1. Sue L. Yost
6550 Thea Lane
Apartment Q-11
Columbus GA 31907
478-972-9397
Syost12356@aol.com
PROFILE
Experienced Food Service Director with a Passion for Customer Service
 A committed innovative Catering/Retail/Residential Foodservice Director with over 17 year’s expertise in contract
management & multi-unit nationally branded concepts, with over 40 years in Food Service Enterprises.
 Proven hands-on skills in leading frontline staff and managers to achieve outstanding guest services and relationships.
 Skilled in cultivating relationships with clients and colleagues.
 Proven P & L capabilities in a variety of contractual settings with positive outcomes.
 Established ability to increase guest and customer base and satisfaction.
 Demonstrated ability to manage teams in complex assignments.
 Trained, coordinated and inspired employees to do a better job in a shorter amount of time, expanding the reputation
of organization
 Catered events for National and International Political and Entertainment figures.
PROFESSIONAL EXPERIENCE
ARAMARK Higher Education
Columbus State University
Columbus, GA 31907
Catering Director 01/2015 to present
 Increased sales and revenue vs. prior year with increase menu satisfaction.
 Hired and trained new supervisors and culinary personnel to better reflect the program we wanted to present.
 Increased schools satisfaction with catering program to include being invited to cater private events for the school’s
president and being recommended to outside clients by school representatives.
 Increased wedding sales at 2 venues to where the client wanted us to be exclusive caterer.
ARAMARK Higher Education
Mercer University, Macon, GA
Retail Director-Interim 07/2015 –
12/2015
 Opened Einstein’s Bagel Brothers and P.O.D. Express on campus for the beginning of the Fall Semester. This included
interviewing and hiring; scheduling; purchasing and Grand Opening Event.
 Established correct inventory levels for Retail Brands so levels reduced outages.
 Merchandised Retail area to add impulseitems and worked with the team to understand plan-a-grams.
 Set up two new points of service at football concessions to improve speed of service at the games.
 Improved Health Department scores from prior inspection by 7 points to a 96.
 Trained current personnel on proper inventory counting procedures; receiving procedures and reporting procedures
 Trained new location manager in time keeping system; inventory system and introduce different Aramark reporting
systems.

2. ARAMARK Higher Education
Middle Georgia State College, Macon, GA
Food Service Director 11/2012 – 07/2015
 Responsible for operation execution for a Fee Account in a retail setting along with catering in a conference style
setting and 5 off site units.
 Develop and implement a new catering menu for the conference center which increased guest satisfaction.
 Improved relationship with conference center managers and was asked to cater off site for President’s Inauguration
rather than having another caterer provide service for this very important function.
 Created an annual budget for over 1.3$ million for FY 2015.
 Increased top line sales annually by a 27% margin FY2013/14.
 Increased catering sales year over year by 15%.
 Maintained health inspection scores above “98” (grade A) for six operational units.
 Implemented safety training and new policy and procedures, resulting in achieving no accidents for 2012 & 2013.
 Continuously use feedback provided by guests, faculty, and staff to improve the dining experience by implementing
new concepts with new menu items.
 Successfully earned trust & fostered executive level relationships on-campus to bridge the gap between clients and
ARAMARK
Wesleyan College, Macon, GA 31210
Food Service Director 01/11-11/12
 Successfully earned trust & fostered both student and client level relationships
 Hire & develop Assistant Food Service Director, Executive Chef and 22 full and part-time employees
 Coordinate catering for outside clients and weddings which increased revenue and visibility for the school.
 Invited by several guests to provide catering services for offsite events.
 Produced and implemented a new catering guide and menu for the school.
 Plan, develop & execute menu for 4 week cycle, including theme meals for Residential operation
 Implement guidelines to increase profits and met goal metrics for labor, food and direct costs
 Held safety and sanitation to a high standard at all times and implement new programs
 Improved customer survey scores which helped with school obtaining their highest retention in decades
 Achieved 50% increased scores for customer satisfaction in the first semester there with continued increase
 Create and implement catering program with updated communication platform resulting in 27% increase
 Asked by Wesleyan administration to teach a class designed to develop first year students during their first semester
 Recruited by Wesleyan Continuing Education to teach a 2 day Adult Education class that promoted the school.
 Improved health department scores
 Won a regional award for Building Base Business
James Madison University, Harrisonburg, VA. Location Manager
06/09 -01/11
 Opened a new $17million residential unit on campus resulting in weekly sales of $170,000
 Manage and set direction for 7 managers, 180 full and part-time employees including 70 student employees
 Plan, develop & execute menu for 3 week cycle, including theme meals for Residential operation
 Hire, train and coordinate work for staff of 20 supervisors and 100 non-student employees
 Implement guidelines to increase profits to meet goal metrics for labor, food and direct costs
 Held safety and sanitation to a high standard at all times and implement and execute new programs
 Provide high quality customer service. Named #3 in Princeton Review for College Food Service
 Achieve highest scores for customer satisfaction in company in FY ’10 -6.4 out of possible 7
 Create and implement marketing plan for increased sales and traffic maintaining high traffic after opening
 Host a successful International Fresh Food Company training
 Six employees promoted out of the unit to positions of increased responsibility

