Seeking a position as a Food Service Director in Metro Detroit to fully utilize my 30+ years of expertise in the food industry in management/purchasing.
Owner January 2003 to CurrentAngel's Plates Catering － MI
Develop marketing plan to promote catering business Use innovative sales techniques to build strong client base with commercial organizations and associations Prepare budget and financial plans for catering department Prepare reports on forecasts for management Control labor cost, foot cost and other expenses based on budget Supervise food arrangement, transportation, and setup and clean up Contract negotiations with suppliers and customers Hire and train new employees to according to catering processes and company policies Supervise daily tasks of catering staff Implement the highest quality of safety and sanitation standards Consultative sales with customers in menu selection and décor Analyze current trends in consumer tastes and implement them in events.
General Manager January 1999 to January 2003Pepper Mill Restaurant/Bar － Santa Clara, CA
General oversight and management of all areas of the restaurant Adhere to company standards and service levels to increase sales Minimize food, beverage, supply, utility, labor costs Responsible for customer complaints and taking corrective action Financial responsibilities: Timely and accurate financial reporting on invoices and personnel/payroll Estimate food and beverage costs Place orders and schedule deliveries with distributors Personnel responsibilities: Provide direction regarding operational and procedural issues Interview, hire, supervise and develop hourly employees Conduct orientation, training and performance reviews Prepare and maintain schedule for restaurants staffing needs Enforce food safety and sanitary practices for food handling, cleanliness and maintenance of kitchen/dining areas Ensure compliance with company policies and procedure as well as federal/state/local ordinances Responsible for ensuring consistent high quality of food preparation and service Maintain professional restaurant image including cleanliness of restaurant, uniforms with high appearance standards Uphold Serve Safe certification and guidelines.
Buyer/Purchasing Manager January 1996 to January 1999Holiday Inn Select － Orlando, FL
Manage procurement activities through RFQ/RFP process for suppliers Superior relationship development with vendors and 3rd party suppliers to improve pricing, quality and delivery Develop and implement purchasing and contract policies and procedures to support various departments Develop and implement purchasing, receiving, and inventory management policies and procedures Develop and maintain inventory and pricing databases Create strategic multi-location contracts and pricing agreements when applicable Analyze data of sales, cost, and business objectives to prepare reports for purchasing recommendations Develop and present strategic reporting to directors/general managers on inventory, costing performance and recommendations Review and approve purchase order placement (onsite/online) to optimize results.
Contract negotiation and supplier oversight to maintain cost effective and well-managed relationships Cross functional duties with Special Events, Food, Beverage and Hotel Operations regarding pricing trends, product variation, and inventory issues Attend internal cross department meetings to identify inventory and procurement needs/schedules Assist in costing exercised to help in optimizing /reducing costs Attend trade shows for product and idea innovation.
Purchasing Manager January 1989 to January 1996Marriot at the Capital － Austin, TX
Order food, beverage and bar products based on established par levels Work closely with the Executive Chef in order to achieve and maintain best quality and prices Provide Catering & Restaurant departments with special pricing requirements or needs on a case by case basis Maintenance of the Food & Beverage other line expense check book Receiving: Check all food & beverage deliveries for quantity and quality using daily order sheets Compare unit price on invoices to quotation or contract prices to ensure purveyor is charging correctly Ensure that "request for credit" or return procedure is adhered to and reflected on invoices Stamp and code invoices Complete Food & Beverage receiving sheet Obtain signatures from Executive Chef or Director of Restaurants on receiving sheets Forward Food & Beverage receiving sheet with invoices to accounting Reconcile total food, beverage and mini-bar purchases with accounting monthly Assist in placing food & beverage supplies in their proper storage areas Monitor that all products are being properly stored and rotated using the FIFO method Monitor that requisitions are properly completed and signed Ensure all liquor bottles are stamped and empty bottles are destroyed Ensure bottle for bottle issuance of liquor Maintain a neat, organized and well stocked storeroom facility Count all Food, Beverage and Mini Bar inventories on a monthly basis Price and extend inventories Periodically keep a perpetual inventory on a random number of F&B items Establish and monitor par stocks with Executive Chef and F&B Management Record all transfers and costs of sales adjustments.
Responsible for performing any additional duties as requested by the Hotel Controller.
Oversee the administration and ensure compliance with all aspects of the Hotel's Purchasing Policy.
Make certain that eco-friendly, recycled, organic, and local products are considered and products ordered that fall into these categories are tracked.
Bachelors of Art : Sales & Marketing, 1993University of Texas － Austin, TXGPA: GPA: 3.00Sales & Marketing GPA: 3.00
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Companies Worked For:
Angel's Plates Catering
Pepper Mill Restaurant/Bar
Holiday Inn Select
Marriot at the Capital
University of Texas
Job Titles Held:
Bachelors of Art : Sales & Marketing , 1993
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