Farai Sithole

Experience

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  Steak n Shake

  Jul 2001 - Dec 2003

  Training Store General Manager

   Distinction of earning store of the quarter award for 6 quarters in a row. Maintained a fast and accurate service, positive guest relations, and ensuring products are consistent with company quality standards.  Managed all daily operations of the Restaurant and ensured Occupational Safety & Health Act, local health and safety codes, and company safety and security policies are met. Profit & Loss management by following cash control/security procedures, maintaining inventory, managing labor, analyzing and reviewing financial reports, and taking appropriate actions. Recruited and trained new managers for the company and assisted Restaurant Managers in recruiting, interviewing, and hiring team members. Conducted performance appraisals, took disciplinary action, motivated and trained over forty employees that resulted in increased productivity and low employee turnover. Ensured complete and timely execution of corporate & local marketing plans to increase sales. Established a reputation for motivational and hands-on management style that inspires team work. Show less

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  Chartwells School Dining Services K12

  Dec 2003 - now

   Recruited from a well performing program within the organization to create and successfully implemented a plan to convert 22 public schools from self-operating to Chartwells branded Food Concepts. Effectively manage sales volume of 6 million annually and supervise a team of 25 site managers and 105 associates. Compile and draft Key Performance reports each week to monitor and correct budget deviations. Establish operational objectives and work plans and delegate assignments to subordinate managers. Increased both breakfast and lunch participation YOY combined over 10 percent, growing the top-line by over 300K Oversee and provide daily service to over 13 000 students and staff while managing a diverse team of over 130 staff. Launched a training and development program to a team of over 150 staff to streamline production and increase efficiency. Reduced Food cost by 15 cents per meal YOY resulting in over $280K in annual cost savings, Developed and Implemented meal forecasting process that resulted in reducing food waste by 12 percent. Led corporate initiatives such to partner with local Farmers to increase locally grown and fresh produce consumption in schools. Show less  Led and managed all operations with over 50 team members and over 2.5 million in annual sales volume. Negotiated and acquired a catering contract that grew the top-line by over $75 000 and the bottom line by over $18 000. Trained and Developed staff to improve food quality and food presentation standards that resulted in increased breakfast and lunch participation by an average of over 15% in the first year. Successfully completed a comprehensive State of Florida 0.6 cent certification process that resulted in over $26 000 increase in additional revenues. Placed weekly food orders, planned monthly menus, made monthly board reports, completed closeout at the end of each month, and other various office duties. Upgraded the Point of sale system, installed bar code scanners to increase check out speed and improve participation labor efficiency. Awarded a new 5-year contract due to strong client relations through working with principals, community leaders, and key decision makers. Restructured operating systems and satellite processes to increase efficiency by reducing man hours by 30% and reduce food production waste by 15%. Show less  Responsible for the management of all operations of over 7 million in volume including staff training and development, quality assurance and control, food safety, culinary techniques, purchasing and inventory controls.  Developed and Integrated strategies to achieve Company goals resulting in an increase of over 15% lunch participation and 3% food cost reduction. Created and implemented operations and menu programs to effectively train and guide a union supporting staff of over 150 to feed over 15 000 students Developed and successfully implemented an outstanding NSLP program for 26 Dayton City schools K-8 buildings. Show less  Acquired Food service Contracts with local agencies to increase school District top line by over $170 000 annually and increased profitability in shrinking economic conditions. Developed and implemented breakfast in the classroom and increased participation by 22% while growing the top-line by over $22 000 annually. Planned and implemented daily menus with detailed attention to food preferences of students and staff. Board of Education approved budgets in compliance with all federal and state guidelines for Child Nutrition Programs. Sponsored and managed a seamless Summer Food Service Program. Managed multi-functional food service areas including financial functions, food preparation, quality assurance, and customer Service. Supervise the planning, growth and preparation of any special meals and catering events for the district in excess of $100 000 in annual sales volume. Show less

  • Sr Director of Dining Services, FMP

    Jul 2015 - now

  • Resident District Manager

    Sept 2017 - now

  • Director Of Dining Services

    Jul 2011 - Jul 2015

  • Director of Operations, FMP

    Aug 2010 - Jul 2011

  • Director of Dining Services

    Dec 2003 - Aug 2010