LaDarrius Dotson

Project management and foodservice operations professional with 9+ years leading cross-functional work across restaurant, cloud-kitchen, private-club, field-service, and commercial-service environments. Experienced across the project lifecycle - initiation, planning, execution, monitoring and control, and closeout - with responsibility for requirements, scope, deliverables, schedules, cost, resources, procurement, quality, risk, stakeholder communications, change control, acceptance, and documentation. Led a 30+ employee team and a $2.5M annual operation while delivering measurable labor and cost improvements.

Operations Lead at Paxline Janitorial & Valet (2024-12 – Present)

• Manage the project lifecycle for client service engagements, converting needs into defined scope, deliverables, assumptions, estimates, schedules, resource plans, and acceptance criteria.
• Coordinate procurement, vendors, labor, materials, site access, and field execution while maintaining bid, cost, invoice, schedule, status, scope-change, and completion records.
• Monitor schedule, cost, quality, risks, and customer requirements; analyze variances, implement corrective actions, verify deliverables, and close engagements through client follow-up.

IT Support Specialist / Consultant at Effortless Office & Aytu BioScience (2024-01 – 2024-05)

• Applied ITIL service-management practices to triage, prioritize, diagnose, escalate, and coordinate incidents across users, client contacts, technical teams, and vendors.
• Maintained service records and stakeholder updates, coordinated equipment logistics, tracked risks and dependencies, validated restoration through testing and user confirmation, and documented closure.

Senior Assistant General Manager / General Manager at Slutty Vegan (2023-01 – 2023-10)

• Directed integrated operating plans for a $2.5M annual-sales restaurant and 30+ employees, translating business requirements into schedules, resource plans, procurement needs, training deliverables, and quality controls.
• Led cross-functional improvement initiatives by defining objectives, deliverables, milestones, owners, performance measures, risks, and corrective actions across staffing, training, inventory, food safety, and guest experience.
• Reduced labor from 16% to 12% through demand forecasting, resource optimization, schedule redesign, cross-training, KPI monitoring, and management-control reviews.
• Managed supplier, purchasing, inventory, and receiving controls using ordering pars, usage audits, material accountability, and waste-reduction standards.

Assistant General Manager at Taco Bell (2022-12 – 2023-04)

• Managed the integrated daily work plan for a $1.2M restaurant, coordinating schedules, staffing, procurement, receiving, production, compliance, and brand-standard deliverables.
• Led a peak-period process-improvement initiative by analyzing workflow constraints, sequencing tasks, aligning station coverage, standardizing preparation, training staff, and applying real-time corrective action.
• Reduced tracked food cost from approximately $31K to $22K, a 29% decrease, through variance analysis, inventory counts, waste tracking, receiving verification, portion controls, and ordering discipline.

POS Field Service Technician at Harbortouch (2022-07 – 2023-04)

• Managed onsite POS work orders from assignment through closure, confirming requirements, site access, schedule, equipment readiness, dependencies, and stakeholder communications.
• Installed, configured, tested, and troubleshot POS hardware, printers, peripherals, and connectivity; documented configurations, defects, parts, test results, unresolved issues, and next actions.
• Coordinated asset receiving, transport, replacement, and return logistics; escalated technical and schedule risks and verified service acceptance with customer-site stakeholders.

Cloud Kitchen Manager at Wendy's / REEF Technology (2021-10 – 2022-05)

• Managed operational-readiness work for a technology-enabled cloud kitchen, integrating staffing, production, fulfillment, suppliers, inventory, equipment, schedule, safety, and quality requirements.
• Built and executed logistics plans for equipment and 15-foot box-truck operations, coordinating resources, materials, access, dependencies, safety controls, and issue resolution.
• Applied change-adoption practices to roll out operating standards, POS technology, and revised workflows; trained users, monitored adoption, and resolved process or system failures.

Kitchen Supervisor at Trinity Forest Golf Club (2016-10 – 2021-06)

• Managed the event-delivery lifecycle for daily service, weddings, golf tournaments, and special events by defining stakeholder requirements, scope, schedule, resources, procurement, production, quality controls, and acceptance standards.
• Led menu-development initiatives through defined phases: concept, recipe testing, sourcing, cost inputs, preparation requirements, training, execution standards, and launch.
• Applied supply-chain and control practices to forecasting, inventory, receiving, supplier communication, sanitation, variance response, and corrective action in a private-club environment.

Bachelor of Science in Supply Chain Management – Broward College (2022)