Restaurants, Foodservice,
Theaters and Entertainment
Candidate Profiles
Listed below are current candidates available through Executive
Referral Services. For further information on these candidates who
are seeking a new opportunity, please contact us at (773)
693-6622. Or, you may enter the Reference No. listed by each
candidate and post on the "Contact
Us" form, then submit by e-mail. We respond to all e-mail
inquiries within 24 hours.
PRESIDENT - Highly polished tenured executive who has held
Divisional Vice President positions with both McDonald’s and Yum
Brands. Responsibilities
included overseeing over $500 Million in revenue in 10+ states.
For the past 4 years he has been President of a 300+ store chain of
primarily franchised restaurants. During
his tenure the company has averaged 50+ unit growth annually in company and
franchise growth. Recently started
franchising internationally. Greatest
impact on the company has been his positive leadership and developing tremendous
franchise loyalty. A true leader
who has a natural training style, which develops his staff and challenges each
member of his team. BA.
Salary Open. #RF081001
CORPORATE CONTROLLER - Oversees all accounting for this 70+
unit $150 Million restaurant company operating in over 10 states.
Centralized accounting system, generated P&L’s within 8 days after
the end of each period. Has implemented numerous programs in the field, which have
generated significant cash flow improvements and a minimum of $3 Million in
profits last year. 11 years with a
25+ unit chain, during this period he reduced staff from over 60 to 40 saving
the company over $1 Million in overhead. Has
experience with the SEC, shareholders reporting, payroll, distribution center,
cash management, budgeting, financial planning, taxation, etc.
Highly proactive controller with an insight in the restaurant industry.
CPA, BA. #RF081002
EXECUTIVE CHEF - Hands on culinary professional and team
player with over 10 years of foodservice experience.
Based on the West Coast having experience in the foodservice and
hospitality industries, this candidate is highly adaptive and works well under
pressure. Responsibilities have
included opening a kitchen from the ground up, creating dining menus,
supervising kitchen staff and purchasing has handled from $2-8 Million in
revenue. AS Degree – Culinary
Arts. #RF081003
RESTAURANT MANAGER - Located
in Michigan, he is experienced with McDonald’s,
Burger King, and presently Arby’s.
With more than 12 years management experience, he is responsible for
increasing sales more than 7% while additionally improving mystery shop scores
by 11%. In his tenure, he also received an award for “Manager of
the Quarter”. After recently
meeting this candidate, I feel he is a very energetic Manager who is results
driven. He would be an asset to
your firm. #RF081004
FOODSERVICE DIRECTOR - Versatile
management professional with extensive multi-unit experience and an ability to
meet and exceed schedules with short lead-time. Experience
includes foodservice management of a 400-acre facility of more than 40 buildings
with over 3,000 employees. This
multi-unit B&I account includes the operations of 3 cafes, coffee delivery
service and onsite catering throughout the facility.
Responsibilities at this $2 Million account include budgeting and
forecasting, securing vendors and contracts, food production system and
development, inventory management and controls, sanitation, capital budgeting,
employee hiring, training, annual performance appraisals, catering sales,
service, contracts, billing and daily operations.
Was able to reduce budgeted subsidy from $250K to $75K while achieving
high scores in customer satisfaction surveys.
#RF081005
VICE PRESIDENT OF OPERATIONS - Former Brinker
executive with over 10 years of senior level management in casual dining.
Has opened over 20 restaurants, calm, resourceful, innovator with
excellent problem solving skills. Began
his career as an assistant manager on the West Coast, progressed rapidly.
Most recently has been instrumental in the start up and development of 5
new steakhouses for a new division of a national chain. BA Salary $120K. #RF081006
DIRECTOR OF REAL ESTATE - During the past 10 years developed
over 250 restaurants. Opened over
80 units in one year. Strong
negotiator who adds a national perspective and long term strategic planning to
the corporate growth. Extensive
free standing and in line site development experience.
