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Elaine Poker Yount

2000 - Present         SENIOR SUMMER SCHOOL, INC., Deerfield Beach, FL

Regional Sales Associate/Programming Coordinator,part-time, Gilbert, AZ
    •    Recruit customers to choose summer vacation destinations.
    •    Hold informational meetings and attend trade shows.
    •    Plan and organize curriculum and cultural events, including           field-trips, social activities and other educational opportunities.
    •    Hire and schedule lecturers, speakers, trips and entertainment for programs ranging from 2 – 8 weeks.
    •    Systemized location program planning.
    •    Trouble-shoot program issues.
    •    Frequently received a performance bonus.

1997 - 2000        THE BAKER GROUP, INC., Grand Rapids, MI

Marketing Director / Associate, part-time
    •    Updated and refined BAKER marketing materials.
    •    Followed-up leads and wrote market correspondence.
    •    Developed written and graphic proposals for prospective projects.
    •    Created prototype Project Profiles outlining past projects as a marketing tool.
    •    Planned, designed and implemented marketing mailings.
    •    Presented “Marketplace” session at 1999 NACUFS National Conference.

1990 - 1997        ALLEN & O’HARA, INC., Memphis, TN
1995 - 1997        Resident Manager, THE REGENT, Madison, WI

Reported to Area Manager
    •    Managed 600+ leases and 5 department heads in a luxury student housing apartment community and secured a 30% retention rate.
    •    Prepared annual budget of $1.9 million, including a 5 and 10-year prospectus of capital expenditures.
    •    Increased summer camp business, bringing in an additional $120,000 of gross revenue.
    •    Built a “finishing kitchen” to accommodate conference needs.
    •    Purchased all capital assets.

1990 - 1995        ALLEN & O’HARA, INC., Memphis, TN

Food Service Director, THE TOWERS, Madison, WI
Reported to Area Manager

Management Responsibilities:
    •    Managed a team of 6 Food Service Professionals to anticipate market changes, identified trends in a competitive market, and subsequently provided the highest quality foods and services to our clientele.
    •    Prepared annual budget of $1.2 million, including a 5-year prospectus of capital expenditures.
    •    Purchased all capital assets, small wares, food and supplies.
    •    Developed management internship program in conjunction with University of Wisconsin – Stout.
    •    Ensured and promoted health and safety standards.
    •    Utilized CBORD’S Menu Management System, as well as LOTUS 123, QUATTRO PRO, WordPerfect, Microsoft Works, and Print Shop Deluxe.

Marketing Responsibilities:
    •    Increased gross food service revenues 45% over 5 years.
    •    Marketed a successful non-resident meal plan bringing in approximately $150,000 annually.
    •    Increased summer non-resident meal plan market by 100%.
    •    Identified new revenue sources and target-market.

1984 - 1990            UNIVERSITY OF MICHIGAN, Ann Arbor, MI
1989 - 1990            MARY MARKLEY HALL

Dining Service Manager II
Reported to Area Manager
    •    Managed work activities and established work priorities and schedules for 4 supporting Supervisors and 32 AFSCME union staff.  Implemented changes as needed.
    •    Maintained personnel, commodity and equipment budgets and recommended changes.
    •    Assisted in developing menus, recipes and procedures in Dining Service Production unit serving 2,600 meals per day.
    •    Ensured and promoted health and safety standards.
    •    Monitored equipment inventory and recommended replacement.
    •    Developed conference and catering menus.
    •    Participated in planning and policy committees.
    •    Presented “ACUHO I/NACUFS Summer Internship Program” at Region IV 1990 Conference.

1985 - 1989        THE LAWYER’S CLUB

Dining Service Production Supervisor II / Catering Coordinator
Reported to Unit Manager
    •    Managed 100 employees, including interviewing, hiring, scheduling, training, evaluating and payroll; supervised 85 student workers, 10 AFSCME employees, and additional part-time staff.
    •    Supervised financial operations, including preparation of $800,000 budget and monitoring of food cost.
    •    Coordinated catered events accommodating up to 4,200 people.
    •    Designed seasonal catering menus for chef’s implementation; planned menu cycles for 600 daily student meals.
    •    Monitored daily inventory and food and supply ordering.
    •    Directed ACUHO-I/NACUFS Food Service Management Summer Internship Program.

1984 - 1985        MARY MARKLEY HALL

Dining Service Student Supervisor II
Reported to Unit Manager
    •    Supervised 180 student employees and 20 AFSCME staff..
    •    Conducted daily inventory and food ordering.

ADDITIONAL EXPERIENCE:   

Adult Education Cooking Instructor, Madison Area Technical College:   1991 - 1992.
Adult Education Cooking Instructor, Y of Ann Arbor:  1986.
Production Coordinator B.G. Day, Inc. (women’s wholesale clothier): 1982 - 1984