COREY N.

DORN 20 Lucille Avenue * Dumont, NJ 07628

(201) 560-6315 * Corey.Dorn77@yahoo.com

A dedicated professional who is quality-focused Hospitality / Dining Services Ma

nager eager to contribute 10+ years' experience in Operations, Team Building, Cl
ient Relations, and Financial Administration*driving the company towards optimiz
ing bottom-line results.

PROFILE OF QUALIFICATIONS
* Integral leader who demonstrates a proven record of progression to positions o
f higher-level responsibility and authority.
* Top performer who makes decisions to reflect positively on dining services eff
iciency, business well-being, and client satisfaction, along with providing qual
ity staff recruitment that encourages diversity, low turnover rates, and high le
vels of company loyalty.
* Ambitious self-starter who contributes superior attention-to-detail and sharp
analytical abilities toward achieving objectives.

KEY AREAS OF EXPERTISE

Menu Planning / Nutrition Budgeting / Cost Controls Hospitality Marketing Progra
m Development
Dining Services Management Bar / Beverage Operations Team Building / Training Fi
nancial Forecasts / Reports

CAREER HIGHLIGHTS
* Successfully developed a campus-wide food allergy awareness and safety system
for Kent Place School, including meeting regularly with students, parents, facul
ty, and staff to discuss and understand special dietary needs and allergy restri
ctions.
* Recognized as visionary and creative thinker who coordinated an innovative din
ing hall composting program and campus vegetable and herb garden, along with lea
ding popular student cooking classes and providing integral food demonstrations.
* Completed training in Starbucks and Sara Lee Coffee & Espresso, Blimpie Sandwi
ch, and Jump Asia Cuisine Programs.

PROFESSIONAL SYNOPSIS
Resident Director of Dining Services
AVI FOOD SYSTEMS-KENT PLACE SCHOOL, SUMMIT, NJ 2008 - PRESENT
* Apply dynamic leadership talents toward directing $1.5-million volume and all
facets of cycle menu development, costing, inventory control, vendor selection,
budgeting, forecasting, monthly / yearly P&L reposts, and strategic business pla
nning.
* Maximize dining services success by liaising between clients, parents, and tea
ms to deliver high-quality catering, along with proficiently managing all event
planning and execution processes, accounts receivables, and marketing and promot
ions.
* Drive business growth by recruiting top-performing teams and facilitating comp
rehensive training programs to achieve goals.
* Interface with NSF on quarterly food safety and facility audits, and instruct
teams on the use of ServSafe and HACCP food safety, temperature, and production
logs.
Director of Food Service & Special Events / Director of Catering / Assistant Man
ager
CULINART FOOD SERVICE-BROOKLYN LAW SCHOOL, BROOKLYN, NY 1999 - 2008
* Strategically steered $3 million in volume by directing daily operations of 6
conference center venues, including managing client / vendor relations, event pl
anning, room design / setup, equipment rental / purchasing, budgeting, and criti
cal menu selection.
* Contributed strong communication and interpersonal relations skills toward rec
ruiting and supervising a 12-member team, along with coordinating efforts betwee
n clients and corporate offices, managing P&L reports and payroll, and controlli
ng inventory.
General Manager / Assistant Manager
ANTON AIR FOOD-JFK INTERNATIONAL AIRPORT, QUEENS, NY 1997 - 1999
* Led a team of 40 employees within 3 restaurants and 1 retail unit with $8.5 mi
llion in volume, including maintaining the proper documentation of monetary valu
es via solid cash handling practices, as well as overseeing menu planning and in
ventory control.

EDUCATION, PROFESSIONAL CERTIFICATIONS, & TECHNICAL SUMMARY

Associate's Degree in Restaurant Management / Culinary Arts (3.9 GPA) NEW YORK R
ESTAURANT SCHOOL
Certificate in Hotel Technologies STATE UNIVERSITY OF NEW YORK AT COBLESKILL
Food Handlers License (Since 2002) * Certified Sanitation Trainer (Since 1999) *
Certified in First Aid & CPR / AED (Since 2009)
Microsoft Office Suite * SYSCO * U.S. Food Service Ordering Software * Nova * Ci
trix * Berg Liquor Control System * Micros 8700