Andy Burgess

Experience

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  My3suns, LLC

  Apr 1995 - Sept 2018

  Hospitality & Culinary Food & Beverage & Dining Service Mgmt. Consultant & Specialist

  ★ Pioneered the launch and continuing management of this company, serving as a trusted advisor and subject matter expert to clients seeking operational support and management consulting.★ Challenged clients to reach unsurpassed levels of achievement in the hospitality, food, and dining service industry.★ Contributed to the success of food service operations within senior living and retirement communities, hospital, and healthcare facilities.★ Advised clients on all facets of food production, education, training, service, quality control, root cause analysis and issue resolution.☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲ABOUT my3suns LLCmy3suns LLC provides professional contract food and dining operational support, culinary assistance, leadership and management consulting via interim assignments, demonstrating passion to serve customers and inspiring excellence within the Hospitality and Food and Dining Service Industry, primarily in Senior Living Retirement Communities as well as Health Care and Hospital Food Service. Show less

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  Semi-Retired Management Consultant

  Apr 1995 - Sept 2018

  Semi-Retired
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  Douglas County Fairgrounds Complex, http://douglasfairgrounds.com

  Dec 1995 - Jun 1997

  Food and Beverage Manager

  Responsible for management and coordination of the initial start-up of in-house Food and Beverage Operations for a wide variety of special events held year-round at the Fairgrounds complex.

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  Providence Yakima Medical Center

  Jun 1997 - Jan 1998

  Nutrition Services Administrative Manager

  Responsible for managing the Nutrition Services Department and supervising the financial, service and clinical operations of a 225 bed hospital.

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  Galleria Internationale, LLC

  Mar 1998 - Sept 1999

  Food and Beverage Management Consultant and General Manager

  Hospitality and Food and Beverage and Dining Service Management Consultant and Specialist.As the Restaurant General Manager, I was responsible for planning, organizing, coordinating and managing the initial setup and business of a new international cuisine fine-dining 93 seat restaurant with an additional 40 seat capacity banquet/meeting room that opened August 6th, 1999.

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  Crater Lake Company

  Jun 1999 - Sept 1999

  Dinner Lodge Line Cook

  Provided temporary interim contract culinary assistance including sauté, char-broiler, prep, setup and service to the Food and Beverage Manager in the absence of both an Executive Chef and a Sous Chef through the official end of their season to expand my professional culinary skills.

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  Douglas Community Medical Center

  Sept 1999 - Dec 1999

  Food Service Management Consultant

  Provided temporary interim contract management as Food Service Supervisor to the Nutrition and Food Services Department in the absence of both the Nutrition and Food Services Manager/Clinical Registered Dietitian for Hospital Corporation of America or, HCA®, as the Hospital was permanently closing.

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  Salem Hospital, http://salemhealth.org

  Dec 1999 - Mar 2000

  Nutrition Services Manager

  Managed the Nutrition Services Department of 120 staff, including supervising cash and service operations for a 454 bed hospital.Helped assist in transformation from conventional hospital tray line food service to a customized restaurant-style and hotel type room service point-of-sale (P.O.S.) menu which changed both the operations and the culture of the nutrition services department.

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  Parkview Christian Retirement Community

  Jun 2000 - Jul 2015

  Director of Food and Dining Service

  ★ Maintained authority over the Food and Dining Services Departments for an Independent Living Campus with 125 residents, as well as the Parkview Assisted Living kitchen and dining rooms serving 65 individuals.★ Effectively managed 40 staff members and a $1.2MM operating budget, with authority over all inventory management, ordering, meal planning, and preparation.★ Leveraged skill in scheduling and performance management to ensure adequate staffing at peak periods of demand.★ Established financial targets, implementing control measures, guidelines, and expense management to reach goals, including limitations on food waste.★ Used a group purchasing program to secure the best prices on a variety of products and supplies without sacrificing quality or variety.★ Debuted a new in-house catering service to create new revenue streams from arrangements with local organizations.★ Fostered strong relationships with local community food, alcohol and beverage vendors, as well as various hospitality suppliers of goods, services and equipment.☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲☲ABOUT PARKVIEW CHRISTIAN RETIREMENT COMMUNITYThe roots of Parkview Christian Retirement Community (originally Oregon Baptist Retirement Home) reach back to 1944 when a group of visionaries saw the need for affordable housing, services and fellowship for seniors. Established as a not-for-profit, the focus has always been on putting the needs of our residents first. Show less