Trisha LeBlanc
Indianapolis
Summary
Encouraging manager and analytical problem-solver with talents for team building, leading and motivating, as well as excellent customer relations aptitude and relationship-building skills. Proficient in using independent decision-making skills and sound judgment to positively impact company success. Dedicated to applying training, monitoring and morale-building abilities to enhance employee engagement and boost performance.
Overview
14
14
years of professional experience
Work History
General Manager
Chartwells Higher Ed
10.2024 - Current
- Managed budget implementations, employee reviews, training, and schedules.
- Managed a diverse team of professionals, fostering a positive work environment and high employee satisfaction.
- Developed and implemented strategies to increase sales and profitability.
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty.
- Maximized efficiency by coaching and mentoring personnel on management principles, industry practices, company procedures, and technology systems.
- Established comprehensive employee training programs to develop skills, improve productivity, and maintain compliance with industry regulations.
- Recruited, hired, and trained initial personnel, working to establish key internal functions and outline scope of positions for new organization.
GLOBAL DIRECTOR OF CULINARY OPERATIONS
USA UP STAR
01.2024 - 05.2024
- Responsible for building multiple departments of operations including but not limited to all aspects of food service, supply chain, procurement, logistics, event management, fleet management, and inventory management for global military, government, and disaster relief
- Additionally, develop and oversee operations in 5 major companies under USA UP STAR umbrella-disaster relief, debris removal, fire emergency, oil and gas and catering company
- Evaluate and analyze global contracts and ensure work environments are safe and SOP's are adhered to
- Develop goals in each leg of the company and ensure each goal is reached
- Oversee daily operations
- Strategic planning of all aspects of within the5 companies
- Define, implement and revise operational policies
- Develop and execute new growth directives
- Collaborate, develop, and implement staff evaluation parameters
- Communicate with departmental heads to develop financial plans and ensure companywide compliance
- Monitor revenue margins and conduct budget reviews to maximize profits
- Manage procurement and resource allocation
- Oversaw global product development and partner relationships, enabling footprint expansion into new markets
- Revamped organizational structures across multiple departments by identifying inefficiencies and implementing solutions designed to streamline workflow processes
- Optimized global supply chain management, reducing operational costs and increasing efficiency
- Coordinated international events and conferences, showcasing the company's expertise and fostering relationships with potential clients and partners
GENERAL MANAGER
Quest Food Management Services
03.2022 - 10.2023
- Responsible for managing all FOH/BOH/Retail/Catering functions of the account which include the overall operation and maintenance of 2 Universities and 2 private k-12 schools, 8 dining facilities, $4 million+ annual catering, 6 coffee shops (including 4 Starbucks), robust grab and go program, C-stores,600, 1000, 400, and 350 person dining facilities, and 8 concessions locations
- Additionally, this position leads a team of450+ associates and assists in managing other accounts as needed
- Oversaw and co-designed a 5+ million dollar dining renovation in the summer of2023
- Oversee daily operations
- Hire, train and mentor all staff members
- Build and maintain relationships with clients and perspective clients
- Foster a positive work environment for associates
- Develop menus & recipes for all aspects of the operation
- Roll out new culinary programs in conjunction with marketing and culinary strategies on a monthly basis
- Purchase and manage all inventory including paper, supplies and chemicals
- Stay abreast and current with product mix and rotate new items to keep grab and go operations fresh
- Measure customer satisfaction levels and resolve any service issues immediately
- Handle all financials including food/labor dollars and provide input with budget development and forecasting
- Develop a wide range of menu items for restaurants/hospitality venues
- Accountable for purchases being aligned with weekly budget as outlined in spend-down reporting
- Manage food cost controls and control expenditures for the account
- Internal/External Marketing to build catering database
- Oversee all FOH and BOH catering events
- Foster relationships with all vendors
- Developed and implemented strategies to increase sales and profitability
- Cultivated strong relationships with clients, vendors, and partners to ensure long-term success and loyalty
