Daniel Deschamps Email & Phone Number

Boston, MA, US

Los Angeles Metropolitan Area

• Manage an elite team of full time employees responsible for strategic sourcing, procurement and front end supply chain management in the food and beverage division
• Aided in cost avoidance and cost savings management in a Covid-emerging rebuilding supply chain environment
• Handled various category aspects of two large openings, as well as resulting strategic initiatives inopening post mortems
• Work closely with national and international partners, corporate partners, a large and diversevendor base and several cross function departmental groups (centers of excellence), with nimbleand highly dynamic timelines.
• Re-synergized and redeveloped team culture to peak TSAT levels
• Created and executed several RCFA analysis with recommended action steps with positive tractionamongst the senior leader teams.

United States

United States

Engaged in the expansion of premier properties in LA, including F&B outlets for Thompson Hotel, Caption Hotel, and Citizen News, which features Chef Evan Funke’s flagship restaurant. Responsibilities encompassed:Designing supply chains for new hotel brands.Overseeing projects with a combined stake of $900K expenses and a projected F&B sales of $42M.Leading.

High end multi-unit restaurant group based in Los Angeles with concepts ranging from Japanese, Asian-fusion to American steakhouse. I am responsible for procurement activities; most notably vendor relations, contracts and agreements, supply chain design, supply chain reporting and analysis, and methods of continued and sustainable improvement. I work very.

• Served as a department head, member of the leadership team; responsible for staff training and cross training, initiation and implementation of new programs relative to health department standards, safety, Avendra.
• Created programs and re-structuring which improved all expenses and saved $15%/quarter off budget; Re-aligned contracted programs; Initiated a facility wide property inspection system; Renegotiated several vendor.

Responsible for the procurement of all items F&B related, including special guest requests, building relationships with outside vendors, controlling expense and revenue management, and managing a diverse team. Heavily involved and responsible for financial control, food cost, Labor cost, bidding systems and P&L reporting, costing and price analysis.

As a sous chef, I was responsible for supervising and leading all food service outlets, managing a diverse and talented crew, handling any and all special requests, off menu service, special orders, daily specials, ensuring the absolute highest quality of service and production, and maintaining a California Health Department ‘A’ grade.

Certification, Lean Sigma

Sigma Process Improvement Program Geared for ASQ Mastery Exams.

Master Of Business Administration - Mba, Supply Chain Operations, 4.0

Activities and Societies: Delta Mu Delta Society

Associate Of Science (A.S.), Culinary Arts/Chef Training

Activities and Societies: Leader of Competition Club, High Honors Graduate

Ba, German/Economics

Activities and Societies: Study Abroad Program, Freiburg, Germany