John Valenty Email & Phone Number

Sacramento, CA, US

Rancho Cordova, California, United States

San Jose, California, United States

• Management of loan portfolio with a focus on face to face interaction with clients to know and understand their business and financial needs
• Monitoring compliance of financial performance and reporting covenants
• Identify financial products to meet client needs
• Structure loan covenants based on company type to maintain satisfactory liquidity, leverage, and sources of loan repayment
• Serve as liason between clients and other bank departments to satisfy cash management, depository needs etcetera
• Network with community to build portfolio of loans and give back to the community via volunteering and non-profit involvement

San Jose, California, United States

• Provide financial analysis and underwriting for commercial loans including formula and non-formula lines of credit, commercial real estate, and term loans for a team of 10 Account Officers
• Underwriting for commercial loans includes providing written analysis and exhibits forecasting and stress testing financial performance to identify risks, mitigants, and sources of repayment for loan facilities
• Understanding numerous types of businesses for analysis including non-profits, manufacturing, CPAs, law firms, contractors and more
• Contractor underwriting includes analysis of WIP, and A/R A/P agings to identify profit fade risk, dilution risk, job backlog, and anticipated versus actual financial performance
• Identify sources of collateral and verifying they meet the Bank’s required minimum LTVs
• Ensure UCC filings and collateral insurance have no senior liens and provide adequate coverage for loan commitments

• Partnered in design, remodel, and transition into new kitchen generating $4.5 million in revenue per annum: increased volume of business and staff requirements
• Implemented a teaching style of management with weekly demonstrations on cooking to approximately 30 employees
• Created and implemented 2 Jr. Sous Chef positions
• Daily training of team members on evolving needs for cooking and preparation techniques
• Create and develop recipes, menu writing with continuous updates reflecting current food trends

• Monitored financial performance by tracking ordering, inventory, sales revenue and other expenses
• Wrote weekly seasonal menus with over 400 menu changes a year
• Trained staff of 20+ employees and oversaw execution of a la carte and banquet menus
• Locate, purchase and utilize high quality seasonal ingredients
• Developed and performed safety meetings

San Jose State University

With the S&P 500 as a benchmark, we look for undervalued firms within the index with a market cap of at least 10 billion dollars and an investment horizion of 30 years. Using Bloomberg terminals, our focus is specifically on valuation rather than portfolio management.Reseach begins with reading 10k reports and financial statements. We compile financial.

Palo Alto, CA

• Trained staff and maintained labor cost below 14% and food cost of 24%
• Managed and supervised a kitchen staff of 20+ employees
• Supervised and maintained consistency of all products produced on site; charcuterie, bread, ice cream
• Organized and implemented large catering venues with 500+ people at once
• Developed and organized catering for for Facebook, IBM, Google and similar businesses in the Silicon Valley

Hollister, CA

• Designed and opened new restaurant, expanding owner’s current restaurant concept – consistently strong reviews
• Sourced and purchased all kitchen equipment for opening
• Organized safety checks and required permits for restaurant opening
• Created seasonal changing menus, weekly specials, holiday specials and wine paired dinners
• Produced off site catering program and services
• Developed original recipes, ensured consistency of all products produced in house; pizza dough, pasta, ice creams

Paso Robles, CA

• Monitored food, supplies and labor costs ensuring fiscal accountability
• Simultaneously managed two restaurants and catering operation Chef/Proprietor
• Managed food preparations and ordering for all restaurants
• Prepared all foods from scratch for French cuisine focused menu

Morro Bay, CA

• Developed and created weekly specials for a seasonal evolving menu
• Training of kitchen staff in all areas of production
• Managed dinner services ensuring consistency by overseeing and cooking during dinner service

Paso Robles, CA

Bachelor'S Degree With Cum Laude Honors, Finance, General, 3.69 Gpa

Activities and Societies: Phi Kappa Phi Honors Society

Associate Of Science - As, Business Administration And Management, General, 3.87 Gpa

Associate'S Degree, Culinary Arts/Chef Training