- Monitored financial performance, set budgets and controlled expenses to provide financial stability and long-term organizational growth
- Managed budget development, forecasting, and financial reporting processes to track progress towards organizational objectives accurately
- Formulated policies and procedures to streamline operations
- Managed budget implementations, employee evaluations, and contract details
CORPORATE EXECUTIVE CHEF
Taylor Distributors Of Indiana
01.2017 - 01.2022
- Control new business cycle from prospect to close
- Cultivate client relationships to become trusted advisor for business-to-business (B2B) sales opportunities
- Engage in creation and execution of corporate sales strategies
- Identify customer needs and assess business opportunities
- Develop menus and recipes for major restaurant chain clients
- Counsel clients on cost controls and process improvements
- Drive US market penetration for #1 European product line using personal client network and marketing initiatives
- Integrated product line with new equipment brand across Global Market
- Developed new cooking processes and procedures for international chain restaurants
- International Procurement
- Day to day culinary demonstrations to perspective customers and current customers
- Develop a wide range of menu items, business plans and design plans for restaurants/hospitality venues
- Monitor/control food costs
- Train clients on cost control
- Kitchen design/flow of kitchen in both new and established facilities
- Introduced new culinary techniques and trends, elevating the dining experience for patrons
- Spearheaded successful catering operations for corporate events and private parties, leading to repeat business from satisfied clients
- Implemented rigorous food safety protocols to maintain compliance with industry standards and regulations
- Directed special projects such as restaurant redesigns or expansions which contributed significantly towards long-term business growth
- Established strong relationships with local vendors to ensure access to high-quality ingredients at competitive prices
- Regularly reviewed industry trends and competitor offerings to ensure continued relevance of menu items while also identifying opportunities for innovation
CHEF DE CUISINE
Indianapolis Colts
01.2017 - 12.2017
EXECUTIVE CHEF | DIRECTOR OF OPERATIONS
Dig IN-I3
01.2015 - 01.2017
- Oversaw major planning and execution for non-profit culinary events
- Managed supply chain including procurement and distribution
- Developed business initiatives to encourage consistent growth and drive revenue
MARKETING/CULINARY PROFESSOR
Ivy Tech Community College
01.2013 - 01.2017
- Developed core curriculum and taught operations management, marketing, customer service, and food safety classes
- Oversaw procurement and supply chain cost controls for classes and restaurants
- Oversee kitchen operations and ensure promptness, freshness and quality of food served
- Maintain sanitary kitchens and abide by current and local authority regulations
- Hire, train and mentor kitchen staff
- Stay current on culinary trends in the hospitality industry
- Monitor and control costs for food, employee hiring /training and unexpected costs
- Review staff level to meet service, operational and financial objectives
- Proctored full-length SERV Safe certification classes with high success rates
- Achieved up to99% passing rates with exceptionally high approval rating
- Produce weekly farm to table menu sourced from local and sustainable resources
EXECUTIVE CHEF OF CAFÉ & CATERING & CATERING DIRECTOR
Courses Café
01.2013 - 01.2017
CATERING CHEF
Ivy Tech Donor Relations
01.2013 - 01.2017
EDITOR
Sizzle Culinary Magazine
01.2011 - 01.2013
CULINARY PROFESSOR
American Hospitality Academy, Manila, Philippines
01.2011 - 01.2013
Education
Bachelor of Science - Organizational Leadership And Supervision
IUPUI
Skills
- Supply Chain Optimization
- Strategic Planning
- Organizational Development
- Talent Acquisition
- Corporate Communications
- Customer Relations
- Team Leadership
- Training and Development
- Operations Management
- Interpersonal Skills
- Project Management
Timeline
General Manager
Chartwells Higher Ed
10.2024 - Current
GLOBAL DIRECTOR OF CULINARY OPERATIONS
USA UP STAR
01.2024 - 05.2024
GENERAL MANAGER
Quest Food Management Services
03.2022 - 10.2023
CORPORATE EXECUTIVE CHEF
Taylor Distributors Of Indiana
01.2017 - 01.2022
CHEF DE CUISINE
Indianapolis Colts
01.2017 - 12.2017
EXECUTIVE CHEF | DIRECTOR OF OPERATIONS
Dig IN-I3
01.2015 - 01.2017
MARKETING/CULINARY PROFESSOR
Ivy Tech Community College
01.2013 - 01.2017
EXECUTIVE CHEF OF CAFÉ & CATERING & CATERING DIRECTOR
Courses Café
01.2013 - 01.2017
CATERING CHEF
Ivy Tech Donor Relations
01.2013 - 01.2017
EDITOR
Sizzle Culinary Magazine
01.2011 - 01.2013
CULINARY PROFESSOR
American Hospitality Academy, Manila, Philippines
01.2011 - 01.2013
Bachelor of Science - Organizational Leadership And Supervision
IUPUI
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