Ronald Estes Email & Phone Number

Miamisburg, Oh, Us

United States

Provide Medicare products to Medicare beneficiaries.

United States

Provided Medicare products to Medicare beneficiaries.

Ohio, United States

Ford, Sharonville Oh

Responsible for a Multi-Unit location which included cafe services, catering, and a large vending operation. Responsibilities included: Full P&L responsibility, Full budget responsibility, cash handling, and banking, localized website, and menu marketing, implementing new sales strategies, guest experience metrics management, multiple site improvements, and quarterly sales presentation with the client.

Wright Patterson Air Force Base

The highlight of this position was growing and improving sales for the entire operation. I was independently responsible for winning new clients and winning back previous clients by improving service and quality. I Improved overall health and safety for the USAF and completely turned the operation around.Used sales metrics to develop a decision-based menuScaled food sales with menu improvementsDeveloped Broker relationships for exclusive product dealsNetworked at Food Conventions to improve product quality and vendor relationsDeveloped a scalable digital recipe databaseCreated a visual training guide to improve food quality and guest experienceManaged down labor dollars per hour.Improved inventory controls and waste management

Dayton, Ohio Area

Created and developed a concept food truck and catering business from the ground up. Quickly rose to one of the top food trucks and caterers in the area. I learned extensive social media marketing and grew a following of thousands. Responsible for all ownership duties.

Responsible for a large scale multi-site location. During my tenure, I was responsible for multiple site remodels and implementing new concept dining and QSR locations. I was also responsible for opening up new locations from Columbus Ohio to Chicago. Extensive travel was required as I was the area trainer for our inventory and controls software. A personal highlight was setting up the University of Chicago Medical Centers retail food operation. My duties included: managed a staff of 104, shared P&L responsibility, shared budget responsibility for Starbucks and main operation, cash and banking, multisite and multi-campus deliveries across 4 cities, 4 satellite café locations, 1 full-service Starbucks operation, safety training, maintain inventory controls and waste management, and executing and implementing new menu strategies.

Multiple duties included in this location. After taking over the location I was responsible for revamping the business and remodeling the entire location. A personal highlight was growing the catering operation 75% YOY. I was awarded a Service Excellence Award on stage and was able to meet with the president for redefining the business and increasing customer satisfaction in a way that had been unprecedented. My duties included: working with in house designers for remodeling, working with various vendors for specialized equipment and upgrades, managing contractors, developing and setting up a remote operation during remodeling, budget accountability, P&L accountability, cash, and banking and was an account signer, sales growth in retail, vending and catering and was heavily involved with client relations. As a unique career opportunity I was also tasked with helping to develop a sitewide recycling program to reduce waste.

Danville, Ky

Sous-Chef stationed at Centre College in Danville KY. Traveled with a team of Executive Chefs and managers working on projects and new openings from Cincinnati Ohio to Lexington KY. Tasks included: food production for ESPN box suites in Lexington, acted and Executive chef for various kitchens in absence of Executive Chef, acted as a skill and safety trainer for chefs, responsible for product research and development, engaged in sales and production opportunities for catering.

Core job functions included opening new locations and product development. I opened various locations across Missouri. My greatest accomplishment was turning a failing operation into a highly profitable location. I changed and retrained staff, developed one of the highest-selling menus and sandwiches within the entire company. These duties included required travel from Jefferson City, Lake of the Ozarks, Fulton, and Springfield Missouri, responsible for setting up vendor contracts, responsible for maintaining client relationships, developed catering programs and sales channels, helped to establish recipes and SOP's, responsible for setting up budgets at each location, operated in partial subsidized and straight P&L environments.

Springfield, Missouri Area

Prep Work, Made Salads, Made Soups, Made Salads, Prepped Buffet, Carved Meat, Roasted Meats, Other Basic Prep Duties

Powell, Wy

Created and developed a concept location from the ground up with emphasis on franchising and growth expansion. Duties included: working with contractors for building out the design, developing SOP's, developing employee handbook and training guide, created training modules, worked with suppliers and brokers to negotiate exclusive product contracts, and created a program for branding and marketing.

Associates, Culinary Arts/Chef Training

Education record

Activities and Societies: Heavily engaged with the art program. Attended multiple art shows and symposiums.