Lee Ward

About Lee Ward

A comprehensive management career in the food and beverage industry with consistently…

Experience

1. Director of Food Service and Catering

   The Henry Ford

   Jun 2016 — Present · Dearborn, MI, US

   Managing all aspects of the $16 million dollar Food & Beverage operation of the Henry Ford; The Henry Ford Museum of American Innovation, Greenfield Village, The Benson Ford Research Center, The Giant Screen Experience and The Ford Rouge Factory Tour.• Manage a team of five Senior Managers, twenty managers and over 400 frontline team members.• Part of the Development Team for projects including Plum Market Kitchen, The Detroit Central Market and a new Greenfield Village Restaurant.• Led the team that delivered record-setting financial results in the 2017, 2018 and 2019 Hallowe’en and Holiday Nights special events.• Implemented new procedures and software to track COGS by location reducing the expense by 5%.• Managed the food service program of an in-house, 500 student Charter High School, The Henry Ford Academy.• Managed the $9 million dollar catering program that produced over 300 events a year including over 125 weddings and 75 corporate events. Event sizes ranged from 50 to

Skills

• Event Planning
• Recipes
• Event Management
• Budgets
• Food
• Micros
• P&L
• Multi-Unit
• Menu Costing
• Restaurants
• Hotels
• Fine Dining
• Inventory Management
• Food Service
• Hotel Management
• Restaurant Management
• Hospitality Management
• Cuisine
• Menu Development
• Sanitation
• P&L Management
• Food & Beverage
• Customer Service
• Culinary Skills
• Food Safety
• Budgeting
• Catering
• Income Statement
• Banquet Operations
• Pre-Opening
• Banquets
• Team Leadership
• Business Development
• Hospitality Industry
• Hospitality
• Team Building
• Business Planning