Robert De Nicola Email and Phone Number
Robert De Nicola work email
- Valid
Robert De Nicola personal email
I am a dedicated, analytical problem solver with extensive knowledge and a willingness to listen and help to solve others operational problems...A Visionary and multiple award-winning with extensive experience driving culinary & catering operations for universities, corporate food services and country clubs. Adept at strategizing, multi-tasking, and managing large-scale capital & business improvement projects. Dedicated to identifying and leveraging opportunities to grow revenue, maximize profitability, and reduce costs. Finely honed leadership, strategic thinking, relationship-building, organizational, project management, communication, finance, analytical, and issue resolution skills. SKILL SET:Supply Chain Buying & Advisor Multi-Unit ManagementFood Show Broker Experience Web Design with both Word Press & Square SpaceP&L Accountability & Analysis Learning SkillsCulinary, Catering & FOH Operations Management Gold & Silver Medal Awards - American Culinary Federation Hot Foods Competitions Strong Excel SkillsCenter of the Plate Design Microsoft - Outlook, WordPerformance Turnarounds New Account Launches & Project Management New Menu & Recipe / Concept DevelopmentInventory OptimizationPOS, Labor & Purchasing Software Systems HACCP Compliance Recruitment & Hiring Communication & LeadershipAnalytical & Problem SolvingRecruitment, Hiring, Supervision & RetentionTraining FacilitationProject Management New Restaurant LaunchesStrong Work Values Interpersonal & Teamwork EffectivenessSmall Business Ownership & Creative Lead
Grande Cheese Company
View- Website:
- grande.com
- Employees:
- 290
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Regional Development ManagerGrande Cheese Company May 2024 - PresentMidwestDirect, 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.
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Business Development ManagerGrande Cheese Company Sep 2021 - PresentWisconsin, United States
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Private Culinary ConsultantPrivate Culinary Consultant Apr 2020 - Sep 2021Was 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.
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Center Of The Plate (Cop) Advisor / PlannerSysco Food Services Of Eastern Wisconsin, Llc Jan 2018 - Apr 2020Sysco 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.
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Executive Chef / Culinary OperationsBon Appétit Management Company Oct 2011 - Dec 2016Menomonee Falls, Wisconsin - Kohl'S Corporate HeadquartersTraveling 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. -
Executive Chef Of Retail Operations & CateringSodexo / Marquette University Jan 2004 - Oct 2011Milwaukee, 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. -
Executive ChefWest Bend Country Club Nov 1996 - Oct 2003West Bend, Wisconsin, United StatesSupervised and managed a culinary staff of 13 people in $750K operation.
Robert De Nicola Education Details
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Milwaukee Area Technical CollegeRestaurant/Food Services Management
Frequently Asked Questions about Robert De Nicola
What company does Robert De Nicola work for?
Robert De Nicola works for Grande Cheese Company
What is Robert De Nicola's role at the current company?
Robert De Nicola's current role is Regional Development Manager of the Midwest - Grande Cheese Company.
What is Robert De Nicola's email address?
Robert De Nicola's email address is ro****@****nde.com
What schools did Robert De Nicola attend?
Robert De Nicola attended Milwaukee Area Technical College.
Who are Robert De Nicola's colleagues?
Robert De Nicola's colleagues are Pat Welsh, Stephanie Miller, Jeremy Bartelt, Tyler Frank, John Flagada, Paul Delosh, Wendy Crum.
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