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Work Philosophy
- I strive for leadership over simple management because I believe energetic, dynamic, experienced, and professional leadership leads to innovation, and innovation to success.
- I always set high standards for myself because I believe that the quality of a leader is represented in the standards they create for themselves.
- I strive to lead, impassion, and empower my coworkers through successful integration of my tireless work ethic, dietetics coursework, and professional development in a foodservice context.
- I am a strong proponent of quality service parameters, such as meeting nutritional requirements, successfully managing food costs, achieving outstanding customer satisfaction metrics, and adhering to food safety principles. These are paramount aspects of a foodservice operation and require constant monitoring and evaluation to ensure a successful operation and a profitable establishment.
- Customer experience should be the motivation behind any foodservice establishment and I use fresh, wholesome food in combination with culinary creativity to build the foundation on which an innovative, first-class, industry-leading foodservice operation can be built.
DRAFT: This module has unpublished changes.
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