Guy Choquette Email & Phone Number

Brossard, Qc

Leads the overall purchasing programs activities in Québec, with a more than effective team which support over 4,000 members. Develop and structure sales and retention strategies, by mobilizing all resources and by continuously created material and tools to increase participation into the purchasing programs. Interact directly with selected partners and suppliers in order to increase purchasing volumes with regards of negotiated agreements.

Brossard, Qc

Led the overall purchasing programs activities in Québec, by coaching an effective group of account managers which supported over 3,000 members. Developed and structured sales strategies, by mobilizing all resources and by continuously created material and tools to increase participation into the purchasing programs. Interacted directly with selected suppliers in order to increase purchasing volumes with regards of negotiated agreements.

Brossard, Qc

Led and planned the business development process for the province of Québec. Examined, qualified and performed canvassing and sales with regards to potential markets and clients. Contributed directly to the expansion and positioning of GESPRA in Québec, which has resulted in a growth of more than 500% during the cours of 5 years.

Montréal, Qc

Led, managed and coordinated all operations for the Facility Services line of business in Quebec. Led the implementation of an important corporate standardization program for Aramark’s 150 restaurants (OpX), with the objective of measuring the performance in all operational levels. Led the development of financial plans, sales and costs forecasts for major prospects. As need be, ensured all the training and management support for middle management reporting to the Vice-President - Operations.

Région De Montréal, Canada

Supervised, managed and coordinated 30 business dining restaurants representing $15 million in Annual Sales, including 35 managers and 150 hourly employees. Increased Top Sales by an 18% average per year and remodeled budgets and accounting, making business more efficient and profitable. Actively participated at New Business processes, from building financial scenarios to dealing directly and drive relations with potential clients. Directly coordinated, organized and set up the opening of 11… Show more Supervised, managed and coordinated 30 business dining restaurants representing $15 million in Annual Sales, including 35 managers and 150 hourly employees. Increased Top Sales by an 18% average per year and remodeled budgets and accounting, making business more efficient and profitable. Actively participated at New Business processes, from building financial scenarios to dealing directly and drive relations with potential clients. Directly coordinated, organized and set up the opening of 11 business dining restaurants. Realized 98% contract and client retention. Show less

Région De Montréal, Canada

Supervised and managed restaurant and food service operations, including an assisted living section in one of the most important Retirement Homes in Quebec. Established accurate financial systems and controls, food handling and hygiene policies, coordinated and promoted new sales and meal plans, created a food satisfaction committee and completely reengineered the menus and recipes. Coordinated the transfer of the collective agreement.

Région De Montréal, Canada

Implemented several culinary concepts and menus across 120 restaurants such as « Display Cooking », « Healthy Cuisine », a culinary and recipe development group called « Les Toqués du mois », as well as the corporate catering menu. Coordinated the purchasing department, participated in many business recovery plans and many New Sales processes. Trained and certified all managers on the « ServSafe » food handling and hygiene program.

Région De Montréal, Canada

Supervised and managed food and culinary operations at the main restaurant and its 4 satellite kitchens, reduced production costs by 4% and raised the sales by 15% in existing cash and catering sales. Have been honoured with the « Chef of the Year » recognition in 1997.

Business Administration, Accounting

Théologie

Grand Séminaire de Saint-Hyacinthe

Dec, Humanities, Philosophy

Grand Séminaire de Saint-Hyacinthe

Dep, Cuisine Professionnelle I Et Ii