Gerald N. Fuselli

FL

Recruited for this new community leadership position. Successfully developed and implemented standards and guidelines for Dining and Culinary operations. Developed resident relationships fostered through resident committee meetings, quarterly departmental meetings and daily interactions. Developed new culinary offer throughout campus which reduced food cost and increased overall satisfaction. Developed and implemented new Food and Beverage on-boarding and continuous learning programs. Have lead team of hospitality professionals to achieve year to year increased resident satisfaction.

Returned to Morrison through relationships fostered in my career. Entrusted to lead on-site dining service program with annual budget of 4 million. Developed and nurtured relationships with both Morrison and client leadership and hourly associates while producing positive outcomes with resident, client and associate satisfaction. Have increased profitability significantly year to year through program innovation, utilization of financial systems, process management and accountability of department performance.

Catonsville, MD 2008 - 2009

Note: Due to economic conditions position was eliminated

Northeast Regional Director of Dining Services, Corporate Operations

Position created to support dining services operations in 18 communities with a consolidated enterprise-wide annual budget of $127 million. Responsibilities included: Identifying and aligning Erickson Brand through assessment process, developing operational tools to support the brand, creating dining services program description with supporting policy and procedure, monthly enterprise financial review and support, providing project management leadership with company restaurant server training program task force, providing leadership to Restaurant and Catering Peer Teams, partnering with community dining directors and executive directors to achieve positive outcomes in resident satisfaction, employee satisfaction and financial performance.

On-site General Manger - responsible for leading culinary management team of six and 43 FTE's, managed volume of 3.5 million and profit and loss accountability. In short period of time team had increased resident and client satisfaction to a high level. Account is one of nine Diakon accounts in Cura's portfolio. Assisted Vice President with financial planning and education with system directors, as well as and dining construction projects.

Responsible for leading and directing new business in the Philadelphia, PA area. Oversaw the Watermark at Logan Square a CCRC in downtown Philadelphia, and three Assisted Living Properties in the Delaware Valley. Accounts had a total managed volume of 5 million. Successfully transitioned accounts from previous contractor. Resident satisfaction ratings at Logan Square increased 18% in one year.

Promoted to a Regional Operations position overseeing a group of communities. Focusing on exceeding client expectations, achieving established objectives, overseeing standards, policy and procedures. Responsible for achieving results through coaching of management teams. Responsible for assisting in business development in assigned region. Managed volume of assigned accounts was 15 million.

Assigned to community to lead team through 2 million-dollar construction project of new dining venues. Operationally successful at meeting all client expectations

throughout the project length. Resident satisfaction with new areas was

extremely positive. Responsible for managed volume of 2.5 million and service

of 270,000 meals annually. Lead team of 46.2 FTE's and three MSD managers.

Responsibilities included: Implementing policy and procedures in new business accounts. Successfully opened 3 full-service accounts. Also assigned to develop management teams and strengthen operational procedures in accounts. Involved with representing the company at trade shows and conducting sales proposals. Position required significant travel.

Responsibilities included managing the operation of the Dining Service department. This included; leading 120 staff team members (43.02 FTE'S), accountable for a 1.8 million dollar budget, active participant of department head management team, utilization of team entrustment principals, insured all state, federal, and local regulations were met, quality control for 275,000 yearly meals, directed and conducted inservice programs, and served on resident committees. Meadowood has 330 IL residents, 59 ASL residents and a 60 bed SNF.

Responsibilities included: Leading production team consisting of 10 cooks and 10 utility personnel, developing 35 day cycle menus, recipe developing and testing, presenting 235,000 annual meals, participating actively in management team, managing annual budgeted food dollars of 430K, hiring and training production staff, maintaining departmental standards.

Johnson and Wales University 1982 to 1986

♦ Bachelor of Arts Degree in Food Service Management