1. Jeanne J. Fry
1810 Ridge Cliff Dr.
Monteagle, TN 37356
706 255-3678
mrsjigs@hotmail.com
Professional Experience
University of the South November 2014 to January 2016
Director, Sewanee Dining
 Responsible for all campus dining operation; McClurg Dining Hall, Sewanee Catering,
The Tiger Bay and Stirling’s Coffee House.
 Administer budget for annual revenues of $6M.
 Develop and implement policies and procedures for the department, recently converted
from contract management to self-operated.
 Establish strong working relationships with the campus and community.
 Support existing and implement new sustainable initiatives such as composting and
complete recycling.
 Consulted or and then asked to serve on the campus-wide Customer Service Initiative
Project Team.
University of Georgia September 1999 to November 2014
Executive Director, Food Services
 Responsible for all meal plan operations serving 8600+, all voluntary, meal plan
customers.
 Responsible for all retail operations; three food courts with branded and self-branded concepts,
seven campus eateries, a convenience store, Campus Catering and a commissary kitchen.
 Responsible for purchasing, central food storage facility, Food Pro, all department
maintenance and Bulldog Bucks.
 Implemented and responsible for departmental training and student hiring functions, total
staff 1800+.
 Administer budget for annual revenues of $42M.
 Completed three renovation projects of $1M+ each, 2000, 2001 and 2006.
 New construction project of a $14M, 500+ seat meal plan facility, completed August
2004.
 New Construction project of a $27M, 1000 seat meal plan facility, completed July 2014.
 Construction project in new student center that includes a food court with self and
nationally branded concepts and a faculty dining center, completed June 2009.
 $2M meal plan facility expansion, completed August 2012.
 Expansion to Health Science Campus of a retail eatery and 100 seat specialty meal plan
operation.
 Implemented continuous service and 24 hour service in meal plan operations.

2. University of Missouri-Columbia July 1994 to August 1999
Manager, Rollins Dining Hall
 Responsible for dining hall operation with an annual budget of $2.2M.
 Operated at a combined food and labor cost of 54% and net income of 33%.
 Supervised three assistant managers, thirty hourly and forty student employees.
 Participated in department’s strategic planning process.
 Served on training and menu committees.
Columbia Public Schools, Missouri August 1993 to July 1994
Supervisor of Kitchens
 Responsible for operating eighteen elementary school breakfast and lunch programs.
 Direct reports included fifteen kitchen managers.
 Responsible for bi-annual performance reviews for all sixty-five full and part time
employees.
 Provided nutrition education to grades K through 3.
University of Missouri – Columbia October 1991 to August 1993
Catering Manager
 Responsible for catering department with annual revenues of $.8M.
 Direct reports included one assistant manager, one event planner, one administrative
assistant, three full time caterers and approx. 60 student caterers.
 Established standards for service and presentation.
 Catered events on and off campus, including averaging fifty-two weddings annually.
 Beta test site for CBORD catering program.
Education
Bachelors of Arts Degree in Business Administration and Home Economics
Iowa Wesleyan College – Mt. Pleasant, Iowa
Professional Development
 UGA Outstanding “Staff Member” Sustainability Award 2014
 Named UGA Campus Go-Green Alliance “Green Champion of the Year” 2010.
 UGA Sustainability Committee member 2010 to present.
 ACUHO-I/NACUFS Food Service Management Internship National Committee, 2000 to
2008.
 President NACUFS Southern Region, July 2005 to 2009.
 NACUFS National Board of Directors, July 2005 to 2009.
 NACUFS Southern Region Strategic Plan Liaison July 2009 – 2011.
 NACUFS 2011 National Conference Registration/Volunteers Chair.
 UGA Finance and Administration Leadership Institute 2013.