Vice President of Safety Training for over 3000 restaurants.
Developer IOA’s 5 Star Restaurant Safety Training Program, Injury & Illness Prevention Program, LMS training modules and Train-the-Trainers.
35 years of experience developing safety programs, employee and management training programs for the restaurant, hotel, retail, manufacturing, fuel industry and the military.
40+ years in the Restaurant Industry, starting out as entry level cook.
Kitchen Manager, General Manager, District Manager, Corporate Management Trainer, Director of Training and Vice President of Training.
Conducted the first ServSafe certification class outside of the United States in Gruenstadt, Germany (for the U.S. Army). Developed and conducted leadership training programs for the U.S. Navy worldwide. Trained and certified ServSafe instructors for the Navy throughout the fleet, for the Marines in Japan and the chefs and culinarians for the Chairman of the Joint Chiefs of Staff at the Pentagon in Washington, DC.
Manager, menu development, Store opener for Red Lobster California, Soup Exchange, Buffets Inc. concept locations.
Designed, developed and implemented HACCP at Great Lakes Naval Training Center for the United States Navy.
ServSafe Instructor (2 consecutive years) at the National Restaurant Association’s (NRA) annual NRA Show in Chicago.
Consultant and Instructor of NRA’s AWARE Foodservice Safety Program and the ServSafe Food Safety and Sanitation Certification Program for restaurant companies nationwide.
