Pamela Burisky Email & Phone Number

United States

United States

Dallas/Fort Worth Area

United States

• Management and budgeting for all Trade Shows• Booth layouts, design, menus and set up and breakdown schedules of all Tradeshows including but not limited to NAFEM, NRA, Pizza Expo, NACS• Sales assistant with all large accounts in demonstrations, installations, and menu development• One on One personalized menu demonstrations with large accounts • Kitchen Management • Train all Sales Reps on use of ovens • Product development for new recipes • Assist with recipe development with existing and potential new clients• Conduct Training Workshops of all new equipment • Present Demonstrations to potential clients on oven

• Perform all ordering and inventory of food product, retail, and cake décor accoutrements, linens, etc. • Complete weekly schedules within labor parameters of 15 – 17%, based on weekly sales projections. • Complete all payroll and royalties reports. • Manage and drive all local store marketing. • Hire and train employees.Achievements: Achieving profit growth of 10 – 20% during first 2 quarters. Set up 5 corporate accounts in first 2 months bringing in $3000 / month in additional sales. Developed team leaders to market, run bakery, and train new team members.

• Managed and developed standard orders for ordering of all equipment, smallwares, phone lines, food orders, and artwork for each new location. • Developed opening training week outlines, guides, and training videos for management and team members. • Assisted franchisees with weekly opening schedules, food inventory, and food preparation during first 30 days. • Assisted construction with BOH layouts and design to simplify flow of restaurant.Achievements: Opened over 500 locations. Designed re-image setups for 625 existing restaurants with equipment, new recipes, and improved procedures. Planned and supervised large events at Cotton Bowl in Dallas, as well as for 500th Store Celebration at Texas Stadium, serving over 5,000 guests, and World’s Largest Pizza Buffet in Phoenix, Arizona, serving over 15,000 guests.

• Maintained and developed all training materials with updates and additions; redesigned all training materials for easy flow. • Developed team member position training guides. • Produced training videos for hourly team members in English and Spanish to assist in training process. • Developed online operations manual for system use. • Developed quality workshop for managers and team members with hands-on review of all preparation and cooking of products.Achievements: Developed company’s first online manual and directory. Conducted over 100 quality workshops throughout U.S.

Supervised Daily Operations of Restaurant during first 6 • Supervised daily operations of restaurant during first 6 months of opening, working with management team on scheduling, ordering, inventory, profit and loss, marketing, staffing, and training. • Worked with architects in design and layout of restaurants. • Supervised contractors with weekly on-site visits to maintain construction schedule, inspections, and final permits and punch lists. • Ordered all phone lines, smallwares, equipment, and artwork for each restaurant. • Worked directly with COO in managing all installations of signage, artwork, POS systems, telephones, maintenance, and warranties of each new store’s equipment. • Worked directly with new restaurant opening manager scheduling training and travel for support team. • Worked with public relations firm to schedule all opening events, such as PR parties, charity events, and opening day.

Managed restaurant facility of EDSDeveloped weekly menus for restaurant that included breakfast and lunch service for 1000 employeesSupervised all food preparation, inventory, monthly P and L's, scheduling, ordering of all products for restaurantEnsured all Health Department Laws and Regulations were maintained on a daily basis

Worked with clients to schedule eventsPlanned Menus, room design and set up with client, Executive Chef and Service StaffManaged staff from 10 - 50 people depending on event size Worked directly with Executive Chef on menus and dining schedulesSupervised events to ensure client satisfacation