Shelly Garcia

Dynamic, results-driven Operations Executive with over a decade of progressive leadership across large-scale hospitality, healthcare, resort, and commercial dining facilities. Proven track record in multi-faceted operations management, including profit and loss control, yield optimization, contract negotiation, vendor management, and regulatory compliance. Expert at building high-performing teams, standardizing multi-unit workflows, driving top-line revenue, and maintaining strict budget margins in fast-paced environments.

SOUS CHEF / OPERATIONS LEAD - The Sunseeker Resort - Punta Gorda, FL

(2023-08 - 2025-09)

Oversaw daily operations and culinary execution within a premier 785-room mega-resort featuring 60,000 sq. ft. of event and conference space, supporting $400k+ in weekly sales volume.

• Managed profit & loss controls and market trend analyses; consistently maintained food and operational costs within a strict 22% target margin.
• Established procurement workflows, vendor relationships, product consultation, and inventory optimization to control costs across high-volume departments.
• Conducted extensive yield and portion-control R&D on high-value meat, seafood, and specialty items to maximize unit-level profitability.
• Partnered with executive leadership prior to the resort's official opening to establish facilities procurement pipelines and staffing structures.
• Directed hiring, labor scheduling, onboarding, training, and ongoing performance development for large operational teams.

PATIENT COOK & CULINARY LEAD - Sarasota Memorial Hospital - Venice, FL

(2021-10 - 2023-08)

Key operational contributor during the pre-opening construction phase and launch of a state-of-the-art 212-bed acute care hospital.

• Collaborated directly with the Director of Food and Nutrition to establish operational workflows, sanitation protocols, and service timelines prior to facility opening.
• Coordinated meal production and plating logistics for up to 300 meals daily while adhering to stringent dietary guidelines and strict delivery schedules.
• Utilized CBORD operational software to manage dietary parameters, inventory tracking, and specialized patient service requirements.

EXECUTIVE CHEF & CULINARY OPERATIONS MANAGER - Englewood Community Hospital & Suncoast Auditorium - Englewood, FL

(2018-05 - 2020-04)

Directed food and nutrition operations for a 100-bed acute care hospital alongside catering operations for an adjacent 300-guest community event center.

• Managed product procurement, account management, vendor strategy, and inventory systems serving both hospital operations and large-scale event catering.
• Managed, scheduled, and mentored a staff of 16 employees; improved team culture, service quality, and operational efficiency.
• Engineered high-margin catering and patient menus in partnership with clinical dieticians, leveraging CompNutrition to optimize cost-per-plate and inventory turn rates.

FOOD & NUTRITION SERVICE SUPERVISOR - HCA Florida South Shore Hospital - Sun City Center, FL

(2015-01 - 2018-05)

Supervised daily food service operations and staff compliance across a 138-bed acute care facility.

• Ensured 100% adherence to state healthcare regulations, dietary requirements, and food safety standards.
• Directed hiring, labor scheduling, onboarding, training, and ongoing performance development for large operational teams.
• Supported menu engineering and yield optimization initiatives using CompNutrition software to reduce operational waste.

Associate of Applied Science - Hospitality Management - The Illinois Institute of Art (2010-09 - 2011-06)

Associate of Applied Science - Culinary Arts - The Illinois Institute of Art (2008-09 - 2010-06)