Rodrick Oliver

• Create and maintain a philosophy for the food program and facilities, while being parallel to HQ sites in the Bay Area
• Fiscally responsible for workplace budget, data track all costs, spend rate, and forecasting.
• Analysis and execution of MSA/SOW/SLA form various vendors and managing multiple programs simultaneously.
• Acting in a strategic manner, innovating, implementing/working with HQ partners and vendor partners in completing projects.
• Overseeing daily operations of all areas foodservice and facilities ensuring quality, consistency, and innovation are met.
• Created a productive workplace environment with health and safety compliance on state and local levels.

• Supervisory responsibility in accordance with American Express policies and applicable local laws.

• Responsible for the operation of the airport lounge in accordance with the approved budget while providing the client with the maximum value for the dollars spent.

• Ensure that Food & Beverage offered to the client, customers, and employees of the operation is of uperior quality.

• Maintain excellent relationships with employees, guests and client as well as other departments within the operation.
• Ensures that all staff are trained and performs their duties in accordance with the service standards.
• Conducts service meetings to discuss trainings, expected passenger counts, food specials, promotions, and relevant information that may impact the daily lounge operation.

• Create strategies designed to motivate the management team for overall customer satisfaction.
• Maintain excellent relationships with customer, guest and clients as well as other departments.
• Communicate with staff and managers to ensure food programs reflect the vision of the company.
• Prepare quarterly reports for client presentation and also weekly financial reviews.
• Manage P&L and yearly budget in corporate dining account with achieved financial goals.
• Ensure HACCP procedures are followed and maintained for state and third party inspections.

• Oversee full culinary operations and foodservice activities of the facility, along with creating weekly menus in café and implement full catering services.
• Responsible for the financial goals and budget strategy for client including forecasting and fiscal reporting. 
• Successfully launched various culinary programs in conjunction with Flik Int. and culinary teams.
• Ensure HACCP procedures are followed and maintained for state and third party inspections.

• Directly supervises employees in the food service department and responsible for interviewing, hiring, and training employees.
• Accountable for short and long term client and financial and operational plans.
• Maintain profitability, performance and service quality in all foodservice operations.
• Communicate effectively to establish stellar service with a quality product.
• Assume all General Manger duties including catering and cafe responsibilities. 

• Coordinate and monitor catering aspects of the firm and supervise dining room along with pantry staff to assure quality service.
  
• Liaison between conference center coordinator, service staff, and firm personnel.
  
• Maintain daily, weekly, and monthly spreadsheets and compile all charges for billing.
  
• Ensure product delivery with HACCP standards and quality food assurance. 
  

• Participated in intensive menu production in a high volume catering facility.
  
• Develop and implemented menu ideas for diverse clientele and maintained an elevated level of creative versatility.
  
• Coordinated menu production at on-site catering events throughout the Atlanta Metro Area
  
• Supervise all aspects of on-site catering including set-up, service and post production. 

Learn classical principles of cooking along with modern techniques and trends. International cuisines are introduced throughout the program. Both theory and practical applications are taught in professional kitchens and through internships. The culminating class in Culinary Arts is the à La Carte class, in which students prepare all courses for a “dining lab” open to the public. All culinary classes are taught by professional, industry-experienced chefs in a hands-on setting that allows the students to learn the best.

The Foodservice Management Professional (FMP) certification recognizes exceptional managers and supervisors who have achieved a high level of knowledge, experience, and professionalism that is most valued by the food service industry.