Anthony Hooper Email & Phone Number

Ooltewah, Tennessee, United States

Identified market potential by qualifying business accounts, initiated sales process byscheduling appointments, making initial presentation, understanding customer needs. Closedsales by building rapport with potential account, explaining product capabilities, overcomingobjections, and opening new accounts. Expanded sales in existing accounts by introducing newproducts, developing new applications, finding customer solutions.

Hixson, Tennessee, United States

Tasked with bringing dining services back into alignment with regards to budget, operationalefficiency, and corporate policy. Redesigned menu structure in addition to activating lunch andbar program to increase departmental revenue and profit. Assisted our assisted living center oncampus with SOP materials and training.

Rising Fawn, Georgia

Prepared multi-unit F&B operation from scratch, setting up vendor accounts and negotiating contracts, budgeting, constructing standard operating procedures. Developed menus and priced according to cost analysis. Directed the opening of new clubhouse and restaurant involving kitchen and dining room design, ordering equipment and small wares, POS set-up, developing hours of operation, recruiting and alignment of staff, creating safety guidelines and emergency procedures, and establishing SOP’s. Schedule staff according to forecasts and catered events. Consistently maintain prime cost well below corporate benchmarks with inventory management. Provide non-F&B products at service locations to maximize sales.

Chattanooga, Tennessee, United States

Traveled to service areas to represent the company and achieve the assigned goal. Scheduled and performed product demonstrations. Built strong relationships with clients by tailoring services according to their needs. Attended industry trade shows to identify product and market trends. Recommended marketing strategies to target a specific region or demographic. Monitored market conditions in relation to competitors. Generated and submitted sales reports to management.

Chattanooga, Tennessee Area

Consistently outperformed 13 franchise locations with labor and food costs. Used proactive cost control to attain profit margins of 15%. Executed $1M in catered event operations annually. Coordinated with restaurant and hotel management to ensure both brand standards were met and exceeded. Achieved “Raving Fans” award for three consecutive years for outstanding guest reviews.

Chattanooga, Tennessee

Prepared dishes with locally sourced ingredients. Implemented training, supervision, and professional development of staff. Ensured operational standards were met in conjunction with the Chef de Cuisine. Nominated twice for James Beard Award.

Rome, Georgia

Planned and implemented company guidelines and procedures. Conducted market research to build pro forma. Launched seasonal promotions and social media marketing campaigns. Directed the staff training program. Formed catering division. Enacted P&L and product mix audits to gain revenue and identify cost-saving measures.

Chattanooga, Tennessee Area

Led kitchen team in chef's absence * Prepared dishes with locally sourced ingredients * Created menus * Training, supervision, and professional development of 10+ kitchen staff * Twice nominated for James Beard Award * Coordinated with restaurant management team on supply ordering, budget, and kitchen efficiency and staffing * Oversaw and organizes kitchen stock and ingredients *

Mount Berry, Georgia

Assisted with daily foodservice operations for Berry College campus which consisted of several units * Directly tasked with supervision of catering service department * Prepared and coordinated multiple catering events simultaneously, with volume from 10 to 700 at any given event * Arranged equipment, transportation, staffing, and all logistic needs according to events *

Dunwoody, Ga

Completed Le Cordon Bleu internship program at Dunwoody * Trained and rotated through every station at the club restaurant including grill, garde manger, and saute * Prepared and executed catering events with maximum capacity of 400 in club ballrooms * Kept a sanitized and orderly environment in the kitchen * Ensure all food and other items are stored properly * Check quality of ingredients *

Associate'S Degree, Culinary Arts/Chef Training, 3.0

High School