Heath Braunstein Cdm, Cfpp Email & Phone Number

Managed four Student Dining locations and catering for The New School. Hired, trained, supervised and assessed performance of 4 salaried and 40 Union workers. Interfaced with executive management of the university, catering clients and students on all matters pertaining to dining service operations. Met with union representatives to negotiate contracts.

Managed all aspects of dining service operations for a multi-campus college with $10 million in annual revenue. Implemented sustainability initiatives resulting in significant reduction of pre and post consumer waste. Coordinated major renovation of Westchester campus facility including sourcing of equipment, subcontractor activities and obtaining.

Managed annual food, direct and equipment purchases for regional contract food service management company with $90 million annual revenue. Interfaced with the media, manufacturers, brokers, vendors, clients, employees and executive management on all purchasing and food safety related issues. Negotiated pricing, payment terms and rebate programs with.

Managed six P&L and fee accounts totaling $5,500,000 in annual revenues. Achieved 100% account retention during my tenure at this position. Supervised, motivated and assessed performance of 14 managers and chefs. Conducted regular district manager meetings to enhance communication, train managers and chefs and build management cooperation. Implemented new.

Created a new Quality Assurance program that assessed 185 criteria for Food Quality & Presentation, Uniform Standards, Service, Sanitation, Administrative, Financial and Food Safety standards. Met with inspectors, clients and executive management to represent company and address all food safety concerns. Conducted comprehensive, annual Quality Assurance.

Authored and implemented a “Train the Trainer” based training manual and system. Interacted with Senior Management, Department Heads, Operations Management and clients to assess training needs and develop training solutions. Authored and implemented proprietary culinary, food safety and administrative skills workshops for both hourly and salaried.

Managed prestigious, high volume corporate account with three Cafés, Catering, Trader‘s Feeding and Executive Dining operations totaling $3,500,000 in annual sales. Conducted regular staff meetings to communicate goals and review operation’s financial performance. Created new menu, concepts and re-merchandised café to improve product variety, quality and.