Robin Muncie Gillespie

37 Orlando Drive
Sicklerville, NJ 08081
Phone 856-262-2329

Highlights of
Qualifications
20 years of management experience within Corporate Campus Dining Services and C
onference Center Management.
Financial responsibility for accounts up to $6.5 million in sales annually.
Exceptional verbal and written communication skills for building primary and se
condary client relationships.
Professional catering background to enable clients and customers to plan and ex
ecute specialized and standardized events successfully.
Management experience with unionized workforces, including involvement in contr
act negotiations.
Working knowledge of accounts payable, accounts receivable, inventory, ordering
, product movement analysis, weekly and monthly operating reports and the yearly
budgetary process.

Experience and
Skills
MANAGEMENT
Direct management staff of 12 managers and 130 employees running ten unit opera
tions
Managing all aspects of the Campus Dining program including client relations an
d the budgetary process.
Implement and maintain Corporate standards of operations and Quality Assurance
in both retail and residential programs to effectively increase top line sale
s, participation and customer satisfaction.
Implement new menu concepts in both the retail and residential operations to in
crease customer satisfaction while controlling food cost.
Apply cost control measures and labor productivity schedules.

MARKETING
Interface with Campus and Corporate Marketing Program Managers to develop and i
mplement new programs and concepts tailored to individual units
Ensure Corporate marketing initiatives are properly executed at the unit level.

HR MANAGEMENT
Supervise management and hourly personnel including interviewing, hiring, motiv
ating, evaluating, and counseling.
Ensure the application of the Corporate Human Resource policies and procedures
are consistent and in compliance with client and Union contracts.
Incorporate safety, sanitation and maintenance programs in the workplace, bring
ing all Units above the 93% range according to Compass standards.

CLIENT RELATIONS
Manage and develop strong relationships with departments, clients and liaisons.
Coordinate VIP special events in conjunction with college personnel and program
s.
Continue to develop relationships with Student Senate Food Committee and Studen
t Resident Association members to help ensure overall satisfaction.
SPECIAL PROJECTS
Served on a committee chosen to develop a new pricing tool to standardize cater
ing programs.
Participated in the bid processes for Richard Stockton College of NJ, Johns Hop
kins University, Lehigh University, Rosemount College and Indiana University of
Pennsylvania.

Employment
History Chartwells Higher Education
2/06 a" Present Senior Director of Dining Services
The Richard Stockton College of NJ
Pomona, NJ
7/05 a" 2/06 Director of Operations
Towson University
Towson, MD
ARAMARK Corporation
8/02 a" 6/05 Director of Operations
Saint Joseph's University
Philadelphia, PA
6/01 - 8/02 Banquet Manager
The National Conference Center
Leesburg, VA
6/94 - 6/01 Catering Director
Indiana University of Pennsylvania
Indiana, PA
8/90 - 6/94 Catering Director
University of Scranton
Scranton, PA

Education
1982-1987 B.S. in Business Management
Clarion University of Pennsylvania, Clarion, PA
1987 a" 1990 Graduate Studies, Restaurant Hotel & Institutional Mana
gement
Purdue University, West Lafayette, IN

Professional Training ServSafe Certified

ServSafe Alcohol Advance Certified
Love Em or Lose Em
Developing Dynamic Leadership
D.I.S.C Training
Safe to Serve Alcohol Certification
Zodiac Training
Balanced Choices Certification
CHAMMPS Training
My Forecast
ARAMARK Targeted Selection Training (Behavioral-style Interviewing)
ARAMARK Food Production Management Training.
ARAMARK Supervisory Training (STAR)
Culinary Institute of Americaas Workshop, Hyde Park,NY
ARAMARK Catering Workshop
ARAMARK Eight Steps Training (Inventory System)
Intervention and Diversity Training