1. Resume
MICHAEL A. KATZ
814 Chelsea Avenue • Bexley, OH 43209
614-519-5050 • katzm9@yahoo.com
FOOD SERVICE DIRECTOR
Accomplished food service manager, with over 25 years of experience in both Institutional and Restaurant Settings,
combining Expert Food Preparation with Team Leadership/Personnel Management, P&L Oversight, Procurement, and
Operational Skills to deliver exceptional value which supports organizational goals, customer satisfaction, and peer
development.
PROFESSIONAL EXPERIENCE
FRANKLIN WOODS NURSING & REHABILITATION CENTER • OCT. 2005 -Present
Nutritional Services Manager
Design and implement menus geared toward the desires of residents while maintaining nutritional integrity for various
medical restrictions. Manage a staff of 15 employees to produce 3 meals daily for 100 residents. Maintain a 24/7 on-call
status. P&L oversight for the department including food and supplies procurement and staying within payroll budget.
Ensure compliance of institutional food preparation methods, health, safety and sanitation practices, and proper operation
and maintenance of commercial/institutional grade equipment. Exceptional sanitation knowledge and practices applied
and taught to staff. Teach best practices to peers through Mentor/Trainer Program. Develop relationships with vendors;
negotiate prices and delivery schedules for food products and kitchen supplies. Collaborate with Program and Activities
Directors to cater special events.
Highlights:
• Nominated to be a Kindred Healthcare Mentor/Trainer in 2007. Since then, train all new Nutritional Services
Managers in the state of Ohio.
• Several perfect, exceeds all expectations, performance reviews.
THE WOODLANDS RETIREMENT COMMUNITY • 2003-2005
Food Service Director
Same duties as above.
WOODSIDE VILLAGE RETIREMENT COMMUNITY • 2002-2003
Food Service Director
Same duties as above with a staff of 20 employees.
Highlights:
• Best Food Satisfaction rating in the Midwest as voted by residents.
• Consistently came in under budget for food and supplies.
HYDE PARK GRILLE • 1995-2002
Sous Chef
Assisted the Executive Chef in all areas of kitchen operations, food and supplies procurement, inventory and cost control,
training and supervision of kitchen staff.
THE TOP STEAK HOUSE • 1993-1995
Executive Chef
Managed all aspects of food preparation and kitchen operations for a landmark local restaurant. Supervised a staff of 25
including hiring and training of new personnel. Created menu selections and purchased food and supply items to support
the menu and maintained daily and monthly inventory reports to aid in cost controls. . Developed relationships with
vendors; negotiated prices and delivery schedules for food products and kitchen supplies.
HYDE PARK GRILLE • 1991-1993
Chef/Cook
Prepared food, primarily broiler and sauté cooking.
EDUCATION
Columbus State Community College, Columbus, OH
Associate of Applied Science, Restaurant Management
Ohio Department of Health, Columbus, OH
Certification, Food Service Operation Manager
The National Institute for the Food Service Industry, Columbus, OH
