David Linnell is a performance-driven, insightful, and process-focused Restaurant Services Management Professional, recognized for creating an exceptional customer experience and achieving hospitality success while fostering compassion, authenticity, integrity, respect, and dignity. He offers 10+ years of transferable experience in employing culinary arts best practices, handling purchase orders, sourcing items, performing price analysis, negotiating contracts, generating win-win agreements, and establishing mutually beneficial vendor relationships. He oversees purchasing operations of multiple restaurants and properties, maintains warehouse inventory, identifies food purchasing needs, and executes competitive buys to secure quality products at a beneficial price point. David promotes a culture of collaboration within complex working environments through administering coaching, mentoring, training, and development regarding F&B best practices.As a concept-to-completion driver, David has acquired exposure across food & beverage operations (FBO), logistics management, product sourcing, supply chain best practices, contract negotiations, and cross-functional team leadership. He champions all aspects of business processes and systems management while facilitating continuous process improvements, end-to-end purchasing and operations management, and long-term client relationship development. David possesses a proven track record of accomplishment in procuring F&B products, leading diverse teams, supporting warehouse inventory control, onboarding new suppliers, promoting customer success, achieving operational excellence, and driving profitability.As a results-oriented and dynamic professional, David completes all facets of purchasing for multiple categories, including vendor services encompassing products, equipment, restaurant materials, and tangible items. He leverages subject matter expertise in culinary arts, food & beverage operations, purchasing operations, vendor management, accounting & budgeting, customer services, front-of-the-house/back-of-the-house management, and inventory control. He collaborates cross-functionally and interdepartmentally while managing multiple restaurant service initiatives from inception-to-execution. Skills: Purchase Order Management | Item Sourcing | Vendor Relationship Management | Inventory Control | Profit Optimization | Operations Management | Price Analysis | Guest Satisfaction Optimization | Logistics & Supply Chain Management | Revenue Growth & Profitability | Warehouse Administration
