A cutting edge, Washington, D.C. based caterer of corporate, social and major events.; Plan, develop and direct purchasing activities of goods and services and oversee those who buy them. Developed and implemented purchasing policies, procedures and guidelines saving $123,000+ annually.Contracted existing and new vendor agreements resulting in an average of 4% quarterly rebates on total purchases minus returns.Searched and researched new reliable vendors that could supply company consistent, quality goods at reasonable prices.Reviewed vendor proposals, contracts, negotiated prices, and established rebate programs. Implemented bidding process to insure best price.Procured, stored and inventoried product for six USGA U.S. Open golf championships. Each approximately $1,000,000 in purchases.Developed company HACCP procedures for on and off site events.Developed and helped implement high level security procedures (Food Defense Plan) required by the US. Department of Defense for Foodservice Establishments supplying governmental facilities.

A leading food service distributor of produce and dairy in the Mid-Atlantic.; Actively engage and troubleshoot with prospective and current clients to determine their specific needs and create price quotes based on market pricing.Reinvigorate stale accounts by up-selling exclusive lines and cultivating respectful trusting relationships with clients.Work with purchasers and vendors to source products and acquire samples.A consultant for menu creation and recipe ideation based on my research of food trends in the marketplace. Assist clients in creating a more “green business” by seeking out and providing sustainable, organic and local options.

Operations-based food service consulting firm serving restaurants and fresh-food markets, large-scale hospitality firms and restaurant groups.; Responsible for assessing Restaurants day-to-day operations, developing and implementing kitchen systems.Created and successfully implemented systems for Inventory, Purchasing and Sanitation.Reviewed, documented and improved quality of recipes for high profile restaurant in Washington, DC.Lowered food and labor costs over a three-month period for an annual savings of over $93,000.Used purchasing relationships with local and national purveyors to increase the buying power of a single unit restaurant, resulting in lower food cost and higher food quality.

Full-service, destination fine dining restaurant with $6.5 million in gross annual sales, serving an average of 300 covers daily in an upscale white tablecloth setting.; Full kitchen operations and labor responsibilities with an annual budget of $2.6 million. Manage all operational facets of this high-volume setting, including design, quality, execution and financial accountability. Supervise a 60-member team and manage kitchen design, recruiting, training, scheduling, purchasing, inventory, safety and sanitation, scouting and contracting new food purveyors.Credited by senior management for combining culinary skills with a well-balanced managerial style that promotes enthusiasm and teamwork among staff. Consistently meet or remain under budget on all controllable expenses including food costs, labor costs and operating expenses.Spearheaded and launched Palm Fish program that resulted in increased sales and lower food costs.Expanded establishment’s visibility by seeking and securing live broadcast cooking demonstrations while supporting the Palm’s core values by generating community goodwill, resulting in an increase of sales by 18 percent.

A 35-year old full-service billion-dollar company owned upscale casual dining restaurant with over 165 locations throughout the world. Known for its consistent diverse menu (over 300 items) and its cutting edge industry trendsetting approach to dining.Served as a member of corporate management team to launch this multi-outlet, high volume restaurant in a new, growing marketplace. Responsible for identifying and contracting with local food purveyors and maintenance services and recruiting and training front and back-of-house staff.