Scheduled training and
development of all crew
Purchased food and beverages
Directed a 2.5 million
dollar operation
Planned and monitored labor
controls
Finished all required
classes in 6 months (average 3-4 year process)
Utilized Total Quality
Management in training of management team
Facilitated purchase of
equipment
Mentored employees of
diverse backgrounds in education as well as life issues
Recruited Iowa State
students
Certified in Food Safety
Practices
Holiday
Inn Gateway Center, Ames, Iowa
1988-1997
Positions held:
Food and Beverage Director
Director of Conference
Services
Assistant Operations Manager
Conference Service Manager
Assistant Front Desk Manager
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Accomplishments:
Utilized Total Quality
Management in training of management team
Coordinated professional
development strategies of all managers
Mentor and job coach for
manager trainees
Successfully developed
managers promoted to other locations
Interviewed potential intern
candidates
Interviewed potential
salaried managers
Planned and monitored labor
controls
Conducted tours that
assisted the Hotel Restaurant department recruit students
Directed managers of three
food and beverage outlets
Coordinated sales and
marketing of all food outlets
Created and proposed annual
budget for food and beverage department
Directed development of all
food and beverage menus
Assisted in career decisions
of ISU students
Directed training program
that increased customer service
Served on search committee
for Family and Consumer Sciences Department.
Facilitated purchase of
equipment
Directed staff of 90-100
Mentored employees of
diverse backgrounds in education as well as life issues
Certified in Food Safety
Practices
Bonanza Family Restaurant,
Ames, Iowa 1982-1988
Positions
held:
Manager
Accomplishments:
Utilized Total Quality
Management in training of management team
Coordinated professional
development strategies of all managers
Scheduled training and
development of all crew
Facilitated purchase of
equipment
Directed staff of 60-70
Maintained tight food
controls
Interviewed potential
salaried managers
Directed training program
that increased customer service
Developed strong return
guest through increased customer service oriented staff
Attained #11 Bonanza in the
nation status out of over 500 Bonanzas
Directed a 1 million dollar
operation
Reduced turnover by
developing recruitment and retention strategies
Mentored employees of
diverse backgrounds in education as well as life issues
Planned and monitored labor
controls
Implemented and perfected
retention plan for staff
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