Well versed in legal, environmental and all aspects of Real Estate
Department Management. Experience
throughout the United States. BA
– Salary $130K. #RF081007
REGIONAL VICE
PRESIDENT - Solid operational experience in various phases of contract
foodservice including university, healthcare and B&I.
Proven leadership abilities in creating, implementing and managing new
business initiatives. Most recently
managed a region of $40 Million with direct responsibility over four District
Managers, a Sales Executive and indirect management for 800+ exempt/non-exempt
employees. Through team building,
empowerment and succession planning over 35% of the management team was promoted
to greater responsibilities. #RF081008
EXECUTIVE CHEF - Over 13 years of foodservice
experience ranging from fine dining, restaurant, hotel and B&I contract
feeding. Highly organized and
possessing excellent communication and interpersonal skills.
Previous experience with Sodexho where she was responsible for a
staff of 27, handled inventory control and all purchasing.
Has also been responsible for training staff and disciplinary action when
necessary. Creative chef who
strives to get the best value for her clients while balancing food cost.
#RF081009
DIRECTOR OF TRAINING
- 20 + years highly experienced foodservice professional and hospitality
industry leader. Particularly
talented in the area of university feeding.
Most recently the Director of Training for Compass Group North America
where he designed, developed and built the company-training department. His responsibilities included directing and coordinating
training functions for 60,000 associates (managers/employees) in over 3,000
operations throughout the United States and Canada.
Training programs designed include employee orientation, customer
service, leadership skills, labor-legal negotiations skills, presentation and
foodservice technical skills. Controlled
an annual training budget of $3.5 Million. #RF081010
ASSISTANT
GENERAL MANAGER - Enthusiastic.
Located in Illinois, this candidate has over 10 years management
experience in both full and fast food restaurants.
Currently he is familiar with Wendy’s
and Taco Bell where he helped reduce food cost over 7% and labor cost
down 4%. During his tenure he
trains both hourly and management employees, interview and hire staff, while at
the same time scheduling up to 40 employees.
After meeting this candidate, I feel he has an excellent knowledge of
financial reports who additionally understands how to create teamwork. #RF081011
REGIONAL RECRUITMENT
MANAGER - Very hands on and results oriented recruitment professional
handling a three-region area across the U.S.
Responsibilities include implementation of staffing strategies,
administering job-posting systems, staffing metrics, on-line postings and resume
management database. Aramark
trained and highly versatile, she is an excellent relationship builder and team
player. Through her careful
attention to operations personnel, she successfully reduced vacancy rates by
over 30%. However, she is an
excellent trainer (having a background in training) which allowed her to design,
develop, market and measure the national college relations strategy resulting in
125% improvement of new college hires. Very
personable with solid communication skills.
She also actively set the
strategic direction of the On-boarding program for all new non-exempt employees
resulting in a 5% improvement in retention.
Bi-lingual, Bachelors and Masters degrees. #RF081012
PRESIDENT - Tenured, Bilingual, experienced dynamic leader.
Has operated for 7 years in a high growth casual theme restaurant concept
on the West Coast with over 140 restaurants and $325 Million in revenue.
Natural flair for R&D, menu development and building sales. Previously held the Vice President of Operations position for
a high profile restaurant company overseeing over $100 Million in volume.
Truly a unique individual who has a passion for the restaurant industry.
He balances his creative flair with his drive for profits.
BA Salary $200K+. #RF081013
FOODSERVICE DIRECTOR - Over 10 years of
foodservice experience in both a restaurant and contract feeding environments.
Currently employed by one of the top three contract feeding corporations
where he has been for almost five years. Responsibilities
include the supervision of a large B&I account consisting of three
properties and servicing a population of 2,600.
Further responsibilities include annual budget forecasting, management
and hourly staffing and development, daily, weekly, monthly and quarterly
operating expense control. Actively
involved in advertising, marketing and merchandising decisions, menu development
and rollouts, retail marketing, and operations.
