Kenneth Germain Email & Phone Number

United States

Confirming all Road Show InventorySchedule travel dates and timesMaintain clean driving record and current CDL license.Pick up of TMs and Leadership at all Road Show destinationsPick up and delivery of all inventory items and equipmentRoad Show Set Up and Break DownResponsible for scheduling and assisting in set up and break downPick up and facilitate food.

Gatlinburg, Tennessee, United States

• Oversee 6 salary managers and 100-130 employees
• Annual revenue of 18-19M a year
• Develop and execute strategic plans for the food and beverage operations of the resort,including all restaurants, bars, and banquet facilities.
• Hire, train, and manage a team of food and beverage professionals, including chefs,servers, bartenders, and support staff.
• Collaborate with the resort's Executive Chef to create menus that reflect the culinarypreferences of our guests while also maximizing profitability.
• Monitor and analyze financial performance to identify opportunities for cost savings andrevenue growth.

Buffalo, New York, United States

• Annual Sales volume 15M+, managed staff of 40-60 employees on daily basis
• Initiated and negotiated partnerships with C-Suite executives, celebrity chefs, sportsteams as well as regional and national brand owners to create new contracts and menuimplementation
• Designed public relations events which included food and nutrition related seminars,cooking classes, receptions, and events to increase guest and client loyalty
• Cultivate new business opportunities, grow pipeline and manage activities to meet salesquotas
• Develop content for proposals, financial proformas, responses and presentations
• Create and deliver compelling, customized events and food menu presentations thataddress the core business issues and opportunities faced by the prospect

Amherst, NY

• Direct all aspects of food and beverage operations plus luxurious hotelaccommodations, distinctive bars and restaurants, meetings, galas, and events
• Manage full P&L accountability for multiple outlets with direct and indirect staff of 400+
• Annual revenues of 5M+ per area including catering services, restaurants, bars, roomservice, banquets, and showroom / outdoor concert events.
• Implement departmental strategies and maximize financial performance that ensureshigh standards of food and beverage quality, service, and marketing to maximize profitsand drive outstanding customer service
• Consistently achieved positive sales and guest counts year-over-year
• Developed and managed food and beverage annual budgets including capitalexpenditures

Tonawanda, New York, United States

• Directed and managed 20 stores: total 18M+ annual sales
• Developed and opened 20 NROs for the corporation, implemented programs to set upconversion to corporate ownership for 9 stores
• Promoted to Training Manager overseeing all local locations within his first year
• Developed over 70+ Managers (General Managers, Kitchen Managers, AKM,AGM,Regional Managers)
• Created and maintained customers relationships with customized services increasingrevenue and loyalty
• Directed the development and execution of the “Training Center of Excellence” fornewly hired managers.