Stuart S. Dean is a food services director and general manager with over 25 years of experience managing food service operations in diverse environments such as residential long-term care facilities, universities, and hospitals. He has a proven track record of consistently achieving goals through streamlining operations, optimizing safety, and directing teams. Dean is seeking a new position where he can utilize his leadership skills and experience to produce quality results and meet an organization's objectives.

1. STUART S. DEAN
8946 Travis Dr. 901.515.0683
Olive Branch, MS. 38654 sdean79@yahoo.com
FOOD SERVICES DIRECTOR / GENERAL MANAGER / RETAIL MANAGER
Accomplished, high-energy, innovative, and quality focused professional with 25 years of broad based experience including
directing food services, sales, team leadership, streamlining operations, optimizing safety, and consistently achieving goals and
objectives; adept in managing food service operations in diverse environments, including residential long-term care facilities and
universities. Reliable team player with proven ability to consistently produce quality results, succeed in fast-paced environments
and effectively manage multiple tasks. Seeking to utilize experience and exceptional work ethic in an organization that values
dedication and results.
SKILLS & EXPERTISE
 Maximizing Productivity
 Budgeting & Cost Control
 Workplace Safety/OSHA Compliance
 Time & Schedule Management
 Excellent Customer Service
 Inventory Management
 Lean Principles & Kaizen Quality
 Recipe & Production Control
 Collaboration & Teamwork
 Sales & Catering
 Analysis & Decision Making
 ServSafe Certified
KEY ACHIEVEMENTS & QUALIFICATIONS
 Worked with Excellence in Mississippi for five years and acknowledged as Team Leader for Mississippi Quality
Awards. Used the Malcolm Baldridge Criteria to assess a wide variety of companies and institutions
 Awarded “Regional Safety Champion.” Aramark – Accountable for maintaining all safety records, perform training
including; Fire Safety, Driver Training , Safe Step, and Equipment Safety.
 Served as Head of Quality Assurance and Safety for the St. Louis Fair.
 Improved safety and reduced associated costs by 3% and eliminated OSHA claims. (Aramark)
 Assisted with opening a new facility and reduced associated costs for several facilities. (Aramark)
 Exceptional proficiency in managing operations in a variety of settings.
 Inspiring leader with a track record of effectively supervising, coaching, and developing high performing teams.
 Innovative and skilled in creating strategic marketing plans to maximize business development.
PROFESSIONAL EXPERIENCE & ACHIEVEMENTS
TRINITY SERVICES GROUP, Whiteville, TN February 2016- Present
Food Service Director
• Manage a staff of Two Assistant Managers, Six Supervisors and 140 Inmate Workers
• Purchase all food and supplies to feed 4500 meals per day, did weekly inventories and P+L Statements.
• Passed all Inspections, QA Audits and TDOC audits with a score of 98% or above.
• Perform a variety of daily tasks, including staff supervision and training, meal preparation, menu development, and
ensuring nutritional compliance.
HEALTHCARE SERVICES GROUP, Ripley, TN May 2015- December 2015
Manager
 Work with Employees on Daily Meal setup, Job Responsibilities and Cleaning Schedules.
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2. ST U A RT S. DE A N - PA G E 2
 CREATE MENUS , TRAY-CARDS AND PRODUCTION SHEETS FOR DAILY AND WEEKLY MEALS
 WORK WITH NURSING ON NOURISHMENT, MEAL PREFERENCES AND DIETS
MEMPHIS JEWISH COMMUNITY CENTER, Memphis, TN January 2015- May 2015
MIFA Site Coordinator
 Set up Daily Meal for Mifa Clients , Supervise volunteers with plating serving and money handling.
 COORDINATE PAPERWORK BETWEEN THE JCC, JEWISH FEDERATION, MIFA AND THE FOOD SERVICE CONTRACTOR.
 PROVIDE KOSHER MEALS FOR MIFA AND SIGN UP NEW CLIENTS IN THE COMMUNITY.
SOUTHBREEZE ASSISTED LIVING BY AMERICARE, Memphis , TN October 2014- December 2014
Dietary Manager
 Perform a variety of duties in the Kitchen, including Cooking, Setup, Inventory Scheduling and any other duties as assigned
 Supervise employees, manage food and labor cost , meet patients needs and monitor Satisfaction.
SODEXO FOOD SERVICES, Memphis, TN, JULY 2014-October2014
Briarcrest Private School
 Perform a variety of duties in the Kitchen, including Cooking, Setup, Utility, Serving and any other duties as assigned
KIRBY PINES RETIREMENT COMMUNITY, Memphis, TN, June 2013-July 2013
Director of Dining Services
 Provide exceptional leadership as Director of Dining Services for an over 700 resident independent living retirement
community with a 120-bed long-term care facility that includes assisted living, rehabilitation and an Alzheimer’s unit.
 Perform a variety of daily tasks, including staff supervision and training, meal preparation, menu development, and
ensuring nutritional compliance.
ARAMARK, Various Locations, July 2003-Feburary 2013
Location Manager, The University of Memphis, 2006-2013; Catering Director, Delta State University, 2005-2006; Catering
Director, The University of Mississippi, 2003-2005
 Provided leadership and direction in various key positions with responsibilities including managing food services and
catering key events.
 Ensured successful operations of catering functions, including food preparation, labor cost control, food cost control,
transportation, setup, and clean up of all events.
 Developed and maintained catering marketing plans for a comprehensive event planning service offering detailed menu
development.
 Hired, trained, and scheduled staff; developed existing catering staff in service techniques, menu presentation, policies, and
procedures. Tracked and monitored labor and food costs for entire operation.
 Prepared and reviewed operating statements, reports, and operational budgets.
 Fostered and maintained excellent long-term client relationships.
 Collaborated with the Chef in creating menus.
HEALTHCARE MANAGEMENT SERVICES, Tupelo, MS, January 2003-July 2003
Food Service Director, Traceway Retirement Community
 Oversaw operations of a 500 resident facility, including retirement services, assisted living and long-term care.
 Perform a variety of daily tasks, including staff supervision and training, meal preparation, menu development, and ensuring
nutritional compliance.
 Ensure That all “GeenHouse” homes were maintained and had the proper food and Nutritional Menus.
DELTA MEDICAL CENTER, Memphis, TN, February 2000-January 2003
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3. Food Service Director
 Oversaw operations of a 150-bed acute care hospital and a 50 bed psychiatric facility, including all patient menus, catered
events and external functions.
 Accountable for staff training, budgeting, inventory and working directly with physicians and clinical staff.
Previous Experience:
Food Service Director, BAPTIST MEMORIAL HOSPITAL – Desoto, Southaven, MS, 1996-2000
Food Service Director, Morrison Custom Management-1987-1995
EDUCATION
Desoto Leadership Graduate
MBA, Healthcare Management, Baker College,
2002-2004
Pre-Law Studies, Emory University At Oxford, Oxford , GA
1981-1982
Bachelor of Science, Hotel & Restaurant Management, Florida State University, Tallahassee, FL
1982-1985
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