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Multi-Unit
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male
50 years old
Pacifica, California
United States
Salary: 80000 USD/Yearly
Education: associated degree
Relocate: No
Areas of Expertise: customer service, manufacturing, retail/food/hospitality
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| MY BUSINESS CONTACTS |
tepstill has 1 contact(s)
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| MY DETAILS |
| LAST LOGIN: |
03/21/2008 22:09:18 |
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| RESUME |
Roger Stillman 1542 Victoria WayPacifica, Ca. 94044650-359-2248 650-534-4087 celltepstill@comcast.net | Skills Summary | Director/Manager with extensive experience in food service industry. Skilled as a Corporate Chef, Research & Development Chef, Culinary Trainer, Multi-Unit Management, General Management, Operations Director, Purchasing, Facilities and Quality Assurance. Excellent organizational, communication and team building skills, cost controls and annual budgeting. Experienced with transferable managerial skills in developing, implementing and managing cost saving initiatives through operational analysis of business. | Employment | Director Purchasing, Quality Assurance & Client RelationsBox Lunch Company | October 2003-March 2007 | | South San Francisco, Ca· Managed due diligence requirements for Quality Assurance (QA) program, responsible for all company purchasing and interfaced with high profile clientele for a 4.5 million dollar catering operation. · Responsible for negotiated cost savings of top twenty five purchased products through direct manufacturer volume purchasing and distribution. Estimated annual cost savings 100k. · Responsible for coordinating plant operations within strict USDA guidelines for receiving, storage and handling of all raw ingredients. Improved warehouse safety through implementation of stable warehouse shelving as well as safety of stored products all implementing and following regulatory Cal-Osha safety storage guidelines. Implemented and maintained AIB (Outstanding rating) Certification.· Reduced Worker’s Comp claims and injuries 90% through development and implementation of safety shoe program and safety lifting belts as well as reduced insurance premiums 25-30%.· Interfaced with County Dietician and Senior Center Directors running Senior Congregate Hot Lunch program for 12 centers (400 meals daily) in county. Developed menus with federally mandated, daily/weekly nutritional health guidelines. | | Area ManagerGuckenheimer Enterprises, Inc. | December 2000-March 2003 | | Redwood Shores, Ca.· Responsible for overseeing 10-12 corporate foodservice operations in the Silicon Valley/mid Peninsula area.· Worked with unit managers and chefs to control and or reduce food cost through proper portion controls, menu design and utilization of all food programs, to minimize waste.· Developed monthly/daily menus specifically for each account utilizing unique seasonal local ingredients, artisan style organic sandwiches, salads and select hot/cold entrees with fresh eye appeal.· Coordinated and managed high profile corporate caterings in the executive briefing centers, including Samsung Electronics, Cadence Systems, BD Biosciences, SRI (Stanford Research Institute), Morgan Stanley Dean Witter, Exponent and Orrick Herrington & Sutcliffe.· Conducted monthly unit inspections which included strict HACCP program, Safety/Sanitation program and Merchandising and Standards program.· Instructed managers on HACCP, Safety/Sanitation, Unit Standards, Food Cost Controls, and Labor Controls.· Weekly/Monthly/Quarterly/Annual meetings with clients to discuss foodservice operation, monthly subsidy income statement, budgets, etc. | | Corporate Management, Chef R&DChevys Mexican Restaurant | September 1985-January 2000 | | San Francisco, Ca.· Developed and Implemented new menu items, new restaurant concepts, and quarterly specials programs.· Created, coordinated and managed rollout of three company wide cost savings initiatives through reconstructing recipes and working with purchasing on new contracted pricing of alternative ingredients (equal or better quality)· Assisted in several restaurant openings. Responsible for coordinating and training culinary teams to instruct back of house staff on complete kitchen operation. · Responsible for all culinary training of Regional Food Supervisors and kitchen managers. Multi-unit management of back of house operations for Northern California region.· Operated restaurants as General Manager and Chef including “Flagship” restaurant in San Francisco. | Education | A.S. in Hotel Restaurant Management and Culinary InstructionSan Francisco, Ca |
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