1. JEFFREY J. ROBBINS
1518 Gunderson Ave, Berwyn, Illinois 60402
Phone: (708) 637-4260
jeffrey.robbins@sodexo.com
EXECUTIVE SUMMARY:
Dynamic professional in food service operations and management. Dedicated and uncompromising in
achieving and maintaining the highest standards of quality and safety in operations of any scale.
Committed to achieving success by building knowledgeable and qualified teams through mentoring and
training. Applies experience to increase productivity of labor and reduce costs. Alert to potential
problems and proactive in implementing solutions.
Well qualified with 8 years culinary experience as Sous Chef with additional 15 years experience in food
service management and supervision in both large and small scale operations.
 ServSafe certified
 Illinois board of health certified
 Subway licensed franchise operator
EXPERIENCE:
Sodexo - Concordia University Chicago, River Forest
Subway Franchise Manager, July 2012 - present
 Opened a new Subway restaurant franchise – solely responsible for managing all aspects of this operation.
o Completed Subway Corporation Owner’s Training in Milford, CT.
o Managed the receipt and installation of equipment for this franchise.
o Recruiting, training and scheduling employees and managing labor costs.
o Ordering, receiving and QA/QC of vendor products.
o Submitting required reports to Subway Corp. and Sodexo Management.
o Received “100” Health Department Inspection score for this franchise.
o Requested by Division Management to assist in the launch of 2 other Subway franchises at Sodexo
accounts.
 Established and implemented a comprehensive Hazard Analysis and Critical Control Points (HACCP) plan.
 Conduct ongoing employee training for basic food safety via daily and weekly meetings.
 Work daily with management team to maintain consistency and efficiency as well as control food and labor
costs.
 Structure and maintain a nightly closing procedure, including cash handling and cash safe audits.
 Investigate and resolve food quality issues and service complaints.
 Address equipment and facility maintenance issues.
Sodexo - Truman State University, Kirksville, Missouri
Supervisor, August 2009 - June 2012
 Managed the daily operations of a multi-venue food service operation in a 6,000 student university Student
Union setting, including some administrative functions, such as counseling/coaching, conflict resolution and
performance appraisals.
 Conducted interviews, developed and implemented hiring and training checklists.
 Directed and conducted employee training.
 Provided leadership to 25-50 employees on any given shift and achieved significant improvements in their
productivity.
 Structured and maintained a nightly closing procedure, including all cash handling and daily cash safe audits.
 Conferred daily with management team to plan deployment of personnel across multiple venues and assisted

2. in the staffing levels of catered events on and off-site.
 Analyzed scheduling on a daily and weekly basis to ensure consistent and efficient operations and control
costs.
 Developed and implemented a new method of scheduling, utilizing both slide deployment and cross-training of
all shift employees.
 Implemented an "On-Call" system for employees to be more actively involved in the scheduling and re-
scheduling process.
 Wrote, designed and produced notices to employees concerning safety practices, safety events, and conducted
daily safety briefings.
 Investigated and resolved food quality issues and service complaints from customers and catering clients.
 Addressed daily equipment and facility maintenance issues.
Il Spazio Brewery and Eatery, Kirksville, MO
Manager, November 2007 - June 2009
 Executed the daily closing operations of a restaurant and bar.
 Made daily deposits; secured and closed the facility nightly.
Biaggi's Ristorante Italiano, Maple Grove, MN
Server, February 2007 - October 2007
 Increased wine knowledge and expanded experience in the team service environment.
Diamondhead Country Club, Diamondhead, MS
Bartender, July 2004 - October 2006
 Secured and closed a large ($7million) facility nightly.
 Worked without supervision.
Chili's Bar and Grill, Gulfport, MS
Lead Server, December 2000 - May 2004
 Provided training in addition to regular duties.
 Attended classes and maintained ACF certification during this period.
Grand Casino, Gulfport, MS
Assistant Manager, November 1999 - November 2000
 Managed the nightly operations of a bar and restaurant with two kitchens including inventories and cash
deposits.
 Conducted the hiring and training of employees.
Taco Bell Corp., Gulf Coast, MS
Sr. Asst. General Manager, February 1996 - October 1999
 Managed operations in a high-volume store.
 Requested to serve as Interim General Manager for six months in an operational restoration of a failing store.
Store was successfully transitioned to a new General Manager.
EDUCATION:
MGCCC Jefferson Davis Campus, Gulfport, MS
Culinary Arts (A.C.F.E.I.) Sous Chef Certification, 1994
Schuyler County R-1, Lancaster, MO
H.S. Diploma