Rodger Wright

3256 Main Street, New York,NY 11111, 555-555-5555 , (444) 444-4444Mobile,

Food Service Director

Tenacious, motivated and results-driven food service executive with a track record of improving operating efficiency, increasing profit and turning around negative business situations within corporate, hotel and restaurant environments. A turnaround specialist able to restore profitability to underperforming operations by working with all levels of staff to increase morale and enroll employees. Skilled in developing programs designed to reduce costs, increase profitability and dramatically improve exposure.

Areas of expertise

  • Operations Management
/
  • TeamBuilding and Staff Development

  • Customer Service and Relationship Management
/
  • Menu Development and Implementation

  • Strategic and Tactical Planning
/
  • Inventory and Cost Control

  • Marketing and Sales Initiatives
/
  • P&L Management

Professional Experience

Executive Food Services, Inc.,New York, NY2001 to Present

General Manager / Director

Direct food service management throughout 10 facilities, with total annual sales of $2.5 million. Manage multiple areas, including budgeting, staff direction, inventory control, setting of performance standards, menu creation, policy enforcement, cash management, cost control and financial reporting. Perform financial analysis and reporting, as well as long-range financial/business planning. Implement and maintain compliance with HACCP standards and quality assurance requirements. Manage OSHA-related activities, which includes conducting monthly safety meetings, and maintain a positive relationship with health department staff.

Key Accomplishments:

  • Reversed a negative customer relationship, which threatened imminent loss of the account. Increased business 20%, reduced labor requirements and improved customer service quality while reducing employee turnover by 75%. Won a new, 5-year contract and drove revenue from -$125K in 2002 to +$269K in 2004.
  • Raised the client satisfaction rating from 72% to 96% overall between 2002 and 2005, as verified by service-and-relationship surveys.
  • Chosen to identify and execute solutions to turn around a troubled account and resolve other difficult issues, including an employee turnover rate that exceeded 50% by improving client communications, initiating new menus, marketing techniques, and promotions, and creating incentive programs. Partnered with new and existing vendors to develop and implement production in conjunction with marketing promotions and product/service rollouts.

Welton Corporation, Inc.,New York, NY1994 to 2001

Multi-Unit Food Service Director,Incarnate WordUniversity

Directed all aspects of food service at 4 facilities, with total annual sales of $4.0 million. Managed multiple areas, including budgets, staff recruitment and training, inventory control and menu creation.

Key Accomplishments:

  • Increased business 25% and increased catering sales 10% by improving customer service and improving communications with the client, which restored a positive relationship.
  • Selected to manage a failing account and subsequently reversed the negative customer satisfaction level. Simultaneously reduced labor costs and improved service.
  • Stimulated increased sales by initiating new menus and executing innovative marketing techniques—including creation of a popular food court—as well as by enhancing the catering operations.

Rodger Wright, Page Two

Early Career Development

Liberty Hotel,San Antonio, TX1993-1994

Food Service / Catering Director

Managed daily food service operations and restaurant staffing, room service and a sidewalk café, as well as all catering functions.

Key Accomplishment:

  • Upgraded staff performance, enhanced customer service quality and improved operating effectiveness by initiating expanded training opportunities, developing new catering menus and implementing inventory control procedures to track equipment use and storage.

Dallas Café,Dallas, TX1990-1993

Manager

Directed all aspects of front-of-house operations, including food and beverage control, promotional activities, and employee scheduling and training.

Education & Professional Development

  • Bachelor’s Degree in Business Management, University of Texas-San Antonio, TX
  • Multiple workshops and seminars on topics that included accounting, catering, time management and human resources

Awards & Commendations

  • Most Improved Account and General Manager for the Quarter, Executive Food Services, Inc.
  • Excellent state audit ratings, 2003-2004

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