GREG MOORE

Mt. Pleasant, South Carolina 29464 (512) 789-4609 gmoore1106@att.net

DISTRICT MANAGER FOODSERVICE OPERATIONS MANAGER DIRECTOR OF OPERATIONS

Foodservice Management & Operations / Troubleshooter / Multi-Unit Operations / Unit Openings
An accomplished and results-driven Foodservice Operations Manager with over 18 successful years of experience in overseeing MultiUnit Operations, Strategic Direction, Performance Evaluation, Franchise/Campus Foodservice Operations, Team Development, Financial Control, Unit Openings, and Customer/Employee Relations. Has an exceptional ability in building high performance teams while delivering robust results under the most challenging and intensive operational environments. Demonstrated success improving P&L performance while providing award-winning operational leadership in highly competitive markets; adept at driving unit sales volume, market share and company profits. Demonstrated expertise in:

Multi-Unit Foodservice Management and Operations Leadership Budget Development P&L Management HACCP Compliance Team-Building Turnaround Management Manage 160 employees, multiple operations and serving over 6000 patrons

Improving Operational Efficiencies Driving Financial Growth Contract Management Digital Marketing and Assessment Maximizing Organizational Performance

CAREER PROGRESSION
The University of Texas, Division of Housing and Food Service (DHFS); Austin, Texas SPECIAL PROJECTS MANAGER
Led and directed multiple foodservice operations performing over 6,000 transactions daily and servicing over 8,000 students Oversaw $5.5M in board and retail sales in addition to driving a variety of financial and information technology projects for the foodservice group; interview, hire, manage and train 10 managers and over 160 employees towards operational excellence Converted several troubled multi-unit board and retail operations to profitability, increasing sales 17.2% while reducing food and labor costs 14% and 9% respectively Increased cash sales by an average of 9% annually through aggressive marketing, menu design and product management Installed and managed a network of 65 digital campus menu boards; oversaw network stability, troubleshooting and content management; created an interface that added nutritional icons to all items utilizing the menu board software Created an initiative adding quick response codes to grab and go items in retail outlets allowing customers to scan items for nutritional information using their smartphones Installed seven (7) Nutrition Information Centers, touch-screen monitors that provided customers with real time, web-based nutritional information of all menu items in each dining location Developed and implemented a foodservice assessment plan for the divisions strategic initiatives FY11; organized and implemented the annual Customer Satisfaction Survey though the National Association of College and University Food Services (NACUFS); worked with the assessment office to analyze survey results and corresponding action plans from division managers Created an online catering program (Forty Acres Catering) with a direct interface with the universitys billing system allowi ng staff to order food and beverages for functions and events Developed and implemented a weekly financial reporting system allowing unit managers quick access to weekly financial results Created/maintained an Employee Policy Manual that gained approval from both the division and univer sitys HR departments Partnered with divisions Office of Sustainability and reduced consumer waste over 50% through student awareness programs Implemented a student-led, sustainable garden program with organic gardens producing vegetables and herbs for use in division operations; gardens were designed with rain collection systems and solar powered irrigation that minimized environmental impact; collaborated with universitys College of Engineering to determine rainwater run -off rates for the water collection project Automated the inventory process in all DHFS Convenience Stores utilizing handheld scanners that replaced outdated hardcopy inventory sheets with current food management software Member of DHFS Sustainability Team that fostered such changes as tray-less dining in board operations, a centralized rack system from refrigeration compressors and the Eco-to-Go program allowing customers to package to-go food in reusable food containers that they returned for continued use, which saved Division of Housing & Food over $400K annually since 2007 Created programming and campus-wide collaborations that turned division-dining centers into learning environments Created and implemented an online food safety training module that was approv ed by the universitys Environmental Health Services Department; EHS ultimately rolled the training modules out campus-wide to three (3) national contracted food vendors Developed key team members; worked tirelessly to develop staff, which resulted in several key promotions within 18 months Served as Interim Purchasing Manager from 2006-2007

1/2005-12/2013

Recognized nationally for a variety of initiatives; received significant accolades for Sustainable and Environmental Practices, Health and Wellness, Diversity and support for special dietary needs

GREG MOORE
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Sodexo Corporation; Austin, Texas Washington, DC General Manager, (1997-2005)

10/1992-12/2004

A diversified, multi-national management services company with sales exceeding $12B and over 200K employees
Directed, managed and orchestrated daily operations of onsite foodservice operations serving, Dell Computer, Solectron/Reit Management, and Advanced Micro Devices/General Motors Call Center Designed and supervised the construction of and opened six (6) new foodservice outlets at Dell totaling 140Ksf, driving sales from $2.7M to $12.5M between 1998 and 2000 Increased sales 22% while improving customer satisfaction 6% at Solection/Reit between 2000 and 2002 Moved Advanced Micro Devices to profitability while driving customer satisfaction 12%; lowered Product and Labor costs 7% and 9% respectively Served on Sodexho Preferred Product Review Team developing specifications for all menu items on the corporate menu Joined Marriott Management Services in 1992 as Executive Chef at the World Bank in Washington, DC; oversaw menu mix, product design, and the procurement of all goods and services relating to the food program for three (3) dining rooms and $2.5M in annual catering In 1995, promoted to Retail Operations Director at the World Bank and in 1997, promoted to General Manger of Dell, Inc.s onsite operation in Austin Texas As founding member of the Southwest Finance Team, provided training and performed audits for Texas, Oklahoma, New Mexico and Arizona

EDUCATION:

Culinary Cuisine, Culinary School of Washington; Washington, DC The University of Texas at Austin, English/Economics; Austin, Texas