BS Degree. #RF081014
REGIONAL DIRECTOR OF FINANCE - Seasoned
foodservice professional, very sharp and highly motivated with 10 years of
finance, accounting and operational experience.
Venues include the fast-paced environments of airports, stadiums,
casinos, turnpike travel plazas, and healthcare food service accounts.
Currently employed by a well-known contract feeding company with
financial responsibility for over 55 healthcare foodservice accounts totaling
$120 Million in annual revenue. During
his tenure he reduced delinquent accounts receivable balances throughout the
regions by 30% through persistent contact with clients, as well as the
development of creative payment plans. Previous
experience with one of the top 5 contract feeders.
BS, MBA #RF081015
VICE PRESIDENT OF FRANCHISE DEVELOPMENT - Has held a senior
level franchise position during the aggressive growth periods of a division of Carlson
Restaurants and Bennigan’s Restaurants. Aggressive closer who really knows the business.
Has personally developed sales and marketing programs, UFOC, all
collateral, marketing materials for his current employer.
Began his career in restaurant operations, knows and understands site
selection, construction and the legal aspects of the business.
Has been recognized by the industry as an authority on franchising and
has spoken at numerous NRA, Tradeshow and conferences.
BA and MBA #RF081016
PURCHASING - Director of Purchasing – 15 year of solid
restaurant product procurement expertise. A restaurant executive whose experience in building,
managing, and operating diverse multi-unit businesses for world class purchasing
program that is second to none. Proven
expertise and accomplishments in procurement and materials management of all
food, beverage, equipment categories, vendor management, profit improvement,
inventory control, quality assurance. BS
Degree in Business Management. #RF081017
DIRECTOR OF MARKETING - 8 years of Field
and Corporate Marketing experience with an innovator in the fast food pizza
segment. During this period the
franchise grew from $10 Million to over $100 Million in revenue.
Sales grew over 17% annually. Managed
a $10 Million marketing budget. BA
and Masters. #RF081018
DIRECTOR OF
NUTRITION SERVICES - Very sharp and highly knowledgeable foodservice
professional with over 20 years experience in healthcare feeding – virtually
all of it in a hospital setting. Most
recently responsible for a 500+ bed hospital with annual revenues in excess of
$3.8 Million. During his tenure he
improved patient satisfaction scores by 35% which maintaining the cost
effectiveness of the account. Licensed
dietitian, BA & MA Degreed. Nationally
relocatable. #RF081019
DIRECTOR
OF OPERATIONS – FAST CASUAL - Since 1996, this individual has built this
region to over 100 units in the fast casual segment.
Strong in marketing, training, operations and human resources.
Received awards for profits, and top line sales.
Began his career with 10 years of full service restaurant experience.
Held positions of Assistant General Manager, General Manager and Area
Director. Highly performance
driven, result oriented and thrives on a challenge.
BA, MBA Salary $106K. #RF081020
FOODSERVICE MANAGER - 10+ years in the foodservice
industry. A well-rounded and dynamic leader particularly talented in the
retirement feeding arena. Most
recently responsible for a 140 bed long-term care facility.
This included a 125 person un-assisted living unit with the balance
handling assisted living. Certified
Dietary Manager and a BA Degree in hotel, restaurant and institutional
management strong leader who is respected by his staff and customers.
#RF081021
VICE PRESIDENT OF HUMAN RESOURCES - Stellar candidate with 20+
years of Human Resource experience in the restaurant industry.
Has significant experience dealing with all aspects of human resources
including labor relations, compensation, benefits, loss prevention, recruitment,
EEO, workman’s compensation and affirmative action.
Has been responsible for up to 5,000 employees in 30 states.
“This candidate is highly professional, pro-active, resourceful, who
works closely with operations to achieve mutual goals”.
Currently the Vice President of Human Resources for a 100+ unit
restaurant company operating in 15 states.
