Director of Purchasing - THE MERION CRICKET CLUB - Haverford, PA
(2018-01)
- Directly responsible for a complex dining, purchasing and inventory program for a 2,500 member/ $20M private athletic and social club in Philadelphia's Main Line
- Accountable for cost of goods, P&L budgeting, food, paper, office supplies, chemicals, equipment and capital expenditures
- Negotiate and manage contracts for Vizient GPO, pest control, coffee and trash/recycling
- Responsible for all food inventory and replenishment, averaging $100,000 per month
- Consults the Executive Chef and the Events management team and developed standards of production, recipes and execution
- Assist Executive Chef with researching and contracting local and sustainable food suppliers into our dining platform
- Engineered an internal requisition system to support all club departments to maintain accountability
- Manages receiving team; hiring, counseling, reviews and terminations
- Collaborate with Accounts Payable; invoice discrepancies, credits, purveyor related communication and issues
- Built and maintain the Dining Edge inventory bid and ordering platform
Assistant Director of Catering and Board - SWARTHMORE COLLEGE - Swarthmore, PA
(2017-01 - 2018-12)
- Responsible for the management and execution of the Colleges catering and Dining operations to include both Culinary and FOH
- Bid and purchased all items for special events to include services rendered, contracts, food, linens and supplies
- Worked towards the growth of catering sales through new menu implementation and increased campus usage of the department
- Assisted in the development of the campus wide catering guide including the set-up of CaterTrax
- Work closely with the office of the President to design and execute large and intimate functions
- Developed strong relationships with members of the community while fulfilling Swarthmore's Sustainability Initiatives of zero waste and local procurement for events campus wide
- Assisted in the management of dining hall operations both, Culinary and FOH including personnel development and staff training
- Coached the Culinary Team in 2017 for Skidmore Colleges ACF sanctioned Conference and Competition
Operations and Events Manager - SWARTHMORE COLLEGE - Swarthmore, PA
(2015-01 - 2017-12)
Production Manager - SKIDMORE COLLEGE - Saratoga Springs, NY
(2012-01 - 2015-12)
- Responsible for the management and execution of a $10M Self Operating College Dining Program, Catering Operation and Retail Food Operations
- Directly responsible for the purchasing program, cost control, menu writing and recipe development for dining hall, catering and special events
- Accountable for purveyor contract development, rebate management, RFPs, and management of these processes
- Hired and managed a team consisting of; Purchasing Manager, Dining Hall Kitchen Manager and Kitchen Manager of Retail Operations, 55 full-time union employees and 450 part time student workers
- Partnered with the college's Sustainability Department and collaborated on the yearly planning of the Skidmore Community Garden and all sustainability initiatives
- Ran, with the Skidmore Team, the Skidmore hosted Annual ACF Conference and Culinary Competition 2012-2015
- Earned two Gold Medals, one Silver and one Bronze leading the Skidmore Culinary team in the ACF four person team competition format during conference
Executive Chef - THE GLENS FALLS COUNTRY CLUB - Queensbury, NY
(2007-01 - 2012-12)
- Accountable for a $1.5M food and beverage budget for this 450 member private club
- Introduced locally specialized producers and farms into menu development to support the local economy
- Successfully established a Home Meal Replacement program generating additional monthly sales to support departmental initiatives and create overall Member dining options
- Hired and managed a staff of 10 FTE and 5 PT employees
- Accountable for food cost, labor cost, P&L statements, front of house operations, purchasing, rebate programs and staff development
- Created banquet, fine dining and casual dining menus
Executive Chef - THE GLENS FALLS COUNTRY CLUB - Queensbury, NY
(2004-01 - 2005-12)
Executive Sous Chef - THE SAGAMORE RESORT - Bolton Landing, NY
(2006-01 - 2007-12)
- Oversaw a budget of $10.5M in food and beverage operations and $6.25M in banquets to include 7 restaurants and 4 production areas in this 4 star, 4 diamond resort
- Revamped internal purchasing strategies to streamline operations while maximizing the Resorts purchasing power through price bids, rebate programs and product consistency, directly lowering food cost three points to budget, fiscal year 2006
- Hired, scheduled and managed a staff of 11 managers, 80 full time culinary employees and 45 full time and part time kitchen stewards
- Traveled, interviewed, housed and managed seasonal externs for the summer months: 60-70 hires per year
- Responsible for the implementation of menu and restaurant standards, recipes, staffing, creativity and daily operations
- Accountable for payroll, labor, food cost and recipe system for all outlets
Chef de Cuisine - THE SAGAMORE RESORT - Bolton Landing, NY
(2002-01 - 2004-12)
