Randy Eckstein Email & Phone Number

Highland, Il, Us

Fairview Heights, Illinois, United States

Director of Foodservice for AMCON Distributing Company’s East Peoria and Fairview Heights, IL locations.

East Peoria/Fairview Heights, Il

Fairview Heights, Illinois

O'Fallon, Il

Administrative and operational responsibility for all food service functions in the kitchen, main dining and memory care dining rooms at our facility.We are a 2 1/2 year old community with 82 studio/1 BR/2 BR apartments and 43 memory care units, after the completion of our recent expansion in March 2016. Our main dining room operates as a 7am-7pm restaurant with breakfast, lunch and dinner menus built around a core of comfort classics, signature items, seasonal additions and resident input.

Operational manager of the five food outlets in the casino, $4.5MM+ salesSupervise and support six sous chefs and staff of 55 union employees Schedule kitchen staff and approve payroll, monitor and enforce food specs, SOPs and production orderingManagement Leader of the Quarter Q1 2011

Managed all phases of restaurant operation except accounting/payroll Last four health inspection scores, 98, 100, 98, 99.

Ten months as warehouse manager, promoted to branch manager 4/06. Directed all warehouse operations, receiving, stocking, inventory, order building, loading. Scheduling for 22 total staff, performed routing and addressed customer service issues for 160+ accounts Reduced inventory variances through more frequent cycle counting of the 4500 products carriedImproved mispick percentages by implementing stronger audit procedures.

Interviewed clients to determine food wants and needs, dietary or medical restrictions,. Developed personalized menus, shopped, prepped, cooked for, stored and/or served clients depending on individual needs. Organizer and two year president of St. Louis area USPCA chapter, submitted and won bid to be host chapter for 2005 National Convention

Responsible for menu planning, preparation, service, inventory, sourcing and ordering Communicated with medical personnel on food restrictions, executive’s dietary goals. Recipe and menu development with alternative grains, bison, venison and organic produce and meats Met with clients/guests to determine and accommodate food restrictions.