Bachelor of Science in Food Service Management

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Success-driven, detail-oriented, passionate, and results-focused culinary and sales professional, equipped with extensive experience in front and back of the house operations and management, wide-ranging knowledge in budgeting and cost control principles, and proficiency in handling complex business operations issues. Possess record of accomplishment in enhancing an organization while reducing operating and capital costs by providing the highest possible standards of customer service and support. Exhibit outstanding communication skills, coupled with the ability to contribute expertise as manager, trainer and motivator.

-	Directly managed the plant operations, including production and inventory of materials
-	Applied best management practices in administering and monitoring all back-of-the-house operations, including ensuring efficiency and quality of food production and 

organization; purchasing food and supplies; controlling finances; and maintaining weekly inventory
-	Oversaw the entire front-of-the-house operations, such as supervising staff and delegating responsibilities
-	Led efforts in planning and opening new branch in Manhattan location, including the establishment and execution of back-of-the-house standards and procedures; 

recruitment of new staff; arrangement of kitchen; and acquisition of new accounts
-	Rendered keen oversight to the daily operations of a high-volume restaurant

Operations Management

Find out detailed information about Philip Josephy,  in Roslyn, NY

Philip Josephy: in Roslyn, NY

Philip Josephy

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JOHNSON AND WALES UNIVERSITY