1. DEBRA STANLEY
281 S. Elm Street - Manteno, Illinois 60950
(815) 468-7763 – H (815) 351-2652 – C dchesney9503@msn.com
SUMMARY OF QUALIFICATIONS/ WORK EXPERIENCE
August 2011 to Present – Grant Park C.U.S.D. #6 – Food Service Director
• Responsible for the overall operation of the foodservice for the District, including
the hiring, training and evaluating of employees, collection of student accounts,
ordering and maintaining inventory for all food from the primary vendor and
USDA Commodity program, preparing monthly claims for NSLP and maintaining
accurate records for NSLP.
• Approval and verification of applications for the NSLP
• Planned and implemented cycle menus for K-5, 6-8 and 9-12 according to NSLP
guidelines and 6-Cent Certification process
• Converted Middle/High School all retail program to the NSLP
• Responsible for adherence to the HACCP Food and Facility safety program
1979 to June 2008 – Sodexo, Inc. – Corporate and Campus Services
2006 – 2007 Olivet Nazarene University, Bourbonnais, Illinois
• Responsible for operation of Board program with multiple sites, retail program
that included a grill, c-store, two coffee shops, extensive catering that included
served meals for up to 700 guests and summer conferences
• Implementation of Jazzman’s coffee cart
• Worked with Chicago Bears coaches and trainers to provide meals and snacks
that met their nutritional guidelines for summer training camp
• 4.5 million dollars managed volume
2003 – 2006 Campus Services Western Region, Boise Idaho-Operations Support
Specialist
• Trained managers in the Labor Optimization process at Regional and District
meetings
• Trained and coordinated the implementation of Sodexo Labor Management
System for the Region
• Conducted labor audits to maximize labor efficiencies per District Manager
request
• Assisted in the identifying and correcting non-compliant standards, procedures
and food purchases for accounts in the Region
• Assisted Regional Chef with the CustoMenu and Food Management
implementation
• Assisted Regional Sales team on site evaluations and contract proposals
• Acted as Interim General Manager/Operations Manager at University of Denver,
Lewis and Clark State College, Western State College, and University of
California-Turlock
1998 – 2003 Northwest Nazarene University, Nampa, Idaho-General Manager
• Responsible for the operation of board program, retail program, concessions,
catering and summer conferences
• Planned renovation of retail area to include coffee cart
• Redesigned and renovated service area to include multiple formats
• Introduced new catering menu and presentation techniques at Catering
Showcase
• 3.8 million dollars managed volume
1994 – 1998 Hewlett Packard, Boise, Idaho-General Manager
• Responsible for the operation of 5 employee cafeterias that operated 3 shifts ,7
days a week
• Implementation of auxiliary services such as greeting cards, balloon bouquets,
and specialty gift items
• Planned and implemented multiple format design for cafeteria to include national
and house brands
• Planned the dish room renovation
• Extensive catering for groups up to 4000
• Held Catering Showcase to introduce new catering menu and presentation
techniques

2. • 5.0 million dollars managed volume
1993 – 1994 Principal Financial Group, Des Moines, Iowa-General Manager
• Managed 3 employee cafeterias with an emphasis on Heart Healthy menu items,
outdoor food cart, retail outlet, Presidents Dining Room and catering
• Developed a take home program that included entrees and baked goods,
• 4.8 million dollars managed volume
1992 – 1993 Harvard Business School, Cambridge, Massachusetts-General Manager
• Managed board cafeteria, Faculty Dining Room, retail outlet, Executive
Education concierge service, and catering. Reunion/Graduation Weekend
Catering generated $400,000 in sales
• Planned and implemented dish room renovation
• 5 million dollars managed volume
1984 – 1992 First National Bank of Chicago, Chicago, Illinois-General Manager
• Responsible for the operation of three employee cafeterias, two C-Stores, Office
Coffee Service program, and Officers Dining Room serving 6000 customers per
day
• Developed a Wellness Program
• Developed a food court concept that replaced fully subsidized cafeteria
• program
• Oversaw the building and program development of employee cafeteria 75 miles
from main site
• $4.2 million managed volume
1979 – 1984 Commonwealth Edison's General Office, Chicago, Illinois-General Manager
• Managed two employee cafeterias and executive dining room serving 1800
customers per day
• Planned, prepared, and delivered the Vending Divisions’ Meals on Wheels
program
• Implemented Retail Frozen Food Sales
• Total managed dollars-$550,000
ADDITIONAL RESPONSIBILITIES
• Managed operations with sales of up to $5 million and a customer base of 6000. Planned and
implemented facility renovations, designing new facilities, menu/program development, promotion
planning and annual marketing plans Managed retail locations that included both national and
house brands. Member of the Wellness Task Force for Corporate Services and Corporate Services
Menu Task Force. Held the position of District Marketing Representative for both Corporate and
Campus Services.
• Client and customer relations duties included conducting weekly client meetings, customer surveys
and focus groups, maintaining a front of the house presence and open door policy, replying to
customer comments and inquires, and communication through clients’ newsletters and account
websites.
• Financial accountability included budgeting, monthly/quarterly and annual client reports, annual
business plans, competitor analysis, menu contribution analysis, labor optimization, and day-to-day
financial operations, and reporting.
• Supervised and coached up to 10 managers and 80 associates for multiple locations in all phases
of employment from hiring to separation. Created individual job descriptions, and individualized
employee review forms for each employee position. Created employee incentive plans. Managed
union employees. Responsible for occupational and food safety programs, employee training and
development, and adherence to all company policies and procedures.
EDUCATION
• Master of Business Administration, Keller Graduate School of Management, Chicago, Illinois
• Human Resources Certificate, Keller Graduate School of Management, Chicago, Illinois
• Bachelor of Science in Home Economics, Food Merchandising and General Business Minor,
Valparaiso University, Valparaiso, Indiana
• State of Illinois Food Service Sanitation Certificate