David Dearborn Email & Phone Number

Orlando, Fl, Us

• Directly responsible for 22 private and charter schools in New York & North Carolina.• Provide motivational training, leadership and direction for 4 Area managers, 22 Account associates managers• Managing 21 corporate charter NSLP accounts in Brooklyn NY, North Carolina. • Directly responsible for establishing and managing all financial budgets and expenses; labor, food, controllable, and payroll• Responsible for developing a business plan for the client that establishes a rapport, promotes partnership and fulfills the client’s needs and expectations• Overseen 14 Technical Assistance Reviews( TA) and 9 State Administrative Reviews ( AR )

Lutherville, Md, Us

• Directly responsible for 10 private boarding schools, colleges and day schools in 4 Mid-Atlantic States. • Providing leadership and direction for 24 managers in 10 accounts. • Directly responsible for establishing and managing all financial budgets and expenses; labor, food, controllable, and payroll for $14 million yearly sales and management fee budgets.• Guaranteeing that client’s expectations are met and are exceeded through impeccable organization and execution of programs at all accounts.• Building strong working relationships with a broad range of Clients and stakeholders at multiple accounts.• Managing the accuracy of all financial records, including cash, payroll, invoicing, and inventory, menu costing and timely transmissions.• Ensuring that all aspects of company programs are in place and compliant at each location.• Supporting Sales Team in bid proposals, meeting perspective clients, working with marketing teams to create competitive contract bids.

92866 Issy Les Moulineaux Cedex 9, Fr

• Directly responsible for establishing and managing all financial budgets and expenses; labor, food, controllable, and payroll for $11 million yearly sales budget.• Lead operations and provide strategic direction with full responsibility of 9 retail P/L facilities• Provide motivational training, leadership and direction for 8 management team and associates of daily operations and job requirements; company standards and procedures, safety and sanitation, auditing, inventory control, cross functional training, payroll, marketing and sales. Union Collective Bargaining Strategies: • Strategically helped in negotiations meetings for up to 145 union members, responsible for all grievance and collective bargaining. New Business development: • Subway worked with developing concept, marketing, financials for restaurant • Dunkin Donuts worked with developing concept, marketing, financials for restaurant

92866 Issy Les Moulineaux Cedex 9, Fr

14,000 Students/Staff & Faculty- . Leadership and management of Food Service operations s. Provide strategic initiatives for building client relationships and new business opportunities. Engage and consult with business partners in organizational effectiveness for menu planning, financial planning; labor, food & beverage, controllable and payroll. • Directly responsible for establishing and managing all financial budgets and expenses; labor, food, controllable, and payroll.• Prepares and updates statistical report to ensure compliance with all state and local regulations with company and client’s policies and procedures.• Responsible for developing a business plan for the client that establishes a rapport, promotes partnership and fulfills the clients needs and expectations. Key Achievements: Development of Strategic Initiatives: • Established and regained client relations; rebuilding trust, support and rapportImproved Client Approval and Participation • Quality control, sanitation, dining facility face lift with new menus and venues, and new catering menu.

92866 Issy Les Moulineaux Cedex 9, Fr

• Directs business practices in order to uphold Company mission and values. • Develops new and emerging business solutions for sustained growth and effective day-to-day operations.• Directly responsible for establishing and managing all financial budgets and expenses; labor, food, controllable, and payroll for $3.5 million yearly sales budget.• Responsible for developing a business plan for the client that establishes a rapport promotes partnership and fulfills the client’s needs and expectations.

92866 Issy Les Moulineaux Cedex 9, Fr

1• Lead operations and provide strategic direction with full responsibility of 9 retail P/L facilities for 18,000 students and facility staff.• Directly responsible for establishing and managing all financial budgets and expenses; labor, food, controllable, and payroll for $5 million yearly sales of a total $9 millions campus sales budget.• Provide motivational training, leadership and direction for management team and associates of daily operations and job requirements; company standards and procedures, safety and sanitation, auditing, inventory control, cross functional training, payroll, marketing and sales...Key Achievements: Regional Winner of the “Spirit of Sodexo” • Spirit of Progress - Leadership in the Support of Diversity and Inclusion• Customer Satisfaction and Client RetentionMontclair State University Red Ribbon Teamwork Award• Blackboard Transaction Systems & Micros System Implementation New Business development: • “Café Diem” developed concept, marketing, financials for theme restaurant

Malvern, Pa, Us

Responsible for operations of 4 corporate dining facilities and a state of the art international media conference center for 4800 Employees and international clients of Lucent Technologies.Directly accountable for maintaining financial and expense budget of 2.5 million yearly salesAward: Outstanding Management Achievement of the Year

Responsible for devising, researching and maintaining annual expense budgets and sales forecast for all Retail, Catering and Beverage departments Developed and managed the renovations of 2 concept bars and restaurantsRecruited, trained and supervised 6 departments with 46 associates

Executive Chef of three different hotels with in the Prime Hospitality group. Developed culinary teams with training and development of culinary programs, menu planning, quality control.Strong emphasis on menu development, recipe training, presentation, food safety& quality standards.