Andrew Schroeter Email & Phone Number

Accounting and finance functions for a collection of family owned small business.

Participated in the start-up of the Simba-Integra family of businesses. Results of the start-up included the purchase of an existing facilty in Shreveport, Louisiana, the building of a facility in Plano, Texas and the acquisition of a facility in Baton Rouge, Louisiana. Currently working on plans to expand service lines at the Shreveport facility. Areas of responsibility include corporate accounting functions, supply chain management functions, dining services operations, contract negotiations, payroll and benefit functions, and treasury functions.

Directed and Managed dining options in a large continuum of care retirement communty. Results were an increase in customer satisfaction scores from 33% to 71%, an increase in employee satisfaction scores from 63% to 85%, and a decrease in food cost of 7%.

Achievements:Increased Resident Satisfaction from 33% to 71%Exceeded Operating Budget GoalsDecreased Food Costs by 7%Responsibilities:Operation of Dining Services in a 250 resident Retirement CommunityInventory ControlLabor cost ControlMarketing of Services to residents and potential residentsDevelop Capital and Operating Budgets

Financial accounting, purchasing and production direction for Sodexho's largest North American account. While at this account, a financial turnaround was affected by decreasing food costs by 1.5%, reducing labor costs by 7.5%, increasing revenues at some operations by 23%, and increasing customer and employee satisfaction scores by an average of 8% each.

Several sites in 11 years of service; Achievements:Financial Turnaround of Food Service DepartmentAverage decrease in Food Costs of 1.5%Average Labor Cost reduction of 7.5%Average Customer Satisfaction increase of 8%Average Employee Satisfaction increase of 8%Increased Revenues at some units by as much as 23%Start-up of 5 Healthcare Food Service Departments in 5 yearsResponsibilities:GAAP accounting for 2 service departmentsDevelopment of Unit Capital and Operating budgetsInventory and Cost ControlInternal and External Customer SatisfactionMaintenance of automated production systemManagement of large Food Service DepartmentRecipe developmentGrowth Strategy

Bba, Accounting

Maintained a 3.5 out of 4.0 grade point average in accounting courses while being employed in a campus dining facility parttime.

Education record