Scott Reis Email & Phone Number

Seasoned culinary, events, catering, purchasing and operations management professional. Experienced in hospitality, school/university, retail, corporate and grocery industries.Related Experience; Directed, managed and supervised: (1) menu, staff and inventory requirements planning; (2) reporting; (3) accounts payables, receivables, orders, invoices or cash; (4) stock/inventory levels, quality assurance of damaged/destroyed/spoiled goods and stock rotations; (5) human resource schedules/allocations/qualifications/payroll; (6) generating, negotiation and/or amending T&M, Fixed Price, Cost Plus and Blanket proposals/RFP/RFQ/RFI and purchase orders with suppliers and customers; (7) industry and customer research to keep abreast of trends and/or facilitate business forecasting; (8) shipping documentation, in transit or delivery schedules for incoming supplier shipments or outgoing customer pick-ups or shipments; (9) training and management of employees and contingent workers (5-150 staff) to ensure compliance to Industry and Food Safety regulations; (10) facilities management overseeing purchasing/ordering, inventory and maintenance of catering, dining and kitchen equipment and services; (11) promotional and presentational materials and; (12) menu creation, planning, pricing.Developed creative solutions to maximize and measure cost savings and quality assurance for; (1) order/case fulfillment, (2) on-time supplier or customer deliveries, (3) safety and sanitation, (4) budgets, (5) payroll and human resource allocations. Performed or lead management tasks necessary to support daily operations or special projects as assigned. I was the primary point of contact for federal, state and municipal inspectors and audits (90-99% compliant).

Listed skills include Food And Beverage, Chef, Hospitality Management, Food Safety, and 46 others.

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  Manchester Community College

  Culinary Arts And Related Services