BA, SHRM. #RF081022
GENERAL MANAGER - Profit and people oriented
leader offering more than 13 years of foodservice experience.
Well versed in both the operations and sales side of the business.
Most recently employed by one of the top three contract feeders
nationwide where he manages daily operations for a cafeteria, daycare center,
convenience store and catering department of a B&I account accommodating
more than 2,000 people on a daily basis. Responsibilities
include P&L, short and long-term business objective, inventory control,
staff development and quality control. #RF081023
VICE PRESIDENT OF MARKETING - Increased sales over 5% in
2002. The industry average was
1.4%. Began his career on the
agency side. Has held significant
field marketing positions with prominent pizza and burger chains.
Experience as Vice President of Marketing for companies from 250 to 1,000
restaurants. Experience has ranged
from coast to coast. Currently responsible for a 600 unit casual restaurant
concept. Innovative marketer who
knows how to build a brand and instrumental in repositioning concepts.
BA #RF081024
DIRECTOR OF CONSTRUCTION - 16 years of progressive
construction management experience. Began
his career at Friday’s as a Project Manager.
Overseeing the construction of 20+ restaurants.
In his current position for a 200+ unit multi concept restaurant company
he has been instrumental in the development of 2 new prototype concepts
overseeing all new construction, remodels and facilities.
Bachelors in Architecture. Salary
96K. #RF081025
SCHOOL FOODSERVICE DIRECTOR -
Very devoted foodservice professional with only 2 employers in the past 20
years. Most recently responsible
for all aspects of administration and operation of the district’s foodservice
program – an urban district of 48,000 students with an $18 Million annual
budget. Responsible for directing
and supervising over 300 staff including program administration, school and
central kitchen foodservice staff, clerical, custodial, and driver staff.
Also, a past member of the Executive Board of the American School
Foodservice Association (ASFSA). One
of her references stated he has found her to “To be highly professional in her
work and compassionate in her relationship with employees … has demonstrated
the ability to rise to those challenges”.
Highly relocatable. BS
Degree. #RF081026
CORPORATE/REGIONAL CHEF - Responsible for all culinary
activity for this cutting edge restaurant concept. Oversees a field staff of 60 culinarians and chefs.
Oversees all new product development, ensuring cohesive product rollouts.
Creative chef who knows how to manage people, sell ideas and keeps an eye
on costing and profitability at all times.
During his early career worked at two of the finest 5 star restaurants
and hotels. Has participated in
numerous NRA competitions and a past member of the U.S. Culinary Olympic teams. Salary and location open. #RF081027
BUSINESS DEVELOPMENT DIRECTOR -
18+ years of foodservice experience, 10 of which have been handling multiple
units. Currently accountable for
total management operations and sales. Very
sharp handling as many as 45 different locations including restaurants.
Accomplishments include improving the district frame $500K loss to an
$85K + profit and decreasing labor cost by 20% by adjusting labor schedules and
recruiting, hiring and training a strong management staff.
Highly computer literate with experience in MS Word, Excel and Power
Point. An excellent leader with the
ability to communicate effectively, maintain strong cost controls as well as
maintain the respect of his colleagues. #RF081028
VICE PRESIDENT OF HUMAN RESOURCES - MBA, BA
distinguished speaker, trainer, highly recognized in the restaurant industry as
a progressive innovative executive. Most recently, the Vice President of Human
Resources for a 500+ unit, national chain overseeing a staff of 30 with over $3
Million budget and 25,000+ employees. She
has a well-balanced background in all aspects of human resources during this 20
year career. Extensive experience
dealing with unions and successful at developing a proactive non-union
environment. She is a team builder
with a very visible presence in her employer’s top management team.
Salary open. #RF081029
REGIONAL DIRECTOR OF
OPERATIONS - HEALTHCARE - Management professional with demonstrated success
in new business development and managing operations to improve quality and
decrease costs through strong analysis leadership and implementation of training
programs and systems. Currently with a large, well-known retail company where he
oversees all aspects for 9 accounts in the northeast including profit and loss
responsibility, recruiting, training, development and new business.
Over 20 years of industry experience including previous experience with Aramark.
Very customer service oriented.
Was able to manage several start-ups of new accounts over a 3-year period
while maintaining relations of all his other accounts.
Based in the Midwest. BA, MA
#RF081030
DIRECTOR OF TRAINING - 9+ years of training program
development, implementing field and classroom training programs, and overseeing
a field staff. Progressive director
who developed and implemented a computer driven, kitchen classroom environment
to bring consistency to the field for this 150+ unit casual theme restaurant
chain. Prior experience with an
operation of 100+ units with 3 franchises as Director of Training. 10 years of prior multi-unit operations experience,
registered trainer with the Education Foundation of the NRA, certified DDI
Trainer and Facilitator. Bachelor’s
Degree in Education. #RF081031
FOODSERVICE DIRECTOR - Over 10 years of
professional foodservice management experience.
Currently overseeing six retail operations at a university dining account
in the south. Responsibilities
include accounting, payroll, inventory control, human resources, purchasing and
overseeing construction projects. Very
familiar with both the operational and culinary side of the business.
Through the course of his career, he has served two United States
Presidents. Dynamic individual who
thrives on a new challenge. AOS
& BS Degree. #RF081032
VICE PRESIDENT – LEGAL & GENERAL COUNSEL -
Very sharp corporate attorney having been with only three companies in a 20-year
period. Currently employed by a
well-known contract feeding company with accounts throughout the country.
Experience includes negotiating and executing mergers, acquisitions and
divestitures of various regional foodservice companies, negotiating and
restructuring various working capital and guidance loan agreements, complex
insurance and EEOC claims, public offering, 144A offering, orchestrating all
aspects of Chapter 11 proceeding from filing to emergency and established
company-wide licensing and contracts administration for over 850 locations.
Fluent in Spanish. BA, JD.
#RF081033
RESEARCH & DEVELOPMENT - R&D Director – Food
Product Specialist and Culinarian offering over 18 years of Food and Beverage
expertise. Experience includes
operations, technical support, product/process development, and business
management. Responsibilities
include strategic food and beverage concept development, establishing culinary
quality and assurance standards. He
is recognized throughout the industry as a results-oriented, bottom-line
professional Director with strong interpersonal skills and a desire to excel in
any task assigned. He coordinates
the planning, development, implementation and follow-up of Product Test
Programs. Maintains close
association with operations to ensure that all developmental projects and
programs are properly tested and evaluated for system use.
Prior experience with Friday’s and Baker’s Square. BA
#RF081034
DISTRICT MANAGER – HEALTHCARE - 20+ years
of foodservice with an extensive background in healthcare.
Currently the District Manager with direct operation over eight acute
care hospitals and two long-term care facilities. An excellent motivator of staff.
His current aggregate volumes are $25 Million+ servicing over 12,000
meals daily. Through consolidating
foodservice operations, he was able to reduce the budget by $3 Million.
Moreover, revenues were maximized by 10% through a shared service
agreement with other accounts outside the organization by delivering management
and foods to these off site facilities. BS
Degree and numerous awards. #RF081035
ASSISTANT
FOODSERVICE DIRECTOR - Well-rounded foodservice professional possessing both
a restaurant and contract feeding background.
Previous experience with Eurest Dining.
Experience includes operating dining room of a B&I account where
he improved the operation resulting in a revenue increase of 3%.
#RF081036
DIRECTOR OF FRANCHISE SALES - “Highly
Talented, Sales Driven, Natural Closer”.
Immediate supervisor stressed, he generated $11 Million in first year in
franchise sales, generated over $1 Million in 2002.
Experience with 2 companies during his 10 year career.
Has produced collateral media material, marketing materials, restructured
and filed UFOC’s.
Experience in US and Canadian franchising.
Aggressive individual who loves to close.
Currently with a $700 Million+ national restaurant company.
BA, MBA
Salary $80K.
#RF081037
DISTRICT
MANAGER - Twenty plus years of operations experience in the bakery segment.
Extensive experience in mall and full standing locations.
Currently the District Manager for a franchise of Krispy Kreme.
Has operated a variety of units ranging from $1 to $12 Million in
revenue.
Strong team builder, versatile, strategic planner that can manage diverse
staff in unique locations.
Reputation as a top line sales focused District Manager who knows what
builds repeat customers.
Highly computer literate.
BS in Marketing.
Salary $68K.
#RF081038
CHIEF FINANCIAL OFFICER/VICE PRESIDENT ACCOUNTING
- Unique individual who worked his way up from staff accountant to CFO in
the first 15 years of his career. During
his tenure, he has overseen the Accounting and Finance for a variety of
restaurants with over $200 Million in sales.
Currently the Director of Finance for a large restaurant conglomerate.
In today’s business climate, you will not find a more honest,
committed, driven, senior Finance and Accounting executive with a passion for
the restaurant industry. Well-rounded
individual, with strong financing, treasury, auditing and accounting experience.
BA, CPA and MBA #RF081039
FOODSERVICE DIRECTOR - 20+ year of foodservice experience
including previous experience with The Wood Company (now Sodexho).
Has successfully managed a high profile prestigious, multi-faceted
boarding school with annual sales of $2 Million serving 1,000 students, faculty
and staff, along with accountability of catering sales in excess of $375K.
Moreover he directs five managers and 50 full time employees in the
operation of four separate dinning facilities.
Very well rounded and also possessing multi-unit experience. BS Degree. #RF081040
DIRECTOR OF OPERATIONS – FAST CASUAL OPERATION - Experienced
with Taco Bell, Baja Fresh and a successful bakery concept in operations
overseeing up to 25 units. Bilingual
began his career with a highly successful coffee shop concept.
Held positions of Director of Training and Director of Operations for
this 70 unit chain on the West coast. BA
Salary $76K. #RF081041
FOODSERVICE DIRECTOR
- Highly dedicated foodservice professional having only two jobs in a nine-year
period. Experience in both B&I
and campus dining. Previous
experience with Sodexho. Currently
accountable for a well-known University in the Northeast.
Previously handled a B&I account where he turned a 65,000+ subsidized
account into a 70,000+ profit account in the first year.
Responsibilities include all vending, office coffee service, catering
services, offsite catering. Knowledgeable
in all aspects of culinary administration and operations.
AOS Degree. #RF081042
EXECUTIVE CHEF -
HEALTHCARE - Detail Oriented organized and efficient culinary professional
possessing excellent culinary skills in addition to being highly computer
literate. Very self motivated with
ability to work independently and having had responsibilities to include recipe
development, new design kitchen and operations management, purchasing,
budgeting, payroll, contract negotiation and personnel management.
Most recently employed by Morrison Management at a 400+ bed
hospital where he was overseeing $2.5+ Million in food purchases and $28+
Million in retail sales. He had 40
direct reports and 40+ indirect reports. Currently
in the south, but open to relocation. Trained
in the military and has 20+ years experience. #RF081043
DIRECTOR OF CLINICAL
NUTRITION - Foodservice Director and Registered Dietitian offering
accomplishments in management, clinical and business dietetics.
Excellent oral and written communication skills with extensive knowledge
in the area of nutrition. Most
recently handling a multi-site operation in the Midwest.
He has been responsible for troubleshooting facilities with regulatory,
staffing, charting and food cost problems and has trained and certified
registered dietitians, dietary managers, etc., in the National Restaurant
Association Educational Foundation Servsafe Sanitation Program. BS Degree. #RF081044
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