Robert De Nicola Email & Phone Number

Midwest

Direct, motivate and a lead team of 8 Business Development Managers in the Midwest Region on execution of tactical elements of Strategic Plan. Coach, educate anddevelop frontline sales team's insight based selling skills to create product demand and provide value tooperator's businesses. Provide direction regarding development of a formal planning process for both theDistributor and operator. Develop and maintain business relationships with Distributors and keyoperators.

Wisconsin, United States

Was Self Employed and Unemployed - Worked with the Steerage Saloon in Port Washington restaurant as culinary consultant creating menu items, programing rapid bake oven, developing recipes and cost analysis for proper sales costs and training. Other Personal Experience - Took Personal Training Courses - Hands on Skills Enhancement working in local kitchens.

Sysco is the world's largest broadline food distributor; it has more than 500,000 clients in a wide array of fields to include restaurants, healthcare, educational facilities, hospitality businesses like hotels and inns. Management consulting is also an integral part of their services. The company operates approximately 300 distribution facilities worldwide; providing service to over 90 countries.Center of the Plate Advisor / Planner - Jan 2018 – April 2020• Inventory management of all box beef, pork, chicken, portion cut for both fresh & frozen protein category. • Strategically analyzes inventory levels and create daily purchase orders for all portion cut steaks and chops.• Works directly with all teams within the organization keeping lines of communication open to ensure continuous flow of products and services.• Supports sales team of 95 with category market, product and training information.• Internal & external customer service.• Works and communicates with vendors and brokers on product lines, credit issues, receiving and shortages issues.• Advises on product lines, large purchases, inventory targets and booking agreements.• Manages shrink, aged & obsolete inventory and makes product decisions to achieve corporate goals.• The ability to multi-task many projects in a fast-paced environment.• Proficient in systems of Outlook, Excel, AS400 and other Microsoft Software.

Menomonee Falls, Wisconsin - Kohl'S Corporate Headquarters

Traveling Executive Chef - April 2016 - November 2016Executive Chef / Operations - October 2011 - April 2016Traveling Executive Chef - April 2016 - November 2016I traveled company wide with BA to assist with support in new business openings and large logistical functions. As part of an opening team I opened the University of Chicago with 3 dining halls and 12 retail cafes and locations. I worked on building logistical tools in Excel and systems for a campus commissary kitchen to exhibit the most efficient flow of food and products from beginning to end. I have also worked on concept development, recipe development, menu testing and programing for Turbo Chef Ovens to meet the needs of multiple menu concepts.Executive Chef / Operations - October 2011 - April 2016Drove food-service operations for Kohl’s Corporate Headquarters, which comprises 4-full service cafes, 2 satellite cafes, daycare, catering, and coffee program with $2.2M of subsidized dollars on top of $4.2M total annual operational revenue. Supervise, mentor, and train 4 Sous Chefs and 60-member kitchen staff. Manage inventory control, labor management systems, budget administration, cost containment, menu creation, reporting, analysis, improvements, and safety & sanitary regulations compliance.

Milwaukee, Wi.

Executive Chef of Retail Operations & Catering, Marquette University • 2008-2011 Executive Chef of Catering, Marquette University • 2004-2010Managed 6 university retail dining venues and catering operations valued at $6.5M total annual revenue. Supervised 6 Catering Chefs. Managed all culinary facets of retail operations, food quality, standards adherence, staff development, menu planning, cost analysis, and special projects.

West Bend, Wisconsin, United States

Supervised and managed a culinary staff of 13 people in $750K operation.