David Paul Parnell
401 S. Coit Rd. # 2013
McKinney, Tx. 75072
Cell: (214) 929-8235

A highly motivated, results driven individual with 20+ years of experience
in the delivery of innovative, cost effective, performance based solutions
in culinary and foodservice management. Significant skills include team
building, training, analysis, and problem solving. A dedicated, flexible
leader with the ability to develop teams and achieve business objectives in
a variety of environments and the vision to offer short and long term
business solutions that result in exceeding customer and business

CHARTWELLS 2011 – 2018

Sr, Director of Dining Services – Texas Woman’s University Denton, Tx.
2018- 2018
Total managed volume of $6.7 million
. Took over as director of new Chartwells account after leading
transition team during the summer
. Hired all management staff
. Established relationships with University clients

Sr. Director of Retail Dining Services – University of Houston, Houston,
Tx. 2017 – 2018
Retail Managed Volume $10 million
. Wrote labor proforma for contract bid for the University of Houston
system foodservice operations
. Setup vendors, subcontracts, and pre-opening purchases for the new
system contract
. Leading team to manage 15 franchise outlets and convenience stores,
along with 19 subcontractors
. Significantly improved service times in multiple retail outlets,
resulting in almost double the previous throughput in one location
. Implemented and taught semester long supervisory training for all
Chartwells supervisors on campus
2015 – 2017
Sr. Director of Dining Services – Lamar University, Beaumont, Tx.
Total Managed Volume $6 million
. Lead team to realize increases in client satisfaction, guest
satisfaction, and associate satisfaction
. Assist in process of amendment to the contract, gaining financial
. Completion of Project Readiness program in June 2017
. Oversaw opening of Tiny House BBQ, original concept
. Reduction in labor costs of 9.6 percentage points over 2 year period
. Worked with 3 other accounts in the region to investigate and repair
financial issues
. Assisted in writing fiscal 2018 budgets for 4 other regional accounts

2011 – 2015
Director of Dining Services – New Mexico Tech, Socorro, NM
Total managed volume of $2.3 million.
. Led team to realize a 72% increase in client satisfaction scores in one
. Implementation of Chartwells catering standards, new menus and catering
client surveys led to higher utilization of catering services and revenue
increases of 20% in one year
. Implementation of Chartwells food purchasing and TrimTrax programs led to
food costs reduction of 9% in one year
. Utilization of biannual Chartwells customer surveys, Simply Listen cards,
Webtrition menu system, and management “on the floor” policies led to
increase in student satisfaction, a 15% rise in student board plan
participation, and a 50% rise in faculty and staff participation in
dining facility
. Significant improvements in health department and Ecosure food safety
. Increase in retail revenues average 15% annually
. Completed Developing Dynamic Leadership course in September 2014

2002 – 2011

Executive Chef/Patient Services Manager – KU Hospital, Kansas City, KS.

Placed in difficult account to provide direction to culinary and patient
services staff, to implement ARAMARK programs, and to put systems in place
to maintain high level of performance on an ongoing basis.
. Achieved consistency in patient satisfaction scores, with a high ranking
in the 95th percentile
. Reduced print to floor ticket times by 20+ minutes on average for room
service operations

FoodService Director – Northwest Texas Healthcare, Amarillo, TX.

Staff of 7 managers and 90+ hourly employees in a 500+ bed hospital.
Patient services, the Bluepoint Café, Java City coffee shop, large catering
volume, vending, managed volume of $5M

. Converted the patient food service operation from “traditional trayline”
to room service, resulting in patient satisfaction scores in the 90th+
percentile ranking
Increased revenues by an average of 8% annually
Reduction in food costs of $200K annualized
Reduction in staff turnover by 60% over 2 year period

Operations Support Manager – Healthcare SW/SC Region
2005 – 2006
Provided guidance in Aramark hospital food service operations in a 6 state
region. Areas of support included patient services, retail operations,
culinary, and cost controls. Trained, audited, and reinforced Aramark
programs, including all operating systems, menu standards, recipe
compliance, purchasing compliance, and sanitation standards.
. Led culinary and retail operations in numerous new business openings,
including MD Anderson.
. Created location specific menus, training guides, and job task lists,
along with recognizing and fulfilling efficiencies within the staff
structure, and hands on training.
. Led the implementation of ingredient control processes and compliance
with ARAMARK’S production operating system in a number of accounts,
resulting in increased consistency of recipe compliance and decreases in
overall food costs.

Executive Chef – Baylor University Medical Center, Dallas, TX
2002 – 2005

Responsible for all culinary and purchasing operations in a department with
an $18 million managed volume, average daily meals 12,500. Staff consisting
of 5 managers and 40 hourly staff members.
. Significantly changed hospital “culture” to feature accountability for
all staff members, a fast paced teamwork environment, flexibility with
scheduling, and accomplishing “more with less”. Cut staff by 5 FTEs,
while increasing productivity and building over $1 million in additional
. Created food concepts, menu and recipes for Atrium Market, a new retail
concept. Provided ongoing menu changes that stimulated interest in this
operation. Sales grew by 400+% from previous concept.
. Implemented standards and procedures for ingredient control processes,
thereby ensuring recipe compliance, and lowering overall departmental
food costs by 5 percentage points.
. Selected as member of nationwide team that developed company wide
catering menus.
. Selected to participate in opening of new accounts at 4 hospitals in
Texas in 2003 and 2004.
. Opened a new Baylor facility in Plano as the opening Chef, including the
development of upscale room service patient menus and recipes, in
conjunction with ARAMARK RDs.


Positions included Banquet Chef, Executive Chef, and Food and Beverage
Locations included Lincoln Center Dallas, Austin, and Campbell Center
Dallas 1986 – 2002

Professional references

David Aylmer
District Manager, Sodexo Higher Education

Diane Jackson
Sr. Director of Dining Services, Chartwells

Genevieve Stona
Vice President, Thompson Hospitality (Compass Group)

Andrea Schneider
GM, Taco Cabana