Eric Vance Email & Phone Number

Lancaster, Texas, United States

In my current role, I champion the training of kitchen staff, emphasizing the importance of food safety and culinary excellence. By conducting educational sessions for students, we unlock the nutritional value of foods together. Collaborating with the marketing and culinary teams, we've rolled out groundbreaking culinary programs that have positively impacted student dining experiences. My focus on financial and inventory management ensures our operations remain both high-quality and cost-effective.• Achievements: ◦ Developed menus for 10 schools, offering healthy, flavorful meals in partnership with a district dietitian. ◦ Led the execution of catering events, significantly enhancing event satisfaction and efficiency.

United States

Here, I oversaw ordering and inventory control, curated seasonal menus, and maintained optimal food and labor costs. My strategic approach to menu costing and event management contributed to an enriching dining experience for our clients.• Achievements: ◦ Boosted sales from $1.8M to $2.3M in just one year through strategic initiatives. ◦ Successfully managed plated events for up to 350 guests and supported services for events of 800 people at off-site locations. ◦ Mentored a team of five, fostering an environment of teamwork and operational excellence.

Dallas

Guided staff towards achieving operational and service excellence, collaborated with management to enhance customer experiences, and implemented effective pricing strategies to maximize profitability.• Achievements: ◦ Managed food production for multiple locations, ensuring seamless breakfast and lunch services. ◦ Catered to a wide array of events, customizing offerings to suit both large and small groups.

Arlington, Texas, United States

Directed café operations from top to bottom, ensuring customer satisfaction through high-quality food production, effective marketing, and meticulous cost management.• Achievements: ◦ Managed a P&L exceeding $500K in gross revenue annually, reflecting strong financial oversight. ◦ Crafted menus that aligned with company standards and client preferences, enhancing culinary diversity and customer satisfaction.

Westlake, Texas

Led kitchen production and P&L management with a keen eye on budgeting for labor and food costs, maintaining stringent adherence to HACCP guidelines.• Achievements: ◦ Played a key role in managing two cafés generating $5M in gross revenue, serving over 2K employees daily across nine stations. ◦ Spearheaded large-scale catering events, ensuring exemplary service and satisfaction for up to 6K+ employees. ◦ Mentored a team of 16, ensuring efficient service across various dining stations.

Arlington, Texas, United States

Directed café operations from top to bottom, ensuring customer satisfaction through high-quality food production, effective marketing, and meticulous cost management.• Achievements: ◦ Managed a P&L exceeding $500K in gross revenue annually, reflecting strong financial oversight. ◦ Crafted menus that aligned with company standards and client preferences, enhancing culinary diversity and customer satisfaction.