The entire foodservice industry experienced unprecedented layoffs and furloughs last March, April - and throughout 2020. Now, as the nation begins to plan for a return to offices, colleges, stadiums, commercial restaurants and convention centers; the entire industry is facing the daunting challenge of hiring back hundreds of thousands of hourly and management staff. How will this be done? What factors will be in play that affect hiring policies and practices to attract former and new talent? This virtual event will explore these questions with industry leaders.
|Barry Skown (Moderator), Director – Management Advisory Services, Cini•Little International, Inc.
Barry Skown is a 21-year veteran of the foodservice consulting firm, Cini•Little International, and is currently the Director of their Management Advisory Services (MAS) division. He has been in the foodservice industry for the past 40 years, since graduating from the University of Denver’s HRM school and starting as a Restaurant Manager with Westin Hotels for his first 5 years. Barry's credentials also include two years as Director of Operations for one of the major contract foodservice management companies. He loves traveling all over the globe and enjoys tasting the food profiles of every nation he visits and learning about new food and dining trends in each culture.
|Christina Coyle, Head of Talent Acquisition, Guckenheimer Powered by ISS
Christina Coyle leads the Talent Acquisition team across all divisions, and is responsible for the entire life cycle of best-in-class talent acquisition processes designed to attract people who care. In addition to her responsibilities in region, she collaborates with the global Talent and Development organization as it relates to strategy and innovation. Christina is passionate about optimizing the workforce and enhancing the people experience of the future. She is an expert in high volume recruiting, hourly hiring, and rapid hiring initiatives at significant scale. Her Fortune 500 experience includes Walmart, Samsung, and Verizon, where she designed and implemented solutions, leading talent delivery at scale into steady state as a recruitment process outsourcing provider.
|Matt Howard, Director of Business Development & Operations, FOODA, Inc.
For the past five years, Matt Howard has been working to help companies design food programs. Initially he began working at Compass Group before moving to Fooda. Matt has a unique look into a traditional food program as well as a newer corporate dining concept. He graduated from West Point in 2011 and then served as Officer in the Army Rangers from 2011-2016.
|Lexie Kieran, Vice President Operations, LifeWorks Restaurant Group
Lexie Kieran joined LifeWorks in 2016, and currently oversees operations nationally, while also leading LifeWorks strategy and innovation initiatives. She has more than 15 years of domestic and international operations experience having worked across the U.S. and Europe.
|Scott Roque, Director of Business Development, Epicurean Group
During Scott Roque’s 30 year tenure in the food and environmental contract service world, he has held both operational and sales positions. His career has allowed him to develop expertise in several sectors of the business including healthcare, business and industry and senior residential care. Scott's experience has taught him that a company’s success is directly affected by the passion and drive of heart-beating people in the field. He has extensive experience in building and operating café and patient kitchens for large healthcare and corporate contract operations. Scott holds a B.S. in Business Administration from San Jose State University and is certified as a state Healthcare Dietary Manager.