Randy Bain Email & Phone Number

Chesapeake, VA, US

Philadelphia, Pennsylvania, United States

Leads cross-functional team focused on culinary innovation and menu development, SKU optimization while identifying areas to improve food and labor productivity across the business.

I deliver multiunit business oversight on multiple food & beverage initiatives, talent management, program planning, culinary development, and P&L accountability with a total budget of $600M+. I lead operational team on workplace and food safety, HACCP and sanitation programs, VIP event planning and coordination, menu development, seasonal property.

Greater Philadelphia Area

Delivered hands-on leadership to onsite managers, culinary, and hourly staff to promote professional development and a culture of performance excellence. Improved work productivity by developing operational excellence standards across all business sectors.

Oversight of 425 colleges and universities in North America by designing business sector culinary execution standards, representing $2.2B in topline sales. I improved purchasing compliance by 13% while driving SKU reduction and product focus through multiple purchasing initiatives. I enabled 120+ chefs to be certified in all three levels by coordinating.

Responsible for overall culinary strategy and vision for $200+ M in Higher Education business in 6 states. Key member of regional team and manager of 10 District Chefs overseeing dining operations and food production. Business includes residential dining, retail and catering serving students, clients and administrators.

Regional trainer in charge of implementation and upholding brand standards.

Bs In Management, Business, Management, Marketing, And Related Support Services

Aas, Culinary Arts

Activities and Societies: Food competition and food shows