3.  Merited 3 internal(Most Innovative; Overall THRIVE and Overall Operational Excellence) along with multiple external
awards and acclamations
ARAMARK Healthcare
Vanderbilt University Medical Center, Nashville, TN. 03/07 -05/09
Retail Manager
 New account opening at Vanderbilt University Hospital and Monroe Carrell Jr. Children’s Hospital at Vanderbilt
conversion from a long term self-operation to contract food service
 Executed a 4-phase facelift in hospitals main cafeteria in first 120 days that preceded a 4 month $3million renovation
 Responsible for opening 3 nationally branded concepts on site and one brand concept off site
 3 out of 4 small sites achieved profitable operations within 6 months of opening adding an additional $4,000 per
week to flow through in revenue stream
 Experienced a 43% lift in sales and 25% lift in customer counts after first four initial renovations
 Reduced year-over-year turnover in the main cafeteria by 16.8%
 Implement and execute menu in unique small site that educated newly diagnosed diabetic patients
 Hired, staffed and trained all small site employees
 Responsible for successful implementation and execution of 4 week cyclemenu in main cafeteria
 Successfully implemented new programs involving Grab-n-Go and beverage sales that lead to a 70% increase in
bottled beverage sales, along with new revenue stream.
 Provided quality customer service
 Improved speed of service through implementing bar-coding program from 1.7 to 3 transactions per minute
 Ramped up the Vanderbilt Hospital RD Intern program to its most successful level
 Chosen as winner of a project for Aramark’s Retail Operations Management with a cash award
Cracker Barrel, Murfreesboro, TN 02/04 - 03/07
Associate Manager
 Responsible for daily operations in 7th
highest volume Cracker Barrel annual sales ~$6 million
 Managed front of the house staff and customer relations and cash controls
 Responsible for back of the house production, execution and inventory controls
 Implement promotions with increased sales of 5% during promotion
 Assist in the retail operations
 Successful scheduling of staff of ~164
 Part of leadership team that improved company standing from #20 to #7 in the country through improved guest
services and standards
S’barro Restaurant, Cool Springs, TN. 08/03 -02/04
General Manager
Aramark Higher Education 03/96-08/03
Aramark Higher Education 04/01-08/03
Christian Brothers University, Memphis, TN
Food Service Director
Middle Tennessee State University, Murfreesboro, TN 03/96-02/98
Retail Location Manager-Keathley University Center
Aramark Higher Education
Middle Tennessee State University - Woodmore Cyber Café
Retail Location manager 02/98-05/9

4. Aramark Higher Education
Middle Tennessee State University
Marketing Manager 05/99-04/01
CERTIFICATIONS & OTHER TRAINING:
Serve Safe Certification with a 97 score
Prima 1 & 2 2010
Fresh Food Company 2009
Host Fresh Food Company training in 2010
ARAMARK Retail Operations Management Training 1 & 2 – 2007
Starbucks – Certified Barista
Java City – Certified Barista
Einstein Bagels – Certified Barista
Burger King – Express Site Management Training
Freshens Smoothies – Site Training
Chic-Fil-A - Atlanta Training
EDUCATION:
Shamokin Area High School, Shamokin, PA – Graduate with honors,
CSI – Certificatein Hotel & Restaurant Management