Robert Serafin Email & Phone Number

United States

United States

Assisting regions throughout Restaurant Associates with training, inspection/audits, development of workplace safety protocols, accident review/analysis, preventative processes identified and implemented. Company resource for operators in need.

Moody’S

Citi

Rockefeller University

• Overseeing multiple operations: 2 cafés, faculty dining room, coffee bar, conference center dining, special event catering • Direct client relations including weekly meetings, business efficiency analysis • Overseeing staff of 38 hourly union staff and 5 managers • Regional Safety Champion, Sector Self-Checkout Champion• Combined annual sales of $3.7 million in three locations

Metlife

• Overseeing multiple operations: café, coffee bar, juice bar, tea bar, conference center dining, catering, pantries • Direct client relations including weekly meetings, business efficiency analysis • Overseeing staff of 50 hourly union staff and 9 managers • Regional Safety Champion, Sector Self-Checkout Champion• Combined annual sales of $5 million in two locations

Allianz

• Overseeing operations: café, conference center dining, large scale event catering, pantries, private client dining • Direct client relations including weekly meetings, quarterly reports and negotiating business changes • Budgeting, forecasting, developing annual business plan and financial reporting• Coordinating innovations and developing new concepts, promotions, marketing including several digital mediums • Regional Safety Champion, training and auditing to ensure the highest safety standards are in place• Annual sales of $1.2 million

Fried Frank - 1 New York Plaza, New York, Ny

• Overseeing client operations in New York and Washington DC; breakfast, lunch, dinner, catering, staffing & invoicing• Training and maintaining Restaurant Associates hospitality & sanitation standards• Direct client relations, including weekly meetings, quarterly reports and negotiating business changes• Budgeting, forecasting, developing annual business plan and financial reporting• Coordinating innovations and developing new concepts, promotions, marketing including several digital mediums• Managing a staff of 22 associates and 4 managers• Annual sales of $1.1 million in NY, $160 thousand in DC

Random House Publishing

• Overseeing all aspects of operations including catering, staffing, pantries, payroll & invoicing• Direct client relations, including weekly meetings, quarterly reports and negotiating business changes• Budgeting, forecasting, developing annual business plan and financial reporting• Coordinating innovations and developing new concepts• Managing a union house of 25 associates and 3 managers• Annual sales of $1.2 million

Morgan Stanley

• Overseeing all menu balancing and food production• Overseeing all aspects of operations including purchasing, financial reporting, budgeting & forecasting• Training and maintaining Restaurant Associates hospitality & sanitation standards• Building customer relations for a seamless transition from Chef & Director unit to a Chef/Director Unit• Annual sales of $650 thousand

Merrill Lynch

· Overseeing all food production· Overseeing financial reporting, budgeting & forecasting (680 covers daily)· Training staff in company standards & expectations· Emphasis on retail initiatives· Managing a Union House of 9 Associates

· Overseeing all aspects of food production (600 covers daily) · Overseeing high volume of catered events · Supervising food quality, sanitation and presentation · Ordering supplies, building relationships with vendors

· Overseeing all aspects of cold food production (1000 covers daily) · Delegating work responsibilities · Catering preparation and execution

· Overseeing all aspects of food production · Development of weekly and seasonal menus · Organizing dinner events and wine tastings · Monitoring of kitchen equipment maintenance and sanitation · Leading the line in a fast pace environment (over 300 dinner covers per night)