Avi Weizman

Program and operations professional with a track record managing complex projects end-to-end — vendor and contractor relationships, procurement, budgets, compliance, and cross-functional teams — across construction, distribution, and hospitality operations. Skilled at coordinating multiple stakeholders, controlling costs, and driving projects from planning through completion while maintaining strong client and vendor relationships.

Construction Project Manager at GOLDEN HEIGHTS REMODELING (Design & Build) (2025-08 – Present)

Residential design-build remodeling firm, single-family and multi-unit

• Prospect leads, close sales, and manage residential construction projects end-to-end, from client consultation and sales through final finishes, serving as main point of contact throughout the project lifecycle.
• Apply for and secure permits, coordinate inspections, and verify code compliance; draft plans and specifications to support project scope.
• Oversee on-site teams and subcontractors for quality control; select materials with clients, balancing design, budget, and code requirements.
• Manage billing, invoicing, and payment collections to keep projects on budget and on schedule.

Territory Sales Manager at BIRITE FOODSERVICE DISTRIBUTORS (2024-01 – 2025-12)

Bay Area broad-line foodservice distributor

• Managed a team of 10 outside sales representatives, overseeing daily operations, account relationships, and margin management across the territory.
• Directed cost analysis and audience measurement using CPG analytics software; oversaw accounts receivable and daily logistics/routing performance for the team.

Sales Area Manager at PERFORMANCE FOODSERVICE / PFG (2022-01 – 2024-12)

National broad-line foodservice distributor

• Managed regional territory accounts end-to-end — orders, transportation, warehousing, and payment processing — while consulting clients on operations and profitability.
• Tracked weekly pricing and commodity trends to protect margin; enforced payment/credit terms to minimize receivables delinquency.

Chef / Baker / Caterer — Owner/Operator at KONDITA HERITAGE BAKING CO. (2020-01 – 2022-12)

Provider of upscale baked goods and food preparation/catering services

• Managed start-up business launched during COVID-19: sourced vendors, procured supplies and equipment, negotiated contracts, and handled bookkeeping and finances.
• Managed logistics and transportation for large group events and private parties; built local business and community partnerships to grow the client base.

Fine Catering Captain / Event Production & Staffing at PAULA LE DUC FINE DINING CATERING (2009-01 – 2011-12)

1st Republic Bank events / Ornamento Design & Events

• Oversaw production for 200+ high-end events and weddings ($50K+ minimum budget); led a 50-member team across events serving up to 2,000 guests.
• Researched and procured rental equipment; managed full event setup/breakdown and trained 35 servers on service standards and floor logistics.

Operations Manager at BON APPÉTIT MANAGEMENT / COMPASS GROUP (2009-01 – 2011-12)

On-site food service operator for corporations, universities, and specialty venues

• Managed operations of 3 employee cafés (~800 daily diners) at Google headquarters, supervising 60 staff and coordinating with purchasing to reconcile vendor orders.
• Ran monthly budget/diner reporting; developed value-added programs and inventory practices that reduced costs and grew participation by 300 diners per café.

Operations Manager / Showroom Director at CHR DESIGNS (2003-01 – 2009-12)

Build & Design firm and high-end contemporary design showroom

• Led daily operations generating $1M/year in sales; supervised 8 office staff plus project managers and contractors. Managed accounts receivable/payable, purchasing, inventory control, international shipping, and insurance claims.
• Coordinated end-to-end shipping/logistics (LCL, FCL, P2P, D2D) and vendor communications on order delivery and installation accuracy.
• Identified and executed purchase of 8 kitchen/fixture displays from a manufacturer, securing owner approval and managing contractors/transport — fully sold, generating new business and repeat customers.

Server / Captain / Lead at El Gaucho / Aerlume – Fire & Vine Hospitality Group (2013-01 – 2020-12)

• Coordinated dining service across 3 locations and led a 30+ person corporate event team serving up to 1,000 guests.

Lead / Cook at City Catering (2013-01 – 2015-12)

• on-site lead chef at 200+ events serving up to 2,000 guests.

Server at Ruth's Chris Steakhouse (2011-01 – 2013-12)

Bachelor of Arts in Social Sciences, Communications/Media minor – University of Washington

Professional Culinary & Baking in Food & Beverage Cost Control, Catering & Hospitality – Le Cordon Bleu