Aaron Watson Email & Phone Number

United States

- Dining: Provided nutritional gourmet menu selections for a property comprised of Independent Living, Assisted Living and 2 Memory Care Units via; 2 Full Service Dining Rooms, Bistro, Cafe, Room Service and Meal Delivery. - Systems: Structured the F&B department by implementing systems regarding, Onboarding, Ordering, Financial optimization by the PRD, Standardized menu and recipe development by utilizing DiningRD, Safety & Sanitation including HAACP processes. - Marketing & Engagement: Developed positive relationships with residents and external clients via onsite and offsite live Chef Demos, Food Tastings, Culinary Pop Up’s, elaborate catering events, table touches, and Open Forum meetings.

- Oversaw the strategic success and growth of 5 revenue centers, consisting of two Retail outlets, Chef driven Board Hall, campus Pub and bustling Catering department.- Created Fiscal Budget, Academic Budget, Cyclical Forecast and Marketing Plans with measurable milestones, setting the monetary precedence for all unit level objectives- Formulated all site level Recruiting campaigns, promotes positive work culture, Team Member development, increases morale through visible Recognition and consistent Engagement initiatives- Worked collaboratively and cooperatively with client strengthening brand Partnerships- Maintained positive rapport with Students Faculty, Staff, Parents and Vendors, drives guest satisfaction via open dialogue and lead dynamic engagement campaigns

Dayton, Ohio Area

- Engaged in market assessment, determined target groups and engineered custom menu options, directly impacting gross operating profit by 15%. - Enhanced the catering program via enhanced presentations, elaborate centerpieces and overall palatability. - Administered standardized ordering and inventorial procedures improving food cost by a variance of 2%. - Instituted positive culture through training programs and hands on mentoring, increasing employee retention and improving unit wide labor cost by a variance of 3.5%. - Lead a brigade of 30 plus associates executing events for up to 8,000 guests.

Cleveland/Akron, Ohio Area

- Managed culinary production for a venue with 65,000 sq. ft. of event space and five F&B revenue centers, grossing an excess of $12 million annually. - Decreased labor expenses by a variance of 2.7% to a budget of 8.5%, and food cost by a variance of 3% to a budget of 24%. - Analyzed cyclical financial reports, and created proprietary systems for tracking expense dollars. - Lead a team of 50 plus associates, executing events for parties exceeding 2,000 guests. - Launched extensive menu development projects, performed high end menu tastings for event contacts, subsequently elevating food quality & redefining the Cleveland Renaissance culinary model.

Cleveland/Akron, Ohio Area

- Directed all culinary facets of multi-unit operation, achieving success regarding; Training, Service, Quality and Events. - Mastered the menu mix and worked closely with vendors to source high quality ingredients, while strategically increasing the contribution margin and driving net quarterly profits. - Implemented rigorous ordering and inventorial habits, consequently minimizing product shrinkage and decreasing food cost by 4%. - Delivered high end daily specials for the restaurant and worked with clientele exclusively to tailor highly flexible catering and banquet packages, achieving a flawless retention rate. - Created an enthusiastic and professional environment, resulting in high returns, heightened morale and decreased turnover/labor expenses.

Cleveland/Akron, Ohio Area

- Revamped menus and presentation, maximizing net earnings via increased consumer benefits. - Enhanced overall quality of production, resulting in a 10% revenue increase. - Developed HAACP flow charts and educated the staff on safety and sanitation

Cleveland/Akron, Ohio Area

- Spearheaded new menu roll outs, updating product itemization and par levels within Aloha and Excel. - Maintained positive rapport with vendors, placed and received all orders. - Introduced resolutions for cost and waste management targeting financial objectives. - Succeeded in developing high quality Kitchen Managers and built culinary teams within the corporation.

Cleveland/Akron, Ohio Area

- Introduced weekly forecasting outline, enabling precise product pars and staffing. - Reconstructed the ordering system; implementing online vending and ordering schedule. - Lead new menu roll outs and Kitchen meetings, enhancing consistency within the franchise.

Associate'S Degree, Food Service Management

Restaurant Marketing Certification

Personal Chef Certification

Human Resources & Management Supervision Certificate

Servsafe Food & Safety Certification

Servsafe Alcohol Certification

Cpr & Aed Certification

Accident Analysis Certificate