James Pine Email & Phone Number

Denver, Co, Us

Denver, Colorado, United States

Managing food and beverage operations for this full-service hotel’s bistro, bar, Starbucks, and banquet/catering events, I drive efficiency, quality, safety, and compliance. My team includes 20 cross-functional personnel, delivering positive, memorable guest experiences. I lead everything from revenue and cost management to vendor negotiation and oversight, all while championing customer service.KEY RESULTS:► Through a focus on operational and service excellence, we’re on course to boost profitability.► Adding 6-digit F&B revenue growth in 2023, I gathered, analyzed, and incorporated local market intelligence into F&B operational planning, aligning offerings with area trends. ► I was vital in triggering a 17% rise in Top-Tier Marriott Bonvoy Member Survey scores by providing team training, coaching, and mentoring to elevate performance and guest satisfaction.

Aurora, Colorado, United States

This massive academic health center spans numerous facilities and hospital clinics. I directed operations for food and nutrition services, including an organization of 250 employees and a 9-figure budget. My goals spanned top quality, service, efficiency, profitability, and compliance, and I strategized and implemented the goals, standards, and plans necessary to achieve them.KEY RESULTS:► I met operational performance targets related to the budget, quality, service, and issue resolution.► I built a world-class team and managed all aspects of HR, including hiring, onboarding, staffing, resource planning, performance management, evaluations, performance improvement, and development. ► Despite post-COVID revenue goals being based on pre-pandemic volume, we met the target in all departments and overcame major supply chain challenges through creative sourcing and strong supplier relationships.

Thornton, Colorado, United States

Driving retail revenue, I crafted and implemented growth strategies, addressing the guest experience and providing unparalleled customer service and eye-catching product merchandising. I also partnered with other departments to maximize the overall appeal of all product lines.KEY RESULTS:► By translating sales analytics and customer insights into high-impact strategic plans, I enhanced top-line growth and client satisfaction.

HSS provides healthcare security services, and I steered the security program for 3 hospitals in the Centura Health system. I led program planning, implementation, and operations, guiding a team of 9 supervisors and 40+ officers. The scope of my leadership ranged across risk management, process improvement, project management, employee performance management, training, coaching, and cross-department communication, including working with Emergency Management to define hospital safety protocols and procedures.KEY RESULTS:► I served on the Leadership Forum, Environment of Care Committee, Emergency Preparedness Committee, and Care of the Psych Patient Committee, collaborating to drive continuous improvement and organizational governance. ► I achieved or exceeded all annual KPIs across operating efficiency, safety, security, customer satisfaction, and cross-departmental communication.► Proving security operations compliance with standards in 2013, 2016, and 2019, I played a vital role in 3 successful Joint Commission surveys for an award-winning hospital.► Managing security aspects, I directed the seamless relocation of 96 patients between hospitals, liaising between providers, nursing staff, and administration.► Supporting industry advancements in the region, I led as the Vice-Chair of the Denver Chapter of the International Organization for Healthcare Security and Safety (IAHSS).

As a consultant to a neighborhood restaurant, I conducted a comprehensive assessment of operations and sales revenue and strategized solutions for taking business and efficiency to the next level. KEY RESULTS:► I streamlined guest ordering, strengthened inventory management, and lowered food costs by developing and deploying new operating systems.► To boost business volume and customer retention, I recommended new menu recipes, leveraging my culinary expertise. I also created and educated leadership on low-cost local relationship marketing strategies.

Broomfield, Co

As the driving influence behind new menu items and alternative ingredients nationally, I spearheaded culinary R&D and partnered across departments on menu strategies and innovation. I developed and strengthened the vendor network and collaborated with their teams to commercialize and take new and modified product concepts to market. I controlled the department’s general and administrative (G&A) expenses and accounting.KEY RESULTS:► For maximum quality and strict HAACP compliance, I overhauled enterprise equipment procedures. ► I increased participating restaurants’ price points by an average of 2.5% by innovating the landmark Sandwich Project.► Raising profitability, I pioneered 3 of the year’s 5 new hit sandwiches, working cross-functionally to procure quality, economical ingredients. I delivered commercialization projects on time, within budget.

Escoffier is ranked as one of the best culinary schools in the world. I managed the procurement of all food, wine, equipment, and products for operations and supervised a team of dishwashers. I was also the lead instructor for both professional programs and supported teaching and educational programs.KEY RESULTS:► I introduced new, stricter controls and systems that saved $155K+ over 2 years.► In the first year, I contained food costs to 11%, and in later years, I reduced them to 8%.► I cut monthly standing inventory 35% within a year.► By implementing inventory systems to track items on hand and consumption, I improved accuracy in cost accounting. ► I helped create and launch one of the nation’s first “Farm-to-Table” culinary education programs.

Bachelor Of Science - Bs, Business Administration And Management, General

Graduate, Professional Culinary Arts Program, Certification In Classical/Regional French Cuisine

Activities and Societies: Named a March of Dimes Top 10 Chef of the Year.