Kenneth A. Symsack
Windsor
Summary
Dynamic and results-driven hospitality leader with over 15 years of experience managing high-volume food service operations and aligning organizational missions with strategic goals. Demonstrated expertise in leading multi-unit dining facilities and managing large teams, while driving operational efficiencies. Skilled in budget management, implementing food safety programs, and fostering inclusive, customer-focused environments.
Overview
19
19
years of professional experience
1
1
Certification
Work History
Town Board Member (District4)
Town of Windsor, CO
07.2024 - Current
- Represent over 10,000 constituents to address community growth challenges, balancing development and quality of life.
- Collaborated and negotiated a budget exceeding $60 million to ensure equitable allocation of resources across departments and initiatives.
- Serve on the Windsor Arts Commission Board, promoting public art and cultural initiatives, including the installation of murals and sculptures.
- Member of the Parks, Recreation, Culture, and Heritage Board, supporting strategic planning for public spaces and community programs.
- Actively contribute as a board member of the Kern Reservoir and Ditch Company, addressing water resource management and infrastructure planning.
- Advocated for policies that supported infrastructure development while preserving community character.
Meal Systems Administrator
Colorado State University
03.2023 - Current
- Manage operational oversight of meal systems supporting over 20,000 students, staff, and guests, ensuring efficiency and accessibility.
- Led the rollout planning of virtual ID technology with dynamic barcodes, streamlining meal plan usage across campus dining halls.
- Achieved a significant increase in off-campus meal plan purchases, growing from 47,693 meals in FY23 to 73,741 meals in FY25 (a 54% increase) in less than halfway through the fiscal year. Average meal purchase per transaction doubled from 17.02 in FY23 to 34.65 in FY25.
- Implemented and managed Power BI visualizations to analyze meal plan trends, enabling data-driven decisions that enhanced operational efficiency.
- Supported accounts payable operations by processing vendor payments and reconciling financial data.
- Resolved escalated help desk tickets promptly, providing high-quality support to end users experiencing technical issues.
Instructor, College of Health and Human Sciences
Colorado State University
07.2016 - 05.2024
- Delivered hands-on education to 100+ students annually across four courses, including food service systems and catering.
- Increased operational efficiency of the student-run restaurant lab by 20% through strategic workflow improvements.
- Mentored 50+ students into professional culinary and hospitality roles, enhancing CSU’s industry reputation.
- Tracked student progress, frequently checking in with struggling students and identifying root causes of problems.
- Promoted a positive learning environment by establishing clear expectations and maintaining consistent classroom management techniques.
- Utilized Universal Design for Learning (UDL) principles to ensure equitable access to education, fostering an inclusive learning environment for students of all backgrounds and abilities.
Sous Chef & Production Manager
Big Red F Restaurant Group
08.2013 - 08.2016
- Directed culinary operations in three locations, producing 800+ covers daily across high-volume dining environments.
- Reduced labor and food costs while maintaining food quality and customer satisfaction through systems maximizing efficiency.
- Created new menu items that increased monthly sales by 15% or more at all locations.
- Trained and mentored 20+ culinary staff, many of whom advanced into leadership positions within the company.
- Managed food preparation tasks during high-volume service periods, ensuring all orders were executed in a timely manner without sacrificing quality or presentation standards.
- Contributed to achieving the title of Best Mexican Restaurant in Boulder during tenure, showcasing exceptional culinary leadership and menu innovation.
- Trained kitchen staff to perform various preparation tasks under pressure.
Food and Beverage Manager
Renaissance Boulder/Broomfield
08.2011 - 08.2013
- Ranked #2 in the entire Renaissance brand and #1 in restaurant service based on guest satisfaction scores.
- Achieved the only triple platinum rating in the hotel, excelling in guest satisfaction scores, year-over-year sales growth, and profit percentage.
- Supervised a team of 30+ employees across five departments, maintaining an impressive 90% employee retention rate during tenure.
- Directed daily operations of a $6.5 million food and beverage department, ensuring full compliance with corporate standards and financial audits while driving operational excellence.
- Managed departmental budgets and payroll processes, attending monthly Profit & Loss (P&L) meetings to ensure financial accountability and strategic planning.
- Oversaw the purchase, control, and inventory of all beer, wine, and liquor, optimizing costs and maintaining compliance with inventory and licensing regulations.
Cook2
Ritz-Carlton
01.2006 - 01.2008
- - Executed banquet operations for events hosting up to1,000 guests, ensuring consistency and quality
- - Increased efficiency of fine dining kitchen prep by25% by introducing streamlined processes
- - Consistently received top ratings for execution and presentation in internal performance reviews
Education
Master of Education - Adult Education and Training
Colorado State University
Fort Collins, CO01.2020
Bachelor of Science - Hospitality Management (Minor in Business)
Colorado State University
Fort Collins, CO01.2011
Associate of Occupational Studies - Culinary Arts
Culinary Institute of America
Hyde Park, NY01.2007
Skills
- Multi-Unit Dining Operations
- Leadership & Staff Development
- Organizational Leadership
- Community Engagement
- Budgeting & Forecasting
Operations & Leadership:
Financial & Strategic Management:
- Strategic Planning
- Data Analysis
- Customer Service Excellence
- Meal Systems Management
- Food Safety Programs
Customer & Food Service Excellence:
Affiliations
- National Association of College & University Food Services (NACUFS)
- National Restaurant Association (NRA)
Certification
- ServSafe Manager Certification - National Restaurant Association.
- Level 2 Sommelier Certification - International Sommelier Guild
- Alcohol Server Certified Trainer - Training for Intervention Procedures (TIPS) (expired)
Languages
Spanish
Limited Working
Timeline
Town Board Member (District4)
Town of Windsor, CO
07.2024 - Current
Meal Systems Administrator
Colorado State University
03.2023 - Current
Instructor, College of Health and Human Sciences
Colorado State University
07.2016 - 05.2024
Sous Chef & Production Manager
Big Red F Restaurant Group
08.2013 - 08.2016
Food and Beverage Manager
Renaissance Boulder/Broomfield
08.2011 - 08.2013
Cook2
Ritz-Carlton
01.2006 - 01.2008
Bachelor of Science - Hospitality Management (Minor in Business)
Colorado State University
Associate of Occupational Studies - Culinary Arts
Culinary Institute of America
Master of Education - Adult Education and Training
Colorado State University
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