Michael D'Orazio Email & Phone Number

Brea, California

Brea, California

Directly managed $8 million in annual purchasing across all lines of the P&L. Aligned produce purchasing specifications to usage and production needs saving in excess of $250,000 in two years. Successfully initiated and managed broad-line vendor change which decreased grocery and poultry costs alone $50k and $40k respectively in one year. Initiated, managed, programmed and maintained electronic invoicing system which greatly improved accuracy and throughput of accounting and inventory management system. Wrote and managed short and long-term contracts for commodities including: beef, poultry, pork, cheese, oils and natural gas. Project managed, for the kitchen, the design, construction, equipment selection and opening orders for new location. Codified historical and new recipes then created and maintained their costing database.

Report directly to CFO; responsible for daily bookkeeping, data entry and accounting processes including: A/P, A/R, GL, management of cash and in-house payroll; monthly closing of books, account reconciliation, accruals and journal adjustments, preparation of period reports and analysis of financial performance. Create and administer budgets; manage fixed asset schedule, inventory valuation; tax and benefit withholding, payment and filing of returns. Provide point-of-sale support for back office and labor functions.

Upgrade to customer satisfaction card response tracking tool; migrating from cell-based entry to form-based (MS Excel) and development of a dashboard for trend and process analysis.

Established policies and procedures for and carried out daily A/P, AR, GL, cash management and timekeeping. Managed payroll through ADP web-based payroll, supervised and conducted bi-weekly inventories, developed pro-forma short and long-term budgets and forecasts. Managed daily restaurant operations with an emphasis on, food quality and consistency, proper sequence of service and property cleanliness.

- Supervised 130 union employees and 10 managers serving 3000 meals daily from multiple outlets at 2 separate locations- Managed $10 million annual budget with full responsibility for all revenues and expenses- Reduced overtime hours 18% in the first 6 months- Coordinated Process and Quality improvement goals and initiatives with other departments including: Environmental Services, Risk, Nursing, Quality, Construction, Facilities and Administration

- Trained more than 30 newly hired or promoted managers and chefs in culinary and operating standards– Managed 6 new restaurant openings with emphasis on inventory procedures, purchasing, POS set-up, labor management and cost containment- Managed food cost below budget and company average for 24 months straight- Designed cost and process improvement plan then implemented Lean purchasing system resulting in $650,000 food cost savings over two years