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Joseph A. Gallopini 32 Cedar Street Massapequa, N.Y. 11758 (516)797-2103 Email: jg15ea214@westpost.

net PROFESSIONAL PROFILE: Results oriented Food Service Director with a hands on management approach that prioritizes customer satisfaction as well as cost efficiency. Extensive backgro und in all facets of food service management including catering, sanitation and operations implementation. Excellent interpersonal, communication, and customer service skills. WORK EXPERIENCE: Metropolitan Food Service, Inc. September 1989 to Present Locations: The City College of New York, New York, N.Y. Queensborough Community College, Queens, N.Y. T.J. MacDermott Corp. August 1979 to July 1989 (Became a subsidiary of Daka Corp in 1987) Locations: United States Merchant Marine Academy, Kings Point, N.Y. Wagner College, Staten Island, N.Y. Barnard College, New York, N.Y. *Implemented efficient schedules and developed detailed position descriptions fo r hourly staff as well as management and office staff. By doing this I was able to control labor costs and assign accountability for the requirements of the op eration. *Successfully trained and coached my team members from hourly utility workers th rough management personnel. This has made upward mobility possible for many tea m members. *Developed increased responsiveness among team members through weekly staff lead er meetings, training meetings, suggestion boxes and customer surveys. All of t hese methods helped sharpen the focus on our strengths and the areas that needed improvement. *Coordinated the integration of the LIFESPIRE Program for disabled individuals t o work in all Metropolitan Food Service sites. Not only did this save considera ble payroll costs, but was a great Public Relations asset for the company. *Implemented Theme Days with the emphasis on client diversity. These events inc luded theme menus, dcor and often included raffles. *Created the current Catering Guide utilized by Metropolitan Food Service. *Catering Management including booking, pricing, staffing, and execution. Funct ions ranged from simple continental breakfasts, administrative luncheons, to ela borate banquets and campus barbeques. *Administrative responsibilities including operation reports (payroll, purchase transmittals, P&L reports, weekly menu development, accounts receivable notices) *Assisted with new business development including site visits and assisting with contract proposals. EDUCATION: Bachelor of Science in Communication Arts, St. Johns University, New York *Professional references are available on request