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Commercial kitchen planning and designProfessional ChefSpecialties: Kitchen equipment layout, equipment specification, programming, budgeting, planning and analysis, bidding and procurement, construction administration.
The Design Difference
View- Website:
- thedesigndifference.com
- Employees:
- 2
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SvpThe Design Difference Aug 2007 - Present• Responsible for operating all aspects of operating a commercial kitchen and laundry design consultancy focused on the hospitality and restaurant industries. • Leading all business development, marketing, proposal writing activities. • Performing programming, space planning and strategic analyses. • Developing construction quality design documents and equipment specifications and coordinating all requirements with the respective architectural and engineering teams. • Estimating equipment and installation costs and value engineering to keep costs within clients’ budgets. • Facilitating the bidding, contract award and procurement processes. • Performing construction administration activities, such as shop drawing and submittal review and oversight of contractors and equipment installation. • Designing and purchasing smallwares and other operating supplies and equipment.
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Corporate Director Food And Beverage - Purchasing And New Hotel OpeningPm Hospitality Strategies, Inc. Sep 2005 - Present• Responsible for all food and beverage concepts and menus. • Responsible for the design, specification and procurement of all operating supplies and equipment and point of sales systems. • Member of new hotel opening and takeover teams.• Corporate TIPS alcohol awareness program trainer. -
Corporate Director Food And Beverage OperationsPm Hospitality Strategies, Inc. Sep 2005 - Aug 2007• Overseeing all aspects of daily operations and financial performance for all food and beverage outlets in the company's portfolio. • Maintaining brand standards.• Hiring and training of key F&B management positions at each property.• Developing and implementing training programs and establishing company-wide standard operating procedures. • Developing and implementing promotions and other revenue driving initiatives. • Analyzing and implementing cost cutting measures to constantly improve efficiency and financial performance. • Purchasing operating supplies and equipment.
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PrincipalFoodservice Advocates Jan 2003 - Sep 2005A specialized foodservice design and management consulting firm providing services to independent and multi-unit restaurant companies, hotels, college and universities, private clubs and contract management companies. Focused on maximizing efficiencies and reducing costs. • Performed management consulting services to refine operational processes and procedures, improve flow of service, minimize labor requirements, and improve quality and customer service. • Facilitated market research and development of restaurant concepts, menus, and strategic planning and branding initiatives. • Performed full design services to maximize use of space, determine best equipment, increase throughput and production, and improve ergonomics, safety and sanitation. • Performed owner’s representation services to facilitate the planning, design and construction processes to help clients minimize risk, make well-informed decisions, provide technical expertise and keep projects on time and on budget.
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Senior AssociateCini-Little International Jun 1998 - Sep 2003An international commercial foodservice design and management consulting firm specializing in large-scale kitchen design and construction projects for hotels, employee dining facilities, stadiums and arenas, colleges and universities, museums, and other large commercial foodservice applications. • Managed commercial food service design and management consulting projects for large domestic and international clients. • Produced operational and design programs to assist in the planning and development processes to provide optimal space allocation, process flow, and functionality.• Produced food service design documents and provided technical expertise to architects, engineers, and other members of the design and construction teams. • Kept projects on time and on budget and coordinated deliverables to meet deadlines.• Performed management consulting services to owners and operators to refine operational processes and procedures.
Scott Levine Education Details
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Scottsdale Culinary InstituteCulinary Arts And Restaurant Management -
Business Administration
Frequently Asked Questions about Scott Levine
What company does Scott Levine work for?
Scott Levine works for The Design Difference
What is Scott Levine's role at the current company?
Scott Levine's current role is SVP at The Design Difference.
What is Scott Levine's email address?
Scott Levine's email address is sl****@****mhs.com
What is Scott Levine's direct phone number?
Scott Levine's direct phone number is +120283*****
What schools did Scott Levine attend?
Scott Levine attended The George Washington University School Of Business, Scottsdale Culinary Institute, Washington University In St. Louis - Olin Business School.
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