Michael Dry Email & Phone Number

Tulsa, OK, US

Tulsa, OK, US

Directing Food Manufacturing, Purchasing, Fleet, Facilities, and Marketing to ensure Operations has the products and tools necessary to succeed.

Tulsa, OK, US

Oversee direct operations of food concepts, development, testing, implementation, packaging, marketing, purchasing, food safety, storage systems, and delivery processes in order to provide 7.5 million packaged ready to eat foods to our customers annually.

*With recent acquisitions and mergers, I celebrated 16 years with one organization (Marriott, Sodexho Marriott, and Sodexho.) Through sales growth, managing, negotiating, and retaining all contracts in 10 corporate restaurants in a two-state area with sales and revenues in excess of $12,000,000, I received the rating of key achiever in fiscal year 2003 and.

Additional General Manager responsibility with the addition of the Williams Conference Center driving annual sales of $1,500,000 and total sales and revenue in excess of $4,000,000.

As a result of reducing operational costs by $500,000 in food procurement and labor, this Sodexho flagship restaurant, catering, kiosk, and vending unit with sales of $2,750,000 in a multi-tenant market environment was bid and successfully retained.

By optimizing the vending, restaurant, and catering services, with sales in excess of $1,500,000 in multiple contract manufacturing environments, we increased profitability by 14%.

By managing the initial design, building, and operation of a build-out restaurant, this allowed new marketing and innovative food concepts. Responsibility included three separate café/restaurants with managed sales of $900,000.

By directly managing 6 employees, and having responsibility for the entire restaurant operations, training in TQM, Safety, Financial objectives, refined my skills.

Supervised catered breaks to 230 locations with an 8 building campus and a staff of 16. Managed two profit centers: Tower dining and catering with sales of $660,000.

Managing a full service bakery producing products for an entire campus of 8,000 with a staff of four. Responsibilities also included a high volume, stand alone Pizza Hut outlet with staff of four with annual sales of $550,000.

As assistant to the General Manager, responsibilities included an upscale executive dining, catering, and snack shop area.

Introduced to the organization and successfully trained in all areas